Easy Creamy Mashed Potatoes

5 from 1 vote

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!

Prep Time30

Cook Time15

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 377kcal

Author: Sarah Thomas-Drawbaugh

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.

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