I finally perfected the Best Homemade Mashed Potatoes and honestly they turned out outrageously creamy and silky so I won’t ever go back.

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I’m obsessed with my grandma’s Best Mashed Potatoes Recipe Homemade because it tastes like comfort food, not some recipe-blog fantasy. Mashed Russet Potatoes that are dense and fluffy at the same time.

And the hot heavy cream turning everything glossy makes me want to steal the bowl. I mean butter, salt, simple things that actually matter.

No frills, no buzzwords. Just the kind of Creamy Mashed Potatoes With Heavy Cream that wrecks your plans to eat light.

I adore how it feels. I’ll never make mashed potatoes another way again.

No contest, I will defend that bowl with dramatic hunger.

Ingredients

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Potatoes: Starchy base that gives creamy texture and comforting, hearty mouthfeel you’ll love.
Heavy cream: Rich, silky milkiness that makes it ultra-luxe and keeps it smooth.
Unsalted butter: Buttery richness and glossy finish; it’s what makes them feel indulgent.
Kosher salt: Brings out the potato’s flavor; you’ll want to taste as you go.
Black pepper: Warm bite and subtle heat that cuts through the creaminess just right.
Garlic (optional): Basically adds cozy, savory depth when you want that little kick.
Sour cream or crème fraîche (optional): Tangy creaminess that brightens and slightly lightens the richness.
Chives or parsley (garnish): Fresh herbal pop and color; it makes the dish feel alive.

Ingredient Quantities

2 pounds Yukon Gold or Russet potatoes, peeled and cut into even chunks

1 cup heavy cream, warmed slightly

6 tablespoons unsalted butter, room temperature

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 cloves garlic, peeled and lightly crushed (optional, but my grandma often used them)

2 tablespoons sour cream or creme fraiche (optional, for extra tang)

2 tablespoons chopped fresh chives or parsley, for garnish (optional)

How to Make this

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1. Put peeled and evenly chunked potatoes in a large pot and cover with cold water, add 1 teaspoon kosher salt and the lightly crushed garlic cloves if using; cold start helps them cook evenly.

2. Bring to a boil over high heat, then lower to a simmer and cook until a fork slides through pieces easily, about 15 to 20 minutes depending on size.

3. While potatoes cook, warm 1 cup heavy cream gently in a small saucepan or microwave until steaming but not boiling, stir in the 6 tablespoons room temperature butter so it melts, keep warm.

4. Drain potatoes well in a colander and give them a minute to sit so excess steam evaporates, shake the colander to remove extra water; you want them dryish so mashings stay creamy not watery.

5. Return potatoes to the hot pot or a large bowl and mash with a potato masher or pass through a ricer for the silkiest texture; avoid a stand mixer which can make them gluey if overworked.

6. Slowly pour in the warm cream and butter mixture while mashing and folding, a little at a time, until you reach your desired creaminess; reserve a few tablespoons of warm cream or potato cooking water if you need to loosen them later.

7. Stir in 2 tablespoons sour cream or creme fraiche if using, then season with 1/2 teaspoon freshly ground black pepper and taste for additional salt, add more kosher salt if needed.

8. If you used garlic cloves, either mash them into the potatoes for mild garlic flavor or fish them out for a subtler note, your call.

9. Spoon into a serving bowl, top with 2 tablespoons chopped chives or parsley, a small pat of butter if you like, and serve hot.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander for draining and shaking off extra water
3. Potato masher or a ricer (masher gives rustic texture, ricer makes it silky)
4. Small saucepan or microwave-safe bowl to warm the cream and melt butter
5. Measuring cups and spoons (1 cup, tablespoon, teaspoon)
6. Wooden spoon or heatproof spatula for folding in cream and butter
7. Kitchen towel or oven mitts to handle the hot pot safely
8. Serving bowl and a small knife for chopping chives or parsley

FAQ

Q: Can I use milk instead of heavy cream? A: Yes, you can, but it will be less rich. Use whole milk and maybe add an extra tablespoon of butter to make up for some of the fat.

Q: How do I make these vegan? A: Substitute the butter for a vegan butter and the cream for full fat coconut milk or an unsweetened oat cream. Flavor will be different but still tasty.

Q: Why did my potatoes turn gluey? A: That usually happens if you overwork waxy potatoes or use a high speed mixer. Stop mashing once smooth and use a ricer or a hand masher for best results.

Q: Can I boil the garlic with the potatoes for garlic mashed potatoes? A: Yes, boil the cloves with the potatoes and either mash them in or remove them after cooking for a milder garlic flavor.

Q: How do I keep mashed potatoes warm for serving? A: Put them in an oven-safe dish, dot with butter, cover with foil, and keep in a 200 to 250 F oven for up to 45 minutes. Stir before serving.

Q: Can I make these ahead and reheat? A: Yes. Reheat gently with a little extra warm cream or milk added, in a saucepan over low heat or in the oven covered. Stir occasionally so they heat evenly.

Q: Should I peel the potatoes? A: My grandma always peeled them for that silky, classic texture. If you like more texture and nutrients, leave the skins on and mash well.

The Recipe For My Grandma’s Best Mashed Potatoes With Heavy Cream. Substitutions and Variations

Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter for richness, or full fat evaporated milk for a slightly thicker, creamier result, or half and half if you want it lighter.
Unsalted butter: swap for equal parts olive oil for a fruitier, lighter mash, or use salted butter but cut back the added kosher salt by about 1/2 teaspoon, or try a mix of butter and cream cheese for extra tang and silkiness.
Yukon Gold or Russet potatoes: use red potatoes for a firmer, chunkier texture, or fingerlings for a nuttier flavor, or sweet potatoes if you want a sweeter, colorful twist (note this changes the flavor a lot).
Sour cream or creme fraiche: replace with Greek yogurt for tang and protein, or use a spoonful of crème fraiche style cultured buttermilk for tang, or skip it and add a splash more warmed cream and a squeeze of lemon juice to brighten things up.

Pro Tips

1. Start the potatoes in cold water and salt it, like you did, and don’t rush them; if you cut some pieces smaller to match the big ones, they’ll finish at the same time and you won’t end up with crunchy bits or mushy ones.

2. Keep the cream warm and add it slowly while mashing, not all at once, because if it’s cold the potatoes’ll seize up and get gluey, and if you overwork them with a mixer they turn gummy so use a masher or ricer and stop when it’s just smooth enough.

3. Let the drained potatoes sit a minute in the colander to let steam escape, and if they look a touch dry add a few tablespoons of the reserved hot cream or the cooking water instead of more butter, you’ll get creaminess without it being greasy.

4. If you want garlic flavor, leave the cloves in the cooking water while boiling and then either mash them in for a mellow taste or pull them out for just a hint, and always taste for salt after adding sour cream because it can change the seasoning.