A wonderful combination of potatoes, cream cheese, and buttermilk makes this garlic and herb mashed potato pie a delicious side dish to any meal. And these buttery mashed potatoes are conveniently baked in the shape of a sliceable pie – a new spin on an old favorite.
These mashed potatoes are so creamy. And why wouldn’t they be? We’re using cream cheese and butter here, after all. And not just any cream cheese, but garlic and herb cream cheese! So good!
I find that it’s so much easier to divide and serve mashed potatoes straight from the pan and they keep warm that way as well.
All you need is a cast iron pan, potatoes, cream cheese with garlic and herbs, buttermilk, butter and some chives! The consistency is very nice and creamy and they present beautifully as well!
You can make them ahead and store them right in the pan in a fridge with all the flavors in tact! Yes, adding cream cheese makes mashed potatoes reheatable! They heat up very well and always taste great. Yummm!
- 3 lb medium peeled red potatoes
- 7 oz or 1.25 packages of herb and garlic cream cheese (such as Boursin)
- 3/4 cup whole buttermilk
- 4 tbsp softened butter
- 1/3 cup fresh chives, chopped (more for garnish)
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat oven to 400 degrees F. Mash peeled potatoes in a large bowl with a potato masher until smooth. Lightly fold cream cheese and 3 tablespoons of butter. Stir in 3/4 cup of buttermilk stirring just until fluffy, but do not overmix. Add chopped chives.
- Spoon the mashed potato mixture into a lightly greased 3-quart baking dish (we used our trusty cast iron pan). Dot top of potatoes with remaining 1 tablespoon butter and cover with aluminum foil.
- Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 15-20 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.