Creamy Mashed Potatoes


Creamy Mashed Potatoes

Yesterday when I shared Pot Roast with Mushroom Gravy I promised to share my recipe for the creamiest, yummiest mashed potatoes ever. Well since I always keep my word,  here it is.

For those of you that don’t know,  I am a HUGE mashed potato fan. I could seriously eat them for breakfast, lunch and dinner. When I was a kid, instead of reaching for cookies or potato chips when I wanted a snack, my best friend and I would make mashed potatoes and gravy. Back then we were making boxed mashed potatoes and a packet of gravy, but now that I have grown up a bit I prefer to make my own mashed potatoes and this recipe is the result. As far as ingredients go this recipe is very simple:  potatoes, real butter, half and half and salt and pepper. The special thing is in the technique. I actually use a hand mixer to whip the potatoes until they are creamy and smooth.

  • Serves 4
  • Prep time:
  • Cook time:


  • 2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes
  • 3 tablespoons butter
  • 1/2 cup half and half
  • salt and pepper to taste


  1. In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
  2. Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.

I know, you dont think that it could possibly be that easy to make the creamiest, yummiest mashed potatoes ever, but trust me, these mashed potatoes are so good that I didn't even need gravy. Enjoy!

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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