Why You’ll Love This Recipe
I love how simple yet indulgent these mashed potatoes are. The russet potatoes give them a light, fluffy base, while the butter and cream add incredible richness. They’re versatile too—I can keep them classic or switch up the dairy with sour cream, half-and-half, or even chicken broth. And best of all, they’re ready in just 30 minutes, making them a quick side that feels luxurious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 small–medium Russet potatoes, peeled and cubed
Water (enough to just cover potatoes in pot)
½ tablespoon salt
1 stick salted butter (divided: 5 tbsp for mixing, 3 tbsp for topping)
¼ cup heavy whipping cream
Salt and pepper, to taste
Parsley for garnish (optional)
Directions
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I start by peeling and cubing the potatoes, then adding them to a large pot.
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I fill the pot with just enough water to barely cover the potatoes and add the salt.
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I bring the water to a boil over high heat, then reduce the heat to medium-low and cook for 10–15 minutes, until the potatoes are fork-tender.
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I drain the potatoes in a colander and let them sit for 5 minutes to allow excess water to drain.
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I transfer the potatoes to a large mixing bowl.
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I add 5 tablespoons of butter and the heavy cream, then mix with either a stand mixer fitted with a paddle attachment or a hand mixer on low speed until smooth. I scrape down the sides to ensure no lumps remain.
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I season with additional salt and pepper to taste.
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I transfer the mashed potatoes to a serving dish, top with the remaining 3 tablespoons of butter, and garnish with parsley if I want a touch of color.
Servings and timing
This recipe makes 12 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
Sometimes I stir in roasted garlic for a bold, savory twist. If I want tanginess, I use sour cream instead of heavy cream. For a lighter version, I swap in chicken broth or milk. When I’m making these for a holiday table, I like adding chives, cheddar cheese, or even a dollop of cream cheese for extra creaminess.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stove or in the microwave with a splash of cream or milk to bring back their silky texture. These also freeze well in portions—I thaw them in the fridge overnight and reheat gently before serving.
FAQs
What’s the best type of potato for mashed potatoes?
I use russet potatoes for a fluffy mash or Yukon golds for a creamier, naturally buttery texture.
Can I make mashed potatoes ahead of time?
Yes, I often prepare them a day in advance and reheat with extra cream or butter to refresh their texture.
Do I need to peel the potatoes?
I usually peel them for a smooth finish, but leaving the skin on creates a rustic mash with more texture and added nutrients.
How do I keep mashed potatoes from turning gluey?
I mix them on low speed and stop as soon as they’re smooth. Overmixing releases too much starch and makes them gummy.
Can I double this recipe?
Yes, I often double the recipe for holidays or large gatherings. I just use a bigger pot and mix in batches if needed.
Conclusion
These homemade mashed potatoes are the definition of comfort food—creamy, buttery, and perfectly seasoned. They’re easy enough for everyday dinners but special enough for Thanksgiving or Christmas. Once I made them from scratch, I never looked back at boxed potatoes again.
Print
The Best Homemade Mashed Potatoes Recipe
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Creamy, buttery, and fluffy, these are truly the best homemade mashed potatoes. Made with russet potatoes, butter, and cream, they’re the ultimate comfort food side dish.
Ingredients
10 small–medium Russet potatoes, peeled and cubed
Water (enough to cover potatoes)
½ tablespoon salt
1 stick salted butter (divided, 5 tbsp for mixing + 3 tbsp for topping)
¼ cup heavy whipping cream
Salt and pepper, to taste
Optional: parsley, for garnish
Instructions
Peel and cube potatoes. Place in a large pot and cover with water.
Add ½ tablespoon salt to the pot. Bring to a boil over high heat.
Reduce heat to medium-low and cook 10–15 minutes, until fork-tender.
Drain potatoes in a colander and let rest 5 minutes to remove excess water.
Transfer potatoes to a large mixing bowl or stand mixer bowl.
Add 5 tablespoons butter and heavy cream. Mix on low with a stand mixer paddle (or use a hand mixer) until smooth, scraping sides as needed.
Season with additional salt and pepper to taste.
Transfer to a serving dish. Top with remaining 3 tablespoons butter and garnish with parsley, if desired.
Notes
Use Russet potatoes for fluffy texture or Yukon Golds for creamier results.
Substitute heavy cream with chicken broth, sour cream, half & half, or milk if preferred.
For rustic mashed potatoes, leave some skins on.
Can be made ahead: reheat gently with a splash of cream or milk before serving.
Perfect with gravy, roasted meats, or holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
