How To Make Mashed Potatoes

By Becky Hardin

Published Oct 7, 2023

Let me show you How to Make Mashed Potatoes . These creamy mashed potatoes are so delicious, so easy to make, and so perfect for any meal. Russet potatoes with heavy cream, milk, and butter turns into the smoothest, richest, creamiest side dish. Better yet, they’re ready in just about 30 minutes!

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What’s in this Mashed Potatoes Recipe?

If you’re wondering how to make mashed potatoes, keep reading. It’s all about getting perfectly cooked potatoes and adding those creamy, rich ingredients (like heavy cream). So simple! It’s a crowd-favorite side dish that should make an appearance on every holiday table, from Thanksgiving to Christmas and beyond.

Potatoes: For creamy mashed potatoes, I like to use russet potatoes. They have a great texture when cooked and mashed, and get nice and creamy. Yukon Gold potatoes are another good option. I do not recommend using red or new potatoes, as they are waxy and do not mash as well.
Heavy Cream: Makes these potatoes extra rich and creamy.
Whole Milk: Adds moisture and flavor.
Unsalted Butter: Enhances the richness of the potatoes.
Salt + Pepper: Enhance the natural flavor of the potatoes.

Pro Tip: Heat the dairy before adding it to your potatoes to help it combine more easily.

Variations on Creamy Mashed Potatoes

Once you’ve learned the basics of how to make mashed potatoes, you can start to get creative!

For dairy-free mashed potatoes, use dairy-free butter, milk, and cream! You can also use some of the starchy cooking liquid from the potatoes in place of the milk or cream.
For cheesy mashed potatoes, add ½ cup of your favorite cheese!
For loaded mashed potatoes, add cheese, chopped cooked bacon , and chives.
For ranch mashed potatoes, add a packet of ranch seasoning .
For herby potatoes, feel free to add some of your favorite chopped herbs.

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Yes! These mashed potatoes are naturally gluten-free!

I prefer to boil my potatoes since it is quicker and you can mash them right in the pot!

If you cut your potatoes into 1-inch chunks, they should take about 10-15 minutes to cook. For larger chunks, increase the cooking time. You want to cook the potatoes until they are fork-tender!

I like to use a combination of both! The cream makes the potatoes rich, and the milk helps keep them moist.

The potatoes will turn out creamier if the dairy is slightly warmed.

Using a good old potato masher works just fine. For extra smooth potatoes, pass them through a ricer before mashing.

When you’re learning how to make mashed potatoes, one of the easiest mistakes to make is overmashing them. Overmixed mashed potatoes will turn gluey rather than creamy.

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How to Make Ahead and Store

You can make creamy mashed potatoes up to 1 day in advance of when you plan to serve them. Prepare the recipe as directed, let cool completely, then cover and place in the refrigerator until ready to serve.

Store leftover creamy mashed potatoes in an airtight container in the refrigerator for up to 4 days.

How to Freeze and Reheat

Scoop 1-cup mounds of mashed potatoes onto a lined baking sheet and freeze uncovered until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a Dutch oven over medium-low heat or in the microwave on high for 1 minute.

Serving Suggestions

Now that you know how to make mashed potatoes, what do you serve them with? In short: everything! It’s the best side dish for holidays, so be sure to serve them alongside your Thanksgiving turkey recipes or Christmas ham .

Don’t worry, this recipe won’t go to waste as a holiday-only dish. I love serving it alongside tender Swiss steak , cozy baked chicken , hearty meatloaf , or even my favorite roasted veggies—it pairs beautifully with just about anything on the dinner table.

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Ingredients1x2x3x

▢ 4 pounds russet potatoes (about 8 medium potatoes)
▢ 1 cup heavy cream
▢ 1 cup whole milk
▢ ½ cup unsalted butter (1 stick)
▢ Kosher salt and freshly ground black pepper to taste
▢ Chopped fresh parsley or chives optional, for serving

Video

Instructions

Peel and chop the potatoes into 1-inch chunks. 4 pounds russet potatoes
Place the chopped potatoes in a large pot and cover them with 2 inches of water. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes, letting them sit in the colander for 5 minutes to steam off any remaining water.
While the potatoes are steaming, add the heavy cream, milk, and butter to a medium saucepan. Heat over medium heat until the mixture is warm and the butter has melted. 1 cup heavy cream, 1 cup whole milk, ½ cup unsalted butter
Add the potatoes back into the pot (now off heat) or a large bowl. Mash with a potato masher until smooth.
Add in the cream/milk/butter mixture and stir until smooth. Season with salt and pepper to taste and stir. Kosher salt and freshly ground black pepper
Serve warm with more butter and optional herbs. Chopped fresh parsley or chives

Becky’s Tips

For dairy-free mashed potatoes, use dairy-free butter, milk, and cream! You can also use some of the starchy cooking liquid from the potatoes in place of the milk or cream.
Cut the potatoes as evenly as possible so that all of the chunks cook at the same rate.
Be sure to let the potatoes fully drain before mashing them.
For extra smooth potatoes, pass them through a ricer before mashing.
Heat the dairy before adding it to your potatoes to help it combine more easily.
Avoid overmixing your potatoes; otherwise, they will come out gummy.
Don’t add all of the dairy at once. It’s easier to mix it in slowly, and this will prevent overmixing.

Nutrition information is automatically calculated, so should only be used as an approximation.

More Mashed Potato Recipes We Love

Crockpot Mashed Potatoes
Instant Pot Mashed Potatoes
Colcannon
Make Ahead Mashed Potatoes
Easy Mashed Potatoes

How to Make Mashed Potatoes

Ingredients

4 pounds russet potatoes (about 8 medium potatoes)
1 cup heavy cream
1 cup whole milk
½ cup unsalted butter (1 stick)
Kosher salt and freshly ground black pepper to taste
Chopped fresh parsley or chives optional, for serving

Instructions

Peel and chop the potatoes into 1-inch chunks. 4 pounds russet potatoes
Place the chopped potatoes in a large pot and cover them with 2 inches of water. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes, letting them sit in the colander for 5 minutes to steam off any remaining water.
While the potatoes are steaming, add the heavy cream, milk, and butter to a medium saucepan. Heat over medium heat until the mixture is warm and the butter has melted. 1 cup heavy cream, 1 cup whole milk, ½ cup unsalted butter
Add the potatoes back into the pot (now off heat) or a large bowl. Mash with a potato masher until smooth.
Add in the cream/milk/butter mixture and stir until smooth. Season with salt and pepper to taste and stir. Kosher salt and freshly ground black pepper
Serve warm with more butter and optional herbs. Chopped fresh parsley or chives

Video

Notes

For dairy-free mashed potatoes, use dairy-free butter, milk, and cream! You can also use some of the starchy cooking liquid from the potatoes in place of the milk or cream.
Cut the potatoes as evenly as possible so that all of the chunks cook at the same rate.
Be sure to let the potatoes fully drain before mashing them.
For extra smooth potatoes, pass them through a ricer before mashing.
Heat the dairy before adding it to your potatoes to help it combine more easily.
Avoid overmixing your potatoes; otherwise, they will come out gummy.
Don’t add all of the dairy at once. It’s easier to mix it in slowly, and this will prevent overmixing.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!