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

What I Cook When I Crave Mashed Potatoes Recipes

This recipe offers a classic approach to mashed potatoes, perfect for satisfying comfort food cravings. It emphasizes simple techniques and quality ingredients for a rich and creamy result.
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Prep Time 15 minutes
Cook Time 20 minutes
Draining Time 5 minutes
Total Time 40 minutes
Servings: 8 servings
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 half a teaspoon and add more as needed
  • 1/2 teaspoon black pepper start with half a teaspoon 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

Drain well: Let the potatoes sit for about 5 minutes to fully drain, or return them to the warm pot for a few minutes to evaporate any leftover liquid. Mash by hand: For the creamiest texture, use a hand masher or potato ricer. Electric mixers can make the potatoes gummy. Butter is a must: Use plenty of salted butter for rich, creamy flavor. Unsalted works too, just adjust the seasoning. Warm the cream: Heat your milk or cream before adding. This keeps the potatoes hot and allows the liquid to absorb evenly. Add a little at a time to reach your desired consistency. Make ahead: Prepare the mashed potatoes as directed, cool completely, and store in an airtight container in the fridge until ready to serve. Reheat for serving: Spread into a greased casserole dish and dot with butter. Bake at 325°F until heated through, about 35–40 minutes. Bake uncovered for a golden, slightly crisp top.

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