The Best Mashed Potatoes Recipe
Creamy, buttery, and irresistibly smooth, these mashed potatoes are the perfect side dish to elevate any meal. With the right potato choice and simple techniques, they promise a velvety texture that melts in your mouth, offering comfort in every bite.
This recipe guarantees mashed potatoes that are never lumpy, dense, or gummy. Instead, they deliver a cloud-like consistency thanks to russet potatoes, plenty of butter, and warm cream. The secret lies in the details, from boiling to mashing to mixing.
Serve these mashed potatoes alongside your favorite proteins, or let them shine on their own. With every spoonful, you’ll discover how simple ingredients transform into a classic that pairs well with any occasion.
The Best Mashed Potatoes: Ingredients
Russet Potatoes
Chosen for their high starch content, russet potatoes create a fluffy, light base that’s essential for smooth, creamy mashed potatoes.
Unsalted Butter
Pure, rich butter adds a velvety richness, blending effortlessly into the potatoes for a luxurious mouthfeel with every bite.
Heavy Cream
Heated to perfection, this creamy addition elevates the texture, making the mashed potatoes extra luscious and ensuring each spoonful is indulgently smooth.
Kosher Salt & Freshly Ground Black Pepper
These simple seasonings enhance the natural potato flavor, balancing the richness while adding a subtle depth that complements every forkful.
Recipe Tips
- Choose the Right Potatoes
Russet potatoes are the ideal choice for achieving fluffy, smooth mashed potatoes due to their high starch content. They break down easily when cooked, resulting in a creamy texture. Yukon Gold potatoes are a suitable alternative, offering a slightly buttery taste but a denser texture. Avoid waxy potatoes like red or new potatoes, as they tend to become gluey when mashed. To ensure consistent results, peel and quarter your potatoes before boiling to help them cook evenly. - Don’t Skimp on Heating the Cream
Warm heavy cream is key to achieving a luxuriously smooth mash. Adding cold cream can cool down the potatoes too quickly, leading to uneven mixing. Heat the cream just before folding it into the mashed potatoes. This step not only blends the ingredients seamlessly but also preserves the warmth of the dish. For an extra twist, infuse the cream with garlic or fresh herbs while heating, then strain them out before mixing. - Mash While Potatoes Are Hot
Mashing potatoes while they’re still hot ensures a smoother texture. Once drained, allow the residual steam to escape for about 2 minutes over low heat, which helps to remove excess moisture. This prevents the potatoes from becoming watery. Use a potato masher or a ricer for a traditional, lump-free mash, but avoid using a blender or food processor, as they can turn the mixture into a gluey mess.
What to Serve with The Best Mashed Potatoes
- Roasted Garlic Herb Chicken
The buttery richness of these mashed potatoes pairs wonderfully with roasted garlic herb chicken. The tender, juicy chicken complements the smooth, creamy potatoes, and the garlic herb seasoning enhances the savory notes of both dishes. Serve them together for a comforting and hearty meal that’s perfect for any occasion. - Sautéed Green Beans with Lemon Zest
For a lighter side that adds a touch of brightness, sautéed green beans with a sprinkle of lemon zest is an excellent choice. The crispness of the beans and the tangy citrus contrast beautifully with the rich, velvety texture of the mashed potatoes, creating a balanced and refreshing pairing. - Braised Beef Short Ribs
The deep, savory flavors of braised beef short ribs complement the creamy, buttery mashed potatoes perfectly. The tender, melt-in-your-mouth meat, along with the rich sauce, soaks into the potatoes, creating a decadent and satisfying bite. This combination is ideal for a cozy dinner or special gathering.
FAQ
- Can I make these mashed potatoes ahead of time?
Yes, you can make them ahead of time. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of warm cream or milk to restore the creamy texture. - What can I use if I don’t have heavy cream?
If heavy cream isn’t available, you can use half-and-half or whole milk, though the texture will be slightly less rich. For a dairy-free option, try using coconut milk or cashew cream, but expect a change in flavor. - Why do my mashed potatoes turn out gluey?
Gluey mashed potatoes are often a result of over-mixing or using the wrong potato type. Mixing too vigorously or using a food processor releases too much starch, resulting in a gummy texture. Use a potato masher or ricer for the best results. - How do I make my mashed potatoes more flavorful?
To boost flavor, try adding roasted garlic, fresh herbs like chives or parsley, or even a bit of grated Parmesan cheese. Infusing the cream with herbs or spices before mixing it into the potatoes can also add a rich, aromatic touch.
The Best Mashed Potatoes
Ingredients
- 2 pounds russet potatoes peeled and cut into quarters
- 1 stick 8 tablespoons unsalted butter, cut into cubes
- 3/4 cup heavy cream warmed
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the peeled and quartered potatoes into a large pot, covering them with cold water. Add a generous amount of salt to the water. Bring the pot to a boil over high heat, then reduce the heat to medium. Allow the potatoes to gently simmer until they are completely tender, which should take around 30 minutes when tested with a knife.
- Thoroughly drain the potatoes and return them to the pot. Place the pot back on low heat for about 2 minutes, letting any remaining moisture evaporate. Mash the potatoes until smooth using a potato masher.
- Gradually fold in the cubed butter with a spatula until it has melted completely into the potatoes. Then, incorporate the warmed cream, stirring until the mixture is creamy and smooth. Adjust seasoning with salt and freshly ground black pepper to taste before serving.
