Make-ahead mashed potatoes 3 lbs (1.5 kg) Yukon gold potatoes, peeled and quartered 1 cup deli-style cream cheese 4 egg yolks 1/4 cup butter, softened 2 tbsp mashed roasted garlic ...

Mashed potatoes Unless you make a casserole – Rodgers bolsters his with sour cream and cream cheese – you’re going to have to go last minute on these.

Recipe Tip It is best to soften the cream cheese, so it mixes in with the other ingredients better. I usually take it out of the package, cut it into a few pieces, and place them on a plate. I ...

Return the potatoes to the pot. Cook them over medium-low heat, stirring almost constantly, until the potatoes begin to film the bottom of the pot, about 3 minutes. Add the cream cheese.

In my nearly 18 years running a fine dining restaurant, I cannot tell you how many thousands of batches of mashed potatoes I have made, but it is a lot.

While the potatoes cook, combine the heavy cream, butter and cream cheese in a small saucepan set over medium-low heat. Cook the mixture, stirring frequently, until the mixture is smooth and warm.

I like to lightly drain the potatoes with a strainer — leaving a bit of that salty, starchy water in the pot is a good thing. Next, toss in about 2 tablespoons of butter and 2 teaspoons of sour ...

Directions: Place the potatoes in a large pot of salted water to cover. Cook potatoes until just tender, about 20 minutes. Drain and return to the pot. Mash until smooth.