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The Best Creamy, Buttery Mashed Potatoes

A large, fluffy mound of creamy, yellow-tinted mashed potatoes served on a white plate.
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Achieve the ultra-smooth, velvety texture of restaurant-style mashed potatoes at home. This foolproof recipe uses simple ingredients to create the ultimate comfort food side dish for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces and softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup whole milk, warmed (optional, for thinner consistency)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are completely tender when pierced with a fork, about 15 to 20 minutes.
  3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot and let them sit over low heat for 2 minutes, shaking the pot occasionally, to allow excess moisture to evaporate. This step helps prevent gummy potatoes.
  4. Remove the pot from the heat. Add the softened butter pieces to the hot potatoes. Use a potato masher or a ricer to mash the potatoes until they are mostly smooth. Do not over-mash at this stage.
  5. Gradually pour in the warmed heavy cream while continuing to mash or gently fold the mixture until you reach your desired creamy consistency. If you prefer them thinner, add the warmed milk now.
  6. Stir in the salt and pepper. Taste and adjust seasoning as needed. Do not mix vigorously once the liquid is added; gentle folding keeps the potatoes fluffy.
  7. Serve immediately for the best texture.

Notes

  • For the smoothest texture, use a potato ricer instead of a standard masher.
  • Warming the dairy (cream and milk) before adding it prevents the potatoes from cooling down too quickly and helps them absorb the fat better, resulting in a creamier final product.
  • If making ahead, cool the mashed potatoes completely, then store them airtight in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring in a splash of warm milk or cream until smooth.

Nutrition

Find it online: https://mayaplate.com/creamy-mashed-potatoes-recipe-easy-homemade/