Peel all the Yukon Gold potatoes using a vegetable peeler, removing any eyes or blemishes. Cut them into evenly-sized chunks, approximately 2-inch pieces. Uniform sizing is crucial for consistent cooking-smaller pieces cook faster while larger chunks may remain firm, resulting in lumpy mashed potatoes.

Place the cut potatoes in a large pot and add enough cold water to cover them by about one inch. Starting with cold water allows the potatoes to cook evenly from the outside in. Turn the stove to medium-high heat and bring the water to a gentle boil. Reduce heat slightly to maintain a steady simmer and cook for approximately 20 minutes, or until a fork pierces through the potatoes with minimal resistance.

While the potatoes cook, combine the butter and heavy whipping cream in a small saucepan. Place over low heat and warm gently until the butter melts completely, stirring occasionally. Keep the mixture warm but never let it boil-hot dairy incorporates more smoothly into potatoes and helps maintain that signature fluffy texture. This warming step is a restaurant secret that makes all the difference.

Once the potatoes are fork-tender, immediately drain them thoroughly in a colander. Excess water dilutes the creaminess and creates watery mashed potatoes. Return the drained potatoes to the warm pot (the residual heat helps evaporate any remaining moisture). Use a potato ricer for the silkiest texture, or mash directly in the pot with a traditional masher. Press or mash until smooth, but avoid overmixing-overworked potatoes develop a gluey, gummy texture due to excess starch release.

Slowly pour the warm cream and butter mixture into the mashed potatoes in three additions. After each pour, gently fold the liquid into the potatoes using a spatula or wooden spoon with broad, sweeping motions. This gradual incorporation prevents the potatoes from becoming soupy and ensures even distribution of richness. The potatoes should look glossy and hold soft peaks when lifted with a spoon.

Add the kosher salt and stir gently to distribute. Taste and adjust the seasoning-remember that potatoes absorb a significant amount of salt, so don’t be shy. The salt should enhance the natural potato flavor and balance the richness of the cream and butter. Some prefer slightly under salted potatoes to let dinner guests adjust to their preference.

Transfer the Cheesecake Factory Mashed Potatoes to a warm serving bowl. Create a shallow well in the center and place a pat of butter on top, allowing it to melt and create a glossy pool. For an elegant presentation, use the back of a spoon to create swoops and peaks on the surface. Garnish with finely chopped fresh chives, green onions, or a dollop of sour cream if desired.