Creamy Mashed Potatoes With Heavy Cream Recipe

I’m sharing The Perfect Mashed Potatoes made with heavy cream along with a few chef tricks that might surprise you.

I never thought mashed potatoes could surprise me, but this one did. I used Yukon Gold potatoes and plenty of heavy cream to get a texture that feels almost luxurious, like a secret trick I’d stumbled onto.

It reads like a Mashed Potatoes Recipe With Heavy Cream and yet it leans into Rustic Garlic Mashed Potatoes vibes in a way that’s not obvious at first bite. There’s a depth you can’t quite name, little moments that make you pause and taste again, and I promise it’s not the same old side you expected.

You’ll want to see what else I did.

Ingredients

• Potatoes: Starchy carbs, good source of vitamin C and potassium, makes mash creamy and filling.
• Heavy cream: Adds rich fat and silkiness, mostly calories from fat, boosts flavor and texture.
• Unsalted butter: Buttery flavor, saturated fat adds richness, use unsalted to control salt levels.
• Kosher salt: Enhances flavors, helps season evenly, contains no additives, measure to taste.
• Black pepper: Adds warm, mild heat and aroma, low calories, brings balance to richness.
• Garlic (optional): Garlic gives a savory bite, small nutrient punch, can be roasted for sweetness.
• Sour cream or cream cheese (optional): Adds tang and creaminess, extra fat and acidity, makes mash smooth and bright.
• Chives or parsley (optional): Fresh herbs add color and mild oniony or grassy brightness, few calories.

Ingredient Quantities

• 2 pounds (about 900 g) Yukon Gold or Russet potatoes
• 1 cup (240 ml) heavy cream, about
• 4 tbsp (56 g) unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic optional
• 2 tbsp sour cream or cream cheese optional
• 2 tbsp chopped chives or parsley for garnish optional

How to Make this

1. Peel the potatoes if you want super smooth mash (or leave the skins on for texture), cut into 1 to 2 inch chunks so they cook evenly, put them in a large pot and cover with cold water, add a pinch of the kosher salt and bring to a simmer.

2. Cook until a fork slides in easily, about 15 to 20 minutes depending on size, then drain thoroughly in a colander and let them sit for a minute to steam off excess water.

3. While the potatoes cook, warm the heavy cream (about 1 cup) and the butter (4 tbsp) together in a small saucepan over low heat until butter is melted and the mixture is steaming but not boiling; if using garlic, smash 2 cloves and either add them to the cream to infuse for 5 minutes then remove, or mince and add later for a sharper bite.

4. Return the drained potatoes to the pot over very low heat for 30–60 seconds to dry them out more, shaking the pot a few times, then remove from heat.

5. Mash the potatoes using a ricer for the smoothest result or a traditional potato masher if you don’t have one; try not to overwork them or they’ll get gluey, ok.

6. With the potatoes warm, pour in about half the warm cream and butter mixture and mash/stir to combine, then add more until you reach the consistency you like; add the 2 tbsp sour cream or cream cheese now if using for extra tang and creaminess.

7. Season with the remaining kosher salt to total about 1 1/2 teaspoons and 1/2 teaspoon freshly ground black pepper, taste and adjust — remember you can always add more salt but you can’t take it away.

8. If the mash seems too thick, loosen it with a splash of the reserved potato cooking water or a little more warm cream, adding just a tablespoon at a time until perfect.

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

Equipment Needed

1. Large pot with lid, big enough for 2 pounds of potatoes (for boiling)
2. Colander or coarse sieve to drain and steam off water
3. Vegetable peeler (or skip it if you want skins on)
4. Chef’s knife and cutting board for cutting potatoes and garlic
5. Small saucepan to warm the cream and melt the butter
6. Potato ricer or a traditional potato masher (ricer = smoothest result)
7. Measuring cups and spoons (1 cup, tablespoons, teaspoons)
8. Wooden spoon or silicone spatula for stirring and folding in cream
9. Serving bowl and a large spoon, plus a small bowl for melted butter or garnish if you like

FAQ

Creamy Mashed Potatoes With Heavy Cream Recipe Substitutions and Variations

• Potatoes (Yukon Gold or Russet): red potatoes for a creamier but a bit chunkier mash; sweet potatoes if you want a sweeter, orange mash, use same weight; cauliflower for a low carb option, steam till very soft then mash with cream to get a similar texture.
• Heavy cream: whole milk plus melted butter (use about 3/4 cup milk + 1/4 cup melted butter to replace 1 cup cream); half and half for a lighter, still rich result; evaporated milk for creaminess without as much fat, warm it before stirring in.
• Unsalted butter: ghee for a nutty, lactose reduced butter flavor; extra virgin olive oil for dairy free, use good oil and taste as you go; margarine or plant based butter if you need a cheaper or vegan swap, add a touch more salt.
• Sour cream or cream cheese: plain Greek yogurt 1 to 1, it’s tangy and creamy; crème fraîche for richer, less tang; mascarpone for extra silky richness, use a bit less if you don’t want it too heavy.

Pro Tips

1) Mix potato types for the best texture: use mostly Yukon Gold for creaminess and add about 30 to 40 percent Russet for fluff and lift. Dont be afraid to experiment with the ratio till you find your favorite.

2) For deeper flavor, brown the butter until nutty and use that instead of plain melted butter, and roast the garlic whole so it gets sweet and mellow before you add it. A little acid at the end like a teaspoon of lemon juice or a splash of apple cider vinegar will make the potatoes taste brighter.

3) Prevent gluey mash by keeping everything warm and not overworking the potatoes. If you must use an electric mixer, go very low and for only a few seconds, and add fat first then liquid slowly. Also, if they seem wet, a tablespoon at a time of the hot reserved cooking water tightens things up without watering them down.

4) Make ahead and rescue tips: you can cool mashed potatoes, press a layer of plastic on the surface and refrigerate, then reheat slowly in a low oven covered with foil adding a little extra cream or butter. For freezer storage portion into tubs with a thin layer of butter on top, thaw in the fridge overnight and reheat gently, stirring so they dont dry out.