Baked Mashed Potatoes with Crispy Shallots

How do you elevate mashed potatoes? You bake 'em! Unlike traditional mashed potatoes, which are typically served right after they're mashed, here, they're thrown into a casserole dish and finished in the oven. The top layer of potatoes will form a delicate crust while the middle and inside stay creamy, thanks to lots of butter, cream cheese, and half-and-half. While the potatoes bake, fry some shallots for a crispy garnish. 

What are the best type of potatoes for mashed potatoes?

Russet potatoes are an excellent choice due to their low-moisture content, but Yukon gold potatoes add an unparalleled creaminess. You really can't go wrong with either variety. 

Is it better to boil or bake potatoes for mashed potatoes?

You could do either. However, boiling the potatoes is usually faster and just as good.

Can I make these potatoes ahead of time?

You can boil and mash the potatoes a day ahead. Transfer to a casserole dish and let cool completely, then cover tightly with plastic wrap. The next day, let it sit at room temperature for at least 30 minutes, then dot with butter and bake as directed.