Easy Golden Corral Mashed Potatoes Recipe
Description
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!
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
Serving: 1ServingCalories: 335kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 61mgSodium: 583mgPotassium: 747mgFiber: 2gSugar: 2gVitamin A: 761IUVitamin C: 10mgCalcium: 50mgIron: 2mg