Baked Mashed Potatoes
Creamy and delicious Baked Mashed Potatoes. This mashed potato dish are very light and fluffy and is made with cream cheese and butter.
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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
- ¼ 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
Instructions
Make Mashed Potatoes:
- 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.
- 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.
- 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:
- 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.
- Garnish with chives and parsley. Enjoy!!
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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