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The Ultimate Velvety Creamy Mashed Potatoes

A white bowl overflowing with fluffy, rich creamy mashed potatoes, set near a bright window.
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Make rich, lump-free mashed potatoes using Yukon Gold potatoes, heavy cream, and cream cheese for a velvety smooth texture perfect for any dinner.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon white pepper

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess moisture to evaporate.
  4. Return the drained potatoes to the hot, empty pot. Mash them thoroughly using a potato masher until no large lumps remain.
  5. In a small saucepan, gently heat the heavy cream, butter pieces, salt, and pepper until the butter is melted and the mixture is warm. Do not boil.
  6. Pour the warm cream mixture over the mashed potatoes. Add the softened cream cheese.
  7. Using a wooden spoon or a rubber spatula, gently fold the ingredients together until just combined and the mixture is smooth and creamy. Avoid overmixing, which can make the potatoes gluey.
  8. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • Use Yukon Gold potatoes for the best naturally creamy texture.
  • Warm the cream and butter before adding them to the potatoes; cold dairy results in cooler, less smooth mash.
  • For an extra smooth texture, pass the mashed potatoes through a ricer after the initial mashing step.

Nutrition

Find it online: https://tastytipster.com/creamy-mashed-potatoes-ultimate-velvety-recipe/