Cream Cheese Yukon Gold Whipped Potatoes Recipes

CREAMY MASHED POTATOES

Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 7

Ingredients

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

Preheat the oven to 350 degrees F.
Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

CREAMY YUKON GOLD MASHED POTATOES

Creamy Yukon Gold Mashed Potatoes image

This is how I make my creamy Yukon Gold mashed potatoes every single time and I get requests from everyone who tries them to either make them or give them the recipe, especially around the holidays.

Provided by STARINTHESKY

Categories Mashed Potatoes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

5 pounds Yukon Gold potatoes, scrubbed
1 (12 ounce) container whipped cream cheese
1 (8 ounce) container sour cream
1 ½ sticks salted butter
1 cup grated Parmesan cheese
¼ cup milk, or more as needed
1 tablespoon garlic paste
1 pinch garlic salt, or more to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 31.5 g, Cholesterol 61.5 mg, Fat 22 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 340.5 mg, Sugar 1.4 g

YUKON GOLD MASHED POTATOES

Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

MASHED YUKON GOLD POTATOES WITH GOAT CHEESE AND BASIL

Mashed Yukon Gold Potatoes with Goat Cheese and Basil image

Categories Milk/Cream Potato Side Kid-Friendly Quick & Easy Goat Cheese Basil Boil Bon Appétit Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
4 tablespoons (1/2 stick) butter
3/4 cup half and half
3 tablespoons chopped fresh basil
1 tablespoon minced garlic

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

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