How to Make Mashed Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 320kcal

This creamy mashed potatoes recipe is sure to be your new favorite for weekly dinners and holidays alike. This is one dish you need on every table!

Peel and chop the potatoes into 1-inch chunks.
4 pounds russet potatoes
Place the chopped potatoes in a large pot and cover them with 2 inches of water. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes, letting them sit in the colander for 5 minutes to steam off any remaining water.
While the potatoes are steaming, add the heavy cream, milk, and butter to a medium saucepan. Heat over medium heat until the mixture is warm and the butter has melted.
1 cup heavy cream, 1 cup whole milk, ½ cup unsalted butter
Add the potatoes back into the pot (now off heat) or a large bowl. Mash with a potato masher until smooth.
Add in the cream/milk/butter mixture and stir until smooth. Season with salt and pepper to taste and stir.
Kosher salt and freshly ground black pepper
Serve warm with more butter and optional herbs.
Chopped fresh parsley or chives

For dairy-free mashed potatoes, use dairy-free butter, milk, and cream! You can also use some of the starchy cooking liquid from the potatoes in place of the milk or cream.
Cut the potatoes as evenly as possible so that all of the chunks cook at the same rate.
Be sure to let the potatoes fully drain before mashing them.
For extra smooth potatoes, pass them through a ricer before mashing.
Heat the dairy before adding it to your potatoes to help it combine more easily.
Avoid overmixing your potatoes; otherwise, they will come out gummy.
Don't add all of the dairy at once. It's easier to mix it in slowly, and this will prevent overmixing.

Storage: Store creamy mashed potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.