Creamy Mashed Potatoes
Mashed potatoes are one of those comfort foods that instantly make a meal feel complete. A smooth, buttery, and velvety scoop on the side of your plate has the power to elevate everything else you’re eating, whether it’s roast chicken, grilled steak, or a simple weeknight dinner. When made right, they’re not just a side dish—they’re the highlight.
For me, the best mashed potatoes ever are the ones that strike that perfect balance: creamy but not heavy, fluffy but still rich, and seasoned just enough to let the natural flavor of the potatoes shine. It’s the kind of dish where every bite feels warm and satisfying, the kind of recipe you find yourself making again and again because it never disappoints.
What I love most is how versatile mashed potatoes can be. You can keep them rustic with a few lumps for texture, or take the time to whip them until they’re cloud-like and silky smooth. You can go classic with butter and cream, or experiment with garlic, herbs, or even a bit of cream cheese for an extra layer of richness. And honestly, it’s hard to beat the joy of a big bowl of homemade mashed potatoes easy enough to prepare for any night of the week, yet elegant enough for holiday dinners.
Over the years, I’ve learned a few tricks to get them just right, and it really comes down to choosing the right potatoes, cooking them properly, and knowing when to stop mashing. The end result? Whipped mashed potatoes that feel luxurious, taste incredible, and always make people go back for seconds. And here’s a bonus: you can even turn them into make ahead mashed potatoes for stress-free entertaining, so you’re never scrambling in the kitchen at the last minute.
Why You’ll Love It
- Creamy, dreamy texture – These potatoes aren’t just mashed; they’re whipped into a smooth, buttery cloud that melts in your mouth.
- Simple ingredients, big flavor – You don’t need anything fancy. Just a few kitchen staples come together to create the best mashed potatoes ever.
- Perfect for any occasion – Whether it’s a cozy weeknight meal or a holiday feast, they fit right in and make everything else taste better.
- Make-ahead friendly – Stress less on busy days by prepping them in advance. Reheat and serve without losing that fresh, velvety texture.
- Endless customization – Keep them classic, stir in garlic for extra warmth, or fold in cheese for indulgence. They’re your mashed potatoes, your way.
Ingredient List
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup heavy cream (warm)
- 1 stick (½ cup) unsalted butter, softened
- ½ cup whole milk (warm)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- Fresh chives or parsley, chopped (optional, for garnish)
Ingredient Notes
- Yukon Gold potatoes – I always reach for Yukon Golds because they’re naturally buttery and creamy. They mash beautifully without becoming gluey. Russets work too if you like a fluffier mash.
- Heavy cream – Don’t skip this! It adds that rich, velvety finish that makes these feel like the best mashed potatoes ever. If you prefer lighter, you can swap with half-and-half.
- Butter – I like using unsalted butter so I can control the seasoning. The more, the better in my book—mashed potatoes are the perfect excuse to be generous.
- Whole milk – Warming the milk before adding keeps the potatoes from tightening up. Cold dairy is the enemy of creamy potatoes!
- Salt and pepper – Season as you go. Potatoes soak up a lot of flavor, so don’t be shy.
Kitchen Equipment Needed
- Large pot – For boiling the potatoes. I use my heavy-bottomed stockpot because it heats evenly and avoids overcooking one side.
- Colander – To quickly drain the potatoes and let excess steam escape (super important for fluffy mash).
- Potato masher or ricer – A masher gives a rustic texture, while a ricer makes whipped mashed potatoes extra smooth. Personally, I love my ricer for silky results.
- Hand mixer (optional) – Great for when you want that whipped, cloud-like finish without the arm workout.
- Wooden spoon or silicone spatula – For folding in the butter and cream without overmixing.
Instructions
Step 1 — Prep the potatoes
- Place the peeled and cut potato chunks into a large pot.
- Cover the potatoes with cold water by about an inch.
- Add 1 teaspoon salt to the water (this seasons the potatoes as they cook).
- Put the pot over high heat and bring to a gentle boil.
Pro tip (key step): start the potatoes in cold water rather than hot — that helps them cook evenly from edge to center so you don’t end up with overcooked outsides and a firm center.
Step 2 — Cook until tender
- Once boiling, reduce heat to maintain a steady simmer.
- Simmer the potatoes for 12–18 minutes, depending on chunk size — test by piercing with a fork; it should slide in with almost no resistance.
- When tender, turn off the heat and immediately drain the potatoes in a colander.
Pro tip (key step): cut the potato chunks to roughly the same size (about 1–1½ inches) so they finish cooking at the same time.
Step 3 — Drain and dry
- Shake the colander gently to remove excess water.
- Return the drained potatoes to the still-warm pot and place the pot back on the stove over very low heat for 30–60 seconds to evaporate surface moisture.
- Turn off the heat and let the pot sit a moment so the potatoes stop steaming.
Why this matters: extra steam = extra water in the potatoes, which makes them gluey instead of fluffy.
Step 4 — Mash (choose your texture)
- If using a ricer or food mill (my go-to for silky results): press the potatoes through directly into a warm bowl or back into the pot.
- If using a potato masher: mash until there are no large lumps and the texture is mostly smooth.
- Add the softened butter first, in chunks, and stir or fold it gently until melted and incorporated.
- Gradually stir in the warm heavy cream and warm milk a little at a time until you reach the consistency you like.
- Season with additional salt and a little black pepper, tasting as you go.
Pro tip (key step): for ultra-smooth, use a ricer. If you want whipped mashed potatoes, you can finish with a hand mixer on low — but stop as soon as the potatoes are light and airy. Over-whipping (especially with a stand mixer) will develop starch and make them gluey.
Step 5 — Finish and taste
- Give the potatoes a final stir and taste for seasoning — add more salt if needed.
- Fold in chopped chives or parsley if using.
- Transfer to a warmed serving bowl and dot with a little extra butter if you like the glossy finish.
Serving note: a final grind of black pepper and a sprinkle of fresh herbs adds brightness and contrast to the rich, creamy base.
Step 6 — Make-Ahead & Reheating (optional)
- To make ahead: let the mashed potatoes cool slightly, transfer to an airtight container, and refrigerate for up to 3 days.
- To freeze: cool completely, portion into freezer-safe containers (leave a little headspace), and freeze up to 3 months.
- To reheat from fridge: place potatoes in a saucepan over low heat, add a splash of warm cream or milk and a pat of butter, and gently stir until warmed through.
- To reheat from frozen: thaw overnight in the fridge, then reheat using the method above. Alternatively, bake in a 350°F (175°C) oven in a buttered dish covered with foil, adding a splash of cream and baking until hot (about 25–35 minutes).
- Microwave method: reheat in short bursts (1 minute), stirring between bursts and adding a little milk or cream to restore creaminess.
Pro tip (key step): when reheating, always add warm dairy (not cold) and reheat gently — high heat or cold liquid will tighten the potatoes and make them grainy.
Tips and Tricks for Success
- Use the right potato. Yukon Golds give you creamy, buttery mash; Russets are lighter and fluffier. Mixing both can be magical.
- Warm your dairy. Always heat your milk and cream before adding — it keeps the potatoes silky instead of stiff.
- Mash while hot. Don’t let the potatoes cool before mashing; they’ll seize up and turn gummy.
- Butter first, dairy second. Stir in butter before cream or milk — it coats the starch and locks in a velvety texture.
- Avoid overmixing. Gentle folding keeps the texture light; too much stirring = gluey mashed potatoes.
- Taste often. Potatoes need more salt than you think — keep seasoning as you go.
Ingredient Substitutions and Variations
- Dairy-free option – Swap butter for vegan butter and cream for full-fat coconut milk or a dairy-free creamer.
- Garlic mashed potatoes – Simmer a few whole garlic cloves with the potatoes or roast garlic separately and mash it in.
- Cheesy version – Fold in shredded Parmesan, cheddar, or cream cheese for a richer flavor.
- Herbed potatoes – Stir in fresh parsley, chives, or rosemary for a bright, fragrant finish.
- Lighter version – Use half-and-half instead of heavy cream, or try Greek yogurt for tang and creaminess.
- Loaded style – Top with crispy bacon, scallions, and a sprinkle of cheese for a fun twist.
Serving Suggestions
- I love serving these creamy mashed potatoes alongside roasted chicken or turkey — the gravy just melts right into the mash and makes every bite comforting.
- Pair with grilled steak or beef stew for a hearty dinner that feels straight out of a cozy restaurant.
- They’re the perfect base for saucy dishes like meatballs in gravy or braised short ribs — soak up all that goodness!
- For a lighter balance, I’ll plate them with roasted veggies and a crisp green salad — it cuts through the richness beautifully.
- During the holidays, I set a big bowl of these whipped mashed potatoes right in the center of the table — it’s always one of the first dishes to disappear.
Storage and Reheating Instructions
- Refrigerate: Store cooled mashed potatoes in an airtight container in the fridge for up to 3 days.
- Freeze: Place in freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months.
- Reheat on the stove: Warm gently in a saucepan over low heat with a splash of warm milk or cream and a pat of butter.
- Oven method: Place in a buttered baking dish, cover with foil, and bake at 350°F (175°C) for 25–30 minutes until heated through.
- Microwave: Reheat in 1-minute intervals, stirring in between, and add a little extra cream if needed to bring back the creaminess.
Frequently Asked Questions
Can I peel the potatoes ahead of time?
Yes! You can peel and cut the potatoes a few hours in advance. Just keep them submerged in cold water in the fridge to prevent browning.
How do I keep mashed potatoes from turning gluey?
The key is not to overwork them. Mash while hot, add butter first, and stir gently when mixing in cream or milk.
What’s the best potato for creamy mashed potatoes?
Yukon Golds are my favorite for their natural creaminess, but Russets are also great if you prefer a lighter, fluffier mash.
Can I make these mashed potatoes ahead of time?
Absolutely — they’re make ahead mashed potatoes friendly. Store in the fridge, then reheat gently with a little warm cream or butter to bring them back to life.
Can I freeze mashed potatoes?
Yes, they freeze beautifully. Just cool completely, pack in freezer-safe containers, and thaw overnight in the fridge before reheating.
How do I make them extra fluffy?
Use a potato ricer or finish with a hand mixer on low. Just stop as soon as they’re airy and light — overwhipping will make them sticky.
Did you try this recipe? Let me know in the comments how it turned out — I’d love to hear how you served your creamy mashed potatoes!
Creamy Mashed Potatoes
Equipment
- Large pot
- Colander
- Potato masher or ricer
- Hand Mixer (Optional)
- Wooden Spoon or Silicone Spatula
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 cup heavy cream warm
- 1 stick ½ cup unsalted butter, softened
- ½ cup whole milk warm
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Fresh chives or parsley chopped (optional, for garnish)
Instructions
Step 1 — Prep the potatoes
- Place the peeled and cut potato chunks into a large pot.
- Cover the potatoes with cold water by about an inch.
- Add 1 teaspoon salt to the water (this seasons the potatoes as they cook).
- Put the pot over high heat and bring to a gentle boil.
- Pro tip (key step): start the potatoes in cold water rather than hot — that helps them cook evenly from edge to center so you don’t end up with overcooked outsides and a firm center.
Step 2 — Cook until tender
- Once boiling, reduce heat to maintain a steady simmer.
- Simmer the potatoes for 12–18 minutes, depending on chunk size — test by piercing with a fork; it should slide in with almost no resistance.
- When tender, turn off the heat and immediately drain the potatoes in a colander.
- Pro tip (key step): cut the potato chunks to roughly the same size (about 1–1½ inches) so they finish cooking at the same time.
Step 3 — Drain and dry
- Shake the colander gently to remove excess water.
- Return the drained potatoes to the still-warm pot and place the pot back on the stove over very low heat for 30–60 seconds to evaporate surface moisture.
- Turn off the heat and let the pot sit a moment so the potatoes stop steaming.
- Why this matters: extra steam = extra water in the potatoes, which makes them gluey instead of fluffy.
Step 4 — Mash (choose your texture)
- If using a ricer or food mill (my go-to for silky results): press the potatoes through directly into a warm bowl or back into the pot.
- If using a potato masher: mash until there are no large lumps and the texture is mostly smooth.
- Add the softened butter first, in chunks, and stir or fold it gently until melted and incorporated.
- Gradually stir in the warm heavy cream and warm milk a little at a time until you reach the consistency you like.
- Season with additional salt and a little black pepper, tasting as you go.
- Pro tip (key step): for ultra-smooth, use a ricer. If you want whipped mashed potatoes, you can finish with a hand mixer on low — but stop as soon as the potatoes are light and airy. Over-whipping (especially with a stand mixer) will develop starch and make them gluey.
Step 5 — Finish and taste
- Give the potatoes a final stir and taste for seasoning — add more salt if needed.
- Fold in chopped chives or parsley if using.
- Transfer to a warmed serving bowl and dot with a little extra butter if you like the glossy finish.
- Serving note: a final grind of black pepper and a sprinkle of fresh herbs adds brightness and contrast to the rich, creamy base.
Step 6 — Make-Ahead & Reheating (optional)
- To make ahead: let the mashed potatoes cool slightly, transfer to an airtight container, and refrigerate for up to 3 days.
- To freeze: cool completely, portion into freezer-safe containers (leave a little headspace), and freeze up to 3 months.
- To reheat from fridge: place potatoes in a saucepan over low heat, add a splash of warm cream or milk and a pat of butter, and gently stir until warmed through.
- To reheat from frozen: thaw overnight in the fridge, then reheat using the method above. Alternatively, bake in a 350°F (175°C) oven in a buttered dish covered with foil, adding a splash of cream and baking until hot (about 25–35 minutes).
- Microwave method: reheat in short bursts (1 minute), stirring between bursts and adding a little milk or cream to restore creaminess.
- Pro tip (key step): when reheating, always add warm dairy (not cold) and reheat gently — high heat or cold liquid will tighten the potatoes and make them grainy.
Notes
Nutritional Value (per serving)
- Calories: ~285
- Carbohydrates: ~32g
- Protein: ~4g
- Fat: ~16g
- Saturated Fat: ~10g
- Cholesterol: ~45mg
- Sodium: ~350mg
- Fiber: ~3g
- Sugar: ~2g
- Potassium: ~750mg