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Creamy Mashed Potatoes

A close-up of a bowl filled with fluffy, creamy mashed potatoes topped with melted butter.
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Learn how to make ultra-smooth, buttery mashed potatoes that are perfect for holidays or weeknights.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. Drain the potatoes thoroughly and return them to the hot, empty pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
  4. While the potatoes are drying, gently heat the heavy cream and butter in a small saucepan over low heat until the butter is melted and the cream is warm. Do not boil.
  5. Mash the potatoes using a potato ricer or a masher until smooth. Avoid using a food processor or blender, as this can make the potatoes gummy.
  6. Gradually add the warm cream and butter mixture to the mashed potatoes, stirring until fully incorporated and the potatoes are creamy.
  7. Season with salt and pepper to taste.
  8. Serve immediately.

Notes

  • For make-ahead mashed potatoes, prepare the recipe up to step 6. Let cool completely, then cover and refrigerate. Reheat gently on the stovetop over low heat, adding a splash more cream if needed.
  • Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, making them ideal for the best mashed potatoes.

Nutrition

Find it online: https://mdlatdmm.com/creamy-mashed-potatoes/