These are THE BEST Mashed Potatoes I’ve ever made. Period. They’re fluffy, buttery, and creamy, but not mushy or watery. Plus, they still have some texture (hint: don’t over-mash the potatoes).
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I can eat mashed potatoes ALL YEAR LONG (and probably every day)! They’re the perfect side to chicken, roast, meatloaf, or fish. But they are an absolute must-have in the fall and winter months. I mean, what’s a Thanksgiving or Christmas dinner without mashed potatoes?
By the way, if you’re looking for more side dishes sure to please everyone, be sure to check out our roasted sweet potatoes or our honey butter skillet corn. They’re both reliable and super delicious!
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Why You’ll Love This Recipe…
- This mashed potatoes recipe is the best I’ve ever made! It’s rich, creamy, smooth (but not mushy), and full of buttery deliciousness. It’s the exact recipe I’ve been using for years for weeknights, Thanksgiving, and Christmas dinners.
- While most recipes call for Russet, Yukon Golds are the secret to those moist, creamy mounds that are perfect for butter, gravy, or Swedish meatballs. Mmmm!
- Make a large batch and enjoy mashed potatoes all week. Our recipe reheats great.
- After that first bite, you’ll be genuinely surprised when you remember that there are only five ingredients in this recipe!
Ingredients
- Yukon Gold Potatoes – also known as “Yukons,” or “yellow potatoes.” I’ve only tested this recipe with those potatoes.
- Heavy Cream
- Butter
- Salt – sea salt or kosher is best.
- Pepper
See the recipe card for quantities.
How to Make The Best Mashed Potatoes
Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork tender.
Drain the potatoes and return them to the hot pot. Let them sit for about a minute, which helps the steam escape, resulting in fluffy mashed potatoes.
Use a potato masher to mash the potatoes.
Add the warmed heavy cream to the potatoes. Stir in the butter until you get your desired consistency. We like some chunks for texture.
Add salt and pepper to taste. Serve warm, top with butter and chives, and enjoy!
Top Tip
If you prefer more rustic potatoes, don’t over-mash them; instead, leave a few chunks. If you like extra-smooth mashed potatoes, add them to a blender, and pulse a few times.
Storage and Reheating
Allow your mashed potatoes to cool completely before placing them in an airtight container. Store them in the refrigerator for up to four days.
Reheat on low to medium heat on the stovetop or microwave. Stir in milk, cream, or even a little butter to make them creamy again.
FAQ
Yes! However, I’ve never tested freezing them. I will update this recipe as soon as I do.
Of course! Actually, if there were one recipe to make ahead, it would be this one because it reheats so very well. Make them up to two days ahead, then reheat with some butter or cream.
Homemade Mashed Potatoes Recipe
Ingredients
- 3 Lbs Yukon Gold or Yellow Potatoes
- 8 Tbsp Salted Butter
- ⅔ Cup Heavy Cream Warmed
- Salt and Pepper
Instructions
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork tender.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Use a potato masher to mash the potatoes.
- Add the warmed heavy cream to the potatoes. Stir in the butter. Mix until you get your desired consistency. We like some chunks.
- Add salt and pepper to taste. Serve warm, topped with butter and chives, enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
- Add more cream if you want a completely smooth mashed potato.
Nutrition
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