This mashed potatoes recipe is a total crowd-pleaser! After making them countless times, I can tell you that the secret to their incredible creaminess is the addition of heavy cream, which gives them that perfect, silky texture. The rich, buttery flavor is infused throughout, making every bite irresistible. Whether it’s for a holiday feast or just a cozy dinner at home, these mashed potatoes are packed with flavor and are incredibly easy to make, making them the perfect side dish for any occasion.
After making homemade mashed potatoes recipe countless times for my family, I’m excited to finally share this easy and delicious recipe with you. It’s a recipe I’ve perfected over the years, and it never fails to impress.
My family loves how creamy and buttery these mashed potatoes turn out every time. Whether it’s for a holiday meal or a cozy dinner, this dish is always a hit, and I’m sure it will become a favorite in your home too!
This recipe is perfect to serve with Baked Meatballs Casserole, Healthy Meatloaf Recipe, Garlic Butter Turkey or Orange Cranberry sauce. Quick and easy to make, this is a great side dish for Thanksgiving, the holidays, or any gathering. It comes together in less than 30 minutes, making it perfect for busy days!
What Makes This Recipe Work
Russet or Yukon gold potatoes – Choose higher starch potatoes such as Russet Potatoes or Yukon Golds for the most fluffy and smooth mashed potatoes. Waxy potatoes are more firm so when mashed, it might come out looking more like a paste.
Softened butter – I suggest using unsalted butter since we are seasoning with salt and pepper. If you only have salted butter, taste as you go to avoid making it too salty.
Heavy Cream – After tasting this recipe so many times, I’ve found that heavy cream gives the best, most luxurious texture. You can also use sour cream or cream cheese for a tangy twist. Half and half works as a good alternative if you don’t have heavy cream, but I’ve made this recipe so many times that I’ve found whole milk gives a lighter texture. If you use skim milk, your recipe won’t come out as creamy.
Instructions
Prep and Cook the Potatoes
- Peel potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
- In a large pot (6qt.), place potatoes and cover with water. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
- Drain the potatoes and return them to pot.
Make the Creamy Mashed Potatoes
- Add butter, salt, pepper and heavy creamy.
- Use a potato masher or a potato ricer to mash the potatoes until smooth.
- Stir with a wooden spoon until completely combined and creamy.
- Transfer this fluffy mashed potatoes to a serving bowl and top with more butter for more flavor. Season with fresh parsley.
Olivia’s Recipe Tips
- Always start your potatoes in cold water and bring it up to a boil and don’t add the raw potatoes to boiling water. This helps the potatoes cook evenly and not fall apart/overcook.
- Be sure to fully drain your potatoes before you mash them. Adding salt to the water when cooking potatoes enhances their flavor and makes them tastier. This also means you can add less salt later since there’s already flavour.
Recipe Variations
- Garlic and herbs: If you enjoy garlic, you should try this mashed potatoes recipe. It includes minced garlic and fresh herbs such as rosemary, thyme, or chives.
- Vegan: Make it vegan by using vegan butter, dairy-free cream in the recipe.
- Instant Pot: How to make this recipe in a IP? Make my Instant Pot Mashed Potatoes.
Creamy Mashed Potatoes with Butter & Heavy Cream
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Ingredients
- 2 lbs. russet or Yukon gold potatoes peeled and cut potatoes into quarters lengthwise.
- Salt for boiling water
- 1 stick softened butter plus 2 tablespoons for garnish
- 1/2 cup heavy creamy
- Salt and ground black pepper to taste
- 2 tsp. fresh parsley chopped
Instructions
- Peel potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
- In a large pot (6qt.), place potatoes and cover with cold water. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
- Drain and return potatoes to pot.
- Add butter, salt, pepper and heavy creamy.
- Use a potato masher to mash potatoes until smooth. I LOVE to use this one (It's the best)
- Stir until completely combined and creamy.
- Transfer potatoes to a serving bowl and top with more butter. Season with fresh parsley.
Tips
- Salt the water generously as it adds flavour to the potatoes.
- Make sure the potatoes are well drained before mashing so they stay thick and creamy.
- To store: Place leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- To reheat: I like to reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mashed potatoes in a freezer-safe bag for up to 3 months.
- Here are some toppings for this creamy mashed potatoes recipe: Bacon, chives, cheese, jalapeños, garlic, green onions, and herbs. You can also add other toppings of your choice.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Chrissa - Physical Kitchness says
Love love love the array of herbs you used in these mashed potatoes! Mine were so boring, now I have an excuse to mix it up a bit!
Denise @ Sweet Peas & Saffron says
I’ve never tried putting olive oil in my mashed potatoes before, but these look so creamy I’m going to have to try it! I also love that you put tarragon in them…I love tarragon and it seems so underused!
eat good 4 life says
I love everything about this. I love mashed potatoes but I have not made them in for ever. I like the fact that you used basil, I am sure the flavor was superb!
Susan Wirth says
I’m confused. The comments don’t seem to match the ingredients in your recipe. Where is the tarragon, basil, and olive oil?
Olivia Ribas says
This recipe was retested and updated. That’s why we didn’t add these ingredients.
jessica says
I dont have heavy cream or cream at all, is there a subsitute I can do?
Olivia Ribas says
You can use milk 2%
Bonnie says
You have contradicting potato boiling instructions. One place says add potatoes to cold water and bring to boil. A second place says add potatoes to boiling water. 1st is correct.
Olivia Ribas says
Thanks for pointing it out. You should add potatoes to cold water and bring to boil.
Mika balogh says
This recipe is marked vegan but cream and butter arent
Olivia Ribas says
I think it’s marked as vegetarian.
Wanda` says
I dont need pictures ,,,I just need to print this recipe
Olivia Ribas says
You can print this recipe on the recipe card by clicking on the “print” bottom.