These creamy, buttery perfect mashed potatoes will come out delicious every time. Make them the crowning glory on your Thanksgiving or holiday table.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Linda Warren


  • 1-1/2 to 2 lbs. Yukon gold potatoes, washed, peeled and quartered
  • 1/4 cup butter, to taste (use non-dairy buttery spread for a dairy-free option)
  • 1/4 cup fat-free half & half, cream or milk (to make dairy-free substitute almond milk)
  • Salt & pepper to taste


  1. Peel potatoes and place in medium saucepan. Fill with water to cover. Add about 1/4-1/2 teaspoon salt (I like to use less and let everyone add to their own liking) and bring to a boil. Simmer for 20-25 minutes or until a fork inserted in a potato breaks it apart.
  2. Drain potatoes and place in a bowl. Using a small hand mixer or a masher, whip potatoes, adding butter and half & half as you whip. Pepper may also be added if your family prefers it a little spicier. Do not over-beat as you want them to stay light and fluffy.
  3. You have to gauge how much half & half or butter you put in. Taste it for butter content and add more if you desire. If the potatoes need to be a little creamier, add more half & half a little at a time.
  4. Believe me, these potatoes, with just the addition of half & half and butter make the fluffiest and tastiest mashed potatoes you have ever had.