Creamy Mashed Potatoes


Creamy Mashed Potatoes

Course holiday food, Side Dish
Cuisine American
Author Catherine’s Plates


  • cutting board
  • sharp knife
  • large bowl
  • Large Pot or Dutch Oven
  • potato masher
  • measuring spoons


  • 4 lbs russet potatoes, peeled and cut into 1 inch pieces
  • 2 tsp salt
  • cold water to fill large pot
  • 1 stick butter (8 TBS)
  • 8 oz heavy whipping cream, half and half, or milk (room temperature
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • fresh chopped parsley, green onions, or chives for garnish
  • extra pats of butter for garnish


  • Place cut potatoes in a large Dutch oven or large pot and cover with cold water about 1 -2 inches above potatoes. Stir in 2 tsp salt. Place on burner and turn to high heat. Bring to a boil. Turn down heat to a low setting. Let simmer for 8-10 minutes until you can stick a fork through potato and it falls apart and is tender.
    NOTE: depending on size of potato will determine how long it takes to become tender.
  • Drain potatoes and place back into pot. Set on burner on the low heat and stir potatoes for 1 minute to dry the outsides of the potatoes. Turn off heat.
  • Add in 8 TBS of butter to potatoes. Mash the butter and potatoes together until no lumps. Slowly add in heavy whipping cream and keep stirring until creamy.
  • Season mashed potatoes with salt & black pepper. Taste and add additional seasoning if desired.
  • Place in a serving bowl and garnish with additional butter pats and fresh chopped parsley, green onions, or chives. Enjoy.

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