Creamy Potato Bake
Creamy Potato Bake is a family favorite that's perfect for holiday gatherings. Fluffy mashed potatoes are mixed with cream cheese, chives, and parsley, then baked to golden perfection with a buttery topping. It's an easy, make-ahead side dish that will have your guests coming back for seconds. Serve it up for Thanksgiving, Christmas, or any occasion that calls for a cozy, classic dish.
Equipment
- Potato masher
Ingredients
- 8 cups russet potatoes , peeled and chopped into 1-inch cubes (approximately 5 medium size potatoes)
- 2 tsp salt, or to taste
- ¼ tsp ground black pepper
- 16 oz cream cheese spread
- 3 Tbsp dried chives
- 3 Tbsp butter
- 2 Tsp dried parsley
- ⅛ tsp paprika
Instructions
- Preheat oven to 400 degrees. Spray a 2 quart casserole dish with cooking spray
- Place potatoes into a large pot and cover with water. Add 2 tsp salt
- Bring potatoes to a boil and cook 12 minutes, or until tender
- Drain water from potatoes and return the potatoes to the cooking pot
- Mash potatoes using a potato masher
- Add cream cheese spread, chives, and pepper. If desired, add additional salt to taste. Mix well
- Place the potato mixture into the prepared casserole dish
- Cut butter into small pieces and place on top of potatoes
- Sprinkle paprika and parsley on top of potatoes
- Bake at 400 degrees for approximately 30 minutes until the top is a golden color
Notes
- Cook the potatoes until fork-tender but not mushy; overcooking can affect the texture.
- Leave some space at the top of the casserole dish to prevent any butter overflow. (Trust me on this one—I’ve learned the hard way!)
- Mash the potatoes before adding other ingredients to get the perfect consistency.
Tried this recipe?Let us know how it was!
