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, made from scratch, and a must for your next holiday meal or family dinner.
Recipe summary
Flavor/texture: Creamy, smooth, and buttery mashed potatoes with a mild, savory flavor.
Ways to serve: With a pat of butter melted on top or with a serving of homemade gravy.
Serves: 4 people (recipe is easy to double or triple for holidays)
Similar to: Bacon Garlic Mashed Potatoes
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Ingredients and substitutions
- Potatoes - Russet potatoes or yukon gold potatoes are great for mashed potatoes. Be careful when mashing russet potatoes. They can easily become gummy if overworked.
- Heavy cream - Best for creamy, rich mashed potatoes. If you don't have heavy cream on hand, whole milk or half & half can be substituted.
- Unsalted butter - Can be substituted with salted butter if needed. You may want to cut the listed salt in half if you're sensitive to salty foods.
- Flavor - Salt, pepper, and parsley add flavor to your potatoes. Feel free to adjust and add more to taste.
How to make creamy mashed potatoes
- Place peeled and portioned potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are fork tender and then strain.
- Add potatoes and cream to the pot and begin to mash.
- Mash until potatoes are the desired consistency then add butter and seasoning.
- Mix to incorporate, top with desired garnish, and serve.
Tips and tricks
Preventing lumpy potatoes - Undercooked potatoes create lumpy mashed potatoes. Start your potatoes in cold water, cut potatoes to the same size, and ensure your potatoes are fork tender before removing from the heat.
Use a handheld masher - I like to use a handheld wire masher for mashing potatoes because it gives you maximum control over your potato consistency. It's also more difficult to overmix and create a gluey consistency.
How to fix lumpy potatoes - Potatoes turn out lumpy anyway? Don't keep mashing and mashing. This creates a gummy consistency. Instead, use a potato ricer or fine mesh sieve to push your potatoes through and remove the lumps.
For the creamiest mashed potatoes - Use heavy cream. Substituting with milk (especially a lower fat milk like 1% or skim) will result in a less creamy texture and reduced flavor.
Frequently asked questions
Yukon gold potatoes are my favorite potato to keep on hand for mashing. They fall right in the middle of the spectrum between starchy and waxy, making them a great potato for just about any application. Russet potatoes are another good option because they're widely available and easy to find (and even better for baking). However, they can break down and become gummy if over-mashed. Waxy potatoes are great for roasting because they hold their shape well after cooking, but don't mash well.
Mashed potatoes turn out gluey or gummy from mashing too much. As you mash your potatoes, they release starches. Too much mashing and stirring can create a gummy texture. This happens especially when using starchy potatoes like russets.
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📖 Recipe
Creamy Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes, or russet potatoes
- ½ cup heavy cream
- ¼ cup unsalted butter, room temperature
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, or chives, chopped (optional)
Instructions
- Peel potatoes and remove blemishes. Cut in half or into quarters as needed for a uniform size throughout.
- Place in a large pot and cover with room temperature water. Over medium-high heat, bring potatoes to a boil. Reduce to medium heat and simmer for about 15-20 minutes, or until potatoes fall apart when pierced with a fork (time depends on the size of your potatoes). Drain well.
- Add heavy cream and potatoes back to the pot. Using a potato masher or an electric mixer, slowly mash/blend potatoes and heavy cream together until incorporated and no lumps remain.
- Add butter and salt and pepper, gently mixing until just incorporated.
- Optionally, top with fresh chopped parsley or chives before serving.
Equipment Recommendations
Notes
- Heavy cream substitutions: Heavy cream can be substituted with whole milk or half & half, but will produce a less creamy mashed potato.
- If using russet potatoes: Take care not to over-mix your potatoes - russet potatoes have a tendency to get gluey if overworked.
- Servings: When preparing potatoes for a crowd, make a half pound of potatoes for each guest. Tap the servings at the top of the recipe card and use the sliding bar to adjust your servings.
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