Baked Mashed Potato Casserole
This baked potato casserole will become a family favorite the first time you serve it. Guaranteed!
Equipment
- 13x9 inch oven safe casserole dish with high sides
Ingredients
- 5 lbs potatoes, peeled and quartered
- 1 tbsp Kosher salt
- 1½ sticks butter, softened, plus more to grease casserole dish.
- 6 oz cream cheese, softened
- 1 cups half & half, or whole milk, warmed
- 4 cloves garlic, finely minced
- 1 tbsp Ranch dressing mix
- ½ tbsp black pepper
- 2 tbsp fresh parsley, chopped
- ¼ cup chopped chives, optional
Instructions
- Add the potatoes and 1 tablespoon salt to a large pot of water, making sure potatoes are submerged under the water.
- Bring to a boil and cook potatoes until fork tender, 20-30 minutes.
- Drain potatoes and allow them to steam dry. Set aside.
- In the bowl of a stand mixer, combine softened cream cheese and half the softened butter. Whip together on high speed until fluffy, about 2 minutes.
- Add the still warm potatoes to the mixing bowl. Turn mixer to low speed and slowly add half & half, a little at a time. Once combined, add the minced garlic, parsley, Ranch dressing mix, pepper, and salt to taste. Whip until blended.
- Spoon potato mixture into a greased casserole dish.
- Cover with foil and refrigerate overnight or for up to 2 days.
- When ready to bake, set out casserole for 1 hour to allow it to come to room temperature.
- Preheat oven to 350°F.
- While oven preheats, remove foil from casserole dish.
- Using the back of a spoon create divots in the top of the casserole.
- Place pats of melted butter into each of the divots you made with the spoon.
- Recover casserole dish with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes until slightly toasted along the edges.
- Garnish with minced chives if desired.
Notes
TIP: To keep warm, cover casserole with foil and place in a 200°F oven for 1-2 hours until ready to serve with your meal.
This recipe can easily be doubled to feed a crowd!