Creamy Mashed Potatoes Recipe
I make this creamy Mashed Potatoes recipe with just a handful of simple ingredients like cream, butter, olive oil, and a little seasoning. It’s one of those easy and can’t-fail side dishes that always gets polished off, whether it’s a regular weeknight or a big holiday meal.
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.
Notes
The key tip I can give you for making my creamy mashed potatoes recipe is to avoid undercooking or overcooking the potatoes, or you’ll end up with a watery or mealy mash. I always check if they’re done by sliding a knife or fork through, if it goes in easily, they’re good to go.
Peel or don’t: If I want silky smooth mashed potatoes, I peel them. But when I’m after some rustic texture, I leave a bit of the skin on—just be sure to scrub them well.
Mashing tools: I use whatever I have on hand, sometimes a potato masher, other times my electric mixer or food mill. They all get the job done.
Don’t overmix: After mashing, I fold in the cream and seasonings gently with a spatula. It keeps the texture fluffy and light, not gluey.
Flavor upgrades: I like adding roasted garlic, fresh herbs, onion powder, or even parmesan to level up the flavor. A little extra butter or garlic salt goes a long way too.
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.