Learn the tips and tricks to make the creamiest, most buttery, and perfect mashed potatoes every time. Just 3 ingredients and 15 minutes prep is all it takes to create these buttery, rich, and creamy mashed potatoes.
Whether it's your important Thanksgiving or holiday meal or an everyday comfort food dinner, they're so good they'll be gone in a flash.
Table of contents
Creamy Mashed Potatoes
Nothing is better than a pile of hot, creamy mashed potatoes whether smothered in gravy or topped with melting butter. You know I'm right! And they make the perfect comfort food for any time of year.
Of course, this time of year any Thanksgiving or Christmas dinner just wouldn't be the same without them. After all, they are as much a part of the holiday as roasted turkey and pumpkin pie. (and where would you put that delicious turkey gravy without them?)
Some people think making mashed potatoes is hard to do but, on the contrary, with a few simple tips, it's really quite easy.
Why You'll Love These Homemade Mashed Potatoes
Buttery, creamy and smooth - what's not to like?
Simple to make and can even be made ahead of time and kept warm in the oven or crockpot.
They are great alone but fantastic covered with your holiday turkey gravy.
Pair them with any meal. They're the perfect comfort food any time of year.
Tips for the Perfect Mashed Potatoes
- Cut the potatoes all the same size so they cook uniformly.
- Don't overcook them. Cook just until a fork pressed into one of the potatoes causes it to break apart.
- Lay the butter and half & half out prior to mashing so they are close to room temperature.
- Don't overmix! Use a potato masher or ricer and work them just until they are creamy. too much mixing makes them turn gummy.
What are the Best Potatoes to Use for Mashed Potatoes?
The best overall mashing potatoes are Yukon Golds. They have a naturally buttery flavor, absorb less water, and result in rich textured and creamy mashed potatoes. However, you can use Russet potatoes which will result in a less dense, lighter, fluffier mash.
Ingredients
Potatoes - use Yukon Golds for creamy mashed potatoes. See above for options.
Butter - adds a wonderful buttery flavor and helps the potatoes achieve their creamy texture
Half and half - adds rich, creamy texture as well as fluffiness. You can opt for whole milk or even heavy cream depending on your preference.
Salt and Pepper - brings out the best flavor of all the ingredients. Salt the potato water when boiling and again when mashing.
Toppings - I like to keep it simple with a sprinkling of parsley or green onions. You could also opt for fresh black pepper.
How to Make Creamy Mashed Potatoes
- Wash and peel your potatoes. Cut into even-sized pieces. The smaller the pieces the quicker they will cook.
- Place them in a large sauce pan and cover with water. Add 2 teaspoons of salt to the water to season. Cook for about 20 minutes or until potatoes pierced with a fork fall apart.
- Drain and place potatoes in a large bowl. You can also mash them right in the saucepan if you prefer. Immediately add butter.
- Season with salt and pepper. Start out with ½ teaspoon salt and add additional if needed.
- Mash with a potato masher for the best results. Mashing with an electric mixer usually results in gummy potatoes.
- Add room-temperature or warmed cream and continue mashing until smooth and creamy.
Pro Tip: Either bring half and half or milk to room temperature or heat slightly in the microwave before adding to your mashed potatoes. This will keep from lowering the temperature of your served dish.
That's it! Deliciously rich and creamy mashed potatoes to add to any meal. Of course, adding them to your Thanksgiving dinner gives you the opportunity to douse them in some awesome gravy for the best possible way to eat mashed potatoes. Enjoy!
Variations
Garlic Mashed Potatoes - add 2 cloves minced garlic to water when boiling the potatoes
Cheesy Mashed Potatoes - either top the creamy potatoes in the serving dish or add half a cup to the potatoes when you mash them. Think cheddar, smoked gouda, Parmesan, or even bleu cheese.
Make Loaded Mashed Potatoes by topping or stirring in your favorites such as cheese and bacon bits.
How to Store/Reheat/Freeze
STORE: Place in an airtight container in the refrigerator for up to 4 days.
REHEAT:
Microwave Method: Add a little cream to moisten them, place them in a microwave-safe bowl, cover with plastic wrap and puncture with a few small holes. Cook in the microwave at 75% for 3-4 minutes or until hot.
Oven Method: Place the mashed potatoes in a casserole dish with a little cream and bake at 350 degrees for 30 minutes.
Crockpot Method: Place in crockpot, cover, and reheat on high for 1 hour
FREEZE: Freeze them in ziplock baggies or airtight containers for up to 2 months. Thaw in the refrigerator overnight then choose a reheat method from above.
Frequently Asked Questions About Making Mashed Potatoes
Plan on ½ pound per person for a serving. For 10 people, you would need 5 pounds of potatoes.
Place potatoes in a crockpot, set it to low, and it will keep them warm for up to 4 hours.
Adding milk gives the potatoes a fluffy consistency.
More Potato Recipes
Maple Roasted Sweet Potatoes - smoky, crispy potatoes with a drizzle of balsamic reduction
Cheesy Scalloped Potatoes - delicious one-pot comfort food meal with cheesy potatoes and bits of ham
Air Fryer Rosemary Potatoes - quick and easy crispy potatoes with a hint of rosemary
Shepherd's Pie - rich beef and vegetables in gravy covered with creamy mashed potatoes
Find more delicious side dishes on 2CM!
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How to Make Creamy Mashed Potatoes
Ingredients
- 2 lbs. Yukon gold potatoes, washed, peeled and cut-up
- ¼ cup butter,
- ½ cup half & half cream or whole milk can be substituted
- 2 ½ teaspoons Salt, divided
- ¼ teaspoon black pepper
- Garnish: parsley, green onions
Instructions
- Peel potatoes then cut into equal-sized pieces.
- Place in a medium saucepan. Fill with water to cover. Add 2 teaspoons salt and bring to a boil.
- Simmer for 20 minutes or until a fork inserted into a potato breaks it apart.
- Drain potatoes well and place in a bowl or return to saucepan.
- Add ¼ cup butter and ½ teaspoon salt and ¼ teaspoon pepper. Using a potato masher, whip potatoes until the butter is melted.
- Add room temperature or warmed half & half and continue mixing until creamy and smooth. Do not over-beat as you want them to stay light and fluffy.
Notes
Tips for the Perfect Mashed Potatoes
- Cut the potatoes all the same size so they cook uniformly.
- Don't overcook them. Cook just until a fork pressed into one of the potatoes causes it to break apart.
- Lay the butter and half & half out prior to mashing so they are close to room temperature.
- Don't overmix! Use a potato masher or ricer and work them just until they are creamy. too much mixing makes them turn gummy.
Nutrition
This post has been updated with new photos, step-by-step instructions, and useful tips. It was first published on November 11, 2013.
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