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Creamy Dreamy Mashed Potatoes

What would Thanksgiving dinner be without turkey, gravy, and - of course - mashed potatoes?

Here's our favorite recipe for mashed potatoes so creamy and lush you'll keep wanting to go back from more (so make a lot!). This recipe yields 4 servings, so we usually like to double it when we are feeding a crowd.

Bella Vista's Creamy Dreamy Mashed Potatoes


Kosher salt

2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces

3/4 cup heavy cream*

2 tbsp unsalted butter

1/4 cup milk, plus more as needed

1 cup (2 oz) grated white cheddar cheese

2 tsp grated onion, plus more as needed

Freshly ground pepper


  1. Use only Yukon Gold for best results. Peel and and cut potatoes into uniform pieces for even cooking.

  2. Put potatoes in a large saucepan and cover with cold salted water (2 tsp kosher salt per 1 quart water) and bring just to a boil over high heat. Never boil potatoes, only simmer gently, and don't overcook or the texture will become grainy.

  3. Meanwhile, heat the cream, butter, and the 1/4 cup milk in a small saucepan over medium heat or in the microwave. Make sure the mixture is still warm when adding to the potatoes later.

  4. Using the finest grate on a handheld grater, grate the onion into a bowl. You can also use a garlic press. Onion puree is stronger than onion juice.

  5. Once potatoes come to a boil, reduce heat to low and simmer until they are tender when pierced with a fork, about 20 minutes.

  6. Drain the potatoes, then press through a potato ricer. Alternatively, mash with a potato masher or a large fork. Return the potatoes to the large saucepan.

  7. Fold in the warm cream mixture, then the cheese, and then the onion. Season with kosher salt, pepper, and more onion to taste, thinning with additional milk to the desired consistency.

Enjoy these Creamy Dreamy Mashed Potatoes with Bella Vista's Thanksgiving Turkey - check out our blog post for a no-fail, always juicy, low-maintenance turkey recipe!

*note: if you don't have heavy cream, you can make a substitute (makes 1 cup):

3/4 cup milk

1/3 cup butter

  1. Melt butter, pour into warm milk and stir

  2. If using low-fat milk, add 1 tbsp flour to thicken

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