Creamy Yukon Gold Mashed Potatoes with Cream Cheese
These ultra-creamy mashed potatoes combine Yukon Gold potatoes with butter, cream, and cream cheese for an indulgent side dish. The cream cheese adds tangy richness while the combination of milk and cream creates the perfect silky texture. Perfect for holiday dinners, Sunday roasts, or any time you want to your potato game. The key is using starchy Yukon Golds and warming the dairy before mixing to prevent gluey results.
Ingredients
- 5 large Yukon gold potatoes, peeled(optional)
- 6 tablespoon butter, unsalted
- ¼ cup milk
- ¼ cup cream, plus additional if needed
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 ounces cream cheese
- ½ teaspoon salt, for cooking water
Instructions
- 1
Place potatoes in a deep pot and cover with cold water by 1-2 inches
- 2
Bring to a boil over medium heat and add salt
- 3
Cook for 30 to 35 minutes until fork slides through easily with no resistance
- 4
Drain potatoes in a large colander
- 5
Place drained potatoes in a large bowl and add cream cheese
- 6
Heat butter, milk, and cream in the empty potato pot until butter melts and mixture is warmed
- 7
Pour the warm dairy mixture over the potatoes and cream cheese
- 8
Mash potatoes until creamy
- 9
Add additional cream if mixture appears too thick
- 10
Season with salt and pepper, tasting as you go
- 11
Garnish with a pat of butter on top
Tips
Warm the dairy ingredients before adding to prevent the potatoes from becoming gluey and ensure smooth incorporation
Test doneness by piercing with a fork - there should be absolutely no resistance when the potatoes are ready
Add extra cream gradually if needed to reach your preferred consistency, as potatoes can vary in moisture content
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and reheated gently with extra cream
Serve hot immediately after mashing for best texture
Common Mistakes
Warm the dairy mixture before adding to avoid cooling down the potatoes and creating lumps
Don't overmix or the potatoes will become gluey from released starch
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, prepare up to 1 day ahead and refrigerate. Reheat gently in the oven or stovetop, adding extra cream to restore creaminess.
What if my mashed potatoes are too thick?
Gradually add warmed cream or milk, a tablespoon at a time, until you reach the desired consistency. Always use warm liquid.
Can I freeze leftover mashed potatoes?
Freezing changes the texture significantly. Better to refrigerate for up to 3 days and reheat with additional cream as needed.