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.Creamy Baked Potatoes 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.Creamy Baked PotatoesGood 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.  Creamy Baked Potatoes

bm-logoLets 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′.


ccchallenge-logo

Baked Mashed Potatoes
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.
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
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.
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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8 thoughts on “Baked Mashed Potatoes”

  1. Looks like this is going to be stapple #1 of my “winter body” diet! Potatoes are my favorite in all forms, but these look particularly incredible. YUM!

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