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Are you looking for the ultimate comfort food? These Yukon Gold Mashed Potatoes are loaded with cream cheese, butter, and heavy cream, creating a creamy, irresistible dish that stands out from your typical mashed potato recipe.
If you’re looking for an indulgent side dish that is guaranteed to please, this recipe is a must-try! These mashed potatoes always steal the show, whether for a holiday feast or a cozy weeknight dinner. It’s pure comfort food in a bowl!
What I Love About Mashed Yukon Gold Mashed Potatoes
- Easy Prep: Following a few simple steps, you can make restaurant-quality mashed potatoes that complement just about any main dish.
- Versatile: These potatoes are fancy enough for a holiday meal but simple enough for a family dinner any night of the week.
- Crowd Pleaser: My kids consistently beg me to make these mashed potatoes. I have made them for countless family gatherings; they are always the first dish to be gone.
Recipe Ingredients
- Yukon Gold potatoes
- Salted butter softened
- Cream cheese
- Heavy cream
- Salt and pepper
Equipment
- cutting board
- vegetable peeler
- chef’s knife
- large pot
- potato masher
How To Make Yukon Gold Mashed Potatoes:
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Cook the Potatoes
Boil potatoes in a large pot for 10-14 minutes, until soft. Drain potatoes.
Mash and Mix
Add butter, cream cheese, and heavy cream.
Season and Serve
Mash until creamy. Add salt and pepper, then serve warm.
Recipe Tip
I like to soften the butter and cream cheese before adding them to the mashed potatoes. This helps everything blend more smoothly.
Make It A Meal
For an utterly cozy meal, serve these mashed potatoes with my Crockpot Stuffing, Ambrosia Salad Recipe, and Crockpot Costco Turkey Breast.
Storage Tips
SERVE: As with most recipes with dairy products, you shouldn’t leave these out for longer than 2 hours. I doubt they will last that long anyway!
STORE: Store the potatoes in an airtight container in the fridge for 3-5 days.
FREEZE: Mashed potatoes are freezer-friendly. Place them in a large Ziploc bag and store them in the freezer. They are best if used within one month.
Recipe FAQs
Can I make these mashed potatoes ahead of time?
I prefer to make them the day of, but you can make them one day before you need them. To reheat them, put them on the stovetop or microwave and stir in milk or cream to help bring back the creaminess.
Can I use a different type of potato?
My potato of choice is Yukon because it gets super creamy when mashed. Russet potatoes would be a good substitution. I don’t recommend other potatoes, as they tend to be waxy and do not get as smooth when mashed.
Can I substitute the heavy cream?
Yes, they just won’t taste as good! You can use milk or half-and-half, but heavy cream is my favorite because it adds extra richness and sets these mashed potatoes apart from other recipes.
Can I add extra flavors?
Of course! I recommend garlic, rosemary, or thyme for some delicious additions.
More Holiday Recipes (coming soon!)
- Easy Pumpkin Dump Cake
- Cheesy Corn Casserole Recipe Easy
- 7 Up Salad
Yukon Gold Mashed Potatoes
Equipment
- Cutting board
- vegetable peeler
- Chef’s knife
- Large Pot
- Potato Masher
Ingredients
- 5 pounds Yukon Gold potatoes , peeled and cut into 1-inch pieces
- 8 Tablespoons salted butter , softened
- 4 ounces cream cheese , softened
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover them with water. Place the pot on the burner and boil over high heat. Continue to boil for 10-14 minutes or until fork-tender.
- Drain the potatoes and then return them to the pot.
- Add in the butter, cream cheese, and heavy cream, and mash the potatoes and creamy.
- Season the mashed potatoes with salt and pepper, and then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
