This Creamy Mashed Potatoes Recipe is the best mashed potato recipe you’re ever going to make. Not just for holidays, this mashed potato recipe goes with everything!
As the holiday season is approaching, I wanted to share this super easy and delicious creamy mashed potatoes recipe with you. While in my opinion, mashed potatoes go with everything, it’s the best side dish for the holiday as pretty much everyone loves potatoes! You can’t go wrong with it and it’s a crowd pleaser.
This creamy mashed potatoes recipe is not only a great option to go along with your juicy turkey, but it is also a great recipe to have on hand every time you need a quick and easy side dish. It’s a recipe that you may have noticed being packed with my meal preps as well! It is so quick to whip up as it’s a recipe you can make in less than 30 minutes.
I find that this is a very family friendly recipe as well. Most little ones I know love mashed potatoes and they are always reaching for seconds. If you have a little one who loves this creamy mashed potatoes recipes, let me know in the comments!
Need something to serve with these mashed potatoes? Try my Baked Meatballs Casserole (Low-Carb), Garlic Butter Pork Tenderloin Recipe, Garlic Butter Chicken Thighs, Easy Broiled Salmon Recipe, and my Roasted Lemon Chicken Leg Recipe.
How to Make this Creamy Mashed Potatoes Recipe
- Russet or Yukon gold potatoes — peeled and cut potatoes into quarters lengthwise.
- Softened butter — softened, not melted.
- Heavy cream
- Salt and ground black pepper — to taste
- Fresh parsley
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 cold. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
- Drain and return potatoes to pot.
Make the Creamy Mashed Potatoes
- 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.
Tips and Notes for this Creamy Mashed Potatoes Recipe
- 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.
- It’s important to salt your water when cooking the potatoes as it helps flavour the potatoes early on and makes the potatoes more flavourful. This also means you can add less salt later since there’s already flavour.
What potatoes is best for mashed potatoes?
- Choose higher starch potatoes such as Russets 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.
What butter should I use?
- I suggest using unsalted butter since we are seasoning with salt and pepper.
- If you only have salted butter, I suggest tasting as you go to not make this creamy mashed potatoes recipe overly salty.
What if I don’t have heavy cream?
- Half and half is a good alternative if you don’t have any heavy cream on hand.
- Whole milk also can work in a pinch as well but keep in mind that the heavy cream in the recipe helps with giving the mashed potatoes a creamy luxurious texture. If you use something like slim milk, your mashed potatoes won’t come out as creamy.
How do I reheat this creamy mashed potatoes recipe?
- In the microwave: when reheating mashed potatoes in the microwave, try to do so on half heat so it decreases the likelihood of it drying out.
- On the stove top: reheat mashed potatoes on low heat on the stove top with an extra splash of milk or cream to loosen it up.
What are some toppings I can put on my potatoes?
Here are some ideas of what you can (but not limited to!) top your creamy mashed potatoes with:
- Shredded cheese
- Roasted garlic
- Green onions
- Other fresh herbs of choice
Can I freeze mashed potatoes?
- While potatoes don’t tend to freeze well, you can freeze mashed potatoes as the fat that’s added to it helps it freeze better.
- You can freeze mashed potatoes in 1 cup portions on a lined sheet pan before transferring them into a freezer bag if you want single portion mashed potatoes for later!
More Recipes You May Like
Here are more recipes you might want to serve with your mashed potatoes:
- Healthy Meatloaf Recipe
- Spicy Chicken Meal-Prep Bowls
- Garlic Butter Lamb Chops Recipe
- Easy Oven Pork Chop Recipe
- Taco Stuffed Sweet Potatoes
More Side Dishes To Make:
- Roasted Butternut Squash Mash
- Savory Mashed Sweet Potatoes
- Roasted Butternut Squash Recipe
- Brussels Sprouts Casserole Recipe
- Garlic Parmesan Roasted Brussel Sprouts
- Spicy Roasted Cauliflower Recipe
- Garlic Parmesan Roasted Cauliflower
Creamy Mashed Potatoes Potato
- 2 lbs. russet or Yukon gold potatoes — peeled and cut potatoes into quarters lengthwise.
- 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
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. 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 like to use this one.
Stir until completely combined and creamy.
Transfer potatoes to a serving bowl and top with more butter. Season with fresh parsley.
Nutrition InformationAmount per serving (1/6) — Calories: 381, Fat: 19g, Saturated Fat: 10g, Monounsaturated Fat: 3g, Cholesterol: 33mg, Sodium: 855mg, Potassium: 750mg, Carbohydrates: 48g, Fiber: 5g, Sugar: 3g, Protein: 6g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!