Creamy Mashed Potatoes with Butter and Cream
A classic American side dish made the traditional way: starchy potatoes mashed smooth with warm butter and cream for a rich, fluffy texture. Simple technique and the right potato choice are what turn everyday mash into steakhouse-worthy comfort food.
Mashed potatoes look straightforward, but the details matter: potato variety, how you dry them after boiling, and when you add the dairy. In classic American cooking, the goal is a mash that’s creamy without being gluey—rich enough for holiday tables, easy enough for weeknights. This method uses warm butter and cream and a gentle mash for reliably smooth results.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
6
Ingredients
Potatoes
- •3 lb Russet potatoes (or Yukon Gold), peeled and cut into 2-inch chunks
Seasoning
- •1 1/2 tbsp kosher salt, plus more to taste (for boiling water and finishing)
- •1/2 tsp freshly ground black pepper, plus more to taste
Dairy & fat
- •6 tbsp unsalted butter, cut into pieces
- •3/4 cup heavy cream (or half-and-half), warmed
- •1/4 cup whole milk, warmed (optional, for adjusting consistency)
Optional add-ins
- •1–2 cloves garlic, lightly crushed (add to boiling water for a subtle garlic note)
- •2 tbsp chopped chives or parsley (for serving)
Instructions
- 1
Place the peeled potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of the salt (and the crushed garlic, if using).
- 2
Bring to a boil over high heat, then reduce to a steady simmer. Cook 15–20 minutes, until the potatoes are very tender and a knife slides in with no resistance.
- 3
Drain the potatoes well, then return them to the hot pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, to steam off excess moisture (this helps prevent watery mash).
- 4
While the potatoes dry, warm the cream (and optional milk) in a small saucepan over low heat until just steaming. Do not boil.
- 5
Off the heat, mash the potatoes with a potato masher until mostly smooth. Add the butter and mash until fully melted and incorporated.
- 6
Pour in the warm cream gradually, mashing and folding until the potatoes are creamy and fluffy. Add a splash of warm milk if you want them looser.
- 7
Season with the remaining 1/2 tablespoon salt (or to taste) and black pepper. Serve hot, topped with an extra pat of butter and herbs if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.