Creamy Heavy Cream Mashed Potatoes (Rich & Easy Recipe)
Classic heavy cream mashed potatoes are the side dish you didn’t know you needed! Silky potatoes in a rich butter and cream sauce. The result is a mash that melts in your mouth and leaves you wanting more.
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.