The Creamiest Mashed Potatoes


  • 4 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup heavy cream
  • Salt, to taste
  • White pepper, to taste (optional)
  • Chives or parsley, chopped, for garnish (optional)


1. Boil the Potatoes:

a. Place the peeled and chopped potatoes in a large pot of salted water. b. Bring the water to a boil and cook the potatoes until they are fork-tender, usually about 15-20 minutes.

2. Drain and Dry:

a. Drain the potatoes in a colander and let them sit for a minute or two to allow excess water to evaporate. b. Return the drained potatoes to the hot pot and let them sit on the stove for a minute, shaking the pot occasionally to dry out the potatoes.

3. Mash the Potatoes:

a. Use a potato masher or a ricer to mash the potatoes while they are still hot. This helps to achieve a smoother texture. b. Add the softened butter to the mashed potatoes and continue mashing until the butter is fully incorporated.

4. Warm the Cream:

a. In a small saucepan, heat the heavy cream over low heat until it is warm but not boiling.

5. Add Cream to Potatoes:

a. Slowly pour the warm cream into the mashed potatoes while continuing to mash. b. Keep mashing until the potatoes are smooth and creamy. If needed, use a hand mixer for an extra smooth texture.

6. Season:

a. Season the mashed potatoes with salt to taste. Optionally, add white pepper for a bit of heat.

7. Garnish (Optional):

  • Garnish the mashed potatoes with chopped chives or parsley for a pop of color and added flavor.

8. Serve:

  • Serve the creamiest mashed potatoes warm, either as a side dish or as a bed for your favorite gravy.

These creamy mashed potatoes are a classic comfort food that pairs well with a variety of main dishes. Adjust the butter and cream to your taste preferences, and don’t be afraid to get creative with additional seasonings if desired.