Description
These mashed potatoes are incredibly creamy, buttery, and smooth, thanks to heavy cream and butter. A perfect comfort food side dish for any dinner!
Ingredients
Units
Scale
- 2 1/2 lbs russet potatoes (or Yukon Gold), peeled and cut into chunks
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder (optional)
- 1/4 cup sour cream (optional, for extra richness)
- Fresh chives or parsley for garnish (optional)
Instructions
1. Cook the Potatoes
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain well and return the potatoes to the hot pot to remove excess moisture.
2. Mash the Potatoes
- Use a potato masher or a ricer for a smooth texture.
- Gradually add the melted butter and mix until incorporated.
- Slowly pour in the heavy cream, stirring until creamy.
- Season with salt, pepper, and garlic powder (if using).
- For extra richness, fold in sour cream.
3. Serve & Garnish
- Transfer to a serving bowl and garnish with fresh chives or parsley if desired.
- Serve warm and enjoy!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a saucepan over low heat, adding a splash of cream or milk to restore creaminess.
Notes
- For ultra-smooth potatoes, use a ricer instead of a masher.
- Don’t overmix to avoid a gummy texture.
- Swap heavy cream for half-and-half or whole milk for a lighter version.