The Best Creamy Mashed Potatoes Recipe: Silky and Lump-Free
Master the art of the side dish with this recipe for ultra creamy mashed potatoes. This comfort food favorite is whipped to velvety perfection using Yukon Gold potatoes, butter, and heavy cream for a rich, spectacular result perfect for holiday dinners or simple weeknight meals.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup heavy cream, warmed
- 8 tablespoons unsalted butter, cut into pieces, softened
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon black pepper
- 1/4 cup cream cheese, softened (optional, for extra richness)
Instructions
- Place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 tablespoon of salt to the water.
- Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook the potatoes until they are completely tender when pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to evaporate. This step helps prevent watery mashed potatoes.
- Return the drained potatoes to the warm, empty pot set over very low heat for 1 minute, shaking gently to dry them further. Remove from heat.
- Mash the potatoes using a potato masher or a ricer for the smoothest texture. Do not overmix at this stage.
- Add the softened butter pieces to the hot, mashed potatoes and stir gently until the butter melts and is incorporated.
- If using, add the softened cream cheese and mix until smooth.
- Gradually pour in the warm heavy cream while gently folding the mixture with a spatula until you reach your desired consistency. Warming the cream prevents the potatoes from cooling down too quickly.
- Stir in the salt and pepper. Taste and adjust seasoning as needed. Serve immediately for the best, velvety texture.
Notes
- For the silkiest texture, use a potato ricer instead of a standard masher. Avoid using a food processor or electric mixer, as these can break down the starch too much, resulting in gluey potatoes.
- Using Yukon Gold potatoes provides a naturally buttery flavor and creamy texture that works well for this recipe.
- Always warm your heavy cream and butter before adding them to the potatoes. Cold dairy lowers the temperature and affects the final texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 65