Super Creamy Mashed Potatoes

WANT TO SAVE THIS RECIPE?

When I think of comfort food, the first thing that comes to mind is a warm, fluffy pile of mashed potatoes. But not just any mashed potatoes — I’m talking about the ultra-smooth, buttery, dreamy kind that practically melt in your mouth. That’s exactly what these Super Creamy Mashed Potatoes are. I’ve tested, tweaked, and perfected this recipe over the years, and it never fails to impress at family dinners, holiday feasts, or even weeknight meals.

What makes these mashed potatoes so special? It’s all in the method — and the right ingredients. I use a specific blend of cream, butter, and just the right potato variety to achieve that cloud-like texture. Whether you’re topping them with a pat of butter, a sprinkle of fresh herbs, or smothering them in gravy, they’ll be the highlight of your plate. Let’s dive into why you’ll fall in love with this recipe just like I did.

---

Why You’ll Love This Super Creamy Mashed Potatoes Recipe

These mashed potatoes are the definition of luxurious. They’re rich, silky, and so flavorful you’ll want to eat them by the spoonful. This recipe is perfect for any occasion — it scales up beautifully for holidays but is easy enough for a regular weeknight. Plus, it’s customizable, forgiving, and endlessly satisfying.

What Type of Potatoes Make the Creamiest Mashed Potatoes?

When it comes to mashed potatoes, not all potatoes are created equal. For that irresistibly creamy texture, I always reach for Yukon Golds. They have the perfect balance of starch and moisture, which means they mash easily without turning gluey. Russets are a close second — they’re starchier, making them fluffy and smooth, but they can be a bit more delicate to handle. Avoid waxy varieties like red or new potatoes; they tend to get gummy and never quite break down the way you want them to.

---

Options for Substitutions

Don’t worry if you’re missing an ingredient or want to make this recipe fit your dietary needs. There are plenty of ways to adapt it:

• Butter: For a dairy-free version, use a plant-based butter substitute. I recommend one with a rich flavor like olive oil-based spreads.
• Heavy Cream: You can swap in half-and-half, whole milk, or even dairy-free cream alternatives like oat or cashew cream for a similar richness.
• Garlic: Love garlic in your mash? Add a few roasted cloves or a touch of garlic powder for a mellow, savory kick.
• Herbs: Parsley is classic, but chives, thyme, or rosemary are wonderful alternatives.
• Salted vs. Unsalted Butter: If using salted butter, reduce the added salt slightly to avoid over-seasoning.

These swaps allow you to keep the dish just as creamy and comforting, while tailoring it to your preferences or pantry situation.

---

Ingredients for This Super Creamy Mashed Potatoes Recipe

• Yukon Gold Potatoes – These are my go-to for their buttery flavor and naturally creamy texture. They’re easy to mash and result in a smooth consistency without needing too much liquid.
• Unsalted Butter – Butter gives mashed potatoes their rich taste and silky mouthfeel. I use unsalted so I can better control the seasoning.
• Heavy Cream – This adds an indulgent, velvety finish. It’s what takes the mash from good to unforgettable.
• Whole Milk – Balances the richness of the cream while keeping the potatoes soft and fluffy.
• Salt – Crucial for enhancing flavor. I always salt the water for boiling the potatoes and then adjust seasoning to taste at the end.
• Black Pepper – A touch of freshly cracked black pepper adds just enough warmth without overpowering the delicate flavor.
• Fresh Parsley (Optional) – Not just for garnish, parsley adds a pop of color and a hint of brightness that contrasts beautifully with the richness.
• Garlic (Optional) – Roasted or lightly sautéed garlic can be mixed in for a more savory twist, perfect for garlic lovers.

---

Step 1: Peel and Cut the Potatoes

Start by peeling your Yukon Gold potatoes. Cut them into evenly sized chunks—about 1½ to 2 inches thick. This ensures they cook uniformly and makes mashing easier.

---

Step 2: Boil the Potatoes

Place the cut potatoes into a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook for about 15–20 minutes or until the potatoes are fork-tender.

---

Step 3: Warm the Cream and Butter

While the potatoes cook, warm the heavy cream and butter in a small saucepan over low heat. This step is key—adding cold dairy to hot potatoes can make them stiff. Gently heat until the butter is melted and the mixture is warm but not boiling.

---

Step 4: Drain and Dry the Potatoes

Once the potatoes are cooked, drain them well and return them to the pot. Let them sit for a minute or two on low heat to evaporate any remaining moisture. This helps them absorb the butter and cream better.

---

Step 5: Mash to Your Desired Consistency

Mash the potatoes using a potato masher, ricer, or food mill. I prefer a ricer for the smoothest results. Gradually add in the warm cream and butter mixture, stirring gently until the texture is light, smooth, and creamy.

---

Step 6: Season and Garnish

Taste and season with additional salt and pepper if needed. For a touch of freshness, sprinkle chopped parsley on top. Serve immediately while hot, with an optional pat of butter on top for extra indulgence.

---

How Long to Cook the Super Creamy Mashed Potatoes

The total cooking time depends on the size of your potato chunks, but generally:

• Boiling: 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
• Mashing and Mixing: 5 to 10 minutes, depending on your tool and desired consistency.

So from start to finish, you’re looking at about 30 to 35 minutes total. It’s quick enough for a weeknight dinner and still luxurious enough for a holiday feast.

---

Tips for Perfect Super Creamy Mashed Potatoes

• Start with cold water: This ensures the potatoes cook evenly from the inside out without the outsides falling apart too soon.
• Don’t overmix: Stir gently when adding the butter and cream. Overworking the potatoes can turn them gluey.
• Use warm dairy: Cold cream or butter can shock the starches, causing a pasty texture. Warm ingredients blend in more smoothly.
• Dry the potatoes: After boiling, let them steam off for a minute or two in the pot. Less moisture = creamier mash.
• Taste as you go: Always check for seasoning at the end. Potatoes need a generous pinch of salt to shine.

---

Watch Out for These Mistakes While Cooking

Even the simplest dishes can go sideways with a few missteps. Here’s what to avoid for the best Super Creamy Mashed Potatoes:

• Using the wrong type of potato: Waxy varieties won’t break down properly and can become gluey. Stick to Yukon Golds or Russets.
• Starting with hot water: This can cause uneven cooking, leaving you with mushy outsides and undercooked centers.
• Skipping the warming of cream and butter: Cold dairy makes the mash seize up and lose that silky finish.
• Overworking the potatoes: Vigorous stirring or using a blender/food processor will result in a gummy, gluey mess.
• Not seasoning enough: Mashed potatoes soak up a lot of salt. Taste and adjust—don’t be shy.

---

What to Serve With Super Creamy Mashed Potatoes?

Herb-Roasted Chicken

Tender and flavorful, roasted chicken pairs perfectly with the richness of these mashed potatoes.

Slow-Cooked Pot Roast

The ultimate comfort combo. The juices from the pot roast melt right into the potatoes.

Grilled Sausages

A rustic and hearty option that contrasts beautifully with creamy potatoes.

Garlic Butter Green Beans

For a pop of freshness and crunch to balance the smooth texture of the mash.

Mushroom Gravy

Add a rich, umami-packed topping for a vegetarian-friendly finish.

Seared Salmon

A light, flaky protein that feels elegant alongside a mound of buttery mash.

Crispy Fried Shallots

Sprinkle on top for texture and a hint of oniony goodness.

Fresh Garden Salad

A crisp, acidic salad helps cut through the richness of the potatoes.

---

Storage Instructions

Leftover Super Creamy Mashed Potatoes store surprisingly well if handled properly. Transfer them to an airtight container and refrigerate for up to 4 days. To reheat, warm gently over low heat on the stovetop or in the microwave. Stir in a splash of milk or cream to loosen the texture as needed.

For longer storage, you can freeze mashed potatoes—just be sure they’ve cooled completely first. Spoon them into freezer-safe bags or containers, flatten for even freezing, and store for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding more butter or cream to restore the creaminess.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 280
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 300mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 3g

These values may vary slightly depending on ingredient brands and portion sizes, but this gives a general idea of what to expect from a hearty, creamy serving.

---

Frequently Asked Questions

How do I keep mashed potatoes warm before serving?

Use a slow cooker on the “warm” setting or place the pot in a warm oven (around 200°F) covered with foil. Add a splash of cream before serving to refresh the texture.

Can I make mashed potatoes ahead of time?

Yes! Make them a day ahead and reheat gently with added butter or cream. They taste just as good, if not better, the next day.

What’s the best tool for mashing potatoes?

A potato ricer gives the smoothest results, while a classic masher is great for a more rustic texture. Avoid electric mixers—they can make the potatoes gluey.

Can I add cheese to this recipe?

Absolutely. A bit of shredded cheddar, Parmesan, or cream cheese can take the flavor to another level. Stir in while the potatoes are still hot for best results.

What if my mashed potatoes turn out too runny?

Try returning them to low heat and stirring gently to evaporate some moisture. You can also add a little instant potato flakes to thicken if needed.

Are mashed potatoes gluten-free?

Yes, this recipe is naturally gluten-free, assuming none of your added ingredients (like flavored butter or creamers) contain gluten.

How can I add more flavor to plain mashed potatoes?

Mix in roasted garlic, caramelized onions, chives, or sour cream. A dollop of cream cheese also brings in a subtle tang and richness.

Do I need to peel the potatoes?

For the creamiest texture, yes. But if you like a bit of texture and rustic charm, feel free to leave the skins on—just scrub them well beforehand.

---

Conclusion

These Super Creamy Mashed Potatoes are more than just a side dish—they’re the kind of comfort food that everyone reaches for first. Velvety smooth, rich with butter and cream, and easy to customize, they bring warmth and indulgence to any meal. Whether you’re hosting a festive dinner or just craving something cozy, this recipe is your go-to for flawless mashed potatoes every time.

---

Print