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
