Ingredients
- 5 lbs russet potatoes peeled and diced
- 1 stick salted butter ½ cup, melted
- 1 cup half and half
- 8 oz cream cheese softened
- Salt to taste
- black pepper to taste
- 2 Tbsp salted butter cold, cut into small pats
- Chives for topping (optional)
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- Peel and dice potatoes. Boil in salted water for 15 minutes until tender. Drain.
- Return potatoes to pot over low heat for 3 minutes to steam off excess moisture. This makes them fluffy!
- 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.
- Spread into a greased 9x13 baking dish or disposable aluminum pan.
- Dot the top with cold butter pats. Sprinkle with chives if using.
- To bake immediately: cover with foil and bake at 350°F for 45 minutes.
- To make ahead: cover and refrigerate overnight. Bake uncovered at 350°F for 1 to 1½ hours.
Nutrition
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.
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