Best Creamy Mashed Potatoes

This easy mashed potatoes recipe is one I make on repeat. They turn out unbelievably creamy, buttery, and smooth. The secret is cooking the potatoes gently in a mix of cream and water so they soak up all that richness from the very beginning.

Mashed potatoes are simple, but getting them truly creamy and full of flavor comes down to a few small details. Nothing complicated, just an easy method that gives you perfect results every single time.

Love cozy, flavor-packed meals? These reader favorites pair perfectly with mashed potatoes: Best Pork Blanquette • Creamy Chicken Thighs • Easy Beef Bourguignon

Unlike most mashed potato recipes that rely only on butter or milk, this version uses heavy cream and just a touch of cream cheese. That small addition makes the potatoes extra smooth and gives them a richer, more indulgent flavor.

This recipe gives you mashed potatoes that are buttery and velvety smooth every time, with the perfect balance between creamy and fluffy.

They are soft and creamy, but still sturdy enough to hold a generous spoonful of gravy on top.

Why You’ll Love This Recipe

Simple ingredients, great results. Just a handful of pantry staples come together to make a rich, comforting side dish.

Perfect for any occasion. Easy enough for busy weeknights, but special enough for holidays like Thanksgiving.

Easy to customize. Keep them classic or add your favorite mix-ins depending on what you’re serving.

It’s all about the method. Rinsing the potatoes, cooking them in a creamy liquid, and mashing while they’re still hot makes a big difference in both texture and flavor.

Simple enough for a weeknight, indulgent enough for a special occasion. Serve them alongside my Creamy Dijon Chicken for an easy dinner, or add them to your holiday table with Creamy Chicken Meatballs.

What Are The Best Potatoes To Use?

For the best mashed potatoes, starchy potatoes are the way to go. They break down easily as you mash them, giving you that light, fluffy, and creamy texture. Waxy potatoes tend to hold their shape more, which can lead to a gluey mash.

I usually reach for Yukon Gold or Russet potatoes. Russets give you the fluffiest mashed potatoes, while Yukon Golds have a naturally buttery flavor and turn beautifully smooth when mashed. Either option works great for this recipe.

What ingredients are in this Easy Mashed Potatoes Recipe?

You’ll find the full recipe with exact measurements in the recipe card below, but here’s a quick look at what you’ll need.

The secret to extra creamy mashed potatoes is cooking the potatoes directly in a mixture of cream and water. Instead of draining the flavor away, the potatoes absorb it as they cook, which makes them rich and incredibly smooth.

• Heavy Cream: Adds richness and depth of flavor. Whole milk or half-and-half also work well.
• Water: Balances the cream so the potatoes cook evenly.
• Potatoes: Yukon Golds are my go-to for their creamy texture, but Russets work just as well if you want a fluffier mash.
• Salt and Pepper: Bring out the natural flavor of the potatoes.
• Butter: Adds richness and a classic buttery finish. I like to use unsalted butter at room temperature.
• Cream Cheese (optional): Just a little makes the potatoes extra silky and smooth.
• Optional add-ins: Bacon, grated cheese, roasted garlic, or fresh herbs all work great here.

Pro Tip: Cook the potatoes until they are fully fork-tender, about 20 to 25 minutes. Undercooked potatoes lead to lumpy mashed potatoes.

Variations on Best Mashed Potatoes

These mashed potatoes are easy to customize depending on your mood or what you’re serving. I often stir in a little Parmesan or extra cream cheese, then finish them with fresh parsley or chives. You can also add roasted garlic, cheddar, or even a pinch of cayenne for a little extra warmth.

How to Make the BEST Creamy Homemade Mashed Potatoes

Start by peeling the potatoes and cutting them into large, even chunks so they cook evenly.

Place the potatoes in a bowl, cover with water, and give them a quick rinse to remove excess starch.

Add the heavy cream to the potatoes. This creates a rich base and helps build flavor from the very beginning.

Pour in enough water to mostly cover the potatoes. You want them covered, but not swimming.

Season with salt and add the butter. It melts as the potatoes cook, adding richness along the way.

Place the pot over medium heat and bring everything to a gentle boil.

Reduce the heat, cover, and simmer for 20 to 25 minutes, or until the potatoes are fork-tender.

Drain off any excess liquid if needed, then mash the potatoes while they are still hot.

Add a little of the creamy cooking liquid as needed while mashing, until you reach your preferred consistency.

Stir in the cream cheese and gently fold until the potatoes are smooth, fluffy, and extra creamy.

Your best creamy mashed potatoes are ready!

Serve warm with an extra pat of butter on top and enjoy.

Things to Add to Mashed Potatoes

You can keep these mashed potatoes classic or make them extra special with:

• Sour cream, Greek yogurt, or a little extra cream cheese for added creaminess
• Cheddar, Parmesan, or Gouda for a cheesy twist
• Roasted garlic, garlic powder, or onion powder for extra flavor
• Fresh herbs like chives, parsley, or green onions
• Extra butter or freshly cracked black pepper to finish

Make-Ahead, Storage, Reheating & Freezing Tips

Freezing

Mashed potatoes freeze surprisingly well. Store them in a freezer-safe container or heavy-duty freezer bag, or portion them into smaller servings for easy reheating. They’ll keep well in the freezer for up to one month. For best results, thaw overnight in the refrigerator before reheating.

Make Ahead

You can make these mashed potatoes a few hours ahead of time. Keep them in the pot without garnishes and set it over a larger pan of gently simmering water to keep them warm until serving. Give them a quick stir and add a splash of cream if needed before bringing them to the table.

Storage

Leftover mashed potatoes store well in an airtight container in the refrigerator for 3 to 5 days. They tend to thicken as they chill, which is totally normal.

Reheating

For the best texture, reheat mashed potatoes gently. Add a splash of cream, milk, or broth along with a bit of butter, then warm until creamy again. Stir occasionally to bring them back to that smooth, fluffy consistency.

They make an easy, comforting side dish and pair perfectly with Creamy Chicken Meatballs, Chicken Goulash, or any cozy stew or roast.