These are the BEST Mashed Potatoes! They’re fluffy, yet rich and creamy, ultra buttery, and only require 4 ingredients!
I absolutely love mashed potatoes and I think these may be the best mashed potatoes yet! They’re simpler than my instant pot mashed potatoes or crockpot mashed potatoes, but I promise you, they’re SO delicious.
Tips for making the best mashed potatoes
- Use the right potato. Yukon gold potatoes are the best potatoes for mashed potatoes, because they have a high starch content and buttery flavor. They don’t hold on to as much water as russet potatoes, which can lead to a mushy texture.
- Cube the potatoes into large chunks before boiling. Often you’ll see recipes call for boiling the whole potato, but that could lead to an overcooked exterior with a crunchy, undercooked interior. Cubing the potatoes in large chunks allows the potato pieces to cook evenly without absorbing too much water.
- Start with cold, salted water. This helps cook the potato evenly. If you start with boiling water, the outside will cook faster than the inside.
- Dry the potatoes. After you’ve drained the potatoes, you’ll place them back into the hot stockpot to “pan dry” them. This gets rid of any excess moisture which helps avoid watery, flavorless potatoes and makes more room for butter and cream.
- Heat the butter and cream. Hot liquid absorbs into the potatoes better and also prevents over-mixing.
- Don’t over-mash. Over-mashing/mixing leads to a gummy/sticky texture. I’ll tell you below the best techniques depending on if you want fluffy, creamy, or whipped potatoes!
Ingredients
Only 4 ingredients necessary to make the BEST mashed potatoes!
- Yukon Gold Potatoes – the best potatoes for mashed potatoes, because of their rich texture and creamy flavor. You can use russets, but be careful to not over-boiled them and be sure to drain them very well. Some people like to use a combination of yukon and russets. Sweet potatoes and red potatoes may be used as well.
- Salt – used in the water to cook the potatoes to create a creamy texture and again, after the potatoes are cooked, to season them to perfection!
- Butter – unsalted butter is melted with the heavy cream, so the potatoes can fully absorb them without over-mashing. Unsalted butter is always preferred, so you can control the amount of salt, but salted butter can be used if that’s all you have on hand. If using salted butter, cut the amount of salt listed in half, then taste and re-season from there.
- Heavy Cream – creates a rich, ultra creamy texture! Half-and-half, whole milk, and buttermilk may also be used, but nothing will be as rich as heavy cream!
Pro tip
Want to gussy it up? Check out Variations on different ways to season your potatoes.
How to make
- Bring salted water and potatoes to a boil in a large stockpot over high heat, then simmer until fork tender.
- Drain the potatoes, return the potatoes to the hot stockpot, then place the stockpot back on the hot burner, over low heat.
- Shake the pot gently on the burner for about 1 minute to help remove any remaining moisture.
- Remove the stockpot from the heat, drizzle in melted butter, warm cream, and salt, then mash to make fluffy, creamy, or whipped potatoes.
- Taste and re-season, then serve warm with pepper or other seasonings, if desired, and enjoy!
Pro tip
Prep in advance! Cube the potatoes, cover them in cold water, then store them in the fridge for up to 4 hours. Drain, then proceed with the recipe as written.
How long to boil potatoes for mashed potatoes
Peeled and quartered yukon gold potatoes need to boil in salted water for 10-15 minutes to become fork tender.
How to make fluffy potatoes
Using a masher or ricer will make fluffy potatoes!
- Boil and pan dry the potatoes according to recipe directions.
- Use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot butter, cream, and salt until *just* combined.
How to make creamy potatoes
Using a wooden spoon makes creamy potatoes.
- Boil and pan dry the potatoes according to recipe directions.
- Use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot butter, cream, and salt until the potatoes become dense and thick.
How to make whipped potatoes
Use a stand mixer with the whisk attachment will make whipped potatoes.
- Boil and pan dry the potatoes according to recipe directions.
- Place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot butter, cream, and salt while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.
Variations
- Make them in the Instant Pot. Check out my Instant Pot Mashed Potatoes!
- Make them in the Crockpot. Check out Crockpot Mashed Potatoes!
- Make them without milk/cream. Replace the cream with additional butter.
- Make them with cream cheese. Replace half the butter with cream cheese.
- Make them vegan. Use plant-based butter and a unsweetened dairy-free creamer to replace the butter and heavy cream.
- Add roasted garlic. Oven-roast a head of garlic, then stir into the potatoes with the butter, cream, and salt.
- Add herbs. Infuse the butter/cream with fresh herbs such as sage, rosemary, and/or thyme by placing the ingredients into a stovetop and cooking over low heat until the butter has melted and the cream is hot. Remove the herbs before stirring butter mixture into the potatoes.
- Make loaded potatoes. Stir in cheddar, crispy bacon, and green onions, then serve with sour cream!
How to store
Mashed potatoes are best served immediately, but cooled leftovers will last in a sealed airtight container in the fridge for up to 4 days or 1 month in the freezer.
To re-heat, thaw in the fridge, if frozen, then warm in the microwave, crockpot (on LOW for 2 hours), or oven (covered at 350 degrees F for 30 minutes) until hot.
– Jennifer
Mashed Potatoes
These are the BEST Mashed Potatoes! They're fluffy, yet rich and creamy, ultra buttery, and only require 4 ingredients!
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 10 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (5 pound) bag yukon gold potatoes peeled and quartered
- Salt 1 tablespoon for boiling and 2 teaspoons for seasoning
- ¾ cups unsalted butter 1 1/2 sticks (12 tablespoons), cubed
- ⅔ cups heavy cream
Instructions
- Place cubed potatoes in a large stockpot, add enough water so that the potatoes are covered by 1 inch of water, then stir in 1 tablespoon salt.
- Bring the water and potatoes to a boil over high heat, stirring occasionally.
- Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 10-15 minutes or until the potatoes can be easily pierced with a fork.
- While the potatoes are boiling, place the cubed butter and heavy cream into a large microwave safe measuring cup and heat in the microwave until the butter has melted and the cream is warm (you don’t want the cream to boil), stir in 2 teaspoons of salt, then set aside.
- Drain the potatoes, return the potatoes to the hot stockpot, then place the stockpot back on the hot burner, over low heat.
- Shake the pot gently on the burner for about 1 minute to help remove any remaining moisture.
- Remove the stockpot from the heat, then follow the directions below for fluffy, creamy, or whipped potatoes.
- For fluffy potatoes: use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot butter, cream, and salt until *just* combined.For creamy potatoes: use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot butter, cream, and salt until the potatoes become dense and thick.For whipped potatoes: place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot butter, cream, and salt while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.
- Taste and re-season, then serve warm with pepper or other seasonings, if desired, and enjoy!
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STORING
Room Temp:N/A
Refrigerator:4 Days
Freezer:1 Month
Reheat:Thaw, if frozen, then microwave, slow cook, or bake until warm
*Storage times may vary based on temperature and conditions
Notes
Be sure to check out the Table of Contents for FAQ!
Nutrition Information
Nutrition Facts
Mashed Potatoes
Amount Per Serving (1 scoop)
Calories 351 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 55mg18%
Sodium 20mg1%
Potassium 974mg28%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 663IU13%
Vitamin C 45mg55%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: classic thanksgiving recipe, creamy potatoes, fluffy potatoes, thanksgiving side, whipped potatoes
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