Creamy Mashed Potatoes
Say hello to the most wonderfully creamy mashed potatoes, aka the future star of every single holiday dinner for the rest of your life. A combination of the right potatoes and a super simple technique makes all the difference - get perfect homemade mashed potatoes each and every time (plus countless requests for the recipe any time you make them!).
What are you MOST excited to eat on Thanksgiving?
I typically gloss over the turkey, accepting a small piece of dark meat, and load up on all of those side dishes, but the one that gets me starry-eyed every time is the mashed potatoes.
It took some time to nail down the technique for truly magnificent potatoes, but once I uncovered it, I've never made mashed potatoes another way! These are incredibly easy and require only a few ingredients, meaning there is absolutely no reason to leave them off of your menu, whether it’s a holiday or a weeknight dinner.
I love that these are super creamy but still retain a good bit of texture and some chunkiness - the best of both worlds when it comes to mashed potatoes.
The Best Potatoes to Use
These mashed potatoes rely upon Yukon gold potatoes to give them the creamiest, dreamiest texture!
Yukon gold potatoes are the very best of both worlds: they aren’t considered full-on waxy potatoes like red potatoes, which means they break down a little bit easier (important for mashing and creaming!), and they also aren’t considered full-on starchy potatoes like russet potatoes, which means they aren’t as fluffy and light (important for a creamy and dense texture!).
The semi-waxy and semi-starchy Yukon gold potatoes are basically what mashed potato dreams are made of!
Key Ingredients and Techniques
Mashed potatoes are pretty basic, right? Boil the potatoes, mash or beat in some liquid, season them, and voila! Potatoes! Except… sometimes they're not very good, right? Sometimes they turn out gummy or dry or bland and gosh, isn't that the worst?! Here's how to make the best-ever mashed potatoes recipe:
- Yukon Gold potatoes – As mentioned above, the type of potato is key to the final consistency.
- Half-and-Half – I know this is not readily available in all areas. You can substitute equal amounts of heavy cream and whole milk for the half-and-half in this recipe.
- Warm butter and half and half – In the past, I've stirred in softened butter and milk from the fridge, or some variation thereof. Instead, here we are warming the butter and half and half on the stove and mashing them into the potatoes, a little at a time. Adding them warm allows them to more easily absorb into the potatoes, making for much smoother and creamier mashed potatoes.
- Liberal Seasoning – Season more than you think you should! Seriously, is there anything worse than bland mashed potatoes? You may think that the amount of salt and pepper in this recipe is a lot, but I promise you that the potatoes taste AMAZING and this is not an area you want to skimp!
Many people swear by using hand mixer to make their mashed potatoes, but I have always found a manual masher to produce a better final product. I think it’s too easy to overbeat potatoes with an electric mixer, which can lead to gummy mashed potatoes.
How to Make Creamy Mashed Potatoes
The preparation doesn’t take long at all and you’ll be rewarded with the most fantastic mashed potatoes! Here we go:
- Peel the potatoes and cut them into even 1-inch dice.
- Place in a large saucepan or stockpot and cover with water, ensuring that there is an extra inch or so of water above the potatoes. Set them on high to boil.
- Meanwhile, place the half-and-half and butter in a small saucepan over low heat to warm and melt.
- Boil the potatoes until they are fork-tender and drain them in a large colander (I love this over-the-sink colander!).
- Return them to the original pot and give them a quick mash with your favorite potato masher (I don’t recommend using a ricer; while potato ricers can create fluffy and light mashed potatoes, I like the creamier, thicker texture achieved with a traditional masher).
- Add the warmed butter mixture a ladleful at a time, mashing the liquid into the potatoes until it is incorporated before adding more.
- Give it one more good final stir, then mix in the salt and pepper! Serve them up with your favorite dinner and a drizzle of gravy if you have it!
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Flavor Variations
I very much prefer a pile of creamy mashed potatoes that are simply seasoned with salt and pepper, however you can create a million different flavor profiles with this simple base. If you’d like to add some extra flavors, below are some ideas:
- Garlic – For a mellower flavor that isn’t too overwhelming, try going the roasted-garlic route.
- Tang – To get a little bit of a tang, try stirring in a dollop or two of cream cheese or sour cream.
- Onions – They can impart great flavor; I would suggest caramelized onions or shallots for a mild flavor.
- Fresh Herbs – Depending on what you’re serving, you might want to garnish with a bit of fresh rosemary or thyme; chives would be pretty neutral and a great garnishment no matter what else you’re serving.
- Bacon – Feel free to stir in some cooked, chopped bacon!
- Dairy-Free – While the taste will differ, you can substitute margarine or vegan butter in this recipe.
Make-Ahead Mashed Potatoes
Years ago, as a new mom of two-under-two, I grew tired of trying to time my potatoes with the turkey being done and carved on Thanksgiving, so I started making them early in the day and keeping them in the slow cooker on warm. It worked like a charm!
Now I make them in the morning before anyone gets here and they're piping hot when we sit down to eat.
How-To: Simply make the potatoes as directed, then splash a little heavy cream into the bottom of a 4 to 6-quart slow cooker and transfer the finished mashed potatoes into the slow cooker. Drizzle a little heavy cream on top, cover, and set to warm. Stir every 30 minutes or so and add a splash more cream if the potatoes seem dry at any point. Serve when ready!
What To Serve with Mashed Potatoes
- Meatloaf!
- Buttermilk Fried Chicken
- Topping for Shepherd's Pie
- Slow Cooker BBQ Ribs
- Chicken Fried Steak
- Cumin and Fennel-Crusted Roast Lamb
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Creamy Mashed Potatoes
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into large chunks
- ½ cup (113 g) unsalted butter
- ¾ cup (180 ml) half-and-half
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Put the potatoes in a large pot and cover with cold water.
- Bring to a boil and cook until the potatoes are very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.
- Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher. Add the melted butter mixture a little at a time and use the potato masher to combine. Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely. Stir in the salt and pepper and stir to combine. Serve immediately.
Notes
- Equipment: Potato Masher
- Half-and-Half: I know this is not readily available in all areas. You can substitute equal amounts of heavy cream and whole milk for the half-and-half in this recipe.
- Seasoning: These are very well seasoned (there’s nothing worse than bland mashed potatoes!); if you’re watching your salt intake, you may want to cut back on the salt to start and then add more to taste.
- Flavor Variations: Create different flavors from this base recipe by adding things like roasted garlic, caramelized onions or shallots, fresh herbs, bacon, cream cheese, or sour cream.
- Dairy-Free – While the taste will differ, you can substitute margarine or vegan butter in this recipe.
- Make-Ahead: You can keep these mashed potatoes warm in a slow cooker if making them for a holiday dinner. Splash some cream on the bottom of the slow cooker, add the mashed potatoes, and then a splash of heavy cream on top. Keep the slow cooker on warm and stir occasionally. If the potatoes seem dry at any point, then just stir in some additional cream.
- Storage: Keep leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in November 2011.
Photography by Ari of Well Seasoned
Verrry good I also recommend using a hand blender to mix the mashed potatoes
It was a hit at 2 different parties! For Thanksgiving, I used Yukon Gold potatoes, and for Christmas, Russet. I used way less salt than called for.
Hello Michelle!
You’re my go-to for recipes! I need to make Mashed Potatoes for Thanksgiving we are invited to. I am going to make them prior to the dinner and keep them in a 200 degree oven until dinner.
The last time I made them hardly anyone ate them for some reason. This year I am going for a smaller quantity (13 people), keeping in mind the volume of food set out at Thanksgiving.
Happy Thanksgiving to you and all your followers!
These are THE BEST mashed potatoes ever; and I used Russets- not Yukon Gold- those would be Heavenly, I’m sure! Creamy and delicious! A Keeper.
My cream potatoes were absolutely delicious !
My cream potatoes were absolutely the best, thanks for sharing !
Potatoes were absolutely delicious!
I used this recipe for Thanksgiving. It was delicious. And A HUGE hit for my boyfriend and that’s saying a lot, lol, he doesn’t ever eat something and ask for it again. He bought more potatoes and I am making this again tonight. Thank you!!
You have hit the ball out of the park with this recipe! Absolutely the most definitive recipe for making memorable mashed potatoes. You can skip me when slicing up the turkey – Thanksgiving perfection is all about the mashed potatoes and the stuffing! And your recipe is the best!
I add a little bit of nutmeg
That is the only way to make mashed potatoes. Years ago when I was a prep cook, that was the way the recipe stated to make the potatoes. It does make a difference in the finally product.
Great recipe! I also substitute the low sodium bouillon (chicken, vegetable or beef) for the cream – my family loves it!
I made these for Sunday dinner tonight. I needed to do them ahead of time because of picking up kids from hiking. They are so good! My dad said this is our new go to. I think about the time on the holidays of getting it all done. This will save me so much time!
Thanks!
I hope your family is doing well. I am keeping Dominic, you and your family in my prayers.
This recipe sounds wonderful. Cannot wait to make this.
I always salt my cooking water when boiling potatoes. Make the water as salty as the sea, just like when cooking pasta. The cooked potatoes are well seasoned through out when they are soft and ready for mashing.
Love the tip for keeping them in the crockpot! Thank you.
Totally agree with adding the salt in the cooking process.
This is exactly how I make them and keep them in the slow cooker so delicious!
I’m going to tell a secret they also freeze beautiful ! I make 5 pounds mash and then let cool and freeze in freezer bowls for four servings so easy to pull out when needed!
I love your recipes
Your directions yield mashed potatoes I am proud to serve. The slow cooker part has vastly improved the entrire meal preparation process.
Great tips! I will stick to Yukon Gold potatoes because I noticed my red potatoes get a little gluey quick. Also, I started boiling in chicken broth and that adds a TON of flavor. You could do full broth or a water broth mixture. We also add steak seasoning to the broth. Turns out pretty good. Love your recipes as always!
We follow a very similar recipe but use the instant pot recipe and use a potato ricer. Using the ricer we can stir in the ingredients rather than use a mixer or masher to beat in the dairy and butter. Very useful tool the ricer. Used it for the first time at a family gathering and my sister, a trained chef, told us these mashed potatoes were done right before we even told her how we did them.
This is the easiest recipe to follow and make. Absolutely delicious! It was hard not to lick the spoon. Yummy!
I made it for the Shepherd’s Pie recipe. Superb!
How would you fo this with a pressure cooker? Instant Pot does the best job on potatoes!
Michelle,
I made these for the first time last Thanksgiving (I doubled the recipe) and they were such a hit that they are gracing our table again this year. They really are the best mashed potatoes we have ever eaten. When everyone is asking what you did differently and going back for seconds…..you know you have a keeper! Thanks so much for such a simple, yet amazing recipe.
Will definitely try this recipe this year.
The new look on the email looks great.
Oh, my goodness! I am having so much fun going through your recipes…how delicious they sound! Thank you!
I plan to update my 40-year-old baklava recipe by adding cinnamon to the syrup. Your tzatziki sauce sounds perfect with the cucumbers and lemon juice. Thank you for taking the time to fine-tune your favorite recipes, so we can easily make and enjoy them!
Great tips for the perfect mashed potatoes. I Love to add a whole roasted garlic bulb to my batch.
Now it’s perfect! thanks for the tips!
Any recommendations on gravy to serve with this? I’d love to bring it to a friendsgiving but I feel like if you bring mash potatoes you need to provide gravy!
cept…how am I going to get gravy without chicken stock…
You could try a make-ahead gravy, or check with whoever is making the turkey to see if they’re preparing gravy, I would be they are, and then you’re off the hook :)
This sounds so good! I’ve loved mashed potatoes since I was a little kid. When I was turning 6 mom asked what I wanted to eat for my birthday and I just wanted a plate of mashed potatoes! I got them too!!! Have been a life long fan of mashed potatoes. One of the first things about them is the peeling part — just buy yourself a good OXO peeler and its not such a bad job. With this little item, I don’t mind peeling at all. I do like to add garlic — powder sometimes, minced other times. And another things that works really well is sour cream or French Onion dip. Such good flavor, almost make you weep its so good. There’s no such thing as bad mashed potatoes unless you put pean in them, then you should be whipped for ruining them!!!!!