Creamy Mashed Potatoes
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Creamy Mashed Potatoes

Rich, buttery, silky smooth. The comfort food side dish that makes everything better.

Prep 10 minCook 20 minTotal 30 minServes 6Cost $0.85/serving★ 4.8(289)

Servings

Est. total: $5.00 · $0.85/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 3 lb Yukon Gold potatoes (peeled, cut into 1-inch chunks)
  • 6 tbsp unsalted butter (cut into pieces)
  • 1/2 cup heavy cream (warmed)
  • 1/4 cup whole milk (warmed)
  • 1 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. 1

    Place potato chunks in a large pot. Cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium. Simmer 15-18 minutes until fork-tender.

    3 lb Yukon Gold potatoes1 tsp salt

    Start in COLD water. Hot water cooks the outside before the inside, giving you gummy edges and hard centers.

  2. 2

    Drain potatoes thoroughly. Return to the hot pot and let them sit for 1 minute — the residual heat steams off excess moisture.

  3. 3

    Add butter pieces to the hot potatoes. Mash with a potato masher or pass through a ricer until smooth.

    6 tbsp unsalted butter

    A potato ricer makes the smoothest mash. Never use a food processor — it activates the starch and makes glue.

  4. 4

    Gradually stir in warm cream and milk. Add remaining salt and white pepper. Stir gently until combined — don't overwork.

    1/2 cup heavy cream1/4 cup whole milk1/2 tsp salt1/4 tsp white pepper

    Warm dairy is key. Cold cream drops the temperature and makes the potatoes seize up.

  5. 5

    Taste and adjust seasoning. Serve immediately with a pat of butter melting on top.

Pairs With

🍷Chardonnay$

Lightly oaked California Chardonnay

Buttery wine with buttery potatoes — a natural, indulgent pairing

🍺Irish Red Ale$

Smooth, malty, medium-bodied red ale

Caramel malt sweetness complements the rich, starchy potatoes

🧃Gravy$

Pan drippings, flour, broth — this IS the pairing

Because mashed potatoes without gravy is just... mashed potatoes

Nutrition

52

Calories

1

Proteing

6

Carbsg

3

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Yukon Golds are the best all-purpose mashing potato. Waxy enough to stay creamy, starchy enough to be fluffy.
  • •You can hold mashed potatoes warm in a slow cooker on Low for up to 2 hours. Add a splash of cream before serving.

Substitutions

  • heavy cream → half-and-half (slightly less rich) or sour cream for tang
  • Yukon Gold potatoes → Russet potatoes (fluffier but less creamy)
  • white pepper → black pepper (visible specks but same flavor)

Leftovers

Keeps 4 days. Reheat on stovetop with a splash of milk, stirring gently.

Leftover Ideas

Form into patties, pan-fry for potato cakesTop a shepherd's pieMake potato soup — thin with broth, add cheese

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.