Hey there, fellow home cooks! Today, I want to share a family favorite that never fails to steal the show at dinner time. You know those moments when you gather around the table with your loved ones, and the aroma wafts through the house, making everyone’s bellies rumble? That’s what these creamy baked mashed potatoes do for us. They’re the kind of dish that feels like a warm hug and brings everyone together, just like my mom used to make when I was little.
Every time I whip up this recipe, I’m flooded with memories of family gatherings, holidays, and comforting dinners. It’s so easy to make, and the best part is, you can tweak it to fit your taste or whatever you have on hand. I remember trying to help my mom in the kitchen during the holidays, my little hands mashing potatoes while she prepared the rest of the feast. Now, it’s my turn to create those same cherished moments for my own family, and nothing does that better than a good bowl of mashed potatoes piled high on our plates.
This recipe is straightforward—perfect for weeknights or special occasions. You won’t believe how rich and creamy these potatoes can be with just a handful of ingredients. I mean, who can resist the blend of cream cheese and butter that makes every bite a dreamy experience? It’s no wonder that these creamy baked mashed potatoes have become a staple in our house. My kids devour them, and my husband always comes back for seconds! Seriously, they’re that good!
If you’re looking for a delicious side dish that will please a crowd, look no further. These mashed potatoes are not only creamy and buttery, but they also have a lovely flavor that pairs well with just about anything, from roasted chicken to grilled veggies. And don’t get me started on the way they crisp up in the oven! You’ll want to eat them straight from the dish. So, roll up your sleeves, gather your ingredients, and let’s dive into this delightful and heartwarming recipe.
How to Make Creamy Baked Mashed Potatoes
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Ingredients
- 8 oz of softened cream cheese
- 5 lbs of russet potatoes, peeled and cubed
- 8 tbsp of melted salted butter
- 1 cup of half and half
- 1/2 tsp of salt
- Ground pepper to taste
- Optional: fresh chives for garnish
Directions
Start by preheating your oven to 350°F (175°C). This step sets the stage for a heavenly baked goodness!
Next, wash the cubed potatoes thoroughly under running cold water, then drain them well. Toss them into a large pot, cover with water, and sprinkle in generous amounts of salt to enhance their flavor.
Bring the water to a rolling boil and let the potatoes cook until they’re fork-tender, which typically takes about 10 to 15 minutes. After cooking, drain the potatoes and return them to the pot.
To ensure that your potatoes are fluffy, reduce the heat to low and allow them to steam in the pot for about 3 minutes to remove any excess moisture.
Transfer the potatoes into a mixing bowl or a stand mixer. Begin mashing them on low speed until they’re broken down. Then, slowly incorporate the warm melted butter, and season with salt and pepper. Next, add in the cream cheese and gradually whisk in the warm half and half until you achieve your desired creaminess—don’t worry if you don’t use the whole cup.
Once everything is combined well, spread the mixture into a greased 9×13-inch baking dish. Take the remaining 2 tablespoons of butter, cut them into small pieces, and scatter them on top of the mashed potatoes for that extra buttery goodness.
Put your baking dish in the oven and bake for around 45 minutes, or until the top is golden brown and bubbly. Once that tantalizing smell fills your kitchen, remove them from the oven and let them cool slightly before serving. Trust me, the wait will be worth it!
Storing Suggestions
If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or half and half to help bring back their creaminess.
Cooking Tips
For even creamier potatoes, you can substitute sour cream or Greek yogurt for part of the cream cheese. Also, feel free to mix in some roasted garlic before baking for an extra kick of flavor! Just remember, whipping them too much can lead to a gummy texture, so take it easy on the mixer.
Serving Suggestions
These creamy mashed potatoes shine best when paired with roasted meats like chicken or beef. They also complement well with a vibrant green salad or some steamed vegetables on the side. Garnish with fresh chives or parsley for a pop of color!
Ingredient Substitutions
If you’re out of cream cheese, you can use mascarpone cheese or a dairy-free cream cheese for a similar taste and texture. Also, using vegetable broth instead of half and half can lighten it up but still keep it flavorful.
Seasonal Variations
In the fall, try incorporating autumnal flavors by adding in sautéed kale or roasted pumpkin. You can also switch in fresh herbs like rosemary in the winter for a heartier taste that warms you right up!
Allergen Information
This recipe contains dairy, which is a common allergen. For a dairy-free version, you can swap the cream cheese and butter for plant-based alternatives, and replace the half and half with almond or coconut milk instead.
FAQs
1. Can I prepare these mashed potatoes ahead of time?
Absolutely! You can make the mashed potatoes a couple of days in advance. Just store them in the fridge until you’re ready to bake. When reheating, add a little extra half and half to keep them creamy.
2. What can I do if my mashed potatoes are too thick?
If you find your mashed potatoes are thicker than you’d like, simply add a little more warm half and half or milk until you reach your desired consistency. Mixing it in gradually helps achieve the perfect creaminess.
3. Can I freeze these baked mashed potatoes?
Yes, you can freeze them! Make sure they’re cooled completely before placing them in an airtight container. They can be frozen for up to 2 months. Just thaw in the fridge overnight and reheat before serving.
4. How do I make these mashed potatoes gluten-free?
The ingredients in this recipe are naturally gluten-free, so you’re safe! However, always ensure that any substitutes you’re using are labeled gluten-free, especially if you’re using packaged items.
5. What kind of potatoes work best for making mashed potatoes?
Russet potatoes are ideal for making mashed potatoes because of their starchy nature, which provides a fluffy texture. Yukon Gold potatoes can also be used for a creamier texture, or even a combination of both for added flavor and consistency.
6. Are there any tips for making my mashed potatoes extra flavorful?
Incorporating roasted garlic, herbs like thyme or rosemary, or even some cheese can take your mashed potatoes to the next level. Just be cautious not to overpower the creamy flavor, but a little extra seasoning can work wonders!
Creamy Baked Mashed Potatoes
Ingredients
- 8 oz cubed cream cheese softened
- 5 lbs peeled and cubed russet potatoes
- 8 tbsp melted salted butter
- 1 cup half and half
- 1/2 tsp salt
- Ground pepper to taste
- fresh chives optional for garnish
Instructions
- Preheat your oven to 350°F.
- Take the cubed potatoes, rinse them well under cold water, and drain. Place them in a large pot, cover with water, and add generous pinches of salt.
- Bring the pot to a boil and cook the potatoes until they are fork-tender, which should take about 10-15 minutes. Once done, drain them and return them to the pot.
- Reduce the heat to low and let the potatoes steam for about 3 minutes to remove excess moisture.
- In a large mixing bowl or stand mixer, transfer the potatoes and beat them on low until broken up. Pour in the warm, melted butter, add salt and pepper, then mix in the cream cheese. Gradually pour in the warm half and half until it reaches your favorite creaminess (you may not need the whole cup). Adjust the salt according to taste.
- Spread the mixture into a greased 9x13 baking dish. Cut the remaining 2 tbsp of butter into small cubes and scatter them on top of the mashed potatoes.
- Bake in your preheated oven for about 45 minutes until golden and bubbly. Remove from the oven, let cool slightly, and serve.
