Marry This How to Make Mashed Potatoes Recipe is a creamy and fluffy recipe, which is made with Russet potatoes and heavy cream. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeHow to Make Mashed Potatoes Ingredients
Simple, classic ingredients for the perfect comfort food side dish.
- 4 lb. Russet Potatoes
- 1 Tbsp. Salt, plus more to taste
- 4 Tbsp. Butter, plus more for serving
- 1 Tbsp. Sour Cream
- 1/2 cup Heavy Cream Or Milk
- Freshly Ground Pepper, to taste
How To Make Mashed Potatoes
A step-by-step guide to achieving perfectly smooth and creamy mashed potatoes.
- Prep and Boil the Potatoes: Peel the potatoes, rinse them, and cut them into uniform 1- to 2-inch pieces. Place them in a large pot and add enough cold water to cover them completely. Add 1 tablespoon of salt to the water. Bring the pot to a boil over high heat and cook for 15-20 minutes, or until the potatoes are very tender and easily fall apart when pierced with a fork.
- Drain and Dry the Potatoes: Drain the potatoes well in a colander. Return the empty pot to the hot burner (with the heat turned off) and add the potatoes back to the pot. Let them sit uncovered for about 5-10 minutes to allow any excess moisture to evaporate. This step is key for fluffy potatoes.
- Mash with Butter: Add the 4 tablespoons of butter to the hot potatoes. Use a potato masher, a ricer, or a fork to mash the potatoes to your desired consistency, ensuring the butter is evenly distributed.
- Add Cream and Seasonings: Stir in the sour cream until combined. Gradually pour in the heavy cream, mixing gently until the potatoes are smooth and creamy. Add more cream if you prefer a looser consistency. Season to taste with salt and freshly ground black pepper.
- Serve: Transfer the mashed potatoes to a serving bowl. Top with an extra pat of butter and serve immediately.
Recipe Tips
Secrets for making the best mashed potatoes every time.
- What are the best potatoes for mashing? Starchy potatoes like Russets or Yukon Golds are the best choice. They break down easily and absorb the butter and cream well, resulting in light and fluffy mashed potatoes.
- How to avoid gummy mashed potatoes? Gummy potatoes are a result of overworking the starches. Avoid using a blender or food processor. For the fluffiest texture, use a potato ricer or food mill. If using a hand masher, be gentle and stop as soon as they reach the right consistency.
- Can I make mashed potatoes ahead of time? Yes. You can prepare them completely and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a saucepan over low heat with a splash of milk or cream, or in a slow cooker on the “warm” setting.
- Why start potatoes in cold water? Placing the potatoes in cold water and bringing it to a boil with them ensures that they cook evenly from the outside in. Dropping them into boiling water can result in the outside being mushy before the inside is fully cooked.
What To Serve With Mashed Potatoes
The perfect pairing for this classic comfort side dish.
Mashed potatoes are incredibly versatile and pair well with almost any main course:
- Roasted Chicken, Turkey, or Beef
- Meatloaf
- Pork Chops
- Steak with Gravy
- Sausages and Onions
How To Store Mashed Potatoes
Keeping your leftovers creamy and delicious.
- Refrigerate: Let the mashed potatoes cool completely, then transfer them to an airtight container and store in the refrigerator for up to 4 days.
- Freeze: While possible, freezing can sometimes alter the texture. To freeze, let cool completely, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Mashed Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 11 g
- Sodium: 450 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Whole milk is a great substitute. The mashed potatoes will be slightly less rich and creamy, but still delicious. For best results, warm the milk before adding it to the potatoes.
For classic, smooth mashed potatoes, peeling is recommended. However, if you prefer a more rustic texture and the extra nutrients from the skin, you can leave the peels on—just be sure to scrub them very well before boiling.
Don’t be shy with the salt! Salting the cooking water and seasoning the final dish to taste is crucial. You can also infuse more flavor by adding roasted garlic, fresh herbs like chives or parsley, or stirring in some Parmesan or cheddar cheese.
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How to Make Mashed Potatoes Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings10
minutes20
minutes250
kcalA classic, foolproof recipe for incredibly creamy and fluffy mashed potatoes, perfect as a comforting side dish for any meal.
Ingredients
4 lb. Russet Potatoes
1 Tbsp. Salt
4 Tbsp. Butter, plus more for serving
1 Tbsp. Sour Cream
1/2 cup Heavy Cream or Milk
Freshly Ground Pepper, to taste
Directions
- Peel, rinse, and cut potatoes into 1- to 2-inch chunks.
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Cook for 15-20 minutes until very tender. Drain well and return to the hot pot to dry for 5-10 minutes.
- Add butter and mash to desired consistency.
- Stir in sour cream, then gradually add heavy cream until smooth.
- Season with salt and pepper to taste and serve hot with an extra pat of butter.
Notes
- Using a potato ricer will give you the smoothest, lump-free texture.
- Make sure your butter and cream are at room temperature for better absorption and a creamier result.
- Do not overmix the potatoes, as this can make them gluey.
- For extra flavor, try infusing the cream with garlic or herbs by gently heating them together before adding to the potatoes.
