Why You’ll Love This Recipe
- Classic and comforting – This recipe delivers that traditional mashed potato taste everyone loves.
- Smooth and creamy – The combination of heavy cream and butter ensures a rich, velvety texture.
- Easy to make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile – Serve it with any meal, and add different seasonings or toppings to customize it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
- Fresh chives (for garnish)
Directions
- Boil the potatoes – Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes or until fork-tender.
- Drain and mash – Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer for a smoother consistency.
- Add cream and butter – Heat the heavy cream and butter in a small saucepan until warm, then pour over the mashed potatoes. Stir until fully incorporated.
- Season to taste – Add salt and pepper to your preference. Mix well.
- Garnish and serve – Transfer the mashed potatoes to a serving dish and top with fresh chives. Serve warm.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Garlic Mashed Potatoes – Add roasted garlic or sautéed garlic for extra flavor.
- Cheesy Mashed Potatoes – Mix in shredded cheddar or Parmesan cheese for a cheesy twist.
- Herb-Infused – Stir in fresh rosemary, thyme, or parsley for an aromatic touch.
- Dairy-Free – Swap heavy cream for almond milk and use dairy-free butter.
Storage/Reheating
- Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of cream or milk to restore creaminess. You can also microwave them in 30-second intervals, stirring in between.
FAQs
How do I make mashed potatoes extra creamy?
Use a potato ricer or food mill for a smooth texture, and don’t skimp on the butter and cream.
Can I make mashed potatoes ahead of time?
Yes! Prepare them up to two days in advance and reheat with a little extra cream or butter.
What’s the best potato for mashed potatoes?
Russet potatoes are ideal because they are starchy and create a fluffy, creamy texture. Yukon Golds also work well for a buttery taste.
Can I use milk instead of heavy cream?
Yes, but heavy cream makes them richer. Whole milk or half-and-half are good substitutes.
How do I prevent mashed potatoes from becoming gluey?
Avoid over-mixing, as it releases too much starch and makes them sticky.
Can I freeze mashed potatoes?
Yes, store them in an airtight container for up to two months. Reheat with added butter or cream.
How do I fix dry mashed potatoes?
Add a little more warm cream or butter and mix gently to restore moisture.
Can I make this recipe vegan?
Yes! Use plant-based butter and substitute heavy cream with almond or oat milk.
Should I peel the potatoes?
For a classic creamy texture, peeling is recommended. However, you can leave the skins on for a rustic feel.
What can I serve with mashed potatoes?
They pair well with turkey, roast beef, grilled chicken, or even as a base for a shepherd’s pie.
Conclusion
These creamy mashed potatoes are the perfect side dish for any occasion. With their smooth texture and buttery richness, they’re guaranteed to be a hit at your dinner table. Whether you enjoy them plain or customize them with different flavors, this recipe is a must-try!
Creamy Mashed Potatoes
These creamy mashed potatoes are the ultimate comfort food, perfect for Thanksgiving, holiday dinners, or any meal. Made with butter, heavy cream, and russet potatoes, this easy mashed potatoes recipe results in a smooth, velvety, and rich side dish that pairs well with turkey, roast beef, or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
- Fresh chives (for garnish)
Instructions
- Boil the potatoes – Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until fork-tender.
- Drain and mash – Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer for a smoother consistency.
- Add cream and butter – Heat the heavy cream and butter in a small saucepan until warm, then pour over the mashed potatoes. Stir until fully incorporated.
- Season to taste – Add salt and pepper as needed. Mix well.
- Garnish and serve – Transfer the mashed potatoes to a serving dish, top with fresh chives, and serve warm.
Notes
- For extra creaminess: Use a potato ricer or food mill instead of a masher.
- To prevent gluey potatoes: Avoid over-mixing, as it releases too much starch.
- Make ahead: Store in the fridge for up to 2 days and reheat with extra butter or cream.
