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A bowl of perfect creamy mashed potatoes

Creamy Mashed Potatoes Recipe

Everyone will love our creamy mashed potatoes. All you need are a few simple ingredients, and you’ll have a delicious side dish ready in no time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes or Yukon Gold
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup heavy cream or milk
  • 2 cloves garlic optional, for flavor
  • Salt and pepper to taste
  • ½ tsp dry dill optional, for added flavor

Equipment

  • Large pot
  • Colander
  • Potato masher or ricer
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Peel the potatoes and cut them into evenly sized chunks (about 1-2 inches).
  2. If using garlic, peel and smash the cloves and add them to the pot for flavor.
  3. Place the potatoes (and garlic) in a large pot and cover with cold water. Add a generous pinch of salt.
  4. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
  5. Drain the potatoes in a colander and let them sit for a minute or two to allow any excess steam to escape.
  6. Return the potatoes to the pot and mash them using a potato masher or ricer until smooth.
  7. While the potatoes are still warm, add the unsalted butter and let it melt. Pour in the heavy cream (or milk) and mix until everything is well combined and creamy.
  8. Season with salt and pepper to taste. Mix well.

Notes

  • Don’t overmix: Potatoes naturally contain a lot of starch. When you mash or whip them, the starch cells break open, releasing a gel that helps hold the mash together. If you overdo it too much starch is released makes the potatoes sticky and gummy.
  • Use a ricer if possible: This tool give you the smoothest texture, free of lumps, and doesn't make the potatoes gummy.