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Creamy baked mashed potatoes — make-ahead side dish recipe at StephanieCooksForACrowd.com

Creamy Baked Mashed Potatoes

The creamiest, most decadent make-ahead mashed potatoes — loaded with cream cheese, butter, and half and half, baked golden in the oven. Perfect for Sunday dinner or feeding a crowd. Recipe adapted from moderncrumb.com by Tara Moore.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 15
Course: Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 5 lbs russet potatoes peeled and diced
  • 1 stick ½ cup butter, melted
  • 1 cup half and half
  • 8 oz cream cheese softened
  • Salt and pepper to taste
  • 2 Tbsp cold butter cut into small pats
  • Chives for topping optional

Method
 

  1. Peel and dice potatoes. Boil in salted water for 15 minutes until tender. Drain.
  2. Return potatoes to pot over low heat for 3 minutes to steam off excess moisture. This makes them fluffy!
  3. Using a hand mixer, blend potatoes until smooth. Slowly add melted butter, cream cheese, then half and half. Mix until creamy and luscious. Season with salt and pepper.
  4. Spread into a greased 9x13 baking dish or disposable aluminum pan.
  5. Dot the top with cold butter pats. Sprinkle with chives if using.
  6. To bake immediately: cover with foil and bake at 350°F for 45 minutes.
  7. To make ahead: cover and refrigerate overnight. Bake uncovered at 350°F for 1 to 1½ hours.

Video

Notes

Recipe adapted from moderncrumb.com by Tara Moore. Adding the full cup of half and half is recommended if refrigerating overnight — the potatoes absorb it beautifully. If baking straight from the mixing bowl, you may want to start with ½ cup of half and half and add more to reach your desired consistency.