Creamy Mashed Potatoes

Perfect classic dinner side.

The best creamy mashed potatoes using only butter, heavy cream, and salt. You can whip them up quickly and they make the perfect side dish for any meal.

Russet or Gold for Creamy Mashed Potatoes?

I keep both russet and gold potatoes stocked in my kitchen. I often use russet potatoes to make mashed potatoes when I am making a base for something. Like a copycat KFC bowl or to top with beef stew or pork roast. They contain more starch and do create fluffier mashed potatoes.

I use gold potatoes when I want to make velvety and buttery smooth mashed potatoes. The kind that are delicious on their own and don’t need to be eaten with a bite of something else. It’s like the mashed potatoes you get on the side of your steak at a fancy restaurant. They contain less starch than russet potatoes. I consider this recipe to be more classic when it comes to mashed potatoes.

Ingredients

A very short ingredient list. Sometimes simple really is better!

Fresh Ingredients

• gold potatoes – yields the creamiest potato!
• unsalted butter – I use unsalted to be able to control salt levels
• heavy cream – keep it out on the counter while the potatoes boil to let it come to room temperature

Pantry Ingredients

• kosher salt – I use Diamond Crystal

How to Make Creamy Mashed Potatoes

• Prep and Cook the Potatoes: Peel and chop your potatoes into even pieces, place them in a pot and cover with cold water. Bring the water to a boil, reduce to a gentle simmer and cook for about 15 minutes, or until the potatoes are soft.
• Drain and Dry: Drain well and return the potatoes to the warm pot with the heat off to let any extra moisture dry up.
• Add the Good Stuff: Add butter, heavy cream, and kosher salt.
• Mash Until Creamy: Mix with a hand mixer on the lowest setting until smooth and creamy.
• Taste and Serve: Taste, adjust for salt, and serve!

When to Serve Creamy Mashed Potatoes

Thanksgiving of course! These mashed potatoes are a perfect addition to your table. Last year, I had family members asking me how I made them!

I love to serve these when I want to wow with the side dish. When you have a perfectly cooked filet mignon or New York strip, simple but delicious, these mashed potatoes really elevate the plate. It sounds so silly, but there is just something about buttery mashed potatoes that never gets old!

Looking for a veggie side too? These Maple-Dijon Green Bean Bundles make a great addition to mashed potatoes on the side of dinner.

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Frequently Asked Questions

Do I have to use gold potatoes?

For a classic, velvety mashed potato, I highly recommend gold potatoes. I will use Russet potatoes if it is all I have on hand, but the texture is very different and you can’t get it as buttery smooth.

Why so much butter, it seems like a lot?

It is, I get it! I tested with less and could not get it quite as creamy and like a steakhouse classic mashed potato. Ever wonder why restaurant food is so good? Because they cook everything in butter and lots of it!

Why room temperature heavy cream?

The texture of mashed potatoes can very easily turn gummy especially when using a hand mixer method like in this recipe. Using the mixer on very low speed and not shocking the potatoes with freezing cream all helps to reduce the likelihood of your potatoes not being perfect!