Description
Creamy, fluffy baked mashed potatoes made with russet potatoes, cream cheese, and half-and-half, topped with warm butter for an irresistible side dish.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup cold salted butter
- 1/2 cup melted salted butter
- 8 ounces cream cheese, softened
- 1/2 cup half-and-half
- Salt, to taste
- Pepper, to taste
- Fresh chives, for garnish
Instructions
- Place the cubed potatoes in a pot of cold salted water and bring to a boil. Cook for 10-15 minutes until fork-tender.
- Drain the potatoes and return them to the pot; heat on low for 3 minutes to steam out moisture.
- Using a stand mixer, beat the potatoes on low until broken up, then slowly add melted butter, salt, and pepper while mixing.
- Incorporate the softened cream cheese and mix until smooth. Gradually add in the warm half-and-half to reach desired consistency.
- Transfer the mixture to a greased 9×13 baking dish, then top with cubed cold butter.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until the top is golden brown.
- Garnish with fresh chives before serving.
Notes
Use room temperature ingredients for a smoother blend. For added flavor, consider mixing in roasted garlic or sour cream.
