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This ultra creamy mashed potato recipe elevates the humble side dish into a steakhouse-worthy masterpiece. The combination of Yukon gold potatoes and cream cheese creates a silky texture that melts in your mouth, making it perfect for holiday meals or whenever you need comfort food that impresses.
I discovered this technique after years of disappointing mashed potatoes that never quite matched restaurant quality. Once I added cream cheese to the equation, my family started requesting these potatoes for every gathering, even in the middle of summer.
Ingredients
- Yukon Gold Potatoes provide the perfect balance of starch and moisture for creamy mashed potatoes without becoming gluey
- Cream Cheese adds tanginess and creates that velvety steakhouse texture everyone loves
- Heavy Cream contributes richness that makes these potatoes truly decadent
- Salted Butter enhances flavor and creates silky smoothness look for European style butter for extra richness
- Garlic Powder offers subtle flavor without overwhelming fresh notes use high quality for best results
- Salt is crucial for bringing out potato flavor select kosher salt for best control
Step-by-Step Instructions
- Prepare the Potatoes
- Peel and quarter your Yukon golds for even cooking. The size of each piece matters. Aim for roughly equal chunks about 2 inches across so they cook at the same rate. Placing them in cold water prevents discoloration as you work.
- Boil to Perfection
- Cover potatoes with cold water by two full inches and add a generous amount of salt. The water should taste as salty as the sea. This step seasons the potatoes from the inside out. Bring to a boil then reduce to a simmer and cook until truly fork tender about 25 minutes. When a fork slides through with zero resistance they are done.
- Mash with Precision
- Drain thoroughly then return potatoes to the hot pot. This allows residual heat to evaporate excess moisture. Begin mashing immediately while still hot. For restaurant quality results use a potato ricer for ultimate smoothness or mash vigorously with a traditional masher until no lumps remain.
- Incorporate Warm Dairy
- Warm your cream and butter together until hot but not boiling. The temperature is crucial here. Add half the warm cream mixture to potatoes and combine completely before adding the second half. This gradual incorporation prevents gluey texture and ensures even distribution.
- Finish with Cream Cheese
- Add room temperature cream cheese in small chunks and fold in using a silicone spatula with a gentle but thorough motion. The cream cheese should fully melt and disappear into the potatoes creating that signature silky texture. Taste and adjust salt as needed.
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The first time I served these at Thanksgiving my father in law who rarely comments on food asked for the recipe. Now whenever we visit he requests my mashed potatoes specifically saying they remind him of the fancy steakhouse where he proposed to my mother in law.
Storage and Make-Ahead Tips
These cream cheese mashed potatoes actually maintain their texture better than traditional recipes when refrigerated. Store in an airtight container for up to three days. When reheating add a splash of warm cream and butter to refresh the texture. The fats in the cream cheese help prevent the potatoes from becoming grainy when chilled.
Perfect Pairings
These luxurious potatoes naturally complement beef especially prime rib or a perfectly seared steak. For poultry lovers they elevate a simple roasted chicken to Sunday dinner status. The neutral flavor profile also works beautifully with saucy dishes like beef bourguignon or anything with gravy. For vegetarians try topping with roasted mushrooms in a rich wine sauce.
Troubleshooting Common Issues
If your potatoes seem gluey you likely overworked them after adding liquid. To prevent this ensure potatoes are completely mashed before adding any dairy. If they seem too thick add additional warm cream a tablespoon at a time. Too thin? Return to low heat stirring constantly until excess moisture evaporates. Remember potatoes continue absorbing liquid as they sit so make slightly thinner than your desired final consistency.
Your Questions Answered About This Recipe
- → Why use Yukon gold potatoes for mashed potatoes?
Yukon gold potatoes are ideal for mashing because they have a naturally buttery flavor and creamy texture. Their medium starch content creates the perfect balance - enough starch for fluffy texture but enough moisture to remain creamy without becoming gluey like higher-starch varieties.
- → Why start potatoes in cold water instead of boiling water?
Starting potatoes in cold water allows them to heat gradually and cook evenly throughout. Adding potatoes directly to boiling water cooks the outside quickly while leaving the inside undercooked, resulting in lumpy, unevenly textured mashed potatoes.
- → How can I make mashed potatoes ahead of time?
Prepare the mashed potatoes as directed, then transfer to a slow cooker set to "warm." Add a splash of cream and stir just before serving to refresh the texture. For reheating the next day, warm in a covered dish in a 200°F oven with additional cream or butter to maintain moisture.
- → Why add warm cream and butter instead of cold?
Warm cream and butter incorporate more smoothly into hot potatoes. Cold dairy ingredients can cause the potato starches to seize, creating a gummy texture. They also cool the potatoes too quickly, making it harder to achieve a silky-smooth consistency.
- → What's the benefit of using a potato ricer?
A potato ricer creates perfectly smooth potatoes without overworking them. Unlike mashing or using an electric mixer (which can make potatoes gluey), a ricer gently presses the potatoes through small holes, breaking them down evenly without activating too much starch.
- → Why is salting the cooking water so important?
Salting the cooking water seasons the potatoes from the inside out as they absorb the salted water during cooking. This creates evenly seasoned potatoes throughout, rather than just surface seasoning. It's much more difficult to properly season potatoes after they're cooked.