Cheesecake Factory Mashed Potatoes Recipe
Bring restaurant comfort home with this Cheesecake Factory Mashed Potatoes Recipe, made with Yukon Gold potatoes, cream, butter, and gentle seasoning.
Equipment
- Large pot (for boiling potatoes)
- Colander
- Potato masher or potato ricer (ricer gives the smoothest result)
- Medium saucepan (for warming cream and butter)
- Mixing bowl (if needed)
- Wooden spoon or silicone spatula
- Measuring cups and spoons.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 cup heavy cream
- 6 tablespoons unsalted butter plus more if needed
- 1 teaspoon salt adjust to taste
- ½ teaspoon white pepper or black pepper
- 1 teaspoon garlic powder optional but recommended
- 2 ounces cream cheese softened (this is the secret touch)
Instructions
Step 1: Cook the Potatoes
- Place the peeled and chopped potatoes into a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain well. And I mean really well. Excess water is the enemy of creamy mashed potatoes.
Step 2: Warm the Cream and Butter
- While the potatoes are cooking, heat the cream and butter together in a small saucepan over low heat. Do not boil. Just warm until the butter melts and everything is cozy and combined.
- This step matters more than people realize. Cold cream can shock the potatoes and ruin the texture.
Step 3: Mash Like a Pro
- Run the drained potatoes through a potato ricer back into the pot, or gently mash them using a masher. Avoid overworking them.
- Slowly pour in the warm cream and butter mixture, stirring gently. Add cream cheese, salt, pepper, and garlic powder. Mix until smooth and fluffy.
- Taste and adjust seasoning. This is where you trust your instincts.
Step 4: Serve Warm
- Serve immediately, or keep warm on very low heat with a little extra butter on top.