Description
These luxuriously smooth and rich mashed potatoes are the ultimate stress-free side dish for holidays and family gatherings. By utilizing Yukon Gold potatoes and a blend of cream cheese, sour cream, and butter, this recipe delivers a consistent, restaurant-quality texture. Perfectly designed for advance prep, you can assemble them up to two days early and bake when needed, ensuring you spend less time in the kitchen and more time enjoying the celebration with your loved ones.
Ingredients
5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup unsalted butter, softened
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup whole milk, warmed
2 tsp kosher salt
1/2 tsp cracked black pepper
1/4 tsp garlic powder
2 tbsp chopped chives for garnish (optional)
Instructions
Place the cubed potatoes in a large stockpot and cover with cold, salted water by at least an inch.
Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
Drain the potatoes thoroughly in a colander and allow them to steam-dry for 2 minutes.
Return potatoes to the pot and add butter, cream cheese, sour cream, milk, salt, pepper, and garlic powder.
Use a masher or electric mixer to blend until smooth and creamy.
Transfer the mixture to a buttered 9×13 baking dish and smooth the top with a spatula.
Cover tightly with plastic wrap and refrigerate for up to 2 days.
When ready to serve, cover with foil and bake at 350°F for 30-40 minutes until heated through.
Notes
Always let your potatoes steam-dry after boiling to avoid excess moisture. Ensure all dairy ingredients are softened before mixing for the smoothest texture. Store covered in the refrigerator for up to 48 hours.
- Prep Time: 15
- Cook Time: 55
- Category: Recipes
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg