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The Ultimate Velvety Creamy Mashed Potatoes Using Yukon Gold

Close-up of three scoops of rich, yellow creamy mashed potatoes served on a light-colored plate.
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Learn how to make the best, ultra creamy mashed potatoes with a velvety texture using Yukon Gold potatoes and heavy cream. This simple recipe delivers rich, lump-free results perfect for holidays or any dinner.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot and let them sit over very low heat for 2 minutes, shaking the pot occasionally to evaporate excess moisture. This step helps prevent watery potatoes.
  4. Remove the pot from the heat. Add the warm heavy cream, butter pieces, and softened cream cheese to the potatoes.
  5. Using a potato masher or a ricer, mash the potatoes until they are mostly smooth. Do not overmix, as this can make them gluey.
  6. Continue to gently mash and incorporate the dairy until the mixture is smooth and creamy.
  7. Stir in the salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed.
  8. Serve immediately for the best texture.

Notes

  • Use Yukon Gold potatoes for the naturally buttery flavor and creamy texture. Russets work but require more dairy to achieve this level of smoothness.
  • Warming the heavy cream and butter before adding them prevents the potatoes from cooling down too quickly and helps them absorb the liquid better.
  • For the smoothest, lump-free mashed potatoes, use a potato ricer instead of a standard masher.
  • Do not use an electric mixer or food processor, as this develops the starch and results in a gummy texture.

Nutrition

Find it online: https://cookingbyjade.com/creamy-mashed-potatoes-recipe/