Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 6–8
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into equal 1-inch pieces
- 1 Tbsp salt (for boiling water)
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 3/4 cup warm heavy cream (or warm half-and-half)
- 1/2 tsp salt (for seasoning)
- 1/4 tsp black pepper
- Optional: 2 Tbsp sour cream or cream cheese (for tang and richness)
- Garnish: Fresh chives or parsley
Instructions
- Boil Potatoes: Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 Tbsp salt to the water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Drain & Dry: Drain the potatoes completely in a colander. Return the potatoes to the empty hot pot. Place the pot back over low heat for 1–2 minutes, shaking gently, to steam off any excess moisture. This step is crucial for fluffy, non-watery potatoes.
- Heat Dairy: While the potatoes are drying, gently warm the heavy cream in a small saucepan or microwave (do not boil).
- Mash: Remove the potatoes from the heat. Add the cold butter pieces and let them melt for about 30 seconds. Using a potato masher, food mill, or potato ricer, mash the potatoes until smooth. Note: Avoid using an electric mixer, which can overwork the starch and make the potatoes gluey.
- Mix: Gradually pour in the warm heavy cream and stir until just incorporated. Add the 1/2 tsp salt, pepper, and sour cream/cream cheese (if using). Stir gently. Do not overmix.
- Serve: Transfer to a serving bowl, create a well in the center for a knob of butter, and garnish immediately with fresh chives or parsley.
Why You’ll Love This Recipe
This recipe solves the biggest mashed potato problem: dryness and lumpiness. By adding cold butter first, then warm cream, and avoiding the electric mixer, you create an incredibly velvety, fluffy texture that holds its shape. These potatoes are a simple, classic comfort food and are a mandatory side for any major holiday meal.
What It Tastes Like
Pure, decadent comfort. They are deeply savory and rich, with a luxurious, velvety texture. The heavy cream and butter lend a wonderful richness, balanced by the gentle sharpness of salt and pepper. The optional sour cream provides a subtle, welcome tang.
Serving & Storage Tips
- Serving: Serve immediately while hot! A drizzle of melted butter and chives makes them look professional. They pair perfectly with gravy, turkey, ham, and stuffing.
- Make-Ahead: Mashed potatoes can be made 1-2 days ahead. Store them in an oven-safe casserole dish, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate. Reheat covered at 350°F (175°C) until hot, or reheat gently in a slow cooker on LOW.
- Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
Helpful Tips
- Starch Control: Using a potato ricer or food mill is the best way to get lump-free mashed potatoes without making them gluey.
- Warm Cream: Always warm your dairy before adding it to the potatoes; cold dairy cools them down and prevents proper absorption.
- Potato Choice: Yukon Gold potatoes give the creamiest, naturally buttery result and don’t require peeling, but Russets will result in the fluffiest texture.
Frequently Asked Questions
- Why did my potatoes turn gluey? You likely overmixed them, often caused by using an electric mixer or food processor, which overworks the starch.
- Can I use milk instead of cream? Yes, but use half-and-half or whole milk for the best richness and flavor. Skim milk will result in a less creamy final product.
- How do I fix cold mashed potatoes? Transfer them to a slow cooker and set it on LOW for 1-2 hours, stirring occasionally, or gently reheat in a double boiler (or in a pot over low heat, stirring in a splash of milk).
Conclusion
The holiday table is incomplete without a perfect bowl of mashed potatoes. This recipe guarantees a fluffy, creamy, and foolproof result every single time. It’s the ultimate essential side dish that will have your guests asking for seconds, whether it’s Thanksgiving or Christmas!
