Baked Mashed Potatoes

BM# 70: Week 4/ Day 2
Theme: Bookmarked Recipes
Dish: Baked Mashed Potatoes

Hope all of you had a lovely Thanksgiving day. We had a wonderful Thanksgiving party yesterday with tons of food and a loooong day of black Friday shopping today. After all that I got behind on posting for blogging marathon. Well it’s better late than never, so here’s a ‘Baked Mashed Potatoes’ recipe that can be served for any of your holiday gatherings. Recipe is from the Kitchen by Jeff Mauro. I fell in love with it right away — it is the same creamy mashed potatoes but baked until slightly golden and crispy on top. I am not a big fan of mashed potatoes that are heavy with cream and butter. But in this recipe potatoes are whipped with cream cheese and butter, making them very light and fluffy.Good thing about this recipe is that they can be made ahead of time, up to 2 days in advance and can be baked off just before serving. My son has been asking for mashed potatoes for quite some time now and he was one happy kid when I served this to him. This dish is sure going to be a hit at any holiday party.  

Lets check out what my fellow marathoners have cooked today for BM# 70.

Also linking this to Valli’s ‘Cooking from Cookbook Challenge: ‘November — Week 4′.

Baked Mashed Potatoes

Yum

Print Recipe

Creamy and delicious Baked Mashed Potatoes. This mashed potato dish are very light and fluffy and is made with cream cheese and butter.

• Courseside dish
• Cuisineamerican

Servings	Prep Time
4 servings	15 minutes

Cook Time

1 hour

Servings Prep Time 4 servings 15 minutes

Cook Time 1 hour

Baked Mashed Potatoes Yum Print Recipe Creamy and delicious Baked Mashed Potatoes. This mashed potato dish are very light and fluffy and is made with cream cheese and butter. Courseside dish Cuisineamerican Servings Prep Time 4 servings 15 minutes Cook Time 1 hour Servings Prep Time 4 servings 15 minutes Cook Time 1 hour

Ingredients

• 4 Medium Russet Potatoes, peeled and diced into 1" pieces
• 3 tbsp Cream cheese, softened I used low fat cream cheese
• 4 tbsp Unsalted Butter, softened
• 3 tbsp heavy cream
• 1/4 cup milk
• 1 Garlic clove, finely grated
• To Taste Salt Pepper

For the Topping:

• 2 tbsp Melted Butter
• 2 tbsp Chives, finely minced
• 1 tbsp Parsley, finely minced

Servings: servings

Instructions

Make Mashed Potatoes:

1. In a medium saucepan, combine potatoes, 1tsp salt and enough water to cover the potatoes. Bring to a boil and cook over medium-high heat until the potatoes are fork-tender, about 15 minutes. Drain the potatoes well and set them aside to dry a little bit.
2. Whisk the softened cream cheese and butter until light and fluffy. Add the warm potatoes, cream and milk. Whip using a hand blender until well blended and light.
3. Add garlic, salt and pepper. Mix well. At this point the mashed potatoes can be cooled completely and stored in the refrigerator for up to 2 days.

Bake the Mashed Potatoes:

1. When ready to bake, preheat the oven to 350F. Drizzle the melted butter on top of the potato mixture and bake until bubbly and slightly golden.
2. Garnish with chives and parsley. Enjoy!!

Recipe Notes

The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

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