Creamy Mashed Potatoes

Mashed potatoes...my childhood comfort food. I don't know creamy mashed potatoes any other way. It is always made with real potatoes, butter, and cream.

Growing up, I only had homemade creamy mashed potatoes and didn't even know instant potatoes existed or were a thing here in America. One day, I was invited to a friend's house and introduced to a packet of flakes that instantly became mashed potatoes. I was curious to learn the flavor of these flaky pieces and learned very quickly that the labor of love put into making homemade mashed potatoes was worth every second of the day.

How to Make Creamy Mashed Potatoes

The best mashed potatoes are made with real ingredients. Choosing the right ingredients is important to achieve the right consistency when adding cream or butter to the potatoes.

Ingredients Needed

Russet Potatoes. There are different types of potatoes, like yukon gold, white, or russet. Each one will taste different and need a different ratio of ingredients to make it creamy in the right way. This recipe calls for russet potatoes. They are very starchy and provide that rich, thick consistency and flavor to the mashed potatoes.

Butter. This ingredient is not an option and probably shouldn't be substituted. Butter adds flavor to the potatoes, just like it does to your steak.

Heavy Cream. I am all about rich and creamy flavor, and the cream does just that. Less water in your potatoes equals creamy potatoes.

Salt. This is the only seasoning you need to bring all the flavors together.

Equipment Needed

Making mashed potatoes can't get any easier with just a few tools that you might already have in your home.

Potato Peeler. Peeling potatoes with a peeler helps peel just enough of the outside of the potato with minimal waste.

Hand held mixer. I like using a hand held mixer as it whips the potatoes and doesn't leave any pieces behind.

4 Quart Pot. For this recipe, using this size is perfect. I also like using stainless steel as the beaters from the mixer will not scratch off anything compared to other pots.

Measuring Spoon. Measuring the salt might be a good idea.

Spatula. I use this to scrape down the sides of the pot as I blend the potatoes.

How Do I Make Mashed Potatoes?

Peel the potatoes. Using a potato peeler will save you time and potatoes. It is important to remove a thin layer of skin and core any roots the peeler can't reach.

Slice the potatoes. Once your potatoes are peeled and rinsed with cold water, cut them into four pieces or more, about 1-1/12 inches in diameter. I have tried cutting potatoes into wedges and then slicing the wedges in half, and that works best for me. Perfect size to cook quickly and fit into the pot.

Cook the potatoes. Place them in a 4-quart pot and cover with water completely. If you leave any potatoes uncovered, they will not cook through completely. Turn the heat on high and let the potatoes come to a boil. I like to cover my potatoes with a lid so the water can boil faster. Once the water comes to a boil, I still leave the lid on, but with a slant to let the steam out. I also turn the heat down to medium or lower. I want the potatoes to keep boiling without water running over, so you must adjust here until you reach the right heat based on your stove top range.

Cooking the potatoes may take 15-20 minutes. Test the potatoes by piercing them with a fork or knife. They are ready if the knife or fork can easily break them or cut through them.

Mash the potatoes. Once the potatoes are cooked, it is time to make them creamy! I am all about making steps and processes, so here is how I do this.

Step 1: Drain the potatoes by using the lid as a strainer. I crack the lid on a slant, cover the top with a towel, and turn the pot upside down over the sink. The water drains out, and we are drained.

Step 2: Place a stick of butter into the pot and allow to melt.

Step 3: While the stick of butter is melting in the pot, I will warm my heavy cream in the microwave for about 2 ½ - 3 minutes. For those who don't use a microwave, place 2 cups of heavy cream in a small pot and heat in the pot, stirring continuously until the heavy cream starts boiling and turn off.

Step 4: I will start mixing the potatoes with the handheld mixer once the butter is almost melted.

DO NOT OVERMIX! That is a thing, and I have done it before. If you overmix, the potatoes will become rubbery and taste gummy. Mix your potatoes for 1-2 minutes to break up the big pieces and make the potatoes creamy. I do this on the high setting.

Add the heavy cream and salt and finish mixing. Place your beaters deeper into the potatoes and mix at a lower speed to incorporate everything together. Take a spatula, scrape down the sides of the pot, and finish incorporating everything evenly.

You have successfully made the best mashed potatoes in the world!!

How to Store Mashed Potatoes

Mashed potatoes can be safely stored in a refrigerator container for 5 days.

I do not recommend freezing mashed potatoes as they retain water and become watery once thawed.

How to Reheat Mashed Potatoes

The best way to reheat mashed potatoes is on the stove with butter. Melt butter on medium heat in a pan, add mashed potatoes, and mix consistently until you reach the desired temperature. That's all!

Print