Creamy Mashed Potatoes
Say hello to the most wonderfully creamy mashed potatoes, aka the future star of every holiday dinner! Made with Yukon Gold potatoes, a handful of simple ingredients, and an easy technique, these homemade mashed potatoes turn out perfectly creamy every single time. Bonus: You can make them hours ahead of time and keep them warm in the slow cooker, making holiday meal prep a breeze!
What are you MOST excited to eat on Thanksgiving?
I typically gloss over the roast turkey, accepting a small piece of dark meat, and load up on all of those glorious side dishes. But the one that gets me starry-eyed every single time? The mashed potatoes.
It took me a while to nail down the technique for truly magnificent mashed potatoes, but once I did, I never looked back. These are rich and creamy with just enough texture and little bits of potato throughout (because I don’t want my mashed potatoes to resemble baby food!).
The best part? You only need a handful of simple ingredients, and you can make them ahead of time and keep them warm in the slow cooker until you’re ready to eat. One less thing to worry about when you’re juggling Thanksgiving dinner!
Of course, they’re just as wonderful alongside a weeknight meatloaf or Sunday roast. Once you make them this way, you won’t want to go back!
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!).
Yukon Gold potatoes have a naturally buttery flavor and a wonderful balance of starchiness and moisture, which makes them perfect for creamy mashed potatoes that still have a little body and texture. They’re my favorite for this recipe!
Can you use russet potatoes? Absolutely! Russets tend to make lighter, fluffier mashed potatoes, while Yukon Golds give you a richer, creamier result. For the texture I love, I always reach for Yukon Golds.
Ingredients and My Best Tips for the Creamiest Potatoes
Mashed potatoes seem pretty straightforward, right? Boil the potatoes, mash them with some butter and milk, add a little salt and pepper, and you’re done!
Except sometimes they turn out gummy, watery, or bland, and gosh, isn’t that the worst?! A few simple ingredients and techniques make all the difference:
- Yukon Gold potatoes - My absolute favorite for mashed potatoes! They have a naturally buttery flavor and make wonderfully creamy potatoes without becoming too fluffy or light.
- Half-and-Half - This gives the potatoes a rich, creamy texture without being quite as heavy as using all cream. If you don’t have half-and-half, you can substitute equal parts whole milk and heavy cream.
- Warm butter and half and half - Instead of adding cold milk and softened butter, warm them together in a saucepan before adding them to the potatoes. The warm mixture incorporates more easily and helps keep the potatoes nice and creamy.
- Drain the Potatoes Well: After boiling, drain the potatoes thoroughly so excess water doesn’t make them watery. You can even return the hot potatoes to the warm, dry pot for a minute to let any remaining moisture evaporate.
- Use a Potato Masher: I prefer a traditional hand masher because it gives the potatoes a creamy texture while leaving a few little chunks. An electric mixer can easily overwork the potatoes and make them gummy.
- Don’t Skimp on Seasoning: Potatoes need a generous amount of salt! Taste as you go and adjust the salt and pepper until they’re just right.
How to Make the Best 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 cold water, ensuring that there is an extra inch or so of water above the potatoes. Set them on high to boil. (Starting with cold water helps the pieces to cook more evenly.)
- 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!). Be sure to drain them well and give them a minute to allow extra moisture to evaporate.
- 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. Check the texture occasionally and stop when you have reached your desired consistency; you may not need all of the liquid, as potatoes can vary in moisture.
- 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!
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 or stirring in chopped green onions for a fresher, brighter 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 - You can try using dairy-free butter and an unsweetened, unflavored dairy-free milk in place of the butter and half-and-half. The flavor and texture will be different from the original recipe. Be advised that I have not tested these alternatives.
Make-Ahead Mashed Potatoes
Years ago, when I was a new mom with two under two, I got tired of trying to time the mashed potatoes perfectly with the turkey coming out of the fryer and everything else that needed to get on the table for Thanksgiving.
So I started making the potatoes earlier in the day and keeping them warm in the slow cooker until dinner. It worked like a charm!
Now I make them in the morning before anyone gets here, and they typically stay in the slow cooker for 4 to 5 hours before we’re ready to eat. They’re still wonderfully creamy and piping hot when dinner rolls around. It’s one of my favorite Thanksgiving hosting tricks!
How to Keep Mashed Potatoes Warm in a Slow Cooker:
- Keep the potatoes on the warm setting, and serve directly from the slow cooker or transfer to a serving dish when ready.
- Prepare the mashed potatoes according to the recipe.
- Add a splash of heavy cream to the bottom of a 4- to 6-quart slow cooker, then transfer the hot mashed potatoes into it.
- Drizzle a little additional cream over the top, cover, and set the slow cooker to WARM.
- Stir occasionally, about every 30 minutes, adding another splash of cream if the potatoes begin to look dry.
Mashed Potatoes FAQ
Gummy mashed potatoes usually happen when the potatoes are overworked. Using a food processor, blender, or beating them too long with an electric mixer can release too much starch and create a gluey texture. I recommend using a traditional potato masher and mixing just until everything is combined.
Add a little milk or half-and-half (warmed), a splash at a time, or some extra melted butter until they reach your desired consistency. Be careful not to overmix!
Absolutely! If you enjoy a more rustic mashed potato, you can leave the skins on. Just be sure to scrub the potatoes thoroughly before cooking.
Yes, although the texture may change slightly after freezing and reheating. Mashed potatoes made with plenty of butter and cream generally freeze better than leaner versions. Cool them promptly, freeze in airtight containers, and reheat thoroughly, stirring in a little additional butter or cream if needed.
What to Serve with Mashed Potatoes
Perfect for Thanksgiving Dinner:
- How to Deep-Fry a Turkey
- Make-Ahead Gravy
- Sausage Apple Stuffing
- Green Bean Casserole
More Delicious Dinner Pairings:
- Meatloaf!
- Buttermilk Fried Chicken
- Topping for Shepherd’s Pie
- Slow Cooker BBQ Ribs
- Chicken Fried Steak
- Cumin and Fennel-Crusted Roast Lamb
Watch the Recipe Video
If you make these mashed potatoes and love them, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
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
This recipe sounds.good. I like the idea of melting the butter in the half and half on the stove. I will make these but with less salt (blood pressure). Happy Thanksgiving!
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!!!!!