These creamy mashed potatoes are the ultimate side dish—rich, buttery, and packed with flavor. Perfect for holiday meals or weeknight dinners. Learn how to make the best mashed potatoes with just a few simple ingredients!
When it comes to classic comfort food, mashed potatoes are at the top of the list. There’s something about a big bowl of creamy, buttery potatoes that feels like a hug in a bowl. But let’s be real: not all mashed potatoes are created equal. They can either be fluffy, smooth, and packed with flavor—or they can be bland, lumpy, and, well…meh. That’s where this recipe comes in!
Why You’ll Love This Recipe:
These creamy mashed potatoes are everything you want them to be: rich, velvety, and full of flavor. The secret? It’s all about using the right type of potatoes, the perfect blend of butter and cream, and knowing exactly when to stop mixing. (Yes, there is such a thing as over-mixing!) This recipe is super versatile, making it a perfect side for weeknight dinners or even a show-stopping addition to your holiday table.
Plus, they’re easy enough to whip up any time you’re craving a little indulgence. Serve them alongside roasted chicken, steak, or even your favorite Thanksgiving turkey, and you’ve got a winning combination that’ll have everyone asking for seconds.
The Secret to the Creamiest Mashed Potatoes:
Let’s break down a few tips that’ll help you nail this recipe every time:
- Choose the Right Potatoes:
For that perfect creamy texture, Yukon Gold potatoes are your best friend. They’re naturally buttery and smooth, giving you that velvety finish we’re after. If you want a lighter, fluffier mash, go for a mix of Yukon Golds and russets. - Don’t Skimp on the Butter:
This isn’t the time to be stingy! I like to use both butter and cream for the ultimate richness. Add the butter while the potatoes are still hot so it melts evenly and coats every little piece. - Use Warm Cream:
Cold cream can shock your hot potatoes, leading to a weird texture. Warm your cream or milk slightly before adding it to keep everything smooth and cohesive. - Avoid Over-Mixing:
Once you’ve added all your ingredients, gently fold everything together until just combined. Over-mixing can turn your potatoes gummy. For super smooth mashed potatoes, use a ricer or a food mill instead of a hand mixer.
The Creamiest Mashed Potatoes You’ll Ever Make
Ingredients
- 3 lbs golden potatoes peeled and quartered
- 2 tbsp of chicken boullion powder added to boiling water
- 1 1/4 cup heavy whipping cream warmed
- 1/2 stick of butter melted into the cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt to taste
- White pepper to taste
For oven roasted garlic confit *optional
- 1/3 cup of whole garlic cloves
- 1/3 cup of olive oil
- pinch of salt
Instructions
- Boil the Potatoes:In a large pot, add the peeled and quartered golden potatoes. Fill with enough water to cover the potatoes completely. Add 2 tablespoons of chicken bouillon powder to the water and stir to dissolve. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender and easily pierced.
- Drain and Mash:Once the potatoes are cooked, drain them thoroughly and return them to the same pot. Allow the potatoes to sit in the pot for a minute or two to let any remaining moisture evaporate. Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
- Warm the Cream and Butter:In a small saucepan, combine the heavy whipping cream and 1/2 stick of butter. Warm over low heat until the butter is fully melted and the mixture is hot, but not boiling. This helps the cream blend smoothly into the potatoes.
- Season and Combine:Pour the warm cream and butter mixture over the mashed potatoes a little at a time. Watch the consistency change to your liking as you add in the mixture, you might have a little mixture left over depending on how creamy you like your potatoes. Add 1 teaspoon each of garlic powder and onion powder. Season with kosher salt and white pepper to taste. Using a large spoon or spatula, gently fold the mixture until the potatoes are creamy and well-incorporated. Be careful not to overmix to avoid a gummy texture.
- Prepare the Garlic Confit (Optional):If you’re using the garlic confit, preheat the oven to 550°F. In a small oven-safe dish, combine 1/3 cup of whole garlic cloves, 1/3 cup of olive oil, and a pinch of salt. Cover the dish tightly with foil and bake for 1 hour, or until the garlic cloves are golden and tender. Remove from the oven and let cool slightly.
- Add the Garlic Confit (Optional):Gently fold in a few cloves of the roasted garlic into the mashed potatoes for an extra boost of flavor, or serve on the side for guests to add as they like.
- Serve:Transfer the creamy mashed potatoes to a serving dish. Top with a few extra pats of butter, a sprinkle of white pepper, and some fresh chopped chives if desired. Serve immediately and enjoy!
Notes
Pro Tip: Use a Potato Ricer for the Creamiest Mashed Potatoes!
For the smoothest, creamiest mashed potatoes, a potato ricer is your best friend. Unlike a traditional masher that can sometimes leave lumps behind or turn your potatoes gummy if overworked, a ricer gently breaks down the potatoes into small, even pieces. This results in a perfectly fluffy and velvety texture without any risk of overmixing. Just press the cooked potatoes through the ricer before adding in your butter and cream, and you’ll notice a major difference in how silky and light your mashed potatoes turn out!Perfect Pairings for Creamy Mashed Potatoes:
Mashed potatoes go with just about anything, but here are a few of my favorite ways to serve them:
- With Roasted Meats: Pair these potatoes with roasted chicken, beef tenderloin, or pork chops for a hearty dinner.
- As a Holiday Side: Add these to your Thanksgiving or Christmas spread. Trust me, they’ll be a hit!
- Under a Delicious Gravy: Smother them with homemade gravy for a classic comfort food experience.
Let’s Talk About It!
What’s your secret to making the best mashed potatoes? Do you like them smooth and creamy or leave a little texture for a rustic feel? Drop a comment below and let me know! And if you give this recipe a try, don’t forget to tag me on Instagram so I can see your creations.
Happy cooking!
