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Creamy Mashed Potatoes topped with melted butter and chives in a bowl with a serving spoon on the side, on top of a folded fall napkin.
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Creamy Mashed Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Is there anything more satisfying than a scoop of mashed potatoes? Smooth and creamy, these mashed potatoes make the perfect nest for turkey gravy, a pat of butter, or a sprinkle of chives. You need this recipe for mashed potato nirvana!

Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 4 Servings
Calories: 530 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 2 1/2 lbs russet or yukon gold potatoes, peeled
  • 1 cup heavy cream
  • 2 oz unsalted butter (1/2 stick)
  • 3 tsp kosher salt, divided
  • freshly ground black pepper, to taste
  • minced chives, for garnish
Instructions
  1. Halve the potatoes lengthwise and divide each half into quarters or thirds. Take care to cut the pieces into roughly the same size so they will cook evenly.
  2. Place the potatoes into a large pot and cover with cool water. Add 2 tsp of salt to the water.
  3. Cover and bring to a boil over high heat.
  4. Reduce to a simmer and continue to cook until the potatoes can be easily pierced with a fork, about 15-20 mins.
  5. Drain into a colander and place the ricer over the pot. Fill the ricer with a few potato chunks at a time and push potatoes through the ricer into the pot. Repeat until all the potatoes are riced.

  6. Warm the cream and butter together.

  7. Pour over the riced potatoes and fold until combined and smooth. Season to taste with remaining salt and pepper.
Recipe Notes
  • A ricer makes for smooth, light, creamy and dare I say perfect mashed potatoes. Take a look at the video below to see why I'm singing the ricer's praises. 
  • Warm the butter and cream before stirring it into the potatoes so it doesn't cool down the warm potatoes.
  • While these potatoes are best eaten immediately, you can keep them warm over a just simmering double boiler. Take wax butter wrappers and lay it over the top of the potatoes (butter side down), cover with a lid, and keep warm until serving.
  • To make one day ahead, cover the mashed potatoes tightly with plastic wrap, and refrigerate. To serve, warm them gently in a pot or saucepan with additional warm cream and butter.
Nutrition Facts
Creamy Mashed Potatoes
Amount Per Serving
Calories 530 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 21g131%
Cholesterol 111mg37%
Sodium 1782mg77%
Potassium 1226mg35%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 1230IU25%
Vitamin C 16.5mg20%
Calcium 79mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.