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!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 276

Author Kim

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

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

Drain well: Let the potatoes sit for about 5 minutes to fully drain, or return them to the warm pot for a few minutes to evaporate any leftover liquid.

Mash by hand: For the creamiest texture, use a hand masher or potato ricer. Electric mixers can work but may overwork the starches and make the potatoes gummy.

Butter is a must: Don’t skimp here! I love using plenty of salted butter for rich, creamy flavor. Unsalted works too, just adjust the seasoning.

Warm the cream: Heat your milk or cream before adding. This keeps the potatoes hot and allows the liquid to absorb evenly. Add a little at a time to reach your desired consistency.

Make ahead: Prepare the mashed potatoes as directed, cool completely, and store in an airtight container in the fridge until ready to serve.

Reheat for serving: 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.

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