Heavenly Creamy Mashed Potatoes with Heavy Cream Recipe

Whipping up some seriously delectable mashed potatoes with heavy cream can turn an ordinary meal into a comforting culinary experience.

Russet potatoes bring incredible smoothness when prepared just right.

Smooth, rich textures emerge from careful technique and quality ingredients.

Warm kitchen aromas will instantly make you feel cozy and nostalgic.

Butter and cream create magical moments of pure indulgence on your plate.

Creamy clouds of potato goodness await you with this simple yet luxurious recipe.

You’ll want to savor every single delightful bite of this classic side dish.

Why Creamy Mashed Potatoes with Heavy Cream Are a Staple

• Ready in just 20 minutes, this side dish saves precious time during busy evenings and provides a satisfying meal component.
• Appeals to all ages, from kids to grandparents, making it an ideal dish for family gatherings and holiday dinners.
• Pairs beautifully with multiple main courses like roasted chicken, grilled steak, or baked fish, adding creamy richness to any meal.

Ingredients in Creamy Mashed Potatoes with Heavy Cream

• Russet Potatoes, Yukon Gold Potatoes: Starchy potatoes that create smooth, creamy texture. Russet potatoes are classic choice for fluffy mashed potatoes. Yukon Gold provides buttery flavor and golden color.

• Heavy Cream, Butter: Rich dairy ingredients that add luxurious smoothness and depth of flavor. Heavy cream brings silky consistency. Butter provides rich, classic taste and additional creaminess.

• Salt, Black Pepper: Essential flavor enhancers for balanced potato taste. Salt brings out natural potato flavor. Black pepper adds subtle heat and complexity.

Creamy Mashed Potatoes with Heavy Cream FAQs

• Why use cold water to boil potatoes?

Cold water helps the potatoes cook evenly from the inside out, preventing the exterior from becoming mushy while the interior remains undercooked.

• What type of potatoes work best for mashing?

Starchy potatoes like Russet or Yukon Gold are ideal because they break down easily and create a smoother, fluffier texture when mashed.

• How can I prevent lumpy mashed potatoes?

Use a potato masher or ricer, and make sure to drain the potatoes completely and return them to the hot pot to eliminate excess moisture before mashing.

• Can I make mashed potatoes ahead of time?

Yes, you can prepare them a few hours in advance. Keep them warm in a slow cooker or covered pot, adding a little extra cream or butter to maintain moisture before serving.

How to Make Mashed Potatoes with Heavy Cream

Step 1: Prep Potato Chunks

Grab your potatoes and slice them into evenly sized chunks. Choose russet or Yukon gold potatoes for the best creamy texture. Place the potato chunks in a large pot and cover completely with cold water. Sprinkle in a generous pinch of salt to enhance the flavor from the start.

Step 2: Boil to Perfection

Crank up the stove to medium-high heat. Let the water come to a rolling boil, creating bubbles that dance across the surface. Cook the potatoes for 15-20 minutes, checking their tenderness by piercing with a fork. You want them to be soft enough that the fork slides in smoothly but not so mushy they fall apart.

Step 3: Dry and Prep for Mashing

Carefully drain the potatoes in a colander, letting all the water escape. Return the potatoes to the hot pot, which helps evaporate any remaining moisture. This trick ensures your mashed potatoes won’t become watery or bland. The residual heat will start to dry out the potatoes, creating the perfect base for a creamy texture.

Step 4: Butter and Cream Magic

• Potato masher or ricer
• Heavy cream
• Butter
• Salt
• White pepper

Mash the potatoes while they’re still steaming hot. Add butter first, allowing it to melt completely. Pour in the heavy cream gradually, mixing until you reach your desired silky consistency. Season with salt and white pepper to taste.

Step 5: Final Fluff and Serve

Continue mashing or whipping until the potatoes are smooth and creamy. For extra luxurious potatoes, use an electric mixer for ultimate fluffiness. Transfer to a serving bowl and create a small well in the center to pool some extra butter if desired.

Tips for Fluffy, Creamy Mashed Potatoes

• Select Starchy Potatoes: Choose Russet or Yukon Gold varieties for the creamiest, fluffiest texture and best absorption of cream.
• Warm Cream Technique: Heat heavy cream before adding to potatoes to prevent cooling and ensure smooth, luxurious mashed potatoes.
• Avoid Overworking Potatoes: Mash gently with a potato masher or ricer to prevent gluey, tough texture that results from excessive stirring.
• Season Generously: Add salt and white pepper gradually, tasting as you go to build layers of flavor without overwhelming the potato's natural taste.
• Butter for Richness: Mix in room temperature butter alongside cream for an extra silky, indulgent mashed potato experience that melts in your mouth.

Best Way to Store Creamy Mashed Potatoes

• Transfer leftover mashed potatoes to an airtight container and store in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Spoon cooled potatoes into freezer-safe containers or zip-lock bags, removing excess air. Freeze for up to 2 months. Label with the date for easy tracking.
• Place potatoes in a microwave-safe dish, add a splash of milk or cream to restore moisture. Heat in 30-second intervals, stirring between each to ensure even warming.
• Spread potatoes in a baking dish, dot with butter, cover with foil, and warm at 350°F for 20-25 minutes until heated through. Stir occasionally to maintain creamy texture.

What to Serve with Heavy Cream Mashed Potatoes

• Pair these creamy mashed potatoes with a full-bodied Cabernet Sauvignon to complement the luxurious texture and enhance the buttery flavors.
• Serve alongside a tangy arugula salad with lemon vinaigrette to cut through the heaviness and provide a refreshing counterpoint.
• Match these smooth potatoes with a perfectly roasted chicken seasoned with rosemary and thyme, creating a classic and harmonious dinner combination.
• Select a buttery Chardonnay that mirrors the creamy potato's richness, creating a sophisticated and indulgent dining experience.

Variations on Mashed Potatoes with Heavy Cream

• Dairy-Free Delight: Swap heavy cream with coconut milk or unsweetened almond milk for a creamy, plant-based version that's perfect for vegans and lactose-intolerant individuals.
• Herb-Infused Mash: Add roasted garlic, fresh chives, or rosemary during mashing to create a fragrant and flavorful potato side dish that elevates the classic recipe.
• Low-Carb Alternative: Replace traditional potatoes with cauliflower for a lighter, keto-friendly option that maintains a similar creamy texture and comfort food appeal.
• Greek Yogurt Swap: Use Greek yogurt instead of heavy cream to reduce calories while adding a tangy flavor and maintaining a rich, creamy consistency.

Creamy Mashed Potatoes With Heavy Cream Recipe

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4.5 from 28 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Silky “Creamy Mashed Potatoes” deliver luxurious comfort straight from classic American kitchens. Rich butter and smooth heavy cream elevate simple potatoes into a heavenly side dish you’ll crave at every meal.

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Ingredients

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Main Ingredients:

• 2.5 pounds (1.13 kilograms) russet potatoes
• 1 cup (240 milliliters) heavy cream
• 0.5 cup (1 stick or 113 grams) unsalted butter

Seasoning Ingredients:

• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon garlic powder

Optional Enriching Ingredients:

• 0.25 cup (60 milliliters) sour cream
• Fresh chives or parsley for garnish

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Instructions

1. Rinse potato chunks thoroughly under cool running water to remove any dirt or debris, then place them in a spacious pot.
2. Fill the pot with cold water, ensuring potatoes are completely submerged, and sprinkle in a generous pinch of kosher salt to enhance flavor during cooking.
3. Position the pot on the stovetop and turn heat to medium-high, allowing water to gradually reach a rolling boil.
4. Maintain a steady boil and cook potatoes for 15-20 minutes, periodically testing their tenderness by inserting a fork or knife into the largest chunk.
5. Once potatoes easily yield to the utensil, carefully drain them in a colander, shaking gently to remove excess water.
6. Return the drained potatoes to the hot pot, placing it back on the warm burner to evaporate any remaining moisture, which helps create a fluffier texture.
7. Mash the potatoes using a potato masher or ricer, working quickly to maintain their heat and prevent cooling.
8. Gradually incorporate heavy cream, stirring continuously to create a smooth, luxurious consistency.
9. Season with additional salt and pepper to taste, mixing thoroughly to distribute flavors evenly.
10. Transfer the creamy mashed potatoes to a serving dish, creating soft peaks with the back of a spoon for an elegant presentation.

Notes

• Gently warm the heavy cream before adding to prevent cooling down the potatoes and ensure smooth, velvety texture.
• Use starchy potatoes like Russet or Yukon Gold for the fluffiest, most luxurious mashed potatoes that absorb cream beautifully.
• Avoid overworking the potatoes when mashing to prevent a gluey, paste-like consistency; use a potato masher or ricer for best results.
• For a lighter version, substitute half the heavy cream with milk or Greek yogurt to reduce calories while maintaining creamy richness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 60 mg