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–+ servings
A close-up of a bowl of creamy mashed potatoes topped with melting butter, black pepper, and herbs.

Classic Mashed Potatoes

A simple recipe for creamy, comforting mashed potatoes. Perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Draining Time 5 minutes
Total Time 40 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mashed Potatoes
  • 4 pounds Yukon gold potatoes russet potatoes work too
  • 3 cloves garlic
  • 1/3 cup melted salted butter
  • 1 cup heavy cream whole milk or half and half will work but potatoes will be less rich
  • 1/2 teaspoon salt start with this and add more as needed
  • 1/2 teaspoon black pepper start with this and add more as needed

Equipment

  • Large pot
  • Small saucepan
  • Potato Masher

Method
 

  1. Peel the potatoes and cut them into quarters. Place them in a large pot of cold, salted water. Add the garlic.
  2. Bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender. Drain thoroughly.
  3. Warm the heavy cream in a small saucepan or pot on the stovetop or in a microwave-safe bowl in the microwave until hot.
  4. Return the drained potatoes to the pot, add the melted butter, and begin mashing. Gradually pour in the warm cream, mashing until you reach your desired consistency.
  5. Season with salt and pepper to taste, then serve immediately while hot.

Notes

For the creamiest texture, use a hand masher or potato ricer. Electric mixers can make potatoes gummy. Heat your cream before adding it to keep the potatoes hot and help the liquid absorb evenly. Add the cream a little at a time to reach your desired consistency.

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