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Creamy Mashed Potatoes

Smooth, buttery mashed potatoes made with cream and a touch of garlic. The perfect comfort-food side.

30 minEasyServes 6210 cal/serving

AmericanSideStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp salt, for cooking water
  • 1/4 cup butter, cut into pieces
  • 1/2 cup heavy cream, warmed
  • 1/4 cup whole milk, warmed
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1 tbsp fresh chives, finely chopped

Instructions

  1. 1

    Place 4 medium peeled and cut into 1-inch cubes russet potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tsp for cooking water salt to the water.

  2. 2

    Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and easily pierced with a fork, about 15-20 minutes.

  3. 3

    While the potatoes are cooking, warm 1/2 cup warmed heavy cream and 1/4 cup warmed whole milk together in a small saucepan over low heat. Do not boil. Keep warm until ready to use.

  4. 4

    In a small skillet, melt 1 tablespoon of butter over medium-low heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 1 minute. Remove from heat and set aside.

  5. 5

    When the potatoes are done, drain them thoroughly in a colander, then return them to the hot pot. Place the pot back on the burner (turned off) and let the potatoes dry for about 1 minute, shaking the pot occasionally.

  6. 6

    Begin mashing the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a food mill or ricer instead of a masher.

  7. 7

    Add the remaining 1/4 cup cut into pieces butter to the hot potatoes and continue mashing until melted and incorporated.

  8. 8

    Gradually add the warm cream and milk mixture, about 1/4 cup at a time, mashing after each addition until you reach your desired consistency. You may not need all the liquid.

  9. 9

    Fold in the sautéed garlic, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasonings as needed.

  10. 10

    Transfer to a warm serving bowl, top with a pat of butter and sprinkle with 1 tbsp finely chopped fresh chives before serving.

Questions

Can I make Creamy Mashed Potatoes dairy-free?

Yes. The dairy in this entry is 1/4 cup butter, cut into pieces, 1/2 cup heavy cream, warmed, 1/4 cup whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Creamy Mashed Potatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Creamy Mashed Potatoes?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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