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The Best Ultra-Creamy, Lump-Free Mashed Potatoes

A large, fluffy mound of rich, creamy mashed potatoes served on a white plate near a window.
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Make the ultimate comfort food side dish. This recipe uses Yukon Gold potatoes, heavy cream, and cream cheese for a rich, velvety, and perfectly smooth texture ideal for holiday dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 ounces cream cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Pinch of white pepper (optional, for pure color)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 teaspoon of salt to the 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. Return the drained potatoes to the hot, empty pot and let them sit for 2 minutes to allow excess moisture to steam off. This step helps prevent watery potatoes.
  4. Heat the heavy cream and butter together in a small saucepan or microwave until the butter is melted and the cream is warm. Do not boil.
  5. Mash the potatoes thoroughly using a potato masher or a ricer for the smoothest results. Work quickly to avoid making the potatoes gluey.
  6. Add the softened cream cheese to the mashed potatoes and mix until it is fully incorporated and smooth.
  7. Gradually pour the warm cream and butter mixture into the potatoes while gently folding or mixing until you reach your desired creamy consistency. Avoid overmixing.
  8. Stir in the salt and black pepper. Taste and adjust seasoning as needed.
  9. Serve your velvety mashed potatoes immediately.

Notes

  • Use a potato ricer for the absolute smoothest, lump-free mashed potatoes. A food mill also works well.
  • Warming the cream and butter prevents the potatoes from cooling down too quickly during mixing.
  • Yukon Gold potatoes yield a naturally buttery and creamy texture compared to Russets.
  • For an extra rich flavor, substitute half of the heavy cream with sour cream or buttermilk.

Nutrition

Find it online: https://cookingbyfelix.com/creamy-mashed-potatoes-recipe-ultra-smooth/