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:

1. Peel the potatoes and cut them into even 1-inch dice.
2. 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.)
3. Meanwhile, place the half-and-half and butter in a small saucepan over low heat to warm and melt.
4. 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.
5. 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).
6. 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.
7. 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:

1. Keep the potatoes on the warm setting, and serve directly from the slow cooker or transfer to a serving dish when ready.
2. Prepare the mashed potatoes according to the recipe.
3. 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.
4. Drizzle a little additional cream over the top, cover, and set the slow cooker to WARM.
5. Stir occasionally, about every 30 minutes, adding another splash of cream if the potatoes begin to look dry.

Mashed Potatoes FAQ

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! ❤️️