Baked Mashed Potatoes

These are the creamiest, most decadent mashed potatoes. You’ll think you are eating at a five star restaurant when you take a bite because they are amazing! Baking the mashed potatoes makes them so rich and flavorful.

Ingredients:
5 lbs russet potatoes, peeled and cubed
8 tbsp salted butter, melted
8 oz cream cheese, softened and cubed
1 c half and half
½ tsp salt
Pepper
Optional: chives on top

Instructions:
Preheat oven to 350.
Peel the potatoes and cut into medium sized cubes (see photos). Rinse the potatoes thoroughly with water and drain. Add the potatoes to a large pot, cover with water and a few big pinches of salt. Bring the water to a boil and boil until they are fork tender (about 10-15 minutes). Drain the potatoes then return them to the pot.
Turn the heat under the pot to low and steam out excess moisture for 3 minutes.
Add the potatoes to a large bowl or stand mixer. Beat on low until they are broken up. Add the warm melted butter, salt and pepper. Mix in the cream cheese and slowly add in the warm half and half until it reaches your preferred consistency (you may not need a full cup). Add more salt if needed, the amount of salt will vary depending on how much was used during the boiling process.
Spread into a greased 9×13 baking dish. Cut up the remaining 2 tbsp of butter into little cubes and sprinkle over the mashed potatoes.
Bake for 45 minutes. Remove from the oven and serve.

Notes:
– Potato Size: Try to cut your potatoes all the same size. Avoid cutting really small cubes, the smaller the potato cube the more moisture it holds.
– Half and Half: Don’t add all of the half and half all at once, you may not need all of it (or you may need more).
– Substitutions: You can use milk instead of half and half, but you’ll need less of it. The potatoes just won’t be as rich.
– Fork Tender: The potatoes should be boiled until you can pierce them with a fork and it breaks apart. Avoid boiling too long that the potatoes start to turn mushy. If they aren’t cooked enough, then you’ll have lumpy mashed potatoes.
– Steaming: For the fluffiest potatoes this is my best trick. After you’ve boiled the potatoes, drain the water and return the potatoes to the pot. Cook them for 3 minutes on low heat. It releases any excess moisture and makes them really fluffy, you will see steam coming out of the pot and the potatoes will start to look dried out.
– Make Ahead: Prepare the potatoes but instead of baking, cover with plastic wrap and place in the fridge. Bake as usual when you are ready but increase the bake time slightly.

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