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 is great. But it’s a lot of potatoes if you live alone After
I make this amount, I add softened cream cheese and combine well with spud comboportion it in freezer plastic containers or really good top lock bags. The addition makes the potatoes taste
almost just cooked when you microwave them. They last 2 months in the freezer. Try it..
I made these mashed potatoes for Thanksgiving and Christmas. They are absolutely delicious and heat up well for leftovers. And warming them in the crockpot? Genius! On Christmas Day they were in the crockpot for 8 hours and all I did was give them an occasional stir and they came out wonderfully. This is definitely my go-to recipe for mashed potatoes!
These sound delish. I have your perfect pie crust in the frige right now. I’m making Chrissy Tiegen’s mac and cheese too. I’d say it’s a BEB thanksgiving!
My question is, do you think these potatoes can be made ahead of time? I’m wondering if I can make them today and reheat tomorrow. They just take up so much room on the stove.
Thanks and Happy Thanksgiving!
Hi Norma! I’ve never made them an entire day before, but I usually make them in the morning and then put them in my crock pot on warm until dinnertime so I don’t have to worry about them right before dinner! Just add a splash of cream to the bottom and top and stir occasionally, splashing more cream if they seem to be getting dry.
A year ago, you said you were buying the Sprinkles cookbook. I also bought it and have been disappointed in how dry the Sprinkles birthday cake is. Do you have suggestions about how to make non-boxed cakes from not being so dry?
Hi Emilie, I hate dry cakes too! I have tons here on the site that I love; feel free to poke around and give a few a try!
You seriously just changed my life with the ‘do them early and keep them in the slow cooker’ idea. making all those hot mashed potatoes at the last minute was one of the most stressful parts of thanksgiving. THANK YOU!
I have been making mashed potatoes using my Instant Pot to cook the potatoes, such a time saver! I always use yukon gold potatoes, they’re the creamiest! I slice the potatoes into thirds and then load them into a steamer basket in the Instant Pot with one cup of water at the bottom. I steam the potatoes at high pressure for 8 minutes, then do a quick release. I remove the steamer basket and drain the water from the Instant Pot, then add in the butter (I cube it so it melts quickly) and then add in the potatoes on top and mash them, adding in the half & half until I’ve reached the desired consistency. This is our new go-to method, especially since my fiance can handle this part of dinner while I work on another dish!
Thanks so much for sharing your Instant Pot variation Melanie! Sounds so easy!
Who knew that heating milk and butter before would do the trick! Thank you for sharing. Would love to share your recipe on my site if that’s okey with you?
http://niccimarquart.com/
Hi Nicci, If you make the recipe and take photos, and want to blog about it, that’s okay with me, as long as you share a link back here. Thanks!
Never made them any other way, just the way my mother made them like this and her mother before.
I come from Rheinlandpfalz in Germany and this is the way we make Krumbeerebrei! :)
Best ever!
So that’s the secret to better mashed potatoes….half and half?
Mashed potatoes is my # 1 favorite side dish!!
Well, it’s heating the butter and half and half mixture before adding it to the boiled potatoes!
Hi Michelle…
I had to let in our secret to fluffy mashed potatoes is to add in some baking powder about a teaspoon to about a kilo of potatoes when you add in the butter and milk. We don’t heat separately…add in the seasoning milk butter and baking powder all at once give it a good stir and heat gently.
Sumayya
South Africa
Oh I’ve never heard of adding baking powder, I’ll definitely try that soon! Thanks for sharing!
I love the slow cooker tip! Just a twist I started doing a few years ago, I simmer my Yukon golds in a combo of whole milk and half and half along with plenty of salt til tender…you can add cloves of garlic here too if you like, but on Thanksgiving I am a purist….Then remove the potatoes, add a stick of butter to melt in the hot cream and use the liquid, a bit at a time, to mash your potatoes, add pepper and more salt if needed. I save some of that butter/milk combo in a glass jar and use for reheating the leftovers.
Awesome tip, thank you Lisa!!
Me too–won’t be any “no carbs” for me, ever. I say have the carbs, in moderation where you can, and get some excercise. Life is too short to not have potatoes, pasta and bread–and who wants to eat tons of meat–yuck. I have a small portion of turkey at Thanksgiving, and a pile of mashed potatoes, corn, gravy–yum–wash it down with a sliver of pumpkin pie with 3 inches of whipped cream on top. My sister is an architect with the whipped cream..knows how to get it twice as tall as the pie lol. Food is soul healing, thanks for your gifts.
Love this! It’s Really BEST MASHED POTATOES RECIPE! Can’t wait to try this Recipe in my kitchen. It’s Look so Colourfull Thank you!!
This will be my first time preparing Thanksgiving dinner and have never before made mashed potatoes. How long do you boil your potatoes for? I truly have no clue. Thanks.
Hi Abby, I never set a timer, I just check them periodically. I’ll take a couple chunks out and pierce with a fork or paring knife; if they slide right through the potato, they’re done!
Hi Abby, I put the potatoes in cold water, heat the pot to boiling, and then boil for 22-25 more minutes. I know they’re done by doing Michelle’s “done” test, just as she described.
Try using seasoned salt. It takes mashed potatoes from great to phenomenal. I have some very picky, traditional mashed potato eaters in my family (no sour cream, no cream cheese, no broth additions), but they all love this change. My gramma always added onion salt to hers, and I think the seasoned salt reminds them of that.
Oooh I’ve never tried that but like the idea, thanks for the suggestion!
I’m with you – I skip the turkey – the mashed potatoes are the best part of Thanksgiving. and if course the pie. Keeping them warm in a crock pot is a great idea – you avoid the crazy cook routine of dragging the turkey out of the oven, making gravy, slicing the turkey and beating the mashed potatoes – it really is a great comedy skit! I laughed when you wrote to add heavy cream if they seem a little dry – doesn ‘t that make everything better! Now if I can just find my potato masher dinner will be great. I always add some cream cheese to the potatoes and I am going to try adding some potato water this year-sounds like a good trick.
This recipe looks delicious, Michelle, and I have always used Yukon Gold potatoes to make my mashed potatoes, too. Although, have you ever tried making mashed potatoes by adding some cream cheese to the mixture? It gives them a nice flavor, as well as to make them even creamier. However, I really like the idea of putting them earlier in the day and putting them in the crockpot, so that your mashed potatoes are ready and waiting for whenever you have your dinner. Great idea!
Hi Valerie, I’ve never tried cream cheese, but may have to give it a try this year!
Great recipe; it’s how I make mine. But add a big spoonful of room temp cream cheese. Best ever.
What kind of potato masher is that in the video? I need this one.
Hi Renee, This is the one! >> http://amzn.to/2zduh5z
My favorite are crock pot mashed potatoes. You cook them in chicken broth for a few hours. After that, they are super easy to mash. (And very creamy. I don’t care for chunks.) And they are heated through and through. Plus all the paring and dicing is done early. There is very little left to do at dinner time. You just add your dairy to your taste (butter, sour cream, milk, etc.) and do minimal mashing. And you can leave them in the crock pot.
I’m always looking to perfect my mashed potatoes, going to try these for a dinner party this weekend! Do you think they would be okay to make ahead of time and keep warm on my stovetop warm zone?
Hi Jenn, Yes! I also use my slow cooker to keep the mashed potatoes warm on Thanksgiving – I just add a splash of cream on the bottom, stir occasionally and add another splash of cream if they seem dry. Enjoy! :)
Looks great
i,m an 80 yr. old cook, and i,ve been makeing mashed potatos exactly as you said for 60 yrs. you got it down! i dont always use yukon gold sometimes russets. but everything else must be the same for perfect potatos. no shortcuts please!
I have used my apple peeler (the kind that sticks to your counter and has a crank that you turn) to peel my potatoes. Works like a charm. Remove the blade that removes the core and spirals the apples off. Stick the potato on the “fork” and turn the handle. The peeler removes the skin. Finish any missed spots with a potato peeler.
What would you suggest to use for those with dietary restrictions? No dairy in the diet.
Hi Pam, I’ve never used dairy substitutes in my mashed potatoes, but I would go with whatever dairy substitutes you typically use for butter and milk.
I’m definitely trying your recipe this year. It’s very close to my own recipe, but I have one question . . . have you ever made them in advance, and had success in keeping them warm? I hate standing over the stove babysitting the potatoes when I’m trying to get everything else on the table. Thank you and Happy Thanksgiving! Deea
Hi Deena, Yes! Last year I made them in the morning, then transferred them to my crock pot to keep warm until dinnertime. SO much easier than trying to time the boiling/mashing/etc with everything else finishing up. I just added a thin layer of cream to the bottom of my crock pot, put the mashed potatoes in, poured a little cream on top and put it on warm. It worked perfectly!
My mashed potatoes (and I like them a little bit chunky) are also very simple but also a nice version…maybe you would like to try it:
* potatoes with a high starch content (here in Germany I always use the ones named after me – Linda :)
* heavy cream
* butter
* nutmeg
* salt
Soooo good :)
LIke you, i heat up my milk and butter just to simmer and I used to use milk in it until I tried my sister-in-law’s potatos and they were even better. The difference is that she used evaporated milk and now that’s the only way I make them now. They are often reqeusted when i offer to take a covered dish to food gatherings. i make them really milked down and creamy & save any leftover milk butter mixture for thinning them to warm themup.
For the “fluffy” people, a ricer is the way to go. You can buy a cheap, plastic one.
Made these for dinner tonight (with your Shepherd’s Pie recipe). My husband says these are appropriately named. :) Thanks!
For years, my favorite mashed potatoes have been Rachel Rays version. Boil potatoes as normal. In a side pot add butter, milk (half n half, cream, stock, potato water…whatever you use) cream cheese, and a small finely diced onion. Season with salt and a pinch of pepper. They are so delish! I was always a mashed potato purist before these. I love them!!