Fluffy Baked Mashed Potatoes

baked-mashed-potatoes
Photo by David Meredith
Fluffy Baked Mashed Potatoes 3.2 124 5 1
Rating
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 27 g
    • Sat Fat 16 g
    • Cholesterol 174 mg
    • Sodium 755 mg
    • Protein 8 g
    • Carbohydrate 28 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 86 mg

Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking). 

Ingredients

  1. Check 2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
  2. Check 1 cup whole milk, at room temperature
  3. Check 4 ounces cream cheese, at room temperature
  4. Check 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
  5. Check kosher salt and black pepper
  6. Check 3 large eggs, lightly beaten

Directions

  1. Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
  2. Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).