Baked mashed potatoes

Votes: 7

Time: 55 min.
Complexity: easily
Servings: 12

You're sure to add this Ree Drummond potato side dish to your list of favorite recipes, and it will always take center stage on your holiday menu. These silky mashed potatoes, infused with so much butter, cream cheese, and cream, are like a light, airy cloud.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.3 kg of potatoes
170g softened butter, plus a little extra for baking
1.5 packs (225 g) softened Philadelphia cream cheese
1/2 cup low-fat cream (10-12%)
Salt and ground black pepper
Milk (if needed) to thin the puree

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, Philadelphia cheese, cream

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Peel the potatoes and rinse them with cold water. Cut each potato into quarters. Place them in a large saucepan and cover with water. Bring to a boil and simmer until tender (test with a fork), 20-25 minutes.

Drain the potatoes and return them to the pan. Place the pan over low heat and mash the potatoes with a potato masher; the more steam released, the better. Mash the potatoes for about 5 minutes. Turn off the heat.

Add the butter, cream cheese, heavy cream, and spices to the pan. Stir, and if the mixture is too thick, add more milk. Check for adequate seasoning by adding salt and pepper to taste.

Place the mashed potatoes in a large casserole dish. Place pieces of butter on the surface. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for another 10 minutes. Serve immediately.

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