Creamy Mashed Potatoes (Yukon Gold)

• Large heavy pot for boiling potatoes
• Colander for draining
• Potato masher or potato ricer
• Small saucepan (for warming cream & butter)
• Wooden spoon or spatula
• Measuring cups & spoons
• Optional: garlic roaster or foil for roasted garlic

Directly from your Thanksgiving master recipe: Yukon Gold potatoes, heavy cream, butter, and cream cheese, scaled here for about 8 servings with unit conversion and adjustable servings.

• Yukon Gold potatoes, peeled and cut into chunks
• heavy cream
• unsalted butter (about 1 stick)
• cream cheese, softened
• kosher salt, plus more to taste
• black pepper, plus more to taste
• Optional: 2–6 roasted garlic cloves, mashed into the potatoes to taste

Start with the listed salt and pepper, then taste and adjust. These are meant to be boldly seasoned so they don’t get lost next to turkey and gravy.

• Produce: Yukon Gold potatoes, garlic (if doing roasted garlic)
• Dairy: heavy cream, unsalted butter, cream cheese
• Pantry: kosher salt, black pepper

1. 1. Prep the potatoes. Peel the Yukon Gold potatoes and cut them into evenly sized chunks so they cook at the same rate.
2. 2. Cold-start in salted water. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Starting cold helps them cook evenly all the way through.
3. 3. Boil, then simmer. Bring the pot to a boil, then immediately reduce to a gentle simmer. Cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.
4. 4. Warm the cream & butter. While the potatoes cook, gently warm the heavy cream and butter together in a small saucepan over low heat until the butter is melted. Don’t boil — you just want it warm and ready to blend in.
5. 5. Drain & dry the potatoes. Drain the potatoes very well and return them to the hot pot. Let them sit for 1–2 minutes to steam off excess moisture; this keeps the mash fluffy instead of watery.
6. 6. Mash or rice. Mash the potatoes with a masher, or push them through a ricer for ultra-smooth texture. Work gently — you want them smooth, not gluey.
7. 7. Add cream, butter & cream cheese. Pour in most of the warm cream–butter mixture and add the cream cheese. Stir until smooth and creamy, adding more of the warm liquid as needed to reach your perfect texture.
8. 8. Season aggressively. Season with salt and pepper (and roasted garlic if using), tasting and adjusting until the potatoes are well seasoned and flavorful on their own. Remember they’ll be sharing the plate with gravy and turkey.
9. 9. Hold warm for service. Keep the mashed potatoes warm in a covered pot on the lowest heat setting, or transfer to a slow cooker on warm. If they thicken up, loosen with a splash of warm cream or milk.

Leftover mashed potatoes keep in an airtight container in the fridge for 3–4 days. Reheat gently over low heat or in the microwave, stirring in a splash of cream, milk, or broth to bring them back to life. They’re perfect for next-day shepherd’s pie, potato cakes, or Thanksgiving sandwiches.

Approximate values for one of ~8 servings from the base recipe. Actual numbers will vary with portion size and how generously you season. Not medical or diet advice.