Say hello to the best creamy mashed potatoes! Rich, creamy, and comforting, this creamy mashed potatoes recipe calls for Yukon gold potatoes and heavy cream for extra goodness.
I love rich and creamy mashed potato just as much as I love fluffy mashed potatoes. It is the ultimate comfort food. Fluffy, creamy, loaded, baked…you name it!
I’ve made this recipe many times, and it never fails to put a smile on my face. That’s how good these are! These are made with Yukon gold potatoes and heavy cream.
The key is to release as much starch as possible, within reason of course. Additionally, the heavy cream will give it extra creaminess.
Creamy Mashed Potatoes Ingredients
You only need 5 ingredients:
- Yukon gold potatoes: Yukon gold potatoes take a bit longer to break down, which is perfect for the consistency we’re trying to get. The secret to creamy mashed potatoes is to whip them in order to release extra starch. Unlike Russet potatoes, for example, Yukon gold potatoes can maintain their consistency long enough for the starch to get released when whipping.
- Heavy cream: Makes the mashed potatoes extra creamy. Try not to use milk or even half-and-half here, as that will dilute the potatoes. We’re looking for richness.
- Unsalted butter: What’s mashed potatoes without butter?!
- Salt and pepper: For seasoning.
Yup, that’s all you need. Simple, easy, and delicious!
How to Make Creamy Mashed Potatoes
- Peel and cut potatoes into 1 inch chunks: Make sure they are the same size for even cooking. Don’t wash them though! Remember that the key here is starch, and rinsing removes starch.
- Add potatoes to a pot with cold water: Don’t boil the water beforehand. Start with cold water for consistent cooking from the outside in. About 20 minutes should be enough, or until tender.
- Meanwhile, heat heavy cream and butter: Warm up the cream and butter until the butter is melted and incorporated.
- Drain the cooked potatoes: But don’t rinse them! Again, the key to creamy mashed potatoes is starch, and rinsing removes starch.
- Press potatoes through a potato ricer: Just like the picture below! Potato ricers are great for mashing potatoes as they are designed to incorporate airiness.
- Whip: Add the prepared potatoes and the warmed up heavy cream with butter mixture. Whip on high speed for about 1-2 minutes until it starts to get nice and creamy. Add more cream if needed. Tip: use a stand mixer or a handheld electrical mixer. Do NOT use a food processor since it will make it gummy.
- Season with salt and pepper, and serve!
Remember, starch is your friend here!
The Secret Technique
It’s all about keeping as much starch as possible! You can do so by
1) not rinsing the potatoes, and
2) whipping the mixture until more starch gets released and a creamy consistency forms.
These are the mashed potatoes of my dreams! I love every spoonful of it.
Here’s why I love this side dish:
- Rich and creamy
- Not dense or gummy
- Only 5 ingredients required
- Super easy to make
- You can make it ahead, woohoo!
- COMFORT FOOD!
I’m planning to whip up a double batch of these creamy mashed potatoes for Thanksgiving this year. I am sure everyone will love it!
Thank you for reading, and for more Holiday side dishes, check out the following:
- Roasted Butternut Squash and Brussels Sprouts Salad
- Stuffed Acorn Squash with Wild Rice Pilaf
- Fluffy Mashed Potatoes
- Crispy Herb Roasted Potatoes
- Roasted Brussels Sprouts Salad with Cranberries
- Italian Green Beans by Sip and Feast
And please don’t forget to pin this recipe. Much appreciated!
Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes
- ¾ cup heavy cream
- 8 tablespoons unsalted butter - 1 stick
- Salt and pepper to taste
- Peel and cut potatoes into 1 inch cubes. They should all be roughly the same size for even cooking. Do not rinse potatoes, as we want to maintain the starch.
- Place the potatoes in a large pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil and cook over medium heat until tender and easily pierced, about 15-20 minutes.
- Meanwhile, in a small saucepan, heat heavy cream with butter until melted and warm. Set aside.
- Drain the potatoes through a sieve. Again, Do not rinse potatoes, as we want to maintain the starch. Press potatoes through a potato ricer.
- To a large bowl, add the prepared potatoes and the heavy cream and butter mixture. Whip on low speed to combine, and then turn it up to high speed until creamy in texture, about 1-2 minutes. Note: You may not need all the heavy cream and butter, adjust until desired consistency.
- Serve and enjoy!
- Special equipment: Potato ricer, stand mixer or electrical handheld mixer.
- Start with cold water (instead of pre-boiling water) to ensure even cooking from the outside in.
- The secret to creamy mashed potatoes is maintaining the starch. Do not rinse the potatoes before or after cooking.