Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 1/2 cups heavy cream, warmed
- 2 teaspoons salt (plus more for boiling water)
- 1 teaspoon ground black pepper
- Fresh chives, chopped (for garnish)
Instructions
- Place the potato chunks in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander. Let them sit for a minute to allow excess steam to escape.
- Return the potatoes to the warm pot. Use a potato masher or a ricer to mash them until no large lumps remain.
- Add the softened cream cheese and melted butter. Stir or mash until the cheese is fully incorporated and the mixture is creamy.
- Slowly pour in the warm heavy cream while stirring. Add the salt and pepper. Continue mixing until the potatoes are light and fluffy.
- Butter a 9×13 inch baking dish. Transfer the mashed potatoes into the dish and spread them out evenly.
- If making ahead, let the potatoes cool completely at room temperature. Cover the dish tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 2 days.
- To reheat, preheat your oven to 350°F (175°C). Remove the plastic wrap. If using foil, you can leave it on to keep them moist, or remove it for the last 10 minutes to get a slightly golden top. Bake for 30 to 40 minutes until heated through.
- Garnish with fresh chives and an extra pat of butter before serving.
- Cook Time: 1 hour