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.
Peel potatoes and remove blemishes. Leave whole or cut in half as needed for a 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 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, mixing until incorporated.
Optionally, top with fresh chopped parsley or chives before serving.
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.
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.