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Easy Creamy Mashed Potatoes are a must have in any kitchen arsenal. This mashed potatoes recipe requires just 3 ingredients and gives you the creamiest, dreamiest mashed potatoes.
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.
Now that I have grown up a bit I forgo the box and prefer to make my own. This creamy mashed potatoes recipe is the result.
POTATOES: When there are so many types of potatoes what should you use? When you’re making traditional mashed potatoes, russet potatoes are the best to use, in my opinion. The high starch content makes them excellent for mashing.
BUTTER: Real butter folks. Salted if you have it.
HALF AND HALF: In addition to the butter, half and half will add to the richness of the potatoes. You can also use heavy cream or whole milk.
SALT AND PEPPER: I know some people don’t like the black specks from the pepper in their mashed potatoes. If that is the case for you, simply use white pepper instead.
STEP #1: In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
STEP #2: Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper.
STEP #3: Whip with a hand held mixer until smooth about 2 minutes. Please note be careful not to over mix or it can make the potatoes gummy.
I’ve got a few more tips to help make sure your potatoes are perfect every time.
Tip #1: Cut the potatoes in uniform pieces so that they all cook together. Adding them to cold water as you chop all the potatoes helps keep them from browning.
Tip #2: The consistency. To get the creamiest potatoes you’ll want to use a handheld mixer. Using one will give you a smooth, creamy texture. You only need to whip the potatoes for a minute or two any longer than that and they might get gummy. If your idea of perfect potatoes are a little chunkier, simply use a potato masher or ricer. All are great options.
If you are looking for gravy to top this creamy deliciousness, my recipe for homemade gravy is perfection. Or even better, make yourself some buttermilk fried chicken with pan gravy or meatloaf with mushroom gravy to serve with these.
Looking for more Thanksgiving Side Dishes? Check out some of my must haves:
If you’re looking for a variation on this classic, try mashed roasted garlic mashed red potatoes.
Note: Post originally posted in 2009. Updated with tips, step by step photos and nutrition facts in 2020.
In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
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 2 minutes.
Nutrition facts for estimation purposes only.
Amount per serving: 4 servings
Calories: 299 , Total Fat: 12.4g , Saturated Fat: 7.7g , Cholesterol: 34mg , Sodium: 90mg , Carbohydrates: 43.2g , Fiber: 6.4g , Sugar: 3.1g , Protein: 5.5g
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