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.
Olivia’s Personal Note
After making homemade mashed potatoes countless times for my family, I’m so excited to finally share this easy, cozy, totally foolproof recipe with you. I’ve tweaked and perfected it over the years, and it never fails. Every batch comes out creamy, buttery, and absolutely irresistible.
These are the best mashed potatoes you’ll ever make, and they pair beautifully with turkey breast, roast turkey, reverse sear prime rib, and sides like gravy without drippings or my orange cranberry sauce. And of course, don’t forget dessert! Baked apple cider donuts, pecan pie bars, or a warm gluten-free apple crisp make the perfect sweet ending.
Quick, comforting, and ready in under 30 minutes. These mashed potatoes are a must for Thanksgiving, the holidays, or any gathering when you want something classic and delicious on the table.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Russet or Yukon gold potatoes – I always like to make mashed potatoes with 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.
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 and creamy.
- Stir with a wooden spoon until completely combined.
4. Transfer this fluffy mashed potatoes to a serving bowl and top with more butter for more flavor. Season your homemade mashed potatoes recipe with fresh parsley and more butter.
Olivia’s Recipe Tips
Start with cold water:
Add your chopped potatoes to a pot before turning on the heat. Cover with cold water and then boil. This helps them cook evenly and prevents a gluey texture.
Salt the water like pasta:
Don’t be shy. The potatoes absorb the salt as they cook, giving them flavor from the inside out.
Mash while they’re hot:
Hot potatoes mash beautifully. Once they cool down, they get sticky.
Use the right tool:
For fluffy potatoes, use a potato ricer or masher. Avoid a blender or food processor — that guarantees gluey mashed potatoes.
Add the dairy slowly:
Pour in the warm milk/cream a little at a time so the potatoes absorb it evenly.
Season at the end… then taste again:
Salt, pepper, garlic, chives, butter — taste and adjust. Mashed potatoes love seasoning.
Creamy Mashed Potatoes with Butter & Heavy Cream
Video
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. Stir until completely combined and creamy.
- Transfer potatoes to a serving bowl and top with more butter. Season with fresh parsley.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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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!
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!
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!
I’m confused. The comments don’t seem to match the ingredients in your recipe. Where is the tarragon, basil, and olive oil?
This recipe was retested and updated. That’s why we didn’t add these ingredients.
I dont have heavy cream or cream at all, is there a subsitute I can do?
You can use milk 2%
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.
Thanks for pointing it out. You should add potatoes to cold water and bring to boil.
This recipe is marked vegan but cream and butter arent
I think it’s marked as vegetarian.
I dont need pictures ,,,I just need to print this recipe
You can print this recipe on the recipe card by clicking on the “print” bottom.