Can I substitute the half-and-half with regular milk?

Absolutely! Your Creamiest Baked Mashed Potatoes will still taste amazing, just slightly less rich and decadent. Use about ¾ cup of milk instead of a full cup since milk is thinner than half-and-half. Start with less and add more until you reach your preferred consistency.

Why do my mashed potatoes turn out gummy sometimes?

Gummy Creamiest Baked Mashed Potatoes usually result from overmixing, using waxy potatoes instead of russets, or not properly steaming out excess moisture. Follow the steaming step religiously and stop mixing as soon as they're smooth – a few small lumps are much better than gluey texture!

Can I make these in a slow cooker instead of the oven?

While I haven't tested this specific recipe in a slow cooker, the concept should work! Prepare the mashed potatoes completely, then transfer to a slow cooker on the "keep warm" setting. You won't get that beautiful golden top, but they'll stay perfectly warm for serving.

How do I know when the potatoes are properly fork-tender?

Perfect fork-tender means you can press the fork prongs into the potato and it breaks through easily without any resistance. If you feel like you're fighting to pierce the potato, it needs more cooking time. Undercooked potatoes lead to lumpy Creamiest Baked Mashed Potatoes .

Can I freeze these mashed potatoes?

Yes! Freeze your Creamiest Baked Mashed Potatoes before the final baking step. Thaw completely in the refrigerator, then bake as directed. The texture will be slightly different but still delicious. For best results, use within 3 months of freezing.

The Best Creamiest Baked Mashed Potatoes

Creamiest Baked Mashed Potatoes

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Ultra-creamy baked mashed potatoes made with russet potatoes, cream cheese, butter, and half-and-half, then baked to create a golden-brown crispy top while maintaining incredible creaminess inside

Author: Emily
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 10 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 c half and half
½ tsp salt
Pepper to taste
Optional: chives on top

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Instructions

Preheat oven to 350°F
Peel the potatoes and cut into medium sized cubes. Rinse the potatoes thoroughly with water and drain. Add the potatoes to a large pot, cover with water and a few big pinches of salt. Bring the water to a boil and boil until they are fork tender (about 10-15 minutes). Drain the potatoes then return them to the pot
Turn the heat under the pot to low and steam out excess moisture for 3 minutes
Add the potatoes to a large bowl or stand mixer. Beat on low until they are broken up. Add the warm melted butter, salt and pepper. Mix in the cream cheese and slowly add in the warm half and half until it reaches your preferred consistency (you may not need a full cup). Add more salt if needed, the amount of salt will vary depending on how much was used during the boiling process
Spread into a greased 9×13 baking dish. Cut up the cold 2 tbsp of butter into little cubes and sprinkle over the mashed potatoes
Bake for 45 minutes. Remove from the oven and serve

Notes

Try to cut your potatoes all the same size. Avoid cutting really small cubes, the smaller the potato cube the more moisture it holds
Don’t add all of the half and half all at once, you may not need all of it (or you may need more)
You can use milk instead of half and half, but you’ll need less of it. The potatoes just won’t be as rich
The potatoes should be boiled until you can pierce them with a fork and it breaks apart. Avoid boiling too long that the potatoes start to turn mushy
For the fluffiest potatoes, after you’ve boiled the potatoes, drain the water and return the potatoes to the pot. Cook them for 3 minutes on low heat. It releases any excess moisture and makes them really fluffy
Prepare the potatoes but instead of baking, cover with plastic wrap and place in the fridge. Bake as usual when you are ready but increase the bake time slightly
Try adding 4 ounces extra sharp white cheddar and 4 ounces gouda cheese the same time you add the cream cheese for a decadent cheese flavor

Nutrition

Serving Size: 1/10 of recipe
Calories: 235
Sugar: 3g
Sodium: 219mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 5g
Cholesterol: 30mg

Find it online: https://recipeshots.com/the-best-creamiest-baked-mashed-potatoes-recipe/