Easy Creamy Mashed Potatoes
This recipe for creamy mashed potatoes is the only recipe you’ll need. These potatoes are creamy, flavorful and easy to make. Made with only a few ingredients, this delicious recipe is guaranteed to be a hit.
My mom has made this recipe for my family for as long as I can remember. They are absolutely perfect every single time. These homemade mashed potatoes are guaranteed to be a family favorite.
Type of Potato for Mashed Potatoes
You can use russet or Yukon gold potatoes for this recipe. Russet potatoes are great because they offer a starchy, creamy texture that’s hard to resist. My mom always used russet potatoes and they tasted amazing.
That said, you could also use Yukon gold potatoes. They are more buttery than russet potatoes, but equally delicious. Some people even enjoy using a mix of both. It’s whatever you prefer.
About this Mashed Potato Recipe
Wash, dry and peel your potatoes, then quarter or cube them. This allows the potatoes to cook evenly in the pot. Cubing or quartering the potatoes before cooking ensures that they do not overcook or get watery.
Once the potatoes are quartered, soak them in a bowl of cold water for 10-15 minutes. This helps remove excess starch. Next, drain the cold water and add the potatoes to a large pot. Cover them with fresh cold water. The water should be about 2-inches above the potatoes. Season the water with 1 tablespoon of salt. Gently stir to combine.
Bring the potatoes to a boil. Once the water is boiling, they’ll only need about 12-15 more minutes to cook through. They should be fork tender with little resistance when poked.
While the potatoes are boiling, grab a small saucepan and combine the butter and heavy cream or whole milk. You do not want the cream to boil, just warmed through. The butter should be melted and well combined. Remove from the heat.
Mashing or Ricing the Potatoes
Once the potatoes are fork tender, turn off the heat and drain off the water using a colander. Place the empty pot back on the stove but without heat. Add half of the cream and butter mixture to the bottom of the same pot you used to boil the potatoes.
Begin ricing the potatoes back into the pot. Once they are riced, add the remaining butter and cream mixture. Use a spatula to gently fold everything together. Taste and season with salt and black pepper accordingly. DO NOT overwork the potatoes or they will become gummy.
If you do not have a ricer, add all of the potatoes back into the pot and begin mashing them. Slowly add the remaining butter and cream. Taste and season with salt and black pepper accordingly.
Tools Needed and Tips for Creamy Mashed Potatoes
If you do not have a potato ricer now is the time to get one. Potato ricers make the smoothest, most creamy mashed potatoes of all time. You simply add the hot potatoes into the ricer (a few pieces at a time) and press them through.
The potato ricer creates very small smooth strands that blend perfectly with the warm butter and heavy cream. Just be sure the potatoes are hot when you rice them, otherwise you run the risk of the potatoes getting starchy and gummy.
If you decide you want to add more cream, just make sure it is warm… not cold. Option to mash the potatoes how you would normally mash them if you do not have a potato ricer!
Optional Add-Ins
This recipe is for traditional creamy mashed potatoes. However, you can get creative. Optional add-ins include,
- Creamy roasted garlic, I suggest using 2-3 cloves for a slight garlic flavor.
- Cream cheese, creme fraîche or sour cream will add a slight tangy flavor to your potatoes. Only use one though.
- Grated parmesan cheese, be careful because parmesan cheese is very salty, adjust accordingly.
Storage
Store any leftover mashed potatoes in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. You can also reheat the potatoes in a pan. Either way, be sure to add some milk to help reconstitute the potatoes so they are creamy and smooth again. Looking for more recipes?
Easy Creamy Mashed Potatoes
Ingredients
- 5 lbs. Yukon gold, or russet potatoes
- 1¾-2 cups heavy cream, or whole milk
- 6-8 tablespoons salted butter, plus an extra dollop for the top of the potatoes
- kosher salt and black pepper, to taste
- 2 tablespoons chives, fold in and use as garnish
Equipment
- 1 potato peeler
- 1 potato ricer
- 1 pot to boil the potatoes
- 1 colander
- 1 large mixing bowl
- 1 serving bowl
Instructions
Prepare the Potatoes
- Wash, dry and peel your potatoes, cube or quarter them. This allows the potatoes to cook evenly in the pot. Quartering the potatoes before cooking ensures that they do not overcook or get watery.Once the potatoes are quartered, soak them in a bowl of cold water for 10-15 minutes. This helps remove excess starch. Next, drain the cold water and add the potatoes to a large pot. Cover them with fresh cold water. The water should be about 2-inches above the potatoes. Season the water with 1 tablespoon of salt. Gently stir to combine. Bring the potatoes to a boil. Once the water is boiling, they’ll only need about 12-15 more minutes to cook through. They should be fork tender with very little resistance when poked.
Warm the Butter and Cream
- While the potatoes are boiling, grab a small saucepan, combine the butter and heavy cream or whole milk. You do not want the cream to boil, just simmer until it is warmed through and the butter is melted. Remove from the heat.
Rice the Potatoes
- Once the potatoes are ready, turn off the heat and drain off the water using a colander. Place the empty pot back on the stove but without heat. Add half of the cream and butter mixture to the bottom of the pot.Begin ricing the potatoes back into the pot. Once they are riced, add the remaining butter and cream mixture. Use a spatula to gently fold everything together. DO NOT overwork the potatoes. Taste and season with salt and black pepper accordingly. If you do not have a ricer, add all of the potatoes back into the pot and begin mashing them. Slowly add the remaining butter and cream. Taste and season accordingly.Add the potatoes to a serving bowl, top with a dollop of butter, fresh cracked black pepper and chopped chives. Serve hot!
One Comment on “Easy Creamy Mashed Potatoes”
We made these for Thanksgiving! They were delicious! Very easy and the texture and taste was perfect.