Creamy Mashed Potatoes with Heavy Cream are the ultimate comfort food—rich, smooth, and buttery with a velvety texture. Using heavy cream instead of milk makes them extra indulgent, while butter adds the perfect touch of flavor. Whether served as a side for holiday meals, steak dinners, or cozy weeknight comfort food, these mashed potatoes are a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Ultra Creamy & Buttery – The heavy cream makes these mashed potatoes extra smooth and rich.
- Easy to Make – Simple ingredients and quick preparation.
- Perfect for Any Meal – Great as a side dish for Thanksgiving, Christmas, or Sunday dinner.
- Customizable – Add garlic, cheese, or herbs for extra flavor.
- Make-Ahead Friendly – Reheats beautifully for stress-free meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon Gold potatoes, peeled and chopped
- Unsalted butter
- Heavy cream
- Salt
- Black pepper
- Garlic powder (optional)
- Fresh chives or parsley (for garnish)
Directions
- Boil the Potatoes – Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain and Steam Dry – Drain the potatoes and let them sit for 2-3 minutes to allow excess moisture to evaporate.
- Mash the Potatoes – Use a potato masher or ricer to mash the potatoes until smooth.
- Heat Butter & Cream – In a small saucepan, heat the butter and heavy cream until warm (but not boiling).
- Mix Everything Together – Gradually pour the warm cream mixture into the mashed potatoes, stirring until smooth and creamy. Season with salt, black pepper, and garlic powder (if using).
- Serve & Garnish – Transfer to a serving bowl and garnish with fresh chives or parsley. Enjoy warm!
Servings and Timing
- Servings: Makes about 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Garlic Mashed Potatoes – Add roasted garlic or mix in garlic powder for extra flavor.
- Cheesy Mash – Stir in shredded cheddar, Parmesan, or cream cheese.
- Herb-Infused – Mix in fresh thyme, rosemary, or chives.
- Loaded Mashed Potatoes – Top with crispy bacon, sour cream, and green onions.
- Truffle Mashed Potatoes – Add a drizzle of truffle oil for a gourmet touch.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze mashed potatoes in a sealed container for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a saucepan over low heat, adding a splash of cream to restore texture. Or microwave in 30-second intervals, stirring in between.
FAQs
Can I use milk instead of heavy cream?
Yes, but the potatoes won’t be as rich. Half-and-half is a good alternative.
What are the best potatoes for mashing?
Russet potatoes are fluffy, while Yukon Golds give a naturally buttery texture.
How do I prevent gummy mashed potatoes?
Avoid overmixing—use a potato masher or ricer instead of a blender or food processor.
Can I make these ahead of time?
Yes! Store in the fridge and reheat with a little extra cream before serving.
How do I make them even fluffier?
Use a ricer instead of a masher and avoid overworking the potatoes.
Can I add more butter?
Absolutely! More butter = richer mashed potatoes.
Should I peel the potatoes?
For classic smooth mashed potatoes, yes. But leaving the skins on adds texture and nutrients.
What’s the best way to season mashed potatoes?
Salt and pepper are essential, but garlic powder, onion powder, or fresh herbs enhance the flavor.
Can I add sour cream?
Yes! Sour cream adds a slight tang and extra creaminess.
Can I use salted butter?
Yes, just adjust the added salt to taste.
Conclusion
These Creamy Mashed Potatoes with Heavy Cream are rich, smooth, and irresistibly delicious. Whether paired with roasted meats, holiday feasts, or comfort food classics, they’re the perfect side dish for any meal. Try them today and enjoy the ultimate mashed potato experience!
PrintCreamy Mashed Potatoes with Heavy Cream
These mashed potatoes are incredibly creamy, buttery, and smooth, thanks to heavy cream and butter. A perfect comfort food side dish for any dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
Ingredients
2 ½ lbs russet potatoes (or Yukon Gold), peeled and cut into chunks- 1 cup heavy cream
- ½ cup (1 stick) unsalted butter, melted
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder (optional)
- ¼ cup sour cream (optional, for extra richness)
- Fresh chives or parsley for garnish (optional)
Instructions
1. Cook the Potatoes
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain well and return the potatoes to the hot pot to remove excess moisture.
2. Mash the Potatoes
- Use a potato masher or a ricer for a smooth texture.
- Gradually add the melted butter and mix until incorporated.
- Slowly pour in the heavy cream, stirring until creamy.
- Season with salt, pepper, and garlic powder (if using).
- For extra richness, fold in sour cream.
3. Serve & Garnish
- Transfer to a serving bowl and garnish with fresh chives or parsley if desired.
- Serve warm and enjoy!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a saucepan over low heat, adding a splash of cream or milk to restore creaminess.
Notes
For ultra-smooth potatoes, use a ricer instead of a masher.- Don’t overmix to avoid a gummy texture.
- Swap heavy cream for half-and-half or whole milk for a lighter version.