Nora
Super creamy mashed potatoes are the ultimate comfort food, rich with buttery flavor and melt-in-your-mouth texture. Whether you’re prepping for a holiday meal or just want a cozy dinner side, this mashed potatoes recipe is guaranteed to deliver silky perfection every time.
The secret to achieving super creamy mashed potatoes lies in technique and choice of ingredients. Yukon Gold potatoes, warm cream, real butter, and a little love make this dish go from everyday to exceptional. If you’re chasing the kind of mashed potatoes that leave everyone asking for seconds, this one won’t disappoint.
What Is the Super Creamy Mashed Potatoes?
Super creamy mashed potatoes are a luxurious take on the classic dish, featuring a pillowy smooth texture with rich, buttery flavor. These aren’t your average rustic mashed potatoes with chunks—they’re whipped until perfectly soft, often enriched with heavy cream or sour cream for that extra lushness. This version is perfect as a stand-alone dish or as a canvas for gravies and sauces.
Why You’ll Love This Recipe
- Unmatched Creaminess: Thanks to real butter and heavy cream, the texture is rich and velvety.
- Holiday-Worthy: It’s the perfect companion for roasts, turkey, or ham.
- Easy Yet Elegant: Simple ingredients transformed into a luxurious side dish.
- Make-Ahead Friendly: Reheats beautifully without losing texture.
- Crowd-Pleaser: Always the first side to disappear at family gatherings.
Ingredients for Super Creamy Mashed Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter (plus more for serving)
- 1/2 cup heavy cream (warm)
- 1/2 cup whole milk (warm)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped parsley (optional, for garnish)
How To Make the Super Creamy Mashed Potatoes
Step 1: Boil the Potatoes
Place the peeled and chunked Yukon Gold potatoes in a large pot. Fill with cold water until the potatoes are just covered. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender (about 15-20 minutes).
Step 2: Warm the Cream and Milk
While the potatoes cook, gently warm the heavy cream and whole milk together in a small saucepan. Keep warm, but do not boil.
Step 3: Drain and Dry
Drain the potatoes and return them to the pot. Let them sit uncovered over very low heat for 2-3 minutes. This evaporates excess moisture, ensuring fluffier mash.
Step 4: Mash the Potatoes
Use a potato ricer or masher to mash the potatoes until completely smooth.
Step 5: Mix in Butter and Cream
Add the butter first, stirring until fully melted and incorporated. Slowly pour in the warm cream and milk mixture, a bit at a time, stirring gently until the potatoes are silky and smooth.
Step 6: Season and Serve
Season with salt and freshly ground black pepper to taste. Spoon into a serving bowl, top with a pat of butter, and sprinkle with fresh parsley if desired.
What to Serve with Super Creamy Mashed Potatoes
These mashed potatoes are versatile and pair beautifully with hearty mains. Try them alongside:
- Roasted turkey or chicken
- Garlic butter steak
- Classic meatloaf
- Crispy fried mushrooms
- Gravy-smothered pork chops
They also make a cozy companion to vegetarian options like cheesy spinach-stuffed shells or a hearty Tuscan bean soup.
Top Tips for Perfecting Super Creamy Mashed Potatoes
- Use Yukon Golds: They give the best balance of creaminess and flavor.
- Warm Dairy Only: Cold cream or milk can make the mash gummy.
- Don’t Overmix: Stir just enough to blend—overworking the potatoes can make them gluey.
- Butter First: Add butter before dairy to coat the starch and create a smoother finish.
- Dry the Potatoes: Letting them steam off excess moisture prevents watery mash.
Storage Instructions
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a saucepan over low heat, adding a splash of cream or milk to loosen.
Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before reheating. Note that texture may change slightly after freezing.
FAQs
Yukon Gold potatoes, a generous amount of butter, and warm heavy cream create the richest, silkiest texture.
Heavy cream makes for a richer and more indulgent texture, though milk works well for a lighter version.
Some chefs swear by a spoonful of sour cream or cream cheese for added tang and creaminess.
Prepare them as usual, then reheat in a slow cooker or on the stove with a splash of cream to refresh the texture.
Yes, you can freeze them in an airtight container for up to one month. Thaw in the fridge before reheating.
They may have too much water or were overmixed. Make sure to dry the potatoes well and avoid over-stirring.
Want More Potato Side Dish Ideas?
You might also like the Dad’s Creamy Cheesy Au Gratin Potatoes, a golden-topped bake with cheesy comfort. Or explore the Buttery Garlic Pork Chops with Smooth Mashed Potatoes for a complete dinner pairing.
If you’re into crispier textures, Duchess Potatoes offer a piped and baked option. And don’t miss Scalloped Potatoes if you’re in the mood for layers and cream.
Save and Share This Super Creamy Mashed Potatoes
You can pin this recipe for later or print it out for your next big family meal.
If you try these Super Creamy Mashed Potatoes, I’d love to hear your thoughts. Did you go all-in with the cream, or keep it lighter with milk?
Your tweaks and tips are always welcome!
📌 Save this to your ‘Comfort Food Favorites’ board so it’s ready when you need it.
Find more on my Pinterest.
Super Creamy Mashed Potatoes
Equipment
- Large pot
- Potato masher or ricer
- Small saucepan
- Colander
Ingredients
Ingredients
- 2 lbs Yukon Gold potatoes peeled and cut into chunks
- 4 tbsp unsalted butter plus more for serving
- 1/2 cup heavy cream warmed
- 1/2 cup whole milk warmed
- Salt to taste
- Freshly ground black pepper to taste
- Fresh chopped parsley optional, for garnish
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender (15-20 mins).
- Warm cream and milk in a small saucepan without boiling. Keep warm.
- Drain the potatoes and return to the pot. Let them sit over low heat for 2-3 minutes to dry.
- Mash the potatoes until smooth using a masher or ricer.
- Stir in butter until melted. Gradually add warm cream and milk until silky and smooth.
- Season with salt and pepper. Serve warm with extra butter and parsley if desired.