Creamy Mashed Potatoes are everything you want in a classic mashed potato recipe. These potatoes are filled with butter, heavy cream, and just a touch of salt and pepper. Incredibly simple, and a must at your next holiday meal or family dinner.
Creamy mashed potatoes are a classic side dish to serve at your next holiday gathering. They’re also easy to make for a quick weeknight family dinner. You’ll love these potatoes because they are creamy, smooth, and filled with buttery flavor. They accompany any main dish well – serve with chicken, turkey, roast beef, or ham. Bonus – you only need three ingredients, plus salt and pepper.
I prefer to use russet or yukon gold potatoes to make mashed potatoes. Another important detail – leave your potatoes whole or halved when boiling. I find that smaller potato pieces tend to fall apart or become filled with water when cooking, and I get better results from whole or halved potatoes. They’ll take a few more minutes to cook, but your mashed potatoes will turn out much better in the end.
Do you love bacon? Try my Bacon and Garlic Butter Mashed Potatoes. They’re as good as they sound.
Creamy Mashed Potatoes
- 2 pounds yukon gold potatoes or russet potatoes
- 1/2 cup heavy cream
- 1/4 cup unsalted butter room temperature
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley or chives, chopped
- Peel potatoes (cut in half as needed to get uniform size throughout).
- Place in a large pot and cover with water. Over medium-high heat, bring to a boil. Reduce to medium heat and simmer for 15-20 minutes or until potatoes fall apart when pierced with a fork. Drain well.
- Add heavy cream and potatoes back to pot. Using a potato masher or an electric mixer, slowly blend potatoes and heavy cream together until incorporated and no lumps remain. Add butter and mix until combined. Add salt and pepper to taste.
- Optionally, top with fresh chopped parsley or chives before serving.