There’s nothing quite like a big, buttery spoonful of mashed potatoes. Creamy, fluffy, and melt-in-your-mouth good, this easy mashed potatoes recipe is your new go-to side for everything from Thanksgiving feasts to weeknight comfort dinners.
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Why You’ll Love This Easy Mashed Potatoes Recipe
You know that dreamy bite of mashed potatoes that’s rich, smooth, and just the right amount of buttery? That’s this recipe. It’s simple enough for busy nights, cozy enough for family dinners, and fancy enough to grace your holiday table. And the best part? No weird steps. Just real, feel-good ingredients and cozy kitchen magic.
Ingredients
- 10 small-to-medium Russet potatoes, peeled and chopped
- Water (to boil)
- ½ tablespoon salt (for boiling)
- 5 tablespoons salted butter (for mashing)
- ¼ cup heavy whipping cream
- 3 tablespoons salted butter (for topping)
- Salt and black pepper, to taste
- Dried parsley (optional, for garnish)
How to Make the BEST Easy Mashed Potatoes Recipe
Prep the Potatoes
Peel and chop your potatoes into even-sized chunks. This helps them cook evenly and mash like a dream.
Boil Until Fork-Tender
Add potatoes to a big pot, cover with water, and toss in the salt. Bring to a boil, then simmer for about 10 15 minutes until they’re tender enough to easily poke with a fork.
Drain and Let Them Breathe
Drain the potatoes and let them sit in the colander for 5 minutes. This extra step helps get rid of extra moisture so they turn out fluffy, not gluey.
Whip It Up
Transfer potatoes to a mixing bowl. Add the butter and cream, then beat with a hand or stand mixer on low until smooth and creamy. Scrape down the bowl a few times to make sure it’s all blended.
Season and Serve
Taste and season with salt and black pepper. Scoop them into a serving dish and swirl that last bit of butter on top so it melts right in. Sprinkle with parsley if you’re feeling fancy.
Tips for Foolproof Mashed Potatoes
- Use Russet potatoes They give you that classic, fluffy texture.
- Let them sit That 5-minute post-boil pause helps big time.
- No mixer? Use a potato masher for a more rustic feel.
- Don’t overmix Just beat until smooth, then stop.
Variations to Try
- Swap the cream with sour cream or Greek yogurt for a tangy twist
- Stir in roasted garlic for cozy, caramelized flavor
- Top with cheddar cheese and chives for a loaded vibe
- Mix in a splash of chicken broth if you’re cutting dairy
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Add a splash of milk or cream and microwave in 30-second bursts, stirring until creamy again
- Make ahead: You can prep them early and reheat gently on the stovetop or slow cooker
“Serve these with our Rosemary Garlic Mashed Potatoes for a flavorful side-by-side combo.”
“These go beautifully with Easy Broccoli Rice and Cheese Casserole for a hearty holiday plate.”
“Pair with our Sweet Potato Bake for a color-packed comfort meal.”
FAQ
Can I use Yukon Gold potatoes instead of Russets?
You can! They’re creamier but a bit denser. Still delicious.
Can I make this ahead for the holidays?
Absolutely. Just reheat gently and add a splash of cream before serving.
What if I don’t have heavy cream?
Milk or half-and-half works just fine. Even sour cream adds a nice tang!
Try it this week and tell me how yours turns out buttery, pillowy perfection guaranteed 💛
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The BEST Easy Mashed Potatoes Recipe
Ingredients
- 10 small-to-medium Russet potatoes peeled and chopped
- Water to boil
- ½ tablespoon salt for boiling
- 5 tablespoons salted butter for mashing
- ¼ cup heavy whipping cream
- 3 tablespoons salted butter for topping
- Salt and black pepper to taste
- Dried parsley optional, for garnish
Instructions
- Peel and chop your potatoes into even-sized chunks.
- Add potatoes to a large pot, cover with water, and add the salt. Bring to a boil, then simmer for 10–15 minutes until fork-tender.
- Drain the potatoes and let them sit in the colander for 5 minutes to remove extra moisture.
- Transfer to a mixing bowl. Add butter and cream. Beat with a mixer on low until smooth and creamy, scraping down the bowl as needed.
- Season with salt and pepper. Scoop into a serving dish and top with the remaining butter. Sprinkle parsley if desired.