Perfectly Creamy Old Fashioned Mashed Potatoes

I wish I had known how to prepare mashed potatoes when I first started cooking, as I found myself serving potato soup to dinner guests on several occasions. Awkward!

This recipe will help you create delicious, mashed potatoes with a perfect balance of rich buttery flavor and impeccable potato texture you will be proud to serve. You may question whether they’re a mere side dish or a delightful main course – go ahead and savor seconds or even thirds! No judgment here—just enjoy! 

I stumbled upon a delightful corner of the internet called Potatoes USA – your go-to spud sanctuary for all things potato! Check it out for more potato information.

As a serving suggestion, they go perfectly with this Salisbury Steak dinner I posted previously.

Perfectly Creamy Old Fashioned Mashed Potatoes

Elevate your meal with these indulgent mashed potatoes, where buttery ecstasy meets potato perfection, making you question whether they're a side dish or the main event – we won't judge if you have seconds, or thirds! Haha!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 10

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 lbs potatoes such as Russet or Yukon Gold
• ½ cup butter, melted
• ¾ cup heavy cream
• salt and freshly ground black pepper to taste

Method

 

1. Peel and cut the potatoes into evenly sized pieces. Quickly place the cut pieces into a large pot of cold water to prevent discoloration.
2. Bring the pot to a vigorous boil, then reduce the heat, partially cover, and simmer until the potatoes are completely tender, around 30 minutes.
3. Drain the potatoes and return them to the dry pot. Mash the potatoes with a standard potato masher over medium heat. Add melted butter, followed by cream. Use enough cream to achieve a soft, thick consistency, usually between 1/2 to 3/4 of a cup. Season with salt and pepper, adjusting to taste. Serve hot.

Notes

For make-ahead preparation, follow the recipe and cover the potatoes with a thin layer of heavy cream. Cover and refrigerate for up to 24 hours. When ready to serve, reheat on the stovetop, stirring in the top layer of cream. Add more cream as needed for a freshly-made taste and consistency.

Here are some additional mix-in options for this mashed potato recipe. Choose just one or get fancy with a combination!

• 2 tablespoons prepared horseradish
• 1 cup freshly grated Parmigiano-Reggiano
• 1 cup grated sharp cheddar
• 1 caramelized onion (1 large sliced onion cooked slowly in olive oil over low heat for 30 minutes until the onions get sweet and golden)
• 3/4 cup sour cream and 1/3 cup snipped chives
• 4 to 5 ounces cream cheese
• Roasted garlic
• creme fraiche
• bacon bits

What is your favorite way to make mashed potatoes? I love to hear about it in the comment section below!

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