Shows > How We Do It > Season 3: Sides and Salads

Yukon Gold Mashed Potatoes with Cream Cheese

Episode 6

Cantaloupe and Grape Salad Black Walnut Wild Rice Oyster Stuffing Corn Maque Choux Glazed Baby Carrots Mango Curry Chicken Salad Caprese Salad Stuffing Cheesey Cream Corn with Smokey Bacon Cloverleaf Rolls O'Brien Shred Cakes

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This simple recipe turns out marvelous mashed potatoes every time. Using a ricer results in just the right texture. Ricing the potatoes ensures they won’t be over mixed which can result in a gluey texture. This method will yield wonderful, fluffy mashed potatoes everyone will love. To save time, this side dish can be made several days ahead, held refrigerated and reheated in the microwave to serve!