Creamy Mashed Potatoes Recipe
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This Creamy Mashed Potato Recipe uses cream, butter, and simple seasonings to create a mouthwatering and irresistible side dish. It’s easy to make and a hit on any occasion, from family dinners to the holidays.
If you love elevated classic side dishes like this, check out my Homemade Green Bean Casserole Recipe and Sweet Potato Casserole Recipe.
Buttery Mashed Potatoes
The best mashed potato recipes use perfectly cooked potatoes and lots of butter and cream. My recipe is no exception, with wonderful fluffy textures and mouthwatering flavors in every bite. One taste, and you’ll be making them for every Sunday dinner, Thanksgiving, and special occasion.
This everyday recipe isn’t complicated, just like my Roasted Garlic Mashed Potatoes. Similarly, the potatoes are boiled and mashed on the stove before combining them with hot cream, olive oil, and melted butter. I love this classic version of the popular side dish because they’re like a blank canvas—each scoop is delicious, or you can elevate the flavors with add-ins or lots of gravy. Either way, the flavor profile won’t be thrown off.
The Secret to Perfect Mashed Potatoes
Mashed potatoes are a side dish that any home cook can master. Just follow these tips for the best possible results:
- It’s all about 50% potatoes and 50% fat. A good amount of butter, olive oil, and cream combined with the right potatoes makes this side dish so delicious.
- Boil the potatoes until they’re soft and tender. Undercooked potatoes that are still hard on the inside will not mash properly, and overcooked potatoes that are falling apart will yield watery and mealy mashed potatoes.
- If possible, swap the potato masher for a food mill. This tool ensures that the mash is lump-free.
- The best way to avoid gummy mashed potatoes is to fold the butter, cream, and seasonings into the mash with a silicone spatula. This gentle technique will help them stay light and fluffy.
Ingredients and Substitutions
- Potatoes—I almost always prefer to make this recipe with Russet or Yukon Gold potatoes. Both have a balanced sugar-to-starch content, yielding fluffy and buttery-tasting mashed potatoes. I used Russets in this recipe, but you can use Yukon Golds or a 1:1 mix of both instead.
- Cream – I made these potatoes extra mouthwatering with heavy whipping cream. If you don’t have heavy cream, you can use an equal amount of half-and-half or milk (1%, 2%, skim, or whole) instead.
- Butter – Unsalted butter is my favorite for cooking and baking because it gives me more control over the sodium content.
- Olive oil – I like to infuse the mashed potatoes with an extra dose of olive oil for more body, fat, and flavor.
- Seasonings – A generous pinch of coarse sea salt, kosher salt, and white pepper rounds out the flavors in every bite.
How to Make Mashed Potatoes
Bring a large pot of water to a boil. While you wait, peel the potatoes, cut them into large chunks, and place them in a bowl of cold water.
Season the boiling water with salt, then add the potatoes. Boil the potatoes until fork tender, drain, and set aside.
Add the cream and butter to a separate pot. Cook over low heat until the butter is melted and the mixture is hot.
Return the cooked potatoes to the empty pot. Mash the potatoes until fluffy using electric hand beaters, a food mill, or a ricer.
Fold olive oil, salt, and white pepper with a spatula in the hot butter-cream mixture.
Taste and adjust the seasonings as needed.
Try serving these with beef short ribs, smoked turkey, pot roast, or your other favorite main dishes with extra melted butter or beef gravy drizzled over top. Enjoy!
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 hour before serving. Keep them in a covered pot on the stove or transfer them to a slow cooker set on “warm” to keep them warm.
How to Store: These can be stored in the fridge for up to 4 days or in the freezer for up to 2 months. Wait for them to cool completely before transferring them to an airtight container. Thaw the leftovers in the fridge before reheating.
How to Reheat: You can reheat leftover mashed potatoes with a splash of milk/cream or a knob of butter in the microwave or a saucepan on the stove. Heat over medium heat until they’re warmed through and creamy again.
Chef Notes + Tips
- Peel the potatoes ahead of time if you like velvety, smooth mashed potatoes. Or, if you like some texture, leave some of the skins on. Just remember to scrub the potatoes well before cooking.
- Don’t under or overcook the potatoes; you’ll have a watery or mealy mash. You’ll know the potatoes are done boiling when a knife or fork slides through with no resistance.
- You can mash the potatoes with a potato masher, standing mixer, hand-held electric mixer, or food mill.
- After mashing, gently fold in the rest of the ingredients with a spatula to avoid overworking the potatoes.
- When you add the cream, oil, and seasonings, upgrade the flavors by infusing the potatoes with roasted garlic, fresh herbs, onion powder, extra butter, garlic salt, green onions, or grated parmesan cheese.
- Garnish the finished potatoes with chopped fresh chives, parsley, or garlic butter.
- They would make an incredible bed for bottom round roast topped with mushroom gravy.
- Or, bring a batch to Thanksgiving dinner to serve with the roast turkey, stuffing, and lots of homemade gravy on top.
More Potato Recipes
- Perfect Baked Potato Recipe
- Crispy Smashed Potatoes Recipe
- Potato Wedges Recipe
- Homemade Potato Soup Recipe
- Lyonnaise Potatoes Recipe
Creamy Mashed Potatoes Recipe
Ingredients
- 3 pounds russet potatoes
- 1 cup heavy whipping cream
- 1 stick unsalted butter
- ¼ cup olive oil
- coarse salt and ground white pepper
Instructions
- Bring a large pot of water to a boil.
- In the meantime, peel the potatoes and cut them into large chunks. Keep them in cold water if there’s a large gap in time from cutting to cooking.
- Season the boiling water with salt, add the potatoes, and cook for 12 to 15 minutes or just until tender. Do not under or overcook.
- In the meantime, add the cream and butter to a separate pot and cook over low heat until the butter is melted and the mixture is hot.
- Once the potatoes are cooked, drain them and return them to the pot they were cooked in.
- Mash them using electric hand beaters or through a food mill.
- Fold in the hot cream and butter, along with olive oil, salt, and white pepper.
- Adjust the seasonings and serve with additional melted butter over top.
Just made this recipe and “man oh man” is it delicious! Easy and full of flavor. Thanks Chef Billy Parisi for another great recipe.
My pleasure. Thanks for giving it a shot!
I cannot wait to start using heavy whipping cream in place of whole milk hoot a thunk?? And olive oil I can’t wait to make these I drooling as I’m typing. Thanks so much for sharing
My pleasure!
Hey chef, Your Mashed Potatoes look so beautiful.
Thank you so kindly!
I’ve been cooking for a very long time and have made mashed potatoes more times than I can ever remember. I have always started them in cold water. Have methods for making mashed potatoes changed and I am unaware? I remember when my Mom passed and my Dad started doing some cooking ….. the most calls I got from him were … “Do I start …… in cold water or hot water?” Thanks …. I do enjoy your posts.
start in hot water