Creamy Mashed Potatoes
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.
Servings 4 servings
Calories 337kcal
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 as needed to get uniform size throughout.
- Place in a large pot and cover with water. Over medium-high heat, bring potatoes 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 salt and pepper, mixing until incorporated.
- Optionally, top with fresh chopped parsley or chives before serving.
Notes
- Heavy cream can be substituted with whole milk or half & half, but will produce a less creamy mashed potato.
- If using russet potatoes especially, take care not to over-mix your potatoes - russet potatoes have a tendency to get gluey if overworked.
- 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.
Nutrition
Serving: 0g | Calories: 337kcal | Carbohydrates: 29g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 617mg | Potassium: 959mg | Fiber: 6g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 27.2mg | Calcium: 91mg | Iron: 7.4mg