Creamy 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
Scale
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.
Find it online: https://ukfinda.com/creamy-mashed-potatoes-with-heavy-cream/