Take your mashed potatoes to the next level with this recipe for Baked Mashed Potatoes. Creamy on the inside and crispy on the outside, this dish is the unsung hero of potlucks and get-togethers.
Some things are better the second time, and that’s especially true when it comes to cooking potatoes. Don’t believe me? Just take a look at the french fry.
If you cook your fries just once in oil, then you’ve got a nice treat. But fry them a second time, and you’ve now entered a new realm of crispy and oily deliciousness. There’s a reason pretty much every restaurant—from McDonalds to Five Guys to fancy French bistros of Paris—use a double-fry method for their french fries. That’s because the first round of frying cooks the potatoes through to the center, while browning them on the outside. But the second round of frying is what truly crisps up the outside, giving you that ideal french fry crunch.
Mashed potatoes are no different, although I’ll admit it’s a lot less common to see them double-cooked. But I aim to change that. Look, I’m a huge fan of mashed potatoes—and not just for holidays. To me, they’re the perfect year-round side dish. Easy to make and popular with even the pickiest of eaters, mashed potatoes are an all-time classic. But if you add just one extra step to the process and bake your mashed potatoes, then you’ll elevate the dish to even greater heights.
Does Baking Really Make a Big Difference?
Ahem… YES! It might sound like a small step, but it’s the difference between just OK potatoes and truly GREAT potatoes. Baking won’t change the inner consistency of the mashed potatoes, so if you’re worried about drying them out, don’t fret. It instead gives your mashed potatoes a crispy and delicious outer layer, similar to a casserole, making it appear fancy while being outrageously simple.
How do I store these potatoes?
This dish is great because when you’re done, simply cover it up with aluminum foil and slide it into the fridge. Or you can always spoon it out into a covered bowl or airtight container and leave chilled for up to a few days. You can also freeze it in an airtight container or freezer-safe bags for up to three months. Just let it thaw in the fridge overnight.
Serving Suggestions
This is a great dish for potlucks and other get-togethers, and the casserole style of presentation makes it easy for your guests to simply spoon out portions. For families looking to stretch their savings, you also can’t go wrong with this dish, as leftovers warm up and taste just as good as when taken out of the oven.
Baked Mashed Potatoes
Ingredients
- 5 pounds russet potatoes peeled and cubed
- 8 tablespoons unsalted butter melted, plus 2 tablespoons for topping
- 8 ounces cream cheese softened
- 1 cup half & half warmed
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- Chives chopped for garnish (optional)
Instructions
- Preheat your oven to 350°F.
- Place the peeled and cubed potatoes in a large pot, cover with water, and season with salt. Bring to a boil and cook until potatoes are tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Over low heat, allow them to dry out for a few minutes, shaking the pot occasionally.
- Transfer the potatoes to a large mixing bowl. Using a potato masher or electric mixer, mash the potatoes until they start to become smooth.
- Gradually mix in the melted butter, cream cheese, salt, and pepper. Slowly add the warmed half and half until you reach your desired creaminess.
- Taste and adjust the seasoning as needed.
- Spread the mashed potatoes into a greased 9×13-inch baking dish. Dot the top with the remaining butter.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the edges are bubbly.
- Garnish with chopped chives before serving, if desired.
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