How to make creamy mashed potatoes that are decadent and perfect for impressing friends and family during the Holidays, at dinners and events (dairy-free mashed potatoes option included!). Use a combination of heavy cream and butter for the ultimate creamy mash potato mixture!
I’ve been making mashed potatoes for years – healthy, low-fat, vegan, or creamy and decadent versions – I’ve had them all. There are tons of ways to dress up or dress down an easy mashed potatoes recipe. This particular recipe is for my homemade decadent creamy mashed potatoes – a dish I pull out for special occasions, to impress.
In the UK, with mashed potatoes being such a dinner staple, we’ve probably all had sub-parr mashed potatoes at some point in our lives: flavorless, lumpy, or dry. However, I think it’s about time to learn how to get it right every single time. With a combination of the right potato, heavy cream, butter, and the herbs and seasonings of your choice – you’ll have almost addictively creamy mashed potato.
As this is a mashed potato recipe with cream, it isn’t low on calories or fat – but I’m a full believer of decadence in moderation. And, if you want some ways to cut some calories but still end up with wonderfully creamy potato results – check out my recipe notes.
This decadent potato dish is one of my perfect ‘Holiday potatoes’ options, serve in a large dish in the center of the table for holidays, events, or a decadent ‘Sunday roast,’ and the whole table will be impressed!
The Ingredients
- Potatoes – the best potato for mashed potato is probably either russet potatoes or Yukon golds. This will vary based on what is available in your country, though. For example, here in the UK, Maris Piper works very well.
- Double cream (heavy cream in the UK) – for dairy-free mashed potatoes, you can use a grocery store double cream alternative. I haven’t tried to use something like oat cream or cashew cream, though it may work.
- Butter – I use homemade butter. You can also use a herby compound butter for flavored mashed potatoes.
Optional Ingredients
As I said above, there are tons of ways to dress up this easy mashed potato recipe. Here are just a few options.
- Herbs – Chives, scallions, thyme, rosemary, parsley
- Garlic – Use fresh garlic, if preferred, or roasted garlic for a more caramelized flavor. I’ll often use garlic powder for super quick flavoring when I forget to roast some.
- Cream cheese – use dairy cream cheese or dairy-free for additional flavor and creaminess.
- Cheese – parmesan or sharp cheddar cheese. For a dairy-free option, you could use this Simple Smoky Vegan Cheddar Cheese.
- Seasoning – use your favorite all-purpose seasoning, possibly some onion powder, paprika, or even chili/ cayenne powder for spicier results.
- Serve with a glug of olive oil, if preferred – chili oil for some heat.
- Shredded veg– like spinach or kale van be added before serving.
The Step-By-Step Instructions
Wash and peel the potatoes then chop them into even-sized pieces (about 1 inch).
As you cut the potatoes, place the chopped ones into a bowl of cold water to avoid oxidization (browning).
Then rinse the potatoes and place them in a large pot covered with cold water. Add salt.
Bring to boil and cook for about 15 minutes on high heat, or until the potatoes are tender. You can use a knife or fork to skewer a potato and check how tender it is.
Drain the water and then run the potatoes through a potato ricer or mash with a masher, or fork (only if you don’t have a masher or anything else).
You can use an electric mixer too but you have to be careful not to overbeat the potato or it will become gummy. Read the recipe notes for more on that.
Meanwhile, as you mash the potatoes, have the creamy mixture heating on the stovetop.
To do this, combine the heavy cream and butter in a pan and melt over medium-low heat, stirring until the butter is completely melted.
If you want herby ‘infused’ creamy mashed potatoes then add the herb (i.e. rosemary), to this heating mixture and allow it to infuse as it heats.
Mix the mashed potatoes with the creamy mixture a little bit at a time. You can add the potato to the warm pan or vice versa.
Taste the mixture and adjust any of the seasonings, as preferred.
Serve with a drizzle of melted butter or flavored oil and top with chopped thyme or your favorite herbs.
How To Use The Creamy Mashed Potatoes
There are tons of ways to serve and enjoy mashed potatoes. Here are just a few options you may enjoy.
- Serve alongside a Sunday roast.
- At the holiday table (Christmas, Thanksgiving, etc.) alongside this Vegan Mushroom Wellington.
- Serve with sausages for bangers and mash.
- Serve with stews – like this Green Bean Stew (Braised Green Beans) or thicker stews and casseroles.
- Use as a bed for meatballs and gravy, for a simple, delicious mid-week meal.
- Use leftovers with veg to make a quick pan-fried bubble & squeak.
How To Store
To store in the fridge: I always prefer fresh, mashed potatoes. However, leftovers can be stored in the fridge for 2-3 days, covered.
Can you freeze mashed potatoes? Yes, the addition of the fat in the cream and butter makes it easier for the potatoes to freeze. I like to keep mine in airtight silicone bags or freezer-safe containers and freeze for up to three months.
Reheating mashed potatoes: Reheat the potatoes in the microwave or on the stovetop, adding a splash of milk/cream to make it creamy again, if required.
Recipe Notes
- For a lower fat version, substitute with creme fraiche or sour cream with a dab of butter rather than trying to use low-fat versions of the cream and butter. The fat is needed to give you truly creamy results.
- How to mash potatoes without a masher? You can use a potato ricer or an electric hand whisk. You could also use a fork, though you’ll never get super-smooth results.
- Be careful if using a hand mixer to beat the potatoes! If you overbeat the potatoes, they will become gluey as the heat and blades activate the starch in the potatoes (like with oats becoming porridge and having that gluey/gummy consistency). For that reason, it’s best to AVOID using an immersion blender/food processor on the potatoes, or they’ll become gummy.
- DON’T omit the salt in the water when cooking the potatoes. This salt goes a long way to really having flavorful results.
- For a lower-carb option, you can use a similar technique (with the heavy cream and butter) for cauliflower mash.
- If you plan on using a potato ricer for this recipe, you can actually leave the skins on the potatoes when boiling. That way, they absorb less moisture for creamier results, and the ricer will stop the skins from getting into the mixture.
- For super smooth mash/potato puree, you can sieve the mixture. However, this takes a lot of time and effort, so I never bother to do it.
Other Potato Recipes
If you try this creamy mashed potatoes recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Creamy Mashed Potatoes
Ingredients
- 2 pounds potatoes russet, yukon gold (or Maris Piper in UK)
- 1/2 cup heavy cream (double cream in UK) or a dairy-free version
- 1/2 cup butter unsalted
- 1 teaspoon salt
Suggested Equipment
Instructions
- Wash and peel the potatoes then chop them into even-sized pieces (about 1 inch).As you chop the potatoes, place chopped ones into a bowl of cold water to avoid oxidization (browning).
- Rinse the potatoes and place in a large pot covered with cold water. Add salt.
- Bring to boil and cook for about 15 minutes on high heat, or until the potatoes are tender. You can use a knife or fork to skewer a potato and check how tender it is.
- Drain the water and then run the potatoes through a potato ricer or mash with a masher, or fork (only if you don't have a masher or anything else).You can use an electric mixer too but you have to be careful not to overbeat the potato or it will become gummy. Read the recipe notes for more on that.
- Meanwhile, as you mash the potatoes, have the creamy mixture heating on the stovetop. To do this, combine the heavy cream and butter in a pan and melt over medium-low heat, stirring until the butter is completely melted.If you want herby 'infused' creamy mashed potatoes then add the herb (i.e. rosemary), to this heating mixture and allow it to infuse as it heats.
- Mix the mashed potatoes with the creamy mixture a little bit at a time. You can add the potato to the warm pan or vice versa.Then, taste the mixture and adjust any of the seasonings, as preferred.
- Serve with a drizzle of melted butter or flavored oil and top with chopped thyme or your favorite herbs.
How To Store
- To store in the fridge: I always prefer fresh, mashed potatoes. However, leftovers can be stored in the fridge for 2-3 days, covered.To store in the freezer: I like to keep mine in airtight silicone bags or freezer-safe containers and freeze for up to three months.Reheating the mashed potatoes: Reheat in the microwave or on the stovetop, adding a splash of milk/cream to make it creamy again, if required.
Notes
- For a lower fat version, substitute with creme fraiche or sour cream with a dab of butter rather than trying to use low-fat versions of the cream and butter. The fat is needed to give you truly creamy results.
- How to mash potatoes without a masher? You can use a potato ricer or an electric hand whisk. You could also use a fork, though you’ll never get super-smooth results.
- Be careful if using a hand mixer to beat the potatoes! If you overbeat the potatoes, they will become gluey as the heat and blades activate the starch in the potatoes (like with oats becoming porridge and having that gluey/gummy consistency). For that reason, it’s best to AVOID using an immersion blender/food processor on the potatoes, or they’ll become gummy.
- DON’T omit the salt in the water when cooking the potatoes. This salt goes a long way to really having flavorful results.
- For a lower-carb option, you can use a similar technique (with the heavy cream and butter) for cauliflower mash.
- If you plan on using a potato ricer for this recipe, you can actually leave the skins on the potatoes when boiling. That way, they absorb less moisture for creamier results, and the ricer will stop the skins from getting into the mixture.
- For super smooth mash/potato puree, you can sieve the mixture. However, this takes a lot of time and effort, so I never bother to do it.
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