Valentina Ablaev
These heavy cream mashed potatoes are rich, ultra-creamy, and completely irresistible. Made with butter and cream, this easy heavy cream mashed potatoes recipe creates a silky, restaurant-style side dish that’s perfect for holidays or weeknight dinners. Never have clumpy or dry mashed potatoes again!
Mashed potatoes are a simple side dish, but when taken to the next level, they become the star of the show! Have you ever been at a restaurant and tried what seemed like the best mashed potatoes, only to wonder, “How are they so good?” Well, the answer is butter and cream! Butter adds richness, while heavy cream gives these mashed potatoes their signature smooth, luxurious texture.
Potatoes for Days
When it comes to a side dish, you can’t go wrong with potatoes! Keep it simple with classic mashed potatoes or take it over the top with a twice-baked potato casserole! If you’re looking for the best heavy cream mashed potatoes, this recipe delivers that rich, steakhouse-style flavor everyone loves.
Ingredients for Heavy Cream Mashed Potatoes
You only need a few simple ingredients to make these rich, heavy cream mashed potatoes:
- Potatoes – Naturally buttery and perfect for making smooth, ultra-creamy heavy-cream mashed potatoes.
- Butter – Mashed potatoes always need butter. It adds extra richness while making the result silky smooth.
- Heavy whipping cream – You can’t have heavy cream mashed potatoes without the heavy cream!
See the recipe card below for a complete list of ingredients and quantities.
The Best Potatoes for Mashed Potatoes
The age-old question is, Yukon Gold or russet potatoes? The truth is, there is no right answer because it’s up to personal preference! Each potato offers its own perks, and you decide what you prefer!
Yukon gold potatoes – Naturally richer and will give your mashed potatoes a buttery flavor. The result is creamier, smoother mashed potatoes.
Russet potatoes – A cost-friendly option that yields a lighter, airier mash. They are neutral in flavor, which means more butter and salt may be necessary.
Both – Why not have the best of both worlds? A half-and-half mix will give you a rich, creamy texture while remaining fluffy.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A handheld potato masher is an easy way to get your potatoes creamy and smooth.
- Skip all the hard work and use an electric hand mixer to mash your potatoes!
Mashed Potato Variations
The base of these heavy-cream mashed potatoes is simple, so you can easily elevate it! Here are some incredible flavor infusions to try:
- Garlic and herb – Mix a garlic compound butter into the potatoes to add a subtle aroma and flavor.
- Cheesy mash – Make your mashed potatoes extra rich and creamy by adding cheese! Mozzarella or cheddar will melt beautifully into the potatoes, making an irresistible side dish.
- Sour cream and chives – Don’t underestimate the power of sour cream and onion! The sour cream’s brightness adds a great flavor and freshness to these potatoes.
- Fresh herbs – Infuse your heavy cream with rosemary and thyme to add delicious flavor to the potatoes.
- Loaded potatoes – Turn heavy cream mashed potatoes into a loaded mash by adding crispy bacon, sour cream, and fresh green onions.
How to Make Creamy Heavy Cream Mashed Potatoes (Step-by-Step)
This heavy cream mashed potatoes recipe comes together in just a few simple steps:
- Boil potatoes. Add the peeled and quartered potatoes to a large pot and cover with cold water and salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender enough to pierce with a fork.
2. Make cream. Heat the butter, whole milk, and heavy cream on the stove until the butter melts.
3. Mash. Drain the cooked potatoes and mash until smooth.
4. Combine. Stir in the warm, heavy cream mixture until you reach the perfect consistency.
Expert Tips for Perfect Mashed Potatoes:
- Don’t overcook potatoes. Boil the potatoes until just piercable; overcooked potatoes result in a gummy mash.
- Don’t scald milk. When warming the milk and butter mixture, heat the milk until the butter melts. You don’t want the milk to simmer or boil.
- No overmixing. When mashing the potatoes, be careful not to overmix, as they can turn gummy.
- Beat potatoes. Be sure to beat the potatoes before adding the cream-and-butter mixture. That will ensure no lumps in the potatoes.
Serving Suggestions
- Classic comfort meal: A homemade meatloaf is the perfect entree for these rich, heavy cream mashed potatoes!
- Roast chicken: When hosting a crowd, these mashed potatoes pair perfectly with a grand spatchcock chicken.
- Salmon: There’s nothing like a buttery grilled salmon to go over a bed of rich mashed potatoes!
Store & Reheat
- Storage. Keep leftover mashed potatoes in an airtight container and in the fridge. Leftovers will stay fresh for up to 3 days.
- Reheat. Reheat the potatoes in a pan over low to medium heat, stirring frequently. They will be tough at first due to the cold butter, but they will become smooth after heating.
- Freeze. Extend the shelf life of mashed potatoes by freezing them. Arrange cooled potatoes in a freezer-safe container and store for up to 3 months. Reheat: Place the frozen potatoes in the fridge overnight and reheat as normal.
More Side Dish Recipes
If you enjoyed this heavy cream mashed potato recipe, be sure to try our other easy side dish recipes; here are some of our favorites:
Potatoes- Potatoes
- Potatoes
- Potatoes
- Casseroles
- Casseroles
- Potatoes
These heavy-cream mashed potatoes are the ultimate comfort-food side dish. Whether you’re serving them for Thanksgiving, Christmas dinner, or a cozy weeknight meal, this recipe guarantees rich, creamy results every time. If you’ve been searching for the best heavy cream mashed potatoes, this is the one to save.
If you tried these creamy mashed potatoes or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Creamy Heavy Cream Mashed Potatoes (Rich & Easy Recipe)
Ingredients
- 2 1/2 lbs Yukon Gold or Russet potatoes
- 2 tsp salt for boiling water
- 6 Tbsp unsalted butter
- 1/4 cup whole milk
- 3/4 cup heavy whipping cream
- 2 Tbsp butter to serve, optional
- Fresh herbs garnish, optional
Instructions
- Peel the potatoes and cut them into quarters.
- Add the potatoes to a pot of salted water and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until easily pierced with a fork. Drain the water and set aside.
- On the stovetop, heat the butter, milk, and heavy cream until the butter is melted; don’t bring to a boil.
- Mash potatoes with a masher or electric mixer until no lumps remain.
- Pour in the cream and butter and mix until creamy.
- Serve with butter and fresh herbs, and enjoy!
Notes
- Don’t overcook the potatoes. Boil just until they’re easily pierced with a fork. Overcooking can cause potatoes to absorb too much water, making them gummy when mashed.
- Warm the milk gently. Heat the milk and butter together just until the butter melts. Avoid letting the milk simmer or boil, as overheating can affect the texture and flavor.
- Avoid overmixing. Mash until smooth and combined, but don’t overwork the potatoes; overmixing can make them gluey.
- Storage. Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm in a saucepan over low to medium heat, stirring often. The potatoes may seem firm at first because of the chilled butter, but they’ll become creamy and smooth as they heat through.
- Freeze. For longer storage, place cooled mashed potatoes in a freezer-safe container and freeze for up to 3 months.
- To reheat: Thaw overnight in the refrigerator, then warm gently on the stovetop as usual.
Nutrition
FAQs About Heavy Cream Mashed Potatoes
Heavy cream creates an ultra-rich texture. Because of their higher fat content, mashed potatoes become richer and creamier.
For a lighter mashed potato, swap heavy cream for half-and-half. The result will still be rich and creamy, but a little more calorie-friendly.
Adding cold butter to mashed potatoes can cause chunks to form, making your mash lumpy. Melting the butter yields a smooth, silky finish.
