Call me basic, but I love creamy mashed potatoes! This mashed potato recipe will help you create creamy, buttery mashed potatoes that are perfect for your holiday meal. Make them ahead or serve right away - they’re delicious either way!
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I'll never forget a few years ago at Thanksgiving dinner when my mother-in-law complemented the mashed potatoes and asked what brand they were. I was baffled by her question until I realized that she expected the mashed potatoes to have been made from dehydrated flakes instead of from scratch!
There are no pre-made or made from flakes mashed potatoes in my house. They're so delicious and simple to make from scratch, plus they don't have any extra, weird ingredients!
Mashed potatoes are naturally gluten free. Looking for more gluten free side dish ideas? Be sure to check out this post with 25+ gluten free side dishes!
This recipe uses a potato ricer, but you can just use a potato masher if that’s what you have. The results won’t be quite as creamy, but they’ll still be delicious!
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Don’t use your beloved stand mixer. This is likely to make the potatoes stiff and gluey.
Ingredients for creamy mashed potatoes
- 2 pounds potatoes (Yukon Gold are my personal favorite, but you can use red potatoes or russet potatoes)
- ½ cup unsalted butter, cut into pats and at room temperature. I use grass-fed butter whenever possible (1 stick)
- ½ cup cream or whole milk, room temperature 2 cloves garlic (optional)
- Salt and pepper, to taste
- ½ teaspoon dry dill (optional, for added flavor. Rosemary is another tasty option)
How to make creamy mashed potatoes
If you’re using garlic, peel and smash the gloves. Let them sit for about 10 minutes. This helps preserve their beneficial compounds after cooking.
Peel your potatoes and cut them into evenly sized chunks about an inch across. This helps them cook evenly. I don’t usually peel all of the potatoes. I like a few bits of skin, but too many aren’t tasty and they can clog up the ricer,
Place your potatoes (and garlic) in a large pot and cover with cold water. Add a generous pinch of salt.
Bring your pot to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are fork tender. This can take anywhere from 10-20 minutes, depending on your potatoes and how big your chunks are.
Your potatoes will continue cooking a bit out of the water, so make sure to pull the pot before they’re mush.
Drain your potatoes in a colander and let them sit for 3-5 minutes to allow any excess steam to escape. This will help make them fluffy.
Return your potatoes to the pot and mash them using a potato masher or ricer until smooth.
While the potatoes are still warm, add the unsalted butter and let it melt.
(Please note - you should cut your butter into slices before adding it! I didn't so the picture looked better, but cutting the butter into pieces will help it more quickly and evenly.)
Pour in the heavy cream (or milk) and mix until everything is well combined and creamy.
Adjust the amount of cream or milk to your desired consistency.
Season with salt and pepper to taste and add dill (or other dry herbs, if desired).
Transfer the mashed potatoes to a serving bowl, and if desired, top with additional butter or fresh herbs like dry dill for garnish.
To make ahead: transfer your potatoes to a casserole dish. Spread them evenly and cover with foil, then place them in the fridge.
To reheat, preheat your oven to 350ºF. Add some butter and a splash of milk on top and re-cover the mashed potatoes. Heat until they’re warmed through, about half an hour.
I hope you enjoy your delicious, creamy mashed potatoes!
Don't get potatoes on your phone - print the recipe out using the recipe card below!
Creamy Mashed Potatoes
Ingredients
- 2 pounds potatoes (Yukon Gold are my personal favorite, but you can use red potatoes or russet potatoes)
- ½ cup unsalted butter, cut into pats, room temperature. I use grass-fed butter whenever possible (1 stick)
- ½ cup cream or whole milk, room temperature
- 2 cloves garlic (optional)
- Salt and pepper, to taste
- ½ teaspoon dry dill (optional, for added flavor)
Instructions
If you’re using garlic, peel and smash the gloves. Let them sit for about 10 minutes. This helps preserve their beneficial compounds after cooking.
Peel your potatoes and cut them into evenly sized chunks about an inch across. This helps them cook evenly. I don’t usually peel all of the potatoes. I like a few bits of skin, but too many aren’t tasty and they can clog up the ricer,
Place your potatoes (and garlic) in a large pot and cover with cold water. Add a generous pinch of salt.
Bring your pot to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the potatoes are fork tender. This can take anywhere from 10-20 minutes, depending on your potatoes and how big your chunks are.
Your potatoes will continue cooking a bit out of the water, so make sure to pull the pot before they’re mush.
Drain your potatoes in a colander and let them sit for 3-5 minutes to allow any excess steam to escape. This will help make them fluffy.
Return your potatoes to the pot and mash them using a potato masher or ricer until smooth.
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.
Adjust the amount of cream or milk to your desired consistency.
Season with salt and pepper to taste and add dill (or other dry herbs, if desired).
Transfer the mashed potatoes to a serving bowl, and if desired, top with additional butter or fresh herbs like dry dill for garnish.
Notes
To make ahead: transfer your potatoes to a casserole dish. Spread them evenly and cover with foil and place in the fridge.
To reheat, preheat your oven to 350ºF. Add some butter and a splash of milk on top and re-cover the mashed potatoes. Heat until they’re warmed through, about half an hour.
I hope you enjoy your delicious, creamy mashed potatoes!
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