Creamy Baked Russet Mashed Potatoes with Cream Cheese
Rich and velvety mashed potatoes featuring cream cheese and half-and-half for exceptional creaminess. The russet potatoes create a fluffy base while a final bake with butter on top adds golden richness. Perfect for holiday dinners, Sunday roasts, or any meal requiring an indulgent side dish. The combination of dairy ingredients and careful mashing technique produces restaurant-quality results that stand apart from basic mashed potatoes.
Ingredients
Instructions
- 1
Wash and peel potatoes
- 2
Dice peeled potatoes and add to pot, cover with water
- 3
Bring to boil, reduce heat and simmer for 20-25 minutes until tender
- 4
Drain potatoes and return to pot
- 5
Return pot to stove on low heat
- 6
Add butter and cream cheese, start mashing
- 7
Slowly add half and half and milk little at a time until desired consistency
- 8
Continue mashing then add seasoning salt and pepper
- 9
Stir and place in casserole dish
- 10
Add remaining butter to top and bake for 10-15 minutes until butter melts and potatoes are warm
Tips
Use russet potatoes for the fluffiest texture as they have high starch content and low moisture
Add dairy ingredients slowly while mashing to control consistency and prevent gluey texture
Keep potatoes warm on low heat while mashing to help butter and cream cheese incorporate smoothly
Good to Know
Refrigerate up to 3 days in covered container
Make completely ahead and reheat in 350F oven for 20-25 minutes
Serve hot directly from oven or keep warm in slow cooker on low
Common Mistakes
Don't overmix potatoes to avoid gluey texture
Add liquid gradually to control consistency
Use low heat when adding dairy to prevent breaking
Substitutions
FAQ
Can I make these without cream cheese?
Yes, substitute with additional butter or sour cream, though texture will be less creamy and rich than the original recipe.
How long do these keep in the refrigerator?
Store covered for up to 3 days. Reheat in oven at 350F for 20-25 minutes or microwave in portions.
Can I freeze leftover mashed potatoes?
Yes, freeze up to 3 months. Thaw overnight in refrigerator and reheat with extra milk to restore creamy texture.