Wholesome Christmas Baked Mash 🥔
A wonderfully fluffy and rich baked mashed potato recipe, perfect for your Christmas dinner. This make-ahead friendly side dish is sure to be a holiday hit!
Equipment
- Oven
- Small Saucepan
- Potato Masher or Ricer
- Stand Mixer
- Rubber Spatula
- 9x9 inch Metal Baking Pan
Ingredients
- 2 pounds Russet potatoes (about 4 medium-sized)
- 1 cup heavy cream
- 4 tablespoons unsalted butter divided
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prep for Baking: Preheat your oven to a hot 450°F (230°C). Give your potatoes a good scrub under water, then prick each one several times with a fork. This simple step helps them bake perfectly and evenly!
- Hands-Off Baking: Place the prepared potatoes directly on the middle oven rack – no baking sheet needed! Let them bake for about 60 minutes, or until they are very soft and squishy when you gently squeeze them (make sure to use an oven mitt!). Baking them whole helps keep excess moisture out, leading to a naturally fluffier mash.
- Warm the Creamy Mix: Just before the potatoes are finished baking, combine the cream, 3 tablespoons of butter, salt, and pepper in a small saucepan. Gently heat this mixture over low heat until it's just below a simmer. It's important not to let it boil, but warming it ensures it blends seamlessly with the hot potatoes.
- Quick Scoop & Mash: Once baked, remove the potatoes from the oven. Work quickly to keep them as hot as possible! Carefully slice each potato in half horizontally. Use a kitchen towel or oven mitt to hold the hot halves while you scoop out the fluffy potato flesh into the bowl of a stand mixer. Cover the bowl with a towel or aluminum foil to trap the heat while you finish with the rest.
- Achieve Fluffy Perfection: Use a potato masher, ricer, or even a sturdy fork to gently smooth out the potato flesh and remove any stubborn lumps. Then, attach the paddle to your stand mixer and beat the potatoes on low speed until they're just smooth. Remember, the key to light and fluffy mashed potatoes is to avoid over-mixing, which can make them gummy.
- Fold in the Richness: Pour the warm cream and butter mixture into the mashed potatoes. Use a rubber spatula to gently fold it in. Don't worry if it looks like too much cream at first; be patient and keep folding until the warm potatoes have fully absorbed all the delicious warm cream and butter. Taste and add a pinch more salt or pepper if you like.
- Serve Fresh or Prep Ahead: At this point, your wonderful mashed potatoes are ready to be served! If you're planning ahead for a busy holiday, simply transfer the mixture to a 9x9 inch metal baking pan (sprayed lightly with non-stick cooking spray) and spread it out evenly. Cover tightly with aluminum foil and refrigerate for up to 48 hours.
- Reheat & Enjoy: When you're ready to serve, bake or reheat the covered mashed potatoes in a 350°F (175°C) oven for 20 to 30 minutes, or until they are piping hot throughout. Transfer them to a serving dish, add a small pat of the remaining butter on top if you wish, and serve your easy, wholesome Christmas side immediately!
Notes
This wholesome Christmas baked mash is a perfect side dish for your holiday feast! It's a make-ahead friendly recipe that ensures fluffy, rich potatoes every time.
Nutrition per serving:
- Calories: 381 kcal
- Total Carbs: 42g
- Net Carbs: 39g
- Fats: 22g
- Protein: 6g
