This recipe for Easy Creamy Mashed Potatoes is the only mashed potato recipe you’ll need. These potatoes are smooth, flavorful and easy to make. With only a few ingredients, this recipe is guaranteed to be a hit.

My mom taught me how to make this recipe and its perfect every single time. You can pair these mashed potatoes with a variety of dishes like my, Sautéed Chicken with Creamy Cashew Sauce or Creamy Garlic Chicken. If you give these homemade mashed potatoes a try, be sure to let me know!

easy creamy mashed potatoes - Healthyish foods

Best 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.
  • Alternatively, you could use Yukon gold potatoes. Yukon gold potatoes have less starch than russet potatoes, yielding a smooth and almost buttery texture.
  • You can’t go wrong with either one. In fact, some people enjoy using a mix of both. It’s whatever you prefer!

Recipe Ingredients

  • Potatoes – You’ll need 5 lbs. of Yukon gold or russet potatoes for this recipe. A general rule of thumb is you’ll need 1/2lb. of potatoes per person.
  • Heavy Cream – This recipe calls for heavy cream. Option to use whole milk instead.
  • Salted Butter – I like using salted butter in this recipe. It adds richness and flavor.
  • Seasoning – Season this recipe with kosher salt and cracked black pepper. Taste and season accordingly.
  • Garnish – Garnish this recipe with freshly chopped chives!
easy creamy mashed potatoes - Healthyish foods

Variations

This recipe is for traditional creamy mashed potatoes. However, you can get creative. Optional variations or 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 seasoning accordingly.

Expert Tips

  • 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 as they cool.
  • 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!
easy creamy mashed potatoes - Healthyish foods

How to Make Creamy Mashed Potatoes

  • Wash, dry and peel your potatoes, then quarter or cube them based on size. 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 with the butter and cream. Once they are riced, add the remaining butter and cream mixture. Use a spatula to gently fold everything together. Taste and season with kosher salt and cracked 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 kosher salt and black pepper accordingly.

How to Store

  • 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.

Frequently Asked Questions

Whats the best type of potato for cream mashed potatoes?

I like using Yukon gold potatoes but russet potatoes will work too!

Should I season the water when boiling potatoes?

Yes! Potatoes love salt so be sure to season the water.

What can I serve these potatoes with?

Serve them alongside my Creamy Chicken and Vegetables or my Marry Me Meatloaf with Mushroom Gravy.

Other Holiday Side Dish Recipes to Consider Trying

easy creamy mashed potatoes - Healthyish foods

Easy Creamy Mashed Potatoes

Author: Sarah Thomas-Drawbaugh
Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
This recipe for Easy Creamy Mashed Potatoes is the only recipe you’ll need. These potatoes are smooth, flavorful and easy to make. Guaranteed to be a family favorite!
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Equipment

  • 1 potato peeler
  • 1 potato ricer
  • 1 pot to boil the potatoes
  • 1 colander
  • 1 large mixing bowl
  • 1 serving bowl

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

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 kosher salt and cracked 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!

Notes

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.

Nutrition

Serving: 1serving or 10th of the entire bowl, Calories: 377kcal, Carbohydrates: 41g, Protein: 6g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 65mg, Sodium: 79mg, Potassium: 998mg, Fiber: 5g, Sugar: 3g, Vitamin A: 853IU, Vitamin C: 45mg, Calcium: 57mg, Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 377
Author: Sarah Thomas-Drawbaugh