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Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Total Time:
1 hr 25 mins
How do you elevate mashed potatoes? You bake 'em! Unlike traditional mashed potatoes, which are typically served right after they're mashed, here, they're thrown into a casserole dish and finished in the oven. The top layer of potatoes will form a delicate crust while the middle and inside stay creamy, thanks to lots of butter, cream cheese, and half-and-half. While the potatoes bake, fry some shallots for a crispy garnish.
What are the best type of potatoes for mashed potatoes?
Russet potatoes are an excellent choice due to their low-moisture content, but Yukon gold potatoes add an unparalleled creaminess. You really can't go wrong with either variety.
Is it better to boil or bake potatoes for mashed potatoes?
You could do either. However, boiling the potatoes is usually faster and just as good.
Can I make these potatoes ahead of time?
You can boil and mash the potatoes a day ahead. Transfer to a casserole dish and let cool completely, then cover tightly with plastic wrap. The next day, let it sit at room temperature for at least 30 minutes, then dot with butter and bake as directed.
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Ingredients
Mashed Potatoes
- 5 lb. Yukon Gold or russet potatoes
- 1 3/4 sticks (14 tablespoons) salted butter, softened
- 1 8-ounce package cream cheese, softened
- 1/2 cup half-and-half, plus more if needed
- 1/2 cup heavy cream
- 1 cup fresh parsley, chopped
- 1/3 cup chopped fresh chives
- 2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
Fried Shallots
- Vegetable oil, for frying
- 2 large shallots, thinly sliced
Directions
- Step 1For the mashed potatoes: Preheat the oven to 350˚. Peel the potatoes and rinse them under cold water. Quarter the potatoes, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Step 2Drain the potatoes and return them to the pot. With the burner on low heat, mash the potatoes with a potato masher for about 5 minutes; the more steam that’s released while you mash, the better! Turn off the burner.
- Step 3Add 12 tablespoons butter, the cream cheese, half-and-half, heavy cream, parsley, chives, salt and pepper. Stir to combine and thin with more half-and-half if necessary. Check the seasonings and add more salt and pepper to taste.
- Step 4Spread the mashed potatoes in a casserole dish. Dot the surface with the remaining 2 tablespoons butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking until light golden around the edges, about 10 more minutes.
- Step 5Meanwhile, for the fried shallots: Heat 1/2 inch vegetable oil in a deep skillet over medium-high heat. Add 1 sliced shallot and fry, turning occasionally, until browned, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the other shallot. Sprinkle the fried shallots on top of the mashed potatoes.
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