These mashed potatoes are a total crowd-pleaser! They’re super creamy, packed with flavor, and incredibly easy to make. Whether it’s a holiday feast or just a cozy dinner at home, this recipe is the perfect side dish.
Need something to serve with these homemade mashed potatoes recipe? I have delicious recipes for you to try. These include Baked Meatballs Casserole, Garlic Butter Chicken Thighs, and Easy oven pork chop.
With the holidays coming up, I wanted to share an easy and tasty recipe for creamy mashed potatoes with you. I believe mashed potatoes are a great side dish for any meal, especially during holidays when most people enjoy them.
This recipe is perfect to serve with turkey or cranberry sauce. Quick and easy to make, it is a great side dish to have on hand whenever you need it. So quick to whip up, as this is a recipe you can make in less than 30 minutes.
Ingredients to Make Mashed Potatoes Recipe
- Russet or Yukon gold potatoes – peeled and cut potatoes into quarters lengthwise.
- Salt
- Softened butter – softened, not melted.
- Heavy cream – you can also use sour cream or even cream cheese if you prefer.
- Salt and ground black pepper – to taste
- Fresh parsley
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, a potato ricer or an electric mixer 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. You don’t want it to be watery.
- 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.
How To Store Leftovers
- To Store: Add your buttery mashed potatoes in an airtight container and place it in the fridge for up to 4 days.
- To Freeze: Potatoes don’t freeze well, but you can freeze mashed potatoes because the added fat helps them freeze better. To freeze it for later, scoop them into 1 cup portions on a lined sheet pan. Once frozen, transfer to a freezer bag for single serving convenience.
- To Reheat: When reheating it in the microwave, use half power to prevent them from drying out. On the stove top: reheat this creamy mashed potatoes on low heat on the stove top with an extra splash of milk or cream to loosen it up.
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.
- Low carb: For a low carb version of this recipe, give mashed cauliflower a try! I have an easy mashed cauliflower recipe that has the same creamy texture as these mashed potatoes!
- 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.
- Slow cooker: You can also make it in your slow cooker.
More Mashed Vegetables to Try:
Recommended Tools
- Large Pot: To boil the potatoes, you’ll need a large soup or stock pot.
- Potato Masher: Use a potato masher to get the perfect thick and creamy consistency. For this recipe, you can also use a potato ricer or a hand mixer.
What To Serve With Creamy Mashed Potatoes
- Easy mains: I like making main dishes that I can bake in the oven. This way, I can cook other parts of the meal at the same time. It makes meal preparation more efficient. Serve this classic side dish with my Healthy Meatloaf Recipe. Also, it’s perfect to serve it for Thanksgiving dinner with Easy Roasted Turkey Leg and or Turkey Breast.
- Garlic butter: There’s just something about garlic butter sauce that pairs SO well with the best mashed potatoes. I highly recommend trying this dish with my Pork Loin Recipe.
- More sides: To round out your meal, add another tasty veggie side dish like my air fryer Brussels sprouts, roasted green beans or fresh arugula salad.
Frequently Asked Questions
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.
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.
Half and half is a good alternative if you don’t have any heavy cream on hand.
You can use whole milk instead of heavy cream for a creamy texture. However, heavy cream is the best option for a luxurious texture. If you use something like slim milk, your recipe won’t come out as creamy.
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.
Mashed Potatoes Recipe
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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.
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 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 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 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 says
I think it’s marked as vegetarian.