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–+ servings
Spoonful of baked mashed potatoes with herbs
Callie Brooks

Baked Mashed Potatoes Recipe

Creamy, golden-topped baked mashed potatoes made with butter, cream cheese, and half and half. Perfect for holidays or make-ahead dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 lbs russet potatoes peeled and cubed
  • 8 tbsp salted butter melted
  • 2 tbsp salted butter cold
  • 8 oz cream cheese softened and cubed
  • 1 cup half and half
  • 1/2 tsp salt
  • Freshly ground black pepper
  • Optional: chopped chives on top

Method
 

  1. 1. Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
  2. 2. Peel and cube potatoes. Rinse and add to a pot with cold water and salt.
  3. 3. Boil until fork tender (about 10–15 minutes). Drain.
  4. 4. Return to pot and steam off moisture for 3 minutes over low heat.
  5. 5. Mash or beat on low speed to break up.
  6. 6. Add melted butter, salt, and pepper. Mix well.
  7. 7. Add cream cheese, then slowly stir in half and half to desired consistency.
  8. 8. Taste and adjust seasoning.
  9. 9. Spread mash into baking dish. Top with small cubes of cold butter.
  10. 10. Bake uncovered for 45 minutes, until golden. Garnish with chives and serve.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 60mgSodium: 310mgFiber: 2gSugar: 1g

Notes

Cut potatoes evenly for even cooking.
Steam off moisture after boiling for fluffier texture.
Warm dairy ingredients to prevent cooling the mash.
Make ahead: Prepare and refrigerate before baking. Add 10 extra minutes if cold.
Optional variation: Add 4 oz each of shredded sharp cheddar and gouda.

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