Creamy Mashed Potatoes (Printable Version)

Velvety mashed potatoes with butter and cream, ideal for pairing with hearty meals.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, plus more for serving
03 - 1/2 cup heavy cream, warmed
04 - 1/4 cup whole milk, warmed

→ Seasonings

05 - 1 tsp salt, plus more to taste
06 - 1/4 tsp ground white or black pepper

→ Optional

07 - 2 tbsp chopped fresh chives or parsley, for garnish

# How to Make It:

01 - Place peeled potato chunks in a large pot and cover with cold water. Add 1 tsp salt.
02 - Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until potatoes are fork-tender.
03 - Drain the potatoes thoroughly and return them to the hot pot.
04 - Add butter and mash potatoes using a potato masher or ricer until smooth.
05 - Gradually add warmed heavy cream and milk, stirring until the mash is creamy and fluffy. Season with salt and pepper to taste.
06 - Transfer to a serving bowl, top with extra butter and fresh herbs if desired. Serve hot.

# Expert Insights:

01 -
  • There's something deeply satisfying about serving a bowl of mashed potatoes so smooth and creamy that people actually close their eyes when they taste it
  • This recipe comes together in under 45 minutes, making it perfect for weeknight dinners or holiday tables when you need something reliable
  • Once you taste potatoes finished with warm cream and good butter, you'll understand why this humble side dish became legendary
02 -
  • The moment you drain those potatoes, moisture becomes your enemy—truly thorough draining is the difference between creamy and watery mashed potatoes
  • Warm cream and milk are non-negotiable because cold dairy will cause the potatoes to cool down and seize up, making them gluey instead of fluffy
  • A potato ricer is a game-changer if you want restaurant-style smoothness, but if you don't have one, a good old-fashioned masher works beautifully—just put in the effort
03 -
  • Invest in a good potato masher or ricer—it's one of those tools that makes you feel like a better cook because the results are noticeably better
  • If you accidentally make them too thin, don't panic—just stir in a spoonful of mashed potato or even a bit of cream cheese to bring back body, or even add a splash more of that warm dairy for more liquid
  • The secret that changed everything for me was realizing that everything touching the potatoes should be warm—warm pot, warm dairy, warm serving bowl—this simple attention to temperature elevates them from good to unforgettable

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