Mashed Potatoes are creamy and fluffy, easy to make and an all-time favorite side dish.
Course Side Dish
Cuisine American, European
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2-2 ½poundsRusset and Yukon Gold potatoes
1cupwarm heavy creamor a little bit more if you like
1teaspoonfresh ground black pepperor more
Salt to taste
Wash potatoes. Steam whole unpeeled potatoes over medium heat for 30 minutes or until tender. Time will vary slightly depending on the size of the potatoes.
Remove from steamer. When cool to touch, peel potatoes and cut into cubes and place in a big bowl. Note: You can keep the skin-on if you like.
Warm heavy cream in the microwave for 30 – 45 seconds.
Lightly mash potatoes with potato masher (or this masher) then add ½ cup heavy cream and continue mashing. Add remaining heavy cream and mash them well until smooth but do not over mix. Note: Over mixing can make them gluey or pasty. Also, it is best to alternate using a masher and a big spoon for creamy mashed potatoes or use a ricer.
Stir-in softened butter, salt and pepper. Taste, add more salt and pepper if desired.
Fold in chives.
If you like to add a little bit more heavy cream and butter, you may do so.
To keep mashed potatoes warm, place it in a warm oven or reheat in the microwave covered with saran wrap with a little opening for about 2 minutes, stirring after a minute.
If you don’t have a steamer, you can boil potatoes instead. It is mentioned in the post above.
You can make this mashed potatoes recipe a day early but stir-in the softened butter before serving. Refrigerate and warm in the microwave then stir-in butter.
Store leftover in an airtight container up to 3 days in the refrigerator. Reheat in 30 second increments in the microwave.
I don’t suggest freezing leftover as texture is not as fluffy and creamy. But if you still like to freeze it, I have detailed instructions in the post above.
Check the post for more tips and other ingredients you can add to mashed potatoes.