Creamy Mashed Potatoes

I've been making these mashed potatoes for more than ten years now—they're kind of my thing. After lots of testing and tweaking, I nailed this version using loads of good butter and heavy cream. The outcome? They're so velvety and rich that my family begs for them at every get-together.

The Wonder of Heavy Cream

I stumbled on using heavy cream by accident one Christmas when I'd run out of milk. That lucky mistake totally changed how I make mashed potatoes. It adds such amazing richness that these taste just like something you'd get at a fancy restaurant.

What You'll Need

• Potatoes: I always pick Yukon golds or Russets since they work perfectly every single time.
• Heavy Cream: This is where you can't cut corners—the fat is what makes these so dreamy.
• Salted Butter: I grab European style butter whenever I make this dish.
• Seasoned Salt: This is my little trick that gives everything that wow factor.

Let's Make It Together

Get Your Potatoes Ready

If you're cooking for guests, go ahead and peel them, then chop into chunks and cook them in water with plenty of salt.

Time to Mash

Mash them right away while they're hot—you want them light and fluffy, not sticky or gummy.

Make Them Creamy

Add your warm cream, put in the butter and seasoned salt, then mix until they look like fluffy clouds.

My Best Tips

Never wait to mash your potatoes—do it while they're super hot. I always warm up my cream and butter first so everything blends together smoothly. Don't overmix them either—just a few gentle stirs and you're done. If you work them too much, they'll turn gummy fast.

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Perfect Pairings

These potatoes go amazingly with a juicy roast turkey or my husband's knockout braised short ribs. On regular weeknights, I just serve them with some roasted veggies. They soak up gravy and meat juices in the most amazing way.

Saving for Later

You can keep these in your fridge for about 4 days no problem. When you want to warm them up, just add a little hot cream and a bit of butter. They freeze really well too—I often make extra batches for those crazy busy evenings.

Switch Things Up

Sometimes I mix in some roasted garlic or fresh herbs from outside. My kids go nuts when I throw in some Parmesan. For lighter meals, I'll use half olive oil instead of some butter, but honestly, the full-butter version is totally worth it.

Common Questions Answered

People always ask me which potatoes work best—just stick with starchy ones like Russets or buttery Yukons. As for peels, that's your call—I keep them for casual dinners. And yes, you really do need heavy cream—it's what makes these potatoes so special.

Plan Ahead Success

I often fix these the day before big holiday meals. They heat up wonderfully if you stir in extra butter and cream. The flavors actually get better overnight, which makes them great for when you're having company.

Creative Twists

I sometimes fold in some tangy sour cream or put sharp cheddar on top. Adding crumbled bacon takes them to another level. My mother-in-law showed me how to finish them with herb butter, and now we do that for every holiday.

Common Mistakes

Keep an eye on your cooking time—you can't fix potatoes that are too soggy. Don't mash them too much either—just a few good strokes will do it. Always start with hot potatoes because cold ones won't ever get that smooth, silky texture we want.

Serving in Style

I like to put these in my grandma's old bowl with a nice swirl on top and butter melting in the middle. A little sprinkle of fresh herbs makes them look fancy, but they look pretty amazing just as they are.

Pure Comfort Food

These mashed potatoes sum up everything I love about cooking. Just a few simple things treated right that turn into something totally amazing. They've grown beyond just a side dish—they're a bowl of comfort that brings everyone in my family around the table.

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Final Thoughts

Luxuriously creamy mashed potatoes pair well with any meal. Made with butter and cream, these are perfect for holiday tables.

Recipe Questions & Answers

→ What's the best type of potato to use?

Russets make fluffier potatoes, and Yukon golds give a buttery flavor. Both are great picks for their ideal starch levels.

→ Why cut the potatoes into bigger chunks?

Smaller pieces soak up more water, making them mushy. Big chunks help the final mix stay rich and flavorful.

→ How can I avoid lumps when mashing?

Start mashing the potatoes while they're hot and completely cooked through. Mix until smooth before adding butter and cream.

→ Is it possible to prepare this earlier?

Absolutely. Reheat before serving and stir in extra butter or cream to keep that silky texture intact.

→ Why is seasoned salt a good choice?

Seasoned salt has herbs and spices that amp up the flavor, making it tastier than plain salt.