Who doesn't love a good creamy mashed potatoes recipe? I could eat this every day. These are the best mashed potatoes because they turn out perfectly every time. Whether you're looking for Thanksgiving food or a potato side dish you'll make this a new staple.
Make it a Meal!
Turn this recipe into a whole meal! It pairs well with:
- Main Dish: Pot Roast – This classic dish has instructions for cooking in an electric pressure cooker (Instant Pot), slow cooker, dutch oven or a stock pot.
- Side Dish: Roasted Brussels Sprouts – Never eat bad Brussels sprouts again. Try these!
- Salad: Italian Salad – This classic side dish is colorful and full of flavor!
- Bread: Pizza Dough Garlic Knots – Speaking of being able to eat something every day!
- Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
- Dessert: Pumpkin Pie Cupcakes or Best Apple Pie– This needs no introduction!
What Makes Them Creamy Mashed Potatoes?
These are not low calorie or low fat mashed potatoes. These are super creamy because we use lots of butter, cream and whole milk. I've tried creamy mashed potatoes recipes that use cream cheese but those have a distinctly cream cheesy flavor. You won't find that in this recipe.
The method of mashing also helps make them creamy. Pay close attention to our tips.
DRY RUB TURKEY
BEST POT ROAST
Tips for Mashing Potatoes
- Don't undercook or overcook potatoes - When you're boiling the potatoes, remove them from the water when you can poke a fork easily through the potato and it splits.
- Use a potato ricer or masher if you have one - You can use a mixer but once you try a potato ricer or masher you'll never want to go back! You won't get over mixed potatoes anymore!
- Yukon Gold or yellow potatoes
- sea salt
- salted butter
- heavy cream
- whole milk
- Omit the whole milk and use all heavy cream.
- When you add the butter, add in roasted garlic. If you don't want to roast garlic, add ¼-1/2 tsp of garlic powder, depending on your taste.
- Spread the mashed potatoes into a 9x13 baking dish. Sprinkle 1 cup of cheddar cheese over the potatoes. Bake at 350° until the cheese is melted.
FAQs About Mashed Potatoes
As soon as potatoes are cool place them in a covered container. Refrigerate for 3-5 days. You can tell when they've gone bad when the liquid begins to separate from the potatoes.
As soon as the potatoes are cool, place them in an airtight freezer safe container. Freeze for up to 3 months. Defrost in the refrigerator.
Yes. Keep the mashed potatoes warm by placing them in a heat-resistant bowl, covering, and setting it over a pot of simmering water. They should stay warm and safe for up to 2 hours.
How to Make Creamy Mashed Potatoes:
Peel and dice potatoes. Be sure to cut the potato pieces into similar size so that they cook evenly.
Place the sliced potatoes in your stock pot.
Add 1 tbsp salt on top of potatoes in the stock pot. This will prevent potatoes from browning.
Fill the stock pot with enough water to come just above the potatoes. You can put in more water but it will take longer to boil and is unnecessary.
Turn the stovetop burner on to high and bring the pot of potatoes to a boil. Reduce the heat to maintain a low boil.
Cook until the potatoes pierce easily with a fork (time will depend on the size of your potato pieces).
Drain. Return potatoes to the pot.
Add butter on top of cooked potatoes. You can also add a little more salt and pepper, if you desire.
Add cream, milk, the rest of the salt and pepper and continue mashing until very few lumps remain.
Top mashed potatoes with a large pat of butter. Serve while your potato side dish is warm with the rest of your Thanksgiving food or whatever meal you're serving! Enjoy!
More Great Thanksgiving Food:
- 5 pounds Yukon Gold or yellow potatoes
- 1 tablespoons plus 2 teaspoons sea salt - or 1 T.+¾ t. table salt
- ½ cup salted butter
- ½ cup heavy cream
- ½ cup whole milk
- Peel and dice potatoes. Be sure to cut the potato pieces into similar size so that they cook evenly.
- Place diced potatoes and salt into a stock pot. Fill with enough water to come just above the potatoes.
- Turn the stovetop burner on to high and bring the pot of potatoes to a boil. Reduce the heat to maintain a low boil.
- Cook until the potatoes pierce easily with a fork (time will depend on the size of your potato pieces)
- Drain and begin to mash with a potato masher or ricer (do NOT use a hand mixer). Add butter, cream, and milk and continue mashing until very few lumps remain.
- Serve hot with more butter!