Growing up, my mom always made mashed potatoes with just milk and butter. They were good, but something was missing. It wasn’t until I started cooking on my own that I discovered her well-kept secret – heavy cream.
The first time I tried it, I couldn’t believe the difference. These days, I won’t make mashed potatoes any other way. There’s just something about that richness that takes me right back to Sunday dinners at home, even if mom’s version wasn’t quite the same as what I make now.
Why You’ll Love These Mashed Potatoes
- Restaurant-quality texture – The combination of heavy cream and cream cheese creates the smoothest, creamiest mashed potatoes you’ll ever make at home.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen to make these incredible potatoes.
- Make-ahead friendly – These potatoes reheat beautifully, making them perfect for busy holidays or meal prep – just warm them up with a splash of cream when you’re ready to serve.
- Foolproof recipe – Even if you’re new to cooking, this straightforward recipe will give you perfect results every time – no special techniques required.
What Kind of Potatoes Should I Use?
While you can technically mash any potato, russet potatoes are the gold standard for classic mashed potatoes because of their high starch content and relatively low moisture.
You could swap in Yukon Gold potatoes if you prefer – they’ll give you a naturally buttery flavor and slightly more dense texture.
For the fluffiest results with russets, make sure to peel them before cooking, since their skins are pretty thick.
When shopping, look for potatoes that are firm and free from any green spots, sprouts, or blemishes. Try to pick ones that are similar in size so they’ll cook evenly when you boil them.
Key Ingredients and Possible Substitutions
The main ingredients for mashed potatoes with heavy cream are simple yet crucial.
- Start with starchy potatoes, like Russets, for a fluffy texture.
- Heavy cream contributes to the richness, but you can swap it out for milk or half-and-half if you prefer a lighter option.
- Unsalted butter is typically used for its creamy notes, although margarine works as an alternative.
- If you like a herbal flavor, you can mix in some fresh herbs, or use herbs de Provence.
Common Mistakes to Watch for When Making Mashed Potatoes
A few mistakes can impact your mashed potatoes with heavy cream. Overcooking results in mushy potatoes.
To ensure your potatoes are cooked perfectly, cut them into evenly sized chunks before boiling. This helps them cook uniformly. Start with cold, salted water and bring it to a gentle boil.
Check doneness by piercing a piece with a fork; it should slide easily but not fall apart. This typically takes about 15-20 minutes. Draining them thoroughly right after ensures they won’t become waterlogged.
Adding cold cream and butter can make the texture gluey, so warm them first.
Over-mixing leads to a gummy consistency; mash gently.
What to Serve With Mashed Potatoes?
These creamy mashed potatoes are the perfect side dish for so many meals, but they really shine alongside roasted meats like chicken, turkey, or pot roast.
The rich, buttery potatoes are great for soaking up gravy or pan juices from whatever main dish you’re serving.
For a complete comfort food dinner, add some roasted vegetables like carrots, Brussels sprouts, or green beans to bring color and fresh flavors to the plate.
If you’re keeping things simple, even a basic meatloaf with these potatoes makes for a satisfying weeknight dinner that everyone will love.
Delicious Toppings for Mashed Potatoes
Mashed potatoes with heavy cream are rich and creamy on their own, but the right toppings can add extra flavor and texture.
Here are some toppings you can add to your mashed potatoes:
- Butter
- Crumbled bacon
- Chopped chives
- Green onions
- Shredded cheddar or Parmesan
- Sour cream
- A dash of hot sauce or pepper flakes
Storage Instructions
These mashed potatoes will stay good in an airtight container in the fridge for up to 4 days. To reheat, just add a splash of milk or cream and warm them in the microwave, stirring every minute, or heat them in a pot over low heat.
You can also make these potatoes up to 24 hours ahead – just prepare them as directed, place in a baking dish, cover tightly with foil, and store in the fridge.
When you’re ready to serve, let them come to room temperature for about 30 minutes, then heat them in a 350°F oven for about 20-25 minutes until warmed through.
I don’t recommend freezing these mashed potatoes since the dairy content can make them grainy when thawed.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 30-40 g
- Fat: 120-140 g
- Carbohydrates: 250-270 g
Ingredients
- 3-1/2 lb russet potatoes
- 4 tbsp unsalted butter, softened at room temperature
- 3/4 cup milk
- 3/4 cup heavy cream
- 3 oz cream cheese, softened at room temperature
- Plenty of salt
- Plenty of pepper
- Optional: sour cream
- Optional: thyme
Step 1: Gather Ingredients and Prepare Potatoes
Gather all necessary ingredients: 3-1/2 lbs of Russet potatoes, 4 tablespoons of unsalted butter (softened), 3/4 cup of milk, 3/4 cup of heavy cream, 3 oz of cream cheese (softened), and plenty of salt and pepper.
Fill a large pot with water and place it on the stove, but do not let it boil yet.
Cut the potatoes in half if they are medium-sized, or into thirds if they are large, ensuring all pieces are roughly the same size for even cooking.
Step 2: Cook the Potatoes
Heavily salt the water in the pot to flavor the potatoes.
Bring the salted water to a boil, then reduce to a simmer.
Add the potato pieces and cook until they are very tender and can easily fall apart when pierced with a fork.
Once the potatoes are cooked, drain them and return them to the hot pot to allow any excess water to evaporate.
Step 3: Prepare the Cream Mixture
In a separate saucepan, combine the milk, heavy cream, and softened butter.
Heat this mixture until warm, being careful not to let it boil.
Add the softened cream cheese to the warm cream mixture and stir until well combined and smooth.
Step 4: Mash the Potatoes
Begin mashing the drained potatoes using a potato masher or ricer, depending on your desired consistency.
Gradually add the warm cream mixture to the mashed potatoes, mixing until the potatoes are fully incorporated and creamy.
Step 5: Season and Serve
Season the mashed potatoes with salt and pepper to taste.
Adjust the seasoning as needed.
For added flavor, you can mix in a spoon or two of sour cream and a pinch of thyme if desired.
Serve the creamy mashed potatoes warm, optionally topped with a dab of butter and additional black pepper.
Enjoy!
How many servings is this recipe?
About 4 Servings