Creamy Mashed Potatoes with Butter & Heavy Cream
These mashed potatoes are a total crowd-pleaser! After making them countless times, I can tell you that the secret to their incredible creaminess is the addition of heavy cream, which gives them that perfect, silky texture. The rich, buttery flavor is infused throughout, making every bite irresistible. Whether it’s for a holiday feast or just a cozy dinner at home, these mashed potatoes are packed with flavor and are incredibly easy to make, making them the perfect side dish for any occasion.
Servings: 6 people
Ingredients
- 2 lbs. russet or Yukon gold potatoes peeled and cut potatoes into quarters lengthwise.
- Salt for boiling water
- 1 stick softened butter plus 2 tablespoons for garnish
- 1/2 cup heavy creamy
- Salt and ground black pepper to taste
- 2 tsp. fresh parsley chopped
Instructions
- Peel potatoes and remove the little knots from the potatoes with the tip of a potato peeler.
- In a large pot (6qt.), place potatoes and cover with cold water. Add salt and bring to a boil. Cook potato until fork tender (about 15-20 minutes).
- Drain and return potatoes to pot. Add butter, salt, pepper and heavy creamy.
- Use a potato masher to mash potatoes until smooth. Stir until completely combined and creamy.
- Transfer potatoes to a serving bowl and top with more butter. Season with fresh parsley.
Video
Notes
- To store: Place leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- To reheat: I like to reheat the mash in the microwave or stovetop with a splash of liquid to help loosen it up.
- To freeze: Freeze mashed potatoes in a freezer-safe bag for up to 3 months.
- Here are some toppings for this creamy mashed potatoes recipe: Bacon, chives, cheese, jalapeños, garlic, green onions, and herbs. You can also add other toppings of your choice.
Nutrition
Serving: 1/6 | Calories: 381kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Cholesterol: 33mg | Sodium: 855mg | Potassium: 750mg | Fiber: 5g | Sugar: 3g