I just love these creamy mashed potatoes. They are full of buttery flavor and are a perfect side dish for dinner, lunch, or whenever.
Many of my dinner memories growing up involve mashed potatoes. I loved making little volcanos out of them with a pool of ketchup. Yes, I eat my creamy mashed potatoes with ketchup, well I used to. Don’t knock in until you try it! Plus you can make them pink that way.
They are super easy to make and go well with so many dinner recipes. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make yummy creamy mashed potatoes you need just a handful of ingredients:
- Potatoes – Duh, you can’t make mashed potatoes without potatoes. I always like to use Yukon Gold potatoes. After they cook they are not grainy or mushy or anything like that. Also, they naturally have a buttery flavor right out the gate.
- Cold Water – I always use filtered water, because my tap water tastes bad.
- Butter – I generally use unsalted butter but salted will work as well.
- Heavy Whipping Cream
- Milk – Whole milk is my preference but any milk will work fine.
- Salt and pepper
Step 2: How to make creamy mashed potatoes
Begin by washing and peeling the potatoes. You can leave the skin on, but it is hard to get them nice and creamy with the skin. After the potatoes are washed cut them into chunks.
Step 3: Boil those potatoes
Add the potato chunks to a large pot and fill it up with cold water so the water is about 1 inch higher than the potatoes. Now add the salt as well. Set the stovetop burner to high and bring the water to a boil.
After the water has come to a boil turn the heat down to low and allow the potatoes to simmer for 15 to 20 minutes until they are tender when poked with a fork.
Now drain the potatoes and then add them to a large bowl.
Step 4: Mashing those potatoes
Now use a Potato Masher or a fork or something and start mashing those potatoes. Melt the butter and then combine it with the heavy cream. And then keep mashing and incorporate the cream and butter.
Next, start adding in the milk. Don’t dump all the milk in at once. Just add about a tablespoon at a time and stir it in with a wooden spoon until you get it to the consistency that you want.
Step 5: Time to season those creamy mashed potatoes
Now all you need to do is add salt and pepper to taste. It is really that easy! Serve them up with some yummy fall off the bone baby back ribs or a nice steak or grilled chicken, so many different main dishes that go well with mashed potatoes. Enjoy!
How long do creamy mashed potatoes last?
Mashed potatoes if stored in an airtight container in the fridge will last 3 to 4 days. You may freeze them as well. Place individual mounds of mashed potatoes on a sheet pan lined with parchment paper and then place it in the freezer until they are frozen. Then transfer them to a freezer bag. They will last 2 to 3 months in the freezer.
Creamy Mashed Potatoes
- Wooden spoon
- Potato Masher
- Large bowl
- 1.5 lbs of Yukon Gold Potatoes or any potato (4 to 5)
- Cold water
- 1 tsp of salt 5g
- 2 Tbsp of butter 25g
- 1/4 cup of heavy whipping cream 60ml
- 2 to 3 Tbsp of whole milk any milk will work (30 to 45ml)
- Salt to taste
- Pepper to taste
- Begin by washing and peeling the potatoes. Then cut them into chunks.
- Add the potato chunks to a large pot and then fill it up with cold water until it covers about an inch over the potatoes. Add the salt to the water and bring the water to a boil with high heat.
- Once it comes to a boil reduce the heat to low and allow the potatoes to simmer for 15 to 20 minutes until the potatoes are soft. Then drain the potatoes and add them to a large bowl.
- In a small bowl melt the butter and combine it with the cream. Start mashing the potatoes with a potato masher or a fork. Then add the butter and cream. Continue mashing until well combined.
- Add the milk a tablespoon at a time while mixing it in with a wooden spoon. Add enough milk until you get your desired creaminess. Next, add salt and pepper to taste. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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I add a chicken bouillon cube to the water with a dash of garlic powder to give the potatoes a little bit of flavor. I also mash mine with an electric hand mixer.
Nice, Becky! 🙂 Hand mixer or food processor works great.
I love mash potatoes but I rarely make it. I’m going to try your recipe and enjoy it.
Awesome!! 🙂 🙂 Let me know how it turns out.
yes please!!! this look so good. i love a good mashed potato.
Awesome! Same with me. 🙂
This is a wonderful mash dish. Looks good and i need to follow this recipe this week!
Thank you, Lily! Let me know how it turns out if you wind up making it.
Who doesn’t love Creamy Mashed Potatoes? I like it with lots of gravy. I hope I can replicate this dish.
I know right? They are so awesome!
Mmm yes please such a classic and they are so tasty mash potatoes when they have been done right like this – yummy x
Thanks, Melanie! 🙂
Those mashed potatoes look absolutely delicious! My family loves potato-based dishes and this is one of their favorites.
Thank you so much, Lyanna! 🙂
Ah yyyeeesssss! I love this dish. It has been one of my favorites since childhood.
Wow, this recipe looks soooo tasty! I’ll have to give it a try myself one of these days. Thank you for sharing!
You are so very welcome, Emily! 🙂 Glad you like it.
My mum needed this recipe when i was growing up! Hers always turned out really lumpy. There is a fine art to making the perfect creamy mashed potatoes and your recipe looks like it is perfection!
Thank you, Emily! 🙂
I had no Idea Mashed potatoes could last as long as 3 to 4 days! will surely make these as we love to eat potatoes
Good luck! Let me know how they turn out.:)
they look fantastic ! as it happens i was planning to do mash today – so i will be trying your recipe
Thank you, Pati! Good luck! 🙂
Thank you a lot for sharing this recipe! It’s looked well for a quick afternoon snack
You are very welcome! 🙂
Creamy mashed potatoes is a family favorite! I use a mixer to make them super creamy and use pretty much the same ingredients that you do.
Very cool, Marie!
i’m always a fan of any recipe by Matt 🙂 I was especially interested that in this recipe you recommend both heavy cream AND milk. I personally only use milk so it’s interesting you choose both. bet they are extra creamy tho!
Yes very creamy! 🙂
I love mashed potatoes. Do you make some gravy together with that?
Me too! Mashed potatoes are amazing. I don’t normally make gravy with it, but you certainly could.
We LOVE mashed potatoes in this house. This recipe looks so delicious. I can’t wait to try it. Thank you!
Awesome, Christine! You are so very welcome. 🙂
Perfect texture and flavor, thanks for this great tutorial!
So glad you like it Kimberly! 🙂
These look like they’d be delicious with just about anything! Very good tutorial here, thanks!
Thank you, Paige! 🙂 🙂
This is such a dinnertime staple in our house. So creamy and buttery. When we’re out of heavy cream, I like to add sour cream instead. It’s so good!
That is awesome, Jen! 🙂 🙂 Yeah, sour cream is amazing!