Creamiest Baked Mashed Potatoes Ever (Rich, Fluffy, Restaurant-Style)
These creamiest baked mashed potatoes are rich, fluffy, and restaurant-style perfect for any holiday or family dinner. Baking the mashed potatoes enhances their flavor and texture, making them indulgently smooth and delicious with a buttery, cheesy richness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 5 lbs russet potatoes, peeled and cubed
Dairy and Fats
- 8 tbsp salted butter, melted
- 2 tbsp salted butter, cold
- 8 oz cream cheese, softened and cubed
- 1 cup half and half
Seasonings
- ½ tsp salt
- Black pepper, to taste
- Optional: chives for garnish
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 350°F. Peel the russet potatoes and cut them into medium-sized cubes for even cooking. Rinse thoroughly under water and drain.
- Boil Potatoes: Place the potatoes in a large pot and cover with water, adding a few big pinches of salt. Bring to a boil and cook until fork tender, approximately 10 to 15 minutes.
- Drain and Steam: Drain the potatoes and return them to the pot. Place the pot back on low heat and let the potatoes steam for 3 minutes to evaporate excess moisture, which helps achieve a fluffier texture.
- Mash and Mix: Transfer the potatoes to a large bowl or stand mixer. Beat on low speed until broken up. Add the warm melted butter, salt, and pepper, then mix in the cream cheese. Gradually add warm half and half, mixing until you reach your desired consistency. Adjust salt as needed.
- Prepare for Baking: Spread the mashed potatoes into a greased 9×13 inch baking dish. Cut the remaining cold butter into small cubes and sprinkle evenly on top of the potatoes.
- Bake: Bake in the preheated oven for 45 minutes until the top is lightly golden and the potatoes are heated through.
- Serve: Remove from the oven and garnish with optional chives before serving.
Notes
- Potato Size: Cut the potatoes evenly to ensure uniform cooking and avoid smaller cubes holding excess moisture.
- Half and Half: Add in small increments as you may not need the full cup for desired creaminess.
- Substitutions: Milk can substitute half and half but will yield less rich mashed potatoes.
- Fork Tender: Boil potatoes until easily pierced and break apart with a fork but avoid overcooking to prevent mushy texture.
- Steaming Step: This extra step removes excess moisture, leading to fluffier mashed potatoes with a better texture.
- Make Ahead: Prepare mashed potatoes and refrigerate covered, then bake with slightly longer bake time when ready to serve.
- Cheesy Variation: Add 4 oz sharp white cheddar and 4 oz gouda shredded cheese when adding cream cheese for decadent flavor.