Few dishes embody comfort and simplicity quite like Creamy Mashed Potatoes. Fluffy, buttery, and rich, they’re the perfect side dish for everything from Thanksgiving turkey and Sunday roasts to weeknight dinners. Made with just a handful of ingredients — potatoes, butter, cream, and a touch of seasoning — this classic recipe delivers a smooth, velvety texture and deep, buttery flavor that everyone loves. Whether you prefer them ultra-creamy or slightly rustic with a few chunks, these mashed potatoes will steal the show on any table.
Why You’ll Love This Recipe
These mashed potatoes are the ultimate balance of creamy, fluffy, and flavorful. The secret lies in choosing the right potato variety, adding plenty of real butter, and warming your dairy before mixing it in. This ensures your potatoes stay silky and smooth rather than heavy or gluey. Plus, they’re make-ahead friendly, which means less stress during big holiday meals.
Ingredients for Creamy Mashed Potatoes
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup whole milk or half-and-half, warmed
- ½ cup heavy cream, warmed
- ½ cup (1 stick) unsalted butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 cloves garlic, peeled (for subtle flavor)
- Optional garnish: chopped chives, parsley, or a drizzle of melted butter
Step-by-Step Instructions
Step 1: Choose and Prepare the Potatoes
Start with starchy potatoes like Yukon Gold for a rich, buttery flavor or Russet potatoes for a lighter, fluffier texture. Avoid waxy potatoes like red or new potatoes — they don’t mash as well. Peel and cut the potatoes into even chunks so they cook evenly.
Step 2: Boil Until Tender
Place the potatoes (and garlic cloves, if using) into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until the potatoes are fork-tender. Drain well and let them sit in the hot pot for 1–2 minutes to steam off excess moisture — this step helps them absorb butter and cream better.
Step 3: Mash to Perfection
Use a potato masher, ricer, or hand mixer to mash the potatoes while they’re still warm. For the smoothest texture, a ricer or food mill works best. Avoid overmixing, as it can make the potatoes gluey.
Step 4: Add Butter and Cream
Gently stir in the butter first so it melts into the hot potatoes. Then, gradually pour in the warm milk and cream, mixing until the potatoes reach your desired consistency — creamy but not runny. Season generously with salt and pepper, tasting as you go.
Step 5: Garnish and Serve
Transfer the mashed potatoes to a serving bowl and top with a few pats of butter that melt into a glossy finish. Garnish with chopped chives or parsley for color and freshness. Serve warm alongside your favorite mains.
Tips for the Best Mashed Potatoes
- Start with cold water: This ensures the potatoes cook evenly inside and out.
- Warm your dairy: Adding cold milk or cream can cool the potatoes and make them stiff.
- Use plenty of butter: It’s the key to rich flavor and smooth texture.
- Don’t overmix: Overworking the potatoes breaks down starch too much and creates a gummy texture.
- Make-ahead trick: Prepare up to a day in advance and reheat gently with a splash of milk or cream.
Variations and Flavor Boosts
- Garlic Mashed Potatoes: Boil 4–5 garlic cloves with the potatoes for a subtle roasted flavor.
- Herb Mashed Potatoes: Stir in fresh rosemary, thyme, or parsley for aromatic depth.
- Cheesy Mashed Potatoes: Add ½ cup grated Parmesan, cheddar, or cream cheese for indulgence.
- Brown Butter Mashed Potatoes: Brown the butter before mixing it in for a nutty, caramel flavor.
- Truffle Mashed Potatoes: Drizzle with truffle oil for a gourmet finish.
How to Serve
Creamy Mashed Potatoes are the ultimate side dish — comforting, versatile, and always welcome. They pair perfectly with Thanksgiving Roast Turkey with Herbs & Citrus, Beef Stew, Grilled Chicken, or Roasted Vegetables. You can serve them family-style in a large bowl or pipe them into individual servings for a more elegant presentation.
Make-Ahead and Storage Tips
- Make Ahead: Prepare the mashed potatoes up to 24 hours in advance. Store covered in the refrigerator and reheat in a pot with a little warm cream or butter stirred in.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, stirring in milk or butter as needed to refresh the texture.
- Freeze: Freeze cooled mashed potatoes in portions for up to 2 months. Thaw overnight and reheat slowly.
Common Questions About Mashed Potatoes
What’s the best potato to use?
Yukon Golds give a rich, buttery texture, while Russets create a fluffier, lighter mash.
How do I fix gummy mashed potatoes?
Add a bit more warm milk or cream and gently fold with a spatula — avoid overmixing.
Can I make them dairy-free?
Yes! Use olive oil or vegan butter and warm vegetable broth or almond milk for creamy results.
Can I leave the skins on?
Yes, for a rustic version. Just wash thoroughly and use Yukon Golds, as their skins are thin and tender.
Creamy Mashed Potatoes
Equipment
- Large Pot
- Potato masher or ricer
- Mixing Spoon
- Colander
- Measuring cups and spoons
Ingredients
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 cup whole milk or half-and-half, warmed
- ½ cup heavy cream, warmed
- ½ cup unsalted butter, softened (1 stick)
- salt, to taste
- freshly ground black pepper, to taste
- 2 cloves garlic, peeled (optional)
- chopped chives, parsley, or melted butter for garnish (optional)
Instructions
- Choose starchy potatoes like Yukon Gold or Russets. Peel and cut into even chunks for even cooking.
- Place potatoes (and garlic if using) in a large pot. Cover with cold water, add salt, and boil until fork-tender (15–20 minutes). Drain and let steam dry for 1–2 minutes.
- Mash potatoes using a masher, ricer, or hand mixer while still warm. Avoid overmixing to prevent gumminess.
- Add butter first and let it melt in. Gradually stir in warm milk and cream until desired consistency is reached. Season with salt and pepper.
- Transfer to a serving bowl and top with butter, chives, or parsley if desired. Serve warm.
Notes
Nutrition
Final Thoughts
These Creamy Mashed Potatoes are smooth, buttery, and everything a comfort food should be. They’re easy enough for a weeknight and luxurious enough for Thanksgiving. With their soft texture and rich flavor, they complement any main dish and are guaranteed to please every guest at the table. Whether you top them with gravy, drizzle them with melted butter, or enjoy them plain, these mashed potatoes are a timeless classic — simple, satisfying, and utterly delicious.
