Ultra Creamy Mashed Potatoes (Recipe for Printing)
Buttery, silky smooth potatoes with cream cheese that rival steakhouse quality. Easy to make and guaranteed to impress.
# What You’ll Need:
→ Main Ingredients
01 -
4-5 pounds (1.8-2.3 kg) Yukon gold potatoes, peeled and quartered
02 -
8 ounces (226 g) room temperature cream cheese, cubed
03 -
1/2-3/4 cup (120-180 ml) warm heavy cream
04 -
1/2 cup (113 g) salted butter, cubed and melted
05 -
1/2 teaspoon garlic powder
06 -
Salt, to taste
→ Garnish
07 -
Finely chopped parsley or chives
# Steps to Prepare:
01 -
Peel and cut potatoes in half or quarters, depending on their size.
02 -
Add potatoes to a large pot and fill with cold water, covering potatoes by 5 cm. Generously season water with salt until you can taste it.
03 -
Cover, bring to a boil, then reduce heat to low. Simmer for 25 minutes or until potatoes are completely fork-tender with no resistance.
04 -
Remove potatoes from heat, strain all water, and return potatoes to the same pot (off heat). Mash until smooth or use a potato ricer for best texture.
05 -
Heat cream and butter in a microwave-safe container for 45 seconds to 1 minute until warm. Pour half into the potatoes and mash together, then add remaining half.
06 -
Incorporate cream cheese and stir with a rubber spatula until potatoes are smooth and silky. Adjust salt to taste. Serve immediately topped with chopped parsley or chives.
# Helpful Advice:
01 -
To reheat, warm in a microwave-safe dish with a splash of cream or milk, stirring intermittently, or heat covered in oven at 93°C.
02 -
For make-ahead preparation, keep warm in a slow cooker on low setting, adding extra cream before serving.
03 -
Always start potatoes in cold water to ensure even cooking and prevent lumpy texture.
04 -
Generously salt the cooking water to enhance flavor throughout the potatoes.
05 -
Using a potato ricer provides the smoothest texture and eliminates lumps.
06 -
Add warm dairy ingredients to help the potato starches properly absorb fats for ideal creaminess.