Easy Baked Dutch Oven Mashed Potatoes with Cream Cheese
What could be better than creamy baked Dutch Oven Mashed Potatoes?! Mashed potatoes is hand-down a winner side dish with roast meats and stews, but could quite easily also be the star of the show in recipes such as beef stroganoff or bangers and mash!
Leftovers can be enjoyed as a tasty indulgence during the day, topped with a generous serving gravy, or you could use it in other recipes such as cottage pie.
Make sure to bookmark this easy and scrumptious Baked Garlic Mashed Potatoes for holiday recipes or midweek family meals.
TIPS FOR MAKING THE BEST BAKED GARLIC MASHED POTATOES
- Boil your potatoes in large pieces, not small pieces. Small pieces will mean more water absorption and less flavor.
- Don’t allow your potatoes to cool after boiling. It’s important to start adding your fats and mashing while your potatoes are hot for a creamier taste and texture. You could even make your milk warm before adding.
- Taste test your mashed potatoes as you go to ensure that you have enough salt.
- Add your liquids slowly instead of all at once otherwise your potatoes won’t absorb all the liquid and your mashed potatoes will be wet instead of fluffy.
- Make this recipe even more indulgent by adding in some caramelized onions! Trust me, it’s amazing!
WHAT KIND OF POTATOES SHOULD I USE FOR THESE DUTCH OVEN MASHED POTATOES?
Starchy potatoes like Russets or Yukon Gold are always the best choice for mashed potatoes and the reason being is that they are typically medium-starch potatoes resulting in them getting fluffy enough but not so much that they become waterlogged which will ruin the overall creamy texture of mashed potatoes.
I removed the skins from my potatoes but you can leave yours on if you like for additional texture. Just make sure that you scrub your potatoes well if you do decide to keep the skins on.
HOW DO I REHEAT THE BAKED OVEN MASHED POTATOES?
Reheat your mashed potatoes on the stovetop on a low heat, adding a splash of milk or cream while re-mashing them.
If you do need to add additional liquid while reheating, consider also adding in some extra seasoning but always taste to test.
STORAGE AND FREEZER TIPS
Store your baked Dutch oven mashed potatoes in an airtight container in the refrigerator for up to 3 days. If you choose to store any leftovers in the freezer, they can be stored in there for up to two months.
It’s completely normal for the mashed potatoes to have dried up slightly in storage. Simply add in some liquid such as milk or cream when reheating to serve again.
WHAT SHOULD I SERVE WITH THESE GARLIC BAKED MASHED POTATOES?
Garlic baked Dutch oven mashed potatoes go very well with most roasted poultry such as a roast chicken or turkey or alongside a tender piece of steak and vegetables!
Another favorite of mine is bangers and mash which is essentially a combination of tender pork sausages nestled on a bed of mashed potato, covered in rich onion gravy.
Baked Dutch Oven Mashed Potatoes
Ingredients
Method
- Preheat the oven to 375°F.
- Place the cut potatoes in a Dutch oven and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10-12 minutes or until they are tender.
- Drain the potatoes and return them to the pot. Lightly mash and add remaining ingredients. Add a few dabs of butter with 1-2 tablespoons butter.
- Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.
