The secret to creamy mashed potatoes is simple...it's cream! This recipe features an ample amount of good old fashioned heavy whipping cream, along with the traditional swirl of butter of course. Whenever I need to put some perfect mashed potatoes on the table, this is the easy and irresistible version that I rely on. And while it probably goes without saying, no classic Thanksgiving dinner would be the same without a generous bowl of creamy mashed potatoes.
Creamy mashed potatoes make an excellent side dish for all manner of main dishes, and they are an essential accompaniment to my Swedish meatballs.
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Ingredients for Creamy Mashed Potatoes
- Yukon gold potatoes
- unsalted butter
- heavy whipping cream
- kosher salt
- fresh flat leaf parsley, to garnish (optional)
See recipe card for quantities.
Instructions for Creamy Mashed Potatoes
First prepare the potatoes. Peel them, if desired, and then cut into roughly 2 inch chunks.
Place the potato chunks in a heavy medium-sized pot. Then add enough cold water to cover them by about two inches.
Bring the potatoes to a boil over high heat and sprinkle in a couple teaspoons of salt. Then reduce the heat to a simmer. Cook the potatoes until fork tender, about 20 to 25 minutes.
Strain the potatoes, and then return them to the hot pan. Place the pan back on the stove over low heat and briefly toss the cooked potatoes to help dry them and evaporate any remaining water in the pan.
Then remove the pan from the heat before adding the butter, whipping cream, and about a teaspoon of salt.
Using a hand masher, thoroughly mash everything together. Be sure to rotate the masher around the edges of the pan to reach all the corners. Taste for seasoning. (Gradually adding more salt and stirring it in, as necessary, until the potatoes taste properly full flavored.)
Then transfer to a serving dish. If desired, garnish with fresh chopped parsley.
Hint: When it comes to choosing your cooking pot for this recipe, a capacity of about 4 quarts works well here.
Variations
This basic recipe for creamy mashed potatoes, while undeniably rich, still provides a relatively blank slate if you're keen to embellish. To that end, there are a number of easy flavor enhancements that you might toss in, depending on your menu and mood. Simply add your desired addition(s) along with the butter and whipping cream. Here are a few of my favorites...
- roasted garlic cloves
- fresh ground black pepper
- chopped fresh herbs, such as parsley, chives, and dill
- thinly sliced scallions
- fresh grated Parmigiano Reggiano
Equipment
Among all the tools you might use for mashing potatoes, I swear by a simple hand masher. This method is quick, easy, and provides creamy, dreamy results every time. (Sometimes the most basic tool for the job also happens to the best!) Unless I am mashing potatoes for an enormous crowd, that is, and then I might resort to the tool my grandmother relied upon...an electric hand mixer. (If you go the electric route, just be careful not to overmix.)
Storage
It's best to serve these creamy mashed potatoes while they are still warm. However, if you need to prepare them in advance of tending to accompanying dishes, they can certainly be set aside and then gently reheated if necessary. Just return the pot briefly to a medium-low burner, cover, and stir frequently until they are steaming. (As long as the potatoes haven't been sitting for more than about 30 minutes or so, this should only take a few minutes.)
Top tip
If the skins of your potatoes are thin, and relatively unblemished, I recommend leaving them on for a more rustic finish to your creamy mashed potatoes. Not only do the skins contain loads of nutrients, but skipping all that peeling also saves you some time and effort!
Pairing
These are just a few of the countless dishes that pair perfectly with creamy mashed potatoes:
📖 Recipe
Creamy Mashed Potatoes
Equipment
- heavy medium-sized pot (4 quart capacity works well here)
- strainer
- hand masher
Ingredients
- 3 pounds Yukon gold potatoes, peeled or unpeeled cut into roughly 2 inch chunks
- ½ cup unsalted butter room temperature
- ⅔ cup heavy whipping cream room temperature
- kosher salt
- fresh chopped parsley, to garnish (optional)
Instructions
- Place the potatoes in a heavy medium-sized pot. Add enough cold water to cover them by about two inches.
- Bring the potatoes to a boil over high heat and sprinkle in a couple teaspoons of salt. Then reduce the heat to a simmer. Cook the potatoes until fork tender, about 20 to 25 minutes.
- Strain the potatoes, and then return them to the hot pan. Place the pan back on the stove over low heat and briefly toss the cooked potatoes to help dry them and evaporate any remaining water in the pan.
- Remove the pan from the heat and add the butter, whipping cream, and about a teaspoon of salt.
- Using a hand masher, thoroughly mash everything together. Be sure to rotate the masher around the edges of the pan to reach all the corners.
- Taste for seasoning. Gradually add more salt and stir it in, as necessary, until the potatoes taste properly full flavored. Then transfer to a serving dish. If desired, garnish with fresh chopped parsley.
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