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The Ultimate Ultra-Creamy Mashed Potatoes with Heavy Cream

A generous serving of fluffy, yellow creamy mashed potatoes with peaks and valleys on a white plate.
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Make the best mashed potatoes ever with this recipe that guarantees a rich, velvety, and lump-free texture using Yukon Gold potatoes and heavy cream. This is the ultimate comfort food side dish.

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, then reduce the heat to maintain a steady simmer. Cook the potatoes until they 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 low heat for 2 minutes, shaking the pot occasionally. This step dries out excess moisture, which is key for creamy potatoes.
  4. Remove the pot from the heat. Add the butter pieces, softened cream cheese, salt, pepper, and nutmeg (if using).
  5. Begin mashing the potatoes using a hand masher or a potato ricer for the smoothest result. Work quickly to incorporate the fats.
  6. Gradually pour in the warm heavy cream while continuing to mash or whip the potatoes until they reach your desired velvety consistency. Do not overmix once smooth.
  7. Taste and adjust salt and pepper as needed before serving immediately as a rich potato side recipe.

Notes

  • Use Yukon Gold potatoes for the best naturally creamy texture. Russets work but require more liquid.
  • Warming the heavy cream before adding it prevents the potatoes from cooling down too fast.
  • For steakhouse style mashed potatoes, use a potato ricer instead of a standard masher to guarantee lump free mashed potatoes tips.
  • If you prefer a fluffier texture, use a hand mixer on low speed after the initial mashing to whip air into the potatoes.

Nutrition

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