Creamy Mashed Potatoes
Get ready for the ultimate mashed potato recipe! These potatoes are rich, buttery, and incredibly creamy, the kind that just melt in your mouth. Super simple to make and guaranteed to be the star of any meal!
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A Note from Kim
Fluffy, Buttery Perfection
This mashed potato recipe has been my go-to for years, especially when I’m cooking for family holidays. I love watching everyone go back for seconds (and sometimes thirds!). The texture is unbelievably smooth and the flavor rich and buttery, true comfort food done right.
I always make a big batch for Thanksgiving because, let’s be honest, no feast is complete without creamy mashed potatoes piled high next to the turkey, dressing and gravy. They’re simple to make but taste like you put in way more effort than you did, which is exactly how I like it.
With love (and lots of good eats), 
Your mashed potatoes my family’s favorite! They’re perfectly light, fluffy, and so easy to make. Honestly, we think they’re the absolute best!
— Carol
Ingredients You’ll Need
Simple, comforting, and full of flavor, this mashed potato recipe is the kind of dish that makes the holiday table feel complete. Here’s the lineup:
- Yukon Gold potatoes: These give a naturally buttery flavor and creamy texture. Russet potatoes or Idaho potatoes work well too for a drier, fluffier mash. Looking for a sweet potato option? Try my yummy mashed sweet potatoes.
- Garlic: Boiling the cloves with the potatoes softens their flavor, adding a gentle garlicky depth without overpowering.
- Salted butter: Adds richness and enhances the natural flavor of the potatoes. Melted butter blends in smoothly for the creamiest texture.
- Heavy cream: Creates ultra-luxurious, velvety potatoes. Whole milk or half-and-half will still taste delicious but slightly lighter.
- Salt and pepper: Essential for bringing out the best flavor. Always taste and adjust before serving for perfectly seasoned potatoes.
Easy Ways to Change It Up
I really love these creamy mashed potatoes just the way they are but there are lots of ways to change them up and make them your own!
- Dairy swaps: Substitute butter with olive oil or ghee for a different flavor profile. Use milk, half-and-half, or a non-dairy milk (like oat or almond) instead of heavy cream for a lighter or dairy-free version.
- Garlic variations: Roast the garlic beforehand for a sweeter, caramelized flavor, or skip it entirely for plain buttery mashed potatoes.
- Herbs & seasonings: Mix in fresh herbs like chives, parsley, or thyme for extra flavor. Sprinkle in smoked paprika or nutmeg for a warm, flavorful kick.
- Cheese additions: Stir in shredded cheddar, Parmesan, or cream cheese for a richer, tangy variation.
- Make it extra creamy: Swap some of the cream or milk with sour cream, Greek yogurt, or crème fraîche for tanginess and silkiness.
- Healthier twist: Use lower-fat milk and less butter, or blend in cauliflower with the potatoes for a lighter, nutrient-packed mash.
Creamy Mashed Potatoes
Ingredients
- 4 pounds Yukon gold potatoes, russet potatoes work too
- 3 cloves garlic
- ⅓ cup melted salted butter
- 1 cup heavy cream, whole milk or half and half will work but potatoes will be less rich
- salt and pepper to taste, start with half a teaspoon of each and add more as needed
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Instructions
- Peel the 4 pounds Yukon gold potatoes and cut them into quarters. Place them in a large pot of cold, salted water.
- Add the 3 cloves garlic and bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender. Drain thoroughly.
- Warm the 1 cup heavy cream in a small saucepan or pot on the stovetop or in a microwave-safe bowl in the microwave until hot.
- Return the drained potatoes to the pot, add the ⅓ cup melted salted butter, and begin mashing. Gradually pour in the warm cream, mashing until you reach your desired consistency.
- Season with salt and pepper to taste, then serve immediately while hot.
Notes
Did you make this recipe?
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How to Make the Best Mashed Potatoes
Step 1: Boil potatoes. Peel the potatoes and cut them into quarters. Place them in a large pot of cold, salted water. Add the garlic cloves and bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander.
Step 2: Heat the cream. Warm the cream in a small saucepan or pot on the stovetop or in the microwave until hot.
Step 3: Add butter and mash. Return the drained potatoes to the pot, add the melted butter, and begin mashing.
Step 4: Add cream and continue mashing. Gradually pour in the warm heavy cream, mashing until you reach your desired consistency.
Step 5: Get the consistency just right. I like my mashed potatoes really smooth! Stick to a hand masher or potato ricer for the smoothest, fluffiest potatoes. While an electric mixer or food processor can be used, overmixing with these tools can break down the starches and make the potatoes gummy.
Step 6: Serve. Season with salt and freshly ground black pepper to taste, then enjoy immediately while hot. You can garnish with extra butter and chopped fresh chives!
Kim’s Recipe Tips
- Drain thoroughly: I like to let the potatoes sit for about 5 minutes to make sure all the water is gone, or even return them to the warm pot for a few minutes so any remaining liquid can evaporate completely.
- Don’t skip the butter: This is one recipe where you really want to go all in! I prefer using plenty of salted butter for that rich, creamy texture, but unsalted butter works too, just be sure to adjust the seasoning. Butter gives these potatoes their signature smooth, buttery flavor.
- Warm the cream: Adding warm cream instead of cold keeps the potatoes fluffy and helps them absorb the liquid more easily.
- Don’t overmix: Overworking potatoes can make them gluey. Mash gently for the best texture.
- Keep warm: Once the potatoes are mashed, you can keep them warm in a slow cooker on the “warm” setting for up to 3 hours. Before serving, give them a stir and add a splash of milk if needed to keep them creamy.
Serving Suggestions
- Classic comfort: Serve alongside roasted turkey, chicken, or mini meatloaves for a traditional dinner.
- Loaded style: Top with cheese, crispy bacon, sour cream, and chives for a fun twist.
- With gravy: Pour your favorite gravy over the potatoes for extra flavor and creaminess.
- Holiday magic: These are perfect alongside turkey or ham. Spoon them into a pretty serving bowl, top with a pat of butter, and sprinkle with fresh herbs for that festive finishing touch.
Frequently Asked Questions
I recommend using Yukon Golds or Russets for mashing. Yukon Golds are thin-skinned, creamy, and buttery, while Russets are high in starch and give fluffy results. You can use either alone or mix them, Russets for fluff, Yukon Golds for flavor, for the perfect mash every time.
With Yukon Gold potatoes you can either decide to peel them or leave the skins on. It just depends on how you like your mashed potato texture. I have made these both ways, and I personally like to peel them for a really smooth and creamy texture.
Absolutely! Prepare as directed, let them cool, and store in an airtight container in the fridge. To reheat, spread into a greased casserole dish and dot with butter. Bake at 325°F until heated through, about 35–40 minutes. Bake uncovered for a golden, slightly crisp top.
Storage Recommendations
- Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: For longer storage, scoop them into a freezer-safe bag and press flat for quicker thawing. To reheat, add about a tablespoon of milk per cup of potatoes and warm in the oven or microwave, stirring occasionally for even heating.
More Potato Sides You’ll Love
If you try this mashed potato recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Your mashed potatoes my family’s favorite! They’re perfectly light, fluffy, and so easy to make. Honestly, we think they’re the absolute best!