This Easy Golden Corral Mashed Potatoes Copycat Recipe delivers that famous, ultra-fluffy texture and signature rich, buttery flavor right at home. Using cream cheese and plenty of butter, this simple recipe guarantees a perfectly creamy, lump-free side dish ideal for any comfort food meal.
Want the secret to those incredibly fluffy, buttery mashed potatoes from the famous buffet? This Easy Golden Corral Mashed Potatoes Copycat Recipe is the answer!
While many buffets use powdered potatoes, our homemade recipe delivers the same irresistible, rich flavor and dreamy, lump-free texture using real ingredients.
Perfect for holiday dinners, Sunday supper, or pairing with your favorite comfort foods, these buttery, creamy potatoes will be a new family staple.
Why You Will Love This Recipe!
- Ultimate Comfort: These potatoes are incredibly fluffy, rich, and creamy, delivering the ultimate comfort food experience just like the buffet.
- Simple Ingredients: You only need a few basic dairy ingredients and potatoes to achieve that signature buttery flavor.
- Perfect Texture: Follow our simple mashing steps for guaranteed lump-free, dreamy results every time.
- Versatile Side: They pair perfectly with everything from meatloaf and pot roast to turkey and fried chicken.
Golden Corral Mashed Potatoes Ingredients
- Russet or Yukon Gold Potatoes: Essential base for fluffy, rich, and creamy texture.
- Butter: Adds the signature decadent, buttery, classic homestyle flavor.
- Cream Cheese: The secret to tangy, luxurious, and addictive richness.
- Heavy Cream or Half-and-Half: Ensures maximum fluffiness and desired smooth consistency.
- Salt: Seasons the potatoes deeply from the inside out.
- Black Pepper: Provides a necessary, subtle touch of warmth and spice
How To Make Easy Golden Corral Mashed Potatoes Recipe
Step 1: Peel the potatoes and cut them into even-sized quarters to ensure they cook uniformly. Place the potatoes in a large pot and cover them with cold water by about one inch. Add 1 tablespoon of salt to the water. Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15-20 minutes).
Step 2: Drain the potatoes completely in a colander. Return the drained potatoes to the empty hot pot. Place the pot back on the burner over low heat for 1–2 minutes, shaking constantly. This is the secret step to evaporate excess water, which prevents your potatoes from turning gummy.
Step 3: Remove the pot from the heat. Immediately add the softened cream cheese and the stick of butter. Let them melt slightly for about 1 minute. Use a potato masher, ricer, or electric hand mixer (on low speed) to break down the potatoes until they are mostly smooth. Slowly add the warmed heavy cream (or half-and-half) while continuing to mash or beat. Mix until light and fluffy. Stir in the remaining salt and pepper, tasting and adjusting seasoning as needed. Serve immediately while hot!
Easy Golden Corral Mashed Potatoes Recipe Tips
- Season the Water: Always add 1 tablespoon of salt to the water before boiling. This seasons the potatoes from the inside out, making the final flavor much better.
- The Crucial Drying Step: After draining the cooked potatoes, return them to the empty hot pot on low heat for 1–2 minutes, shaking constantly. This is the most important secret; it boils off excess water, preventing the potatoes from becoming gummy or gluey.
- Use Warm Dairy: Always slightly warm the heavy cream or half-and-half before adding it to the mashed potatoes. Adding cold liquid cools down the potatoes and makes them stiff, which leads to lumps and activation of starch (gummy texture).
- The Cream Cheese Secret: Don’t skip the cream cheese! This is the ingredient that provides that signature Golden Corral richness, tang, and incredible creaminess. Ensure it is softened before adding.
- Avoid Over-Mixing: Whether using a masher or an electric hand mixer, stop mixing as soon as the potatoes are smooth and fluffy. Over-mixing activates the starch and results in a sticky, unpleasant texture.
Storing, Reheating and Make Ahead Instructions
- ❄️ Storing: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 to 4 days. If using the refrigerator, the potatoes will lose a little moisture but retain their flavor.
- 🔥 Reheating: For best results, reheat the potatoes on the stovetop over low heat, stirring frequently. Add a splash of milk or heavy cream to the pot while heating to restore their rich, creamy consistency.
- 🗓️ Make Ahead: Prepare the potatoes completely, then transfer them to a slow cooker set to the “WARM” or “LOW” setting, stirring well every 30 minutes. You can keep them warm for up to 3 hours; just stir in a splash of extra cream or butter before serving to ensure they stay fluffy.
Golden Corral Mashed Potatoes Recipe Faqs
Why do my mashed potatoes always turn out gummy? Gummy potatoes are most often caused by over-mixing or incorporating too much cold liquid. To prevent this, make sure to dry the potatoes well after draining, use only warm cream, and stop mixing as soon as the potatoes are smooth and fluffy.
What is the secret ingredient that makes them taste like Golden Corral’s? The secret is the cream cheese! Adding a block of softened cream cheese provides the signature richness, buttery flavor, and slight tang that elevates the potatoes beyond a basic recipe.
Can I use milk instead of heavy cream or half-and-half? You can, but the heavy cream or half-and-half provides a much richer flavor and a smoother texture that is closer to the buffet style. If you use milk, ensure it is whole milk and always warm it before adding it to the potatoes.
What is the best potato to use for this recipe? Russet potatoes are ideal because their high starch content yields the fluffiest, lightest texture. Yukon Golds are also a good choice as they offer a naturally buttery flavor and creamy texture.
Can I freeze these mashed potatoes? It is generally not recommended. Mashed potatoes containing high amounts of dairy (like this recipe) often become watery and change texture when thawed. They are best stored in the refrigerator for up to 3–4 days.
More Easy Golden Corral Copycat Recipes
Copycat Golden Corral Pot Roast
Golden Corral Fried Chicken Recipe
Golden Corral Banana Nut Bread Recipe (Copycat Version)
Golden Corral Macaroni and Cheese Recipe
Golden Corral Chocolate Chess Pie
Golden Corral Peach Cobbler Recipe
Golden Corral Yeast Rolls Recipe
Golden Corral Cornbread Recipe
Golden Corral Carrot and Raisin Salad
Golden Corral Banana Pudding Recipe
Golden Corral Bourbon Street Chicken Copycat
Golden Corral Sausage and Peppers
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Easy Golden Corral Mashed Potatoes Recipe
Description
Ingredients
- 3 pounds Russet Potatoes, or Yukon Gold, Peeled and quartered for best texture.
- 8 tablespoons Butter, Unsalted butter, cut into cubes.
- 4 ounces Cream Cheese, Softened
- 1/2 cup Heavy Cream, or Half-and-Half
- 1 1/2 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
Instructions
- Peel the 3 pounds Russet Potatoes and cut them into roughly even-sized quarters
- Place the potatoes in a large pot and cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
- Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15-20 minutes).
- Drain the potatoes completely in a colander.
- Return the drained potatoes to the empty hot pot. Place the pot back on the burner on low heat for 1–2 minutes, shaking constantly.
- Remove the pot from the heat. Immediately add the softened 4 ounces Cream Cheese and 8 tablespoons Butter. Let them melt slightly for about 1 minute.
- Use a potato masher, ricer, or electric hand mixer (on low speed) to break down the potatoes. Slowly add the warmed h1/2 cup Heavy Cream while continuing to mix until light and fluffy
- Stir in the remaining 1 1/2 teaspoon Salt and 1/2 teaspoon Black Pepper, tasting and adjusting seasoning as needed.
Equipment
- Saucepan
- Potato Masher
Nutrition
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