Description
Incredibly creamy mashed potatoes with a golden, slightly crispy top that makes them special enough for holidays yet simple enough for weeknight dinners.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup whole milk, warmed
- 8 tablespoons unsalted butter, divided
- 4 ounces cream cheese, softened and cubed
- 2 large egg yolks
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons fresh chives, chopped (optional)
- ¼ cup sour cream
Instructions
- 1. Place potato chunks in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt. Boil for 15-18 minutes until fork-tender.
- 2. Preheat oven to 375°F and butter a 9×13-inch baking dish.
- 3. Drain potatoes and let sit 2-3 minutes to evaporate excess moisture.
- 4. Return potatoes to pot and mash with 6 tablespoons butter until mostly smooth.
- 5. Gradually add warmed milk while mashing, then incorporate cream cheese cubes.
- 6. Beat in egg yolks, sour cream, salt, pepper, and garlic powder. Taste and adjust seasoning.
- 7. Transfer to prepared baking dish and spread evenly, creating gentle peaks and valleys.
- 8. Dot surface with remaining 2 tablespoons butter cut into small pieces.
- 9. Bake 25-30 minutes until golden brown and edges are slightly crispy.
- 10. Let cool 5 minutes before serving. Garnish with chives if desired.
Notes
Store covered in refrigerator up to 4 days. Can be assembled ahead and refrigerated before baking. Add 10-15 minutes to baking time if starting from refrigerated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g