The other thing I love about this recipe that you don’t get with regular mashies is that crispy bit right on the top. You’re going to bake these up until they get just a bit golden on the top, which gives a tiny bit of crunch just to that top part – kind of like shepherd’s pie. Yum and yum and yum again.
So if mashed potatoes are on your Thanksgiving horizon, or if you are just looking to mix things up for any meal mashed potato-wise, try this baked version. Happy mashed potatoes!
- 5-6 large Yukon gold potatoes (these make the BEST mashed potatoes!)
- ½ cup (1 stick) of butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup warmed milk (whole or 2% works best)
- Salt and pepper
- 3 eggs, beaten to blend
- Peel the potatoes, cut them into chunks and place them in a large pot. Cover them with water and bring the water to a boil. Turn the water down to a simmer and cook them until they are tender, 10-15 minutes (test them by sticking a knife into one of the chunks - it should give easily). Drain and return to the pot.
- Mash the potatoes with a potato masher or a ricer. (I like the consistency you get with a masher.)
- Add the butter and sir until well incorporating. It's important to add the butter before any of the other ingredients for the very best mashed potatoes!
- Stir in the cream cheese, and then pour in the milk in ¼ cup increments until the potatoes are the consistency you like. Season to taste with salt and pepper.
- Stir in the beaten eggs, and then spoon the whole thing into a buttered casserole dish.
- Bake at 375 for 30 minutes or until the potatoes are golden on top. Cool for 5 minutes and serve!