Baked Garlic Mashed Potatoes
User Reviews
4.8
Baked Garlic Mashed Potatoes
Description
Baked Garlic Mashed Potatoes combines peeled russet potatoes with cream cheese, garlic powder, and plenty of butter and cream for a velvety texture. The potatoes are peeled, chopped into cubes, and boiled until soft, then mashed with the cream cheese and seasonings to create a creamy base. The dish is transferred to a baking pan, dotted with extra butter, and baked in a moderate oven to develop a subtle golden crust on top while heating through thoroughly. The garlic powder and green onions add a mild aromatic flavor without overpowering the potatoes.
The texture is creamy and smooth with a lightly crisped top layer from the oven. The mash holds moisture well thanks to the cream cheese and whipping cream, keeping it from drying out during baking. This approach is a comforting way to serve mashed potatoes with an extra touch from baking.
Serve these baked mashed potatoes alongside roasted or grilled meats, poultry, or seasonal vegetables. They provide a warm, creamy contrast to sharper or grilled flavors and can be a satisfying and filling side for weeknight or special occasion dinners.
For a lighter version, milk can substitute for cream, but this reduces the richness and creamy texture significantly. The recipe notes remind that this substitution may alter the indulgent mouthfeel that cream provides.
Ingredients
- 5 pounds russet potato red or yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 (8-ounce) (8-ounce) package cream cheese light or regular
- 3-4 green onions chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 4 tablespoons butter
- 1 cup whipping cream
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.
- Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.
- Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.
Notes
- You can substitute milk for the whipping cream to reduce calories, but expect less creamy richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 582kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 95mg | 32% |
| Sodium | 667mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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