Make-Ahead Yukon Gold Mashed Potatoes That Stay Creamy and Fluffy
There’s nothing quite like a bowl of creamy mashed potatoes, smooth, buttery, and rich. These aren’t your everyday potatoes. Made with Yukon Golds for natural flavor and mascarpone for extra creaminess, they’re the kind of side dish that steals the spotlight from the turkey. Best of all, you can make them ahead without sacrificing that fresh-from-the-pot texture. Warm, fluffy, and ready when you are,holiday cooking just got a lot easier.
Equipment
- Potato Ricer
Ingredients
- 4 lbs Yukon Gold potatoes (scrubbed but not pealed)
- salt
- ⅔-1 cup heavy cream
- ⅔-1 cup whole milk
- 1 ¼ cups butter (2 ½ sticks, softened)
- ½ cup mascarpone cheese (you can use plain greek yogurt or cream cheese, but it will not be exactly the same.)
- salt and pepper
Instructions
- Place the potatoes in a large pot and cover with water. Add a large handful of salt to the water and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a fork, but not falling apart, about 30 minutes. Drain and use a dish towel to rub the skins off. Return the potatoes to the warm pot, off heat.
- Heat the ⅔ cup of cream and ⅔ cup of milk in the microwave until hot but not boiling, about 2-3 minutes.
- Run the potatoes through a potato ricer and add butter., or you can use a potato masher. Season with salt. Add warm cream and milk mixture mixing with a spoon until smooth, do not over mix. Add marscapone at the end and season with additional salt and pepper. Serve immediately or let cool, cover and chill.
- Remove from the refrigerator and transfer to a pot. Add ⅓ cup of cream and ⅓ cup of milk and reheat over medium low heat stirring often until heated through.
Video
Barbara's Notes + Tips
- This recipe makes about 10 cups of mashed potatoes
- Use Yukon Gold potatoes
- Cook the potatoes whole and with the skin on, this will keep them from getting watery
- Make sure the potatoes are dry before mashing
- If you want to remove the skins, use a cloth towel and rub it over the potatoes while they are still hot, the skins will come right off.
- DO NOT use a food processor to mash them, you will end up with gummy potatoes.
- Add the cream and milk gradually so that you get just the amount that is needed.
- These can be made two days ahead of time.
Nutrition
Calories: 424kcal | Carbohydrates: 24g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 96mg | Sodium: 240mg | Potassium: 790mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1126IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 6mg
