Description
Silky smooth mashed potatoes finished in the oven with a golden top and incredibly creamy interior. This two-step method creates the most luxurious texture.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 8 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream, warmed
- 1/4 cup whole milk, warmed
- 2 large egg yolks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons unsalted butter, melted (for topping)
- Paprika for dusting
Instructions
- 1. Preheat oven to 350°F and butter a 2-quart baking dish. Boil potatoes in salted water for 18-22 minutes until tender.
- 2. Warm cream and milk in small saucepan. Drain potatoes well and let excess moisture evaporate.
- 3. Pass potatoes through food mill or ricer. Stir in softened butter until melted.
- 4. Add cream cheese in chunks, stirring until smooth. Gradually add warm cream mixture.
- 5. Beat egg yolks and stir into potatoes with salt, pepper, and garlic powder. Fold in chives.
- 6. Transfer to baking dish, creating texture on surface. Brush with melted butter and dust with paprika.
- 7. Bake 25-30 minutes until golden brown and bubbling. Rest 5 minutes before serving.
Notes
Store covered in refrigerator for up to 4 days. Reheat gently with splash of cream to restore texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 445mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g