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
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!
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