Creamy Mashed Potatoes

Creamy Mashed Potatoes

Description

These Creamy Mashed Potatoes are smooth, buttery, and rich with just the right amount of creaminess. Perfect as a side dish for holiday feasts, weeknight dinners, or any comfort food craving, they pair beautifully with gravy, roasted meats, or vegetables.

Ingredients (Serves 6)

• 3 pounds Yukon Gold potatoes (or Russet for fluffier texture), peeled and cut into chunks

• 1 cup heavy cream (warm)

• ½ cup unsalted butter (room temperature, cut into pieces)

• 1 teaspoon salt (plus more for boiling water)

• ½ teaspoon black pepper (freshly ground)

• 2 cloves garlic (optional, for subtle flavor, peeled)

Instructions

1. Prepare Potatoes

   • Peel and cut potatoes into even chunks (about 2 inches).

   • Place in a large pot and cover with cold water. Add 1 tablespoon of salt.

2. Boil

   • Bring to a boil over medium-high heat.

   • Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

3. Drain & Dry

   • Drain potatoes well and return them to the pot.

   • Allow them to sit over low heat for 1–2 minutes to evaporate excess moisture.

4. Mash

   • Use a potato masher, potato ricer, or hand mixer to mash the potatoes until mostly smooth.

5. Add Butter & Cream

   • Add the butter pieces and mash until melted.

   • Slowly pour in the warm cream, mixing until creamy and fluffy.

6. Season

   • Stir in salt and pepper. Adjust seasoning to taste.

7. Serve

   • Transfer to a serving bowl and top with a pat of butter or chopped fresh herbs if desired.

Equipment

• Large pot

• Colander

• Potato masher, ricer, or hand mixer

• Measuring cups and spoons

• Wooden spoon or spatula

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6 servings

Creamy Mashed Potatoes

These Creamy Mashed Potatoes are smooth, buttery, and rich with just the right amount of creaminess. Perfect as a side dish for holiday feasts, weeknight dinners, or any comfort food craving, they pair beautifully with gravy, roasted meats, or vegetables.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• Large pot
• Colander
• Potato masher, ricer, or hand mixer
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 3 pounds Yukon Gold potatoes or Russet for fluffier texture, peeled and cut into chunks
• 1 cup heavy cream warm
• ½ cup unsalted butter room temperature, cut into pieces
• 1 teaspoon salt plus more for boiling water
• ½ teaspoon black pepper freshly ground
• 2 cloves garlic optional, for subtle flavor, peeled

Instructions

• Prepare Potatoes
• Peel and cut potatoes into even chunks (about 2 inches).
• Place in a large pot and cover with cold water. Add 1 tablespoon of salt.
• Boil
• Bring to a boil over medium-high heat.
• Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
• Drain & Dry
• Drain potatoes well and return them to the pot.
• Allow them to sit over low heat for 1–2 minutes to evaporate excess moisture.
• Mash
• Use a potato masher, potato ricer, or hand mixer to mash the potatoes until mostly smooth.
• Add Butter & Cream
• Add the butter pieces and mash until melted.
• Slowly pour in the warm cream, mixing until creamy and fluffy.
• Season
• Stir in salt and pepper. Adjust seasoning to taste.
• Serve
• Transfer to a serving bowl and top with a pat of butter or chopped fresh herbs if desired.

Servings: 6 servings

10 FAQs About Creamy Mashed Potatoes

1. Can I use milk instead of heavy cream?

   • Yes, you can substitute whole milk, half-and-half, or even a dairy-free milk, but heavy cream gives the richest flavor and creamiest texture.

2. What potatoes work best for creamy mashed potatoes?

   • Yukon Golds for creamy and buttery, or Russets for light and fluffy. A mix of both works great too.

3. Why are my mashed potatoes gluey?

   • Over-mixing or using a food processor can break down the potato starch too much, resulting in a gummy texture. Mash gently.

4. Can I make mashed potatoes ahead of time?

   • Yes! You can make them up to 2 days in advance and reheat with extra butter or cream to refresh the texture.

5. Do I need to peel the potatoes?

   • Not necessarily. If you like rustic-style mashed potatoes, you can leave the skins on.

6. What can I add for extra flavor?

   • Roasted garlic, sour cream, cream cheese, herbs (chives, parsley, thyme), or even Parmesan cheese are delicious add-ins.

7. Can I make this recipe vegan?

   • Yes! Use plant-based butter and non-dairy milk or cream like oat milk or cashew cream.

8. Should I salt the water when boiling potatoes?

   • Absolutely. Salting the water helps season the potatoes from the inside out.

9. Can I freeze mashed potatoes?

   • Yes, mashed potatoes freeze surprisingly well, though they may need extra cream or butter when reheated to restore creaminess.

10. What’s the best way to mash potatoes without lumps?

    • Use a potato ricer for ultra-smooth potatoes or mash by hand for a more rustic texture.

How To Store Creamy Mashed Potatoes

• Refrigerator:
  Transfer cooled mashed potatoes to an airtight container. Store in the fridge for up to 4 days.

• Freezer:
  Place mashed potatoes in a freezer-safe bag or container. Freeze for up to 2 months.
  Tip: Flatten freezer bags for easier storage and quicker thawing.

How To Reheat Without Losing Creaminess

1. Stovetop Method (Best):

   • Place mashed potatoes in a saucepan over low heat.

   • Stir in a splash of cream or milk and a little butter.

   • Stir until heated through and smooth.

2. Microwave Method (Quick):

   • Place potatoes in a microwave-safe dish, cover loosely.

   • Heat in 1-minute intervals, stirring and adding cream as needed until hot.

3. Oven Method (For Large Batches):

   • Preheat oven to 350°F (175°C).

   • Spread potatoes in a baking dish, cover with foil.

   • Heat for 20–30 minutes, stirring halfway and adding cream or butter if needed.