Perfect Creamy Mashed Potatoes. It’s a simple phrase, and it describes exactly what this recipe delivers: potatoes mashed until smooth and velvety, with enough butter and cream to make them comforting but not cloying. No gimmicks, just a dependable approach you can use for weeknight dinners or holiday spreads.

Ingredients for this Perfect Creamy Mashed Potatoes

Here are the ingredients that make these mashed potatoes work. I like Yukon Golds because they give a naturally creamy texture, but you can use other varieties if that’s what you have on hand.

2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup whole milk
1/2 cup heavy cream
6 tbsp unsalted butter, cut into chunks
2 cloves garlic, smashed (optional – adds a gentle background note)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp chopped fresh chives or parsley for garnish (optional)

Instructions

Okay, let me walk you through this like I would out loud in the kitchen. Take a breath. Put on some music if you like. These steps are straightforward, and there are small tricks that make a big difference.

Start with cold water: Put the potato pieces in a large pot and cover them with cold water by about an inch. Add about half a teaspoon of salt. Bringing potatoes up to temperature with the water helps them cook evenly.
Simmer gently: Bring to a boil, then lower the heat to maintain a gentle simmer. You want the potatoes tender all the way through, which usually takes 15 to 20 minutes depending on how large the pieces are. Test with a fork – it should slide through easily.
Warm the dairy: While potatoes cook, warm milk, cream, garlic, and butter together in a small saucepan over low heat. You don’t need it boiling – just hot enough so the butter melts and the dairy is warm. This prevents them from chilling the potatoes when added.
Drain and dry: Drain the potatoes well in a colander. Return them to the pot and set over low heat for 30 to 60 seconds to steam off excess moisture. Give the pot a little shake so the potatoes sit dry for the mash.
Choose your texture: For the silkiest result, use a potato ricer or food mill. If you don’t have one, a hand masher works fine; just aim for fewer lumps by mashing thoroughly but gently.
Mix in warm dairy: Add the warm milk-cream-butter mixture a little at a time into the mashed potatoes, stirring gently. Stop when you reach the texture you like. You may not need all the liquid if you prefer thicker potatoes.
Season and finish: Taste, then add the remaining salt and pepper as needed. Fold in chopped chives or parsley for color and a fresh lift.
Keep warm: Serve right away, or keep covered in a warm bowl. If they firm up a bit, whisk in a splash of warm milk to loosen them.

Short tip: don’t overwork the potatoes. Vigorous mixing can make them gluey. Gentle and patient wins here.

Cook and Prep Times

Prep time: 15 minutes (peeling and cutting potatoes)
Cook time: 15 to 20 minutes (simmering until tender)
Total time: 30 to 35 minutes

Nutritional information

These are approximate values per serving. Exact nutrition depends on the exact dairy and potato varieties you use.

Calories: about 350 kcal per serving
Fat: about 20 g (with butter and cream)
Carbohydrates: about 35 g
Protein: about 5 g
Sodium: variable depending on added salt

Frequently asked questions

Which potatoes are best for creamy mashed potatoes?

I reach for Yukon Gold most often. They have a nice balance of starch and moisture that naturally yields creamy results. Russets work too and give a fluffier finish, but they can be more gluey if overworked. Waxy potatoes like red potatoes tend to hold their shape more and are less fluffy.

Can I make these ahead of time?

Yes. Make them, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently over low heat with a splash of warm milk, stirring occasionally. You can also keep them in a slow cooker on low for a couple of hours, stirring now and then and adding small amounts of warm milk if they dry out.

Why did my mashed potatoes turn gluey, and how can I avoid it?

Gluey potatoes usually come from overworking starchy varieties like Russets, or using a high-speed mixer. To avoid that, mash gently by hand or use a ricer. Warm the dairy before adding it, and fold in liquids gradually. A gentle touch and patience are your friends here.

If you’re making these for company, I like to keep an extra stick of butter nearby. Not because they’re missing it, but because butter on top is a small, lovely flourish that makes people smile. And remember, mashed potatoes respond well to taste checks – adjust salt, pepper, and texture until it feels right to you.

There you have it: a straightforward, reliable recipe for Perfect Creamy Mashed Potatoes. No fuss, just good food that comforts. Give it a try, and tweak it so it becomes your family’s favorite version.