How To Make The Best Creamy Mashed Potatoes

Looking for the right way to make mashed potatoes? Try this creamy mashed potato recipe and you will put the fluffiest, most delicious mash on the table for dinner. Who can say no to mashed potatoes? Especially when they look so divine. Warm, fluffy and perfect, these potatoes are a great partner for any meat or poultry.

Featured photo: the best creamy mashed potatoes by Heidi Larsen, Foodie Crush.

At a glance

Serves: 8
Time: about 45 minutes
You’ll need: black pepper, butter, chives, half-and-half (or cream, or milk), kosher salt, Yukon gold potatoes

Why this one stands out

It is a short list, and that is the point. Heidi uses Yukon golds, which are naturally buttery and mash smooth without turning gluey, so the potatoes need less help from the dairy. Butter and half-and-half make it rich without being heavy. It is a classic that works on a weeknight and scales up for Thanksgiving.

Creamy Yukon gold mashed potatoes on a white platter with butter and chives — Photo: Heidi Larsen, Foodie Crush

Tips for creamy mash every time

Start in cold, salted water. Potatoes dropped into boiling water cook unevenly: mushy outside, hard in the middle.
Drain well and let them steam for a minute. Watery potatoes make thin mash.
Warm the dairy. Cold milk or cream cools the potatoes and makes them stiff.
Use a masher or ricer, never a blender. A blender or food processor overworks the starch and turns mash into glue.
Making it ahead for a holiday? Keep mash warm in a slow cooker on low with a splash of extra dairy, or try our no-boil slow cooker mashed potatoes.
Leftovers keep 3 to 4 days in the fridge. Turn them into cheesy mashed potato waffles or fried crispy mashed potato balls.

What to serve with it

Roast turkey or chicken, pot roast, meatloaf and pork chops. On a holiday table, pair it with sausage and herb stuffing and homemade green bean casserole. Want more garlic? Try our garlic mashed potatoes with sour cream.

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Get the full recipe: The Best Mashed Potatoes by Foodie Crush

Thanks to Heidi Larsen at Foodie Crush for this amazing recipe and the photos.

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