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.
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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