There’s nothing quite like a bowl of perfectly creamy, buttery mashed potatoes to elevate any meal from ordinary to extraordinary. This simple mashed potato recipe focuses on getting the basics absolutely right, resulting in a comforting side dish that pairs beautifully with everything from holiday roasts to weeknight meatloaf.
Ready in just 30 minutes with minimal ingredients, these homemade mashed potatoes deliver restaurant-quality results with surprisingly little effort. Whether you’re a beginner or a seasoned chef, this foolproof method ensures silky smooth, flavorful potatoes that will have everyone coming back for seconds. The beauty of this classic recipe is in its simplicity, allowing the natural potato flavor to shine through.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
This mashed potato recipe works beautifully because it respects the essential techniques that ensure creamy, lump-free results while keeping the ingredient list simple. The key is warming the dairy before adding it to the potatoes, which prevents cooling the potatoes too quickly and helps them absorb the butter and cream more effectively. Proper cooking of the potatoes, until they’re truly fork-tender, ensures they’ll mash smoothly without unwanted lumps.
This recipe perfectly balances potato, butter, and cream, creating that ideal creamy texture without becoming gluey or soupy. The result is consistently excellent mashed potatoes that provide the perfect canvas for gravy or can stand magnificently alone.
Ingredients
- Black pepper– Provides subtle warmth and depth of flavor
- Potatoes – Forms the starchy base of this comforting dish
- Salt – Enhances potato flavor during cooking
- Butter – Adds rich flavor and silky texture
- Heavy cream– Creates luxurious creaminess
Step-by-Step Instructions
- Peel the potatoes completely, removing all skin.
- Cut the peeled potatoes into 1½-inch cubes of uniform size (smaller cubes will cook more quickly).
- Place the potato cubes in a large pot.
- Add enough cold water to the pot to just cover the potatoes.
- Add 1 teaspoon of salt to the water.
- Place the pot over medium-high heat and bring to a gentle boil.
- Reduce to a simmer and cook for 15-20 minutes, until potatoes are easily pierced with a fork.
- While the potatoes are cooking, combine the butter and heavy cream in a small saucepan or microwave-safe container.
- Warm the butter and cream mixture over low heat or microwave in 30-second intervals until the butter is fully melted and mixture is warm.
- Once potatoes are tender, drain thoroughly in a colander.
- Transfer the drained potatoes to a bowl.
- Mash the potatoes using a potato masher for a more rustic texture, or use a hand mixer on low speed for smoother results.
- Pour the warmed butter and cream mixture into the mashed potatoes.
- Stir gently until all ingredients are well combined and potatoes are creamy.
- Season with additional salt and freshly ground black pepper to taste.
- Serve immediately while hot.
Chef’s Notes
The secret to truly spectacular mashed potatoes lies in crucial but straightforward techniques. First, always start the potatoes in cold water, which helps them cook more evenly. Second, be careful not to overmix when using an electric mixer, as potatoes can quickly become gluey if overworked. For the ultimate fluffy texture, consider using a potato ricer instead of a masher, though it’s not essential.
Russet potatoes create fluffier mashed potatoes, while Yukon Golds offer a naturally buttery flavor and creamier texture. Try using European-style butter with a higher fat content for even richer results for special occasions. Lastly, warm your dairy ingredients, as cold butter and cream will not incorporate as smoothly and can cool your potatoes too quickly.
Storage & Reheating Instructions
- Refrigerator: Store cooled mashed potatoes in an airtight container for 3-4 days.
- Freezer: Place in freezer-safe containers or bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating on Stovetop: Add a splash of milk or cream and reheat over low heat, stirring frequently.
- Reheating in Microwave: Cover with a damp paper towel and heat in 1-minute intervals, stirring between each, until hot throughout.
- Reheating in Oven: Place in a covered baking dish at 350°F for about 20-30 minutes, adding a tablespoon of butter or cream to refresh the texture.
Classic Homemade Mashed Potatoes: Creamy Comfort Perfection
Ingredients
- 1 1/2 pounds potatoes
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup heavy cream
- salt and pepper for seasoning
Instructions
- Peel and cut potatoes into 1 1/2 inch cubes and place into a large pot, the smaller you cut your potatoes the quicker they will cook. Add water to potatoes until they are just covered. Add 1 teaspoon salt to water. Cook the potatoes on medium-high heat for about 15 to 20 minutes or until potatoes are tender when pierced with a fork.
- Drain potatoes in a colander and then place into a bowl. While the potatoes are cooking warm together the dairy. You can heat it together in the microwave or in a small saucepan on the stove. Mash potatoes either by hand with a potato masher, or blend until mostly smooth with a mixer.
- Pour melted butter and milk mixture into mashed potatoes and stir until well combined. Adjust for seasonings and serve immediately. If you want to change up your mashed potatoes here are a few ideas. Add a couple of tablespoons of minced chives or sliced scallions make a wonderful addition.
- You could also make loaded mashed potatoes by substituting the buttermilk for sour cream and adding 1/2 cup of cheddar cheese, 2 tablespoons of bacon bits for a loaded mashed potato. Serve them up special or in the traditional way they are going to taste so good when you make them homemade.
Video
Nutrition
Love mashed potatoes? Try these recipes!
- Cracker Barrel Mashed Potatoes
- Irish Mashed Potatoes
- KFC Mashed Potatoes
- Mashed Potato Casserole
- Ponderosa Loaded Mashed Potatoes
- Yukon Gold Mashed Potatoes
Check out more of my easy side dish recipes to make for dinner.
In the recipe “How to make Mashed Potatoes”, I can’t find where the “buttemilk mixture” is printed.
Pour melted butter and buttermilk mixture into mashed potatoes and stir until well combined. Adjust for seasonings and serve immediately.
My dad always cooked his with a small onion (or 1/2 med-large one) and some cloves of garlic. The onion he strained out after boiling but the garlic stayed in. He also used half & half for the milk/cream part. These are still made today by us kids. They are delish!
I imagine those are awesome made like this!