These classic mashed potatoes are so creamy and tasty! With just a few ingredients, you will have the most delicious creamy mashed potatoes in no time.
The classic mashed potatoes are a staple side dish in every household! Let me show you my tips and trick for the best recipe for mashed potatoes!
For a unique twist on the recipe, consider using cottage cheese in your mashed potatoes. Additionally, there are other potato-based side dishes worth trying, such as crispy air-fried fingerlings, traditional Balkan potato salad, or classic oven-roasted potatoes.
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Ingredients
- Potatoes: I used yellow skin golden flesh potatoes (Klondike Goldust potatoes). I like them because they have a firm texture yet buttery taste. You can use the russet potatoes as well.
- Heavy whipping cream: I like to use it because it adds more creaminess than regular milk. Just leave the butter and heavy whipping cream on the counter to reach room temperature while the potatoes are cooking.
- Butter: I used room temperature unsalted butter.
- Salt: Adding flavor.
Instructions
Step 1: We’ll peel and cut the potatoes into smaller pieces. I cut them into two or four pieces based on the potato size.
Step 2: In a large pot, add potatoes and fill with cold water until it reaches the top of the potatoes. Bring to a boil and then reduce the temperature slightly.
Step 3: Cook the potatoes until they are fork-tender. Usually, it takes about 20-25 min after it boils. Drain the potatoes using the strainer to remove the excess water, then add them back to the pot.
Step 4: Add butter, heavy whipping cream, and salt to the pot. Use a potato masher to mash the potatoes until well combined and the potatoes are creamy. Taste and add more seasoning if preferred.
Serving Portions
I always use two – two and a half medium-sized potatoes per person. Based on how many people you are preparing this side dish for, multiple that number with two and a half medium potatoes.
Storage
Store it in the air-tight container in the fridge for up to 3 days. You can freeze it for up to a month. You might need to drain the excess water after you defrost it.
Other Side Dish Recipes You’ll Love
- Air Fryer Fingerling Potatoes
- Cottage Cheese Mashed Potatoes
- Simple Oven Roasted Potatoes
- Baked Butternut Squash
- Stuffed Bell Peppers
Related
Looking for other recipes like this? Try these:
Recipe
Creamy Mashed Potatoes
Equipment
- Potato masher
- spatula (silicone is the best)
- Potato peeler
- Knife
- Large pot
- Strainer basket
Ingredients
- 5 medium-sized potatoes
- 2 tablespoon heavy whipping cream (room temperature)
- 4 tablespoon unsalted butter (room temperature)
- ¼ teaspoon salt
Instructions
- Peel and cut the potatoes into smaller pieces. I either cut them into two pieces or four based on the potato size.
- In a large pot, add potatoes and fill with cold water until it reaches the top of the potatoes. Bring to a boil and then reduce the temperature slightly.
- Cook the potatoes until they are fork-tender. Usually, it takes about 20-25 min after it boils. Drain the potatoes using the strainer basket to remove the excess water, then add them back to the pot.
- Add butter, heavy whipping cream, and salt to the pot. Use a potato masher to mash the potatoes until well combined and the potatoes are creamy. Taste and add more seasoning if preferred.
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