Mashed potatoes mean comfort and these really pack a punch! They are fluffy, creamy and decadent – everything a bowl of mashed potatoes should be.
Mashed potatoes are quick and easy to put together. The key is getting the balance down between the salt, butter and heavy whipping cream. I think I have found the perfect ratio!
Out here in Seattle, WA, we have some pretty rainy days. Despite the unpredictable weather, we love to gather our friends and family for a big Sunday dinner. When preparing the menu, I know that mashed potatoes will always be a crowd-pleaser!
What I love about mashed potatoes is that they are wonderful for so many different leftovers. I love to set some aside to make my potato piroshki the next day.
Tips For THE BEST Ever Mashed Potatoes
- Peel your potatoes ahead of time (up to 5 hours). Keep them in cold water to prevent them from browning.
- Cut your potatoes into equal-sized pieces to promote even cooking.
- Season your boiling water with salt.
- Don’t overcook your potatoes! Drain the water right after they are done cooking.
- Add butter immediately to hot potatoes and allow it to melt for a few minutes.
- Like your mashed potatoes creamy? Use a blender to make them super luscious.
- Add bacon bits to the potatoes. This is how my grandma used to make them!
Best Potatoes to Use for Mashed Potatoes
There are a lot of potatoes out there to choose from, but nothing makes a better bowl of mashed potatoes than a Yukon Gold. They have a beautiful golden color and a naturally buttery taste. Feel free to use Russets or red potatoes if you wish, but Yukons are superior.
How to Make Mashed Potatoes
- Peel your potatoes and cut them into cubes. Bring a large pot of salted water to boil.
- Cook on medium-high heat for about 45 minutes or until you can poke through the potatoes with a fork.
- Drain the water and immediately add butter. Mash the potatoes with a fork or potato masher.
- Add heavy whipping cream and blend until smooth with a hand mixer.
Hot tip: Like it extra creamy? Add in some sour cream or cream cheese to make this dish all the more decadent.
Storing Leftover Mashed Potatoes
Refrigerating Mashed Potatoes
Store your mashed potatoes in an airtight container in the refrigerator. They should stay fresh for up to a week.
Reheating Mashed Potatoes
- Microwave: Add a little heavy cream to your potatoes and zap them for five minutes or until heated all the way through.
- Oven: Pop your mashed potatoes into an oven-safe baking dish. Heat them up at 350 ˚F for 20 to 30 minutes. To keep them from drying out, spread some extra butter slices throughout the potatoes so they can melt into the potatoes as they bake.
- Crock Pot: If you are serving your potatoes at a party or pot luck, keep them nice and hot in the Crock Pot. Place them on low heat a couple of hours before your guests arrive and switch them to the warming setting once they are heated through.
More Potatoes Recipe
- One-Pan Roasted Chicken and Potatoes – Looking for minimal clean-up and maximum flavor? This meal is made on one sheet pan and pleases even the pickiest of eaters.
- Oven Roasted Potatoes – With just three ingredients, you will get crispy and irresistible roasted potatoes.
- Easy Air Fryer Baked Potatoes – In just a fraction of the time, you will get perfectly cooked baked potatoes. Ah, the beauty of the air fryer!
- Creamy Herbed Potatoes – Packed with dill, scallions and cloves, these potatoes are an excellent side dish for your next get together.
- Scalloped Potatoes– Creamy and cheesy, these potatoes are the perfect hearty side dish.
- 6 medium potatoes
- 1 cup heavy whipping cream
- 4 tbsp Unsalted Butter
- 1 tbsp salt
- Peel potatoes. Rinse and cut each into 4 pieces. Place potatoes in a cooking pot, then salt and cover with water.
- Cook at medium-high for 30-45 minutes. Use a fork to poke through to make sure they are ready. Drain all water, add butter and mush through using a fork.
- Add heavy whipping cream and use an electric hand mixer to mix well until it’s smooth.