Creamy Mashed Potatoes


November 18, 2022

1M+ Views Holiday Recipes Sides Vegetarian

These are hands down the best Mashed Potatoes that you can make – and they’re so easy! This is one of my key holiday recipes that I make EVERY YEAR – and it is always a hit! The mashed potatoes are full of flavor (with my secret ingredient that I’ll touch on later) from the herbs, butter, and half and half.

There’s a reason why everyone loves mashed potatoes! They’re easy to eat and so comforting paired with a nice roast or turkey – perfect for the holidays or anytime! I hope you enjoy this recipe!

Watch the Mashed Potatoes Recipe Video Below!

creamy mashed potatoes plated in a bowl

Ingredients for my Creamy Mashed Potatoes:

  • Yukon Gold Potatoes
  • Chicken Broth (I personally love Kettle & Fire – use my code CJPINS for 20% off your order!)
  • Unsalted Butter
  • Garlic
  • Fresh Thyme
  • Fresh Rosemary
  • Freshly Cracked Black Pepper
  • Kosher Salt
  • Half and Half (Half Cream/Half Milk)
  • Parmesan Cheese
  • Fresh Chives
raw ingredients for mashed potatoes


Potato, Patato – right!? Selecting the right potato is really up to personal preference! But in my opinion, you can’t go with a slightly waxy, smooth yukon gold potato. Russets or creamer red potatoes also work well!

This recipe doesn’t use many ingredients so high quality is KEY! Use a high quality, chicken broth, butter and half & half if you can – it really does make a difference!

If at all possible, I would highly recommend using fresh herbs for the herb butter in this recipe – there’s just nothing like it! If dried is the only option available, just reduce the measurement by half.

My Creamy Mashed Potatoes: Recipe Instructions

This recipe is pretty straightforward but there are a few key steps to make the best mashed potatoes, so let’s get started!

Peel the potatoes

Wash and peel your potatoes in a bowl and rinse them with cold water to remove any excess starch. I prefer no skins in my mashed potatoes, but if you do like skins, feel free to skip this step!

peeling potatoes in a bowl

Dice the potatoes into 2″ pieces

Next, dice the potatoes into 2″ pieces and place them in a heavy bottomed pot or dutch oven. You want to cut them in uniform pieces so they cook evenly in the broth. Otherwise, you’ll end up with some potatoes that are too done versus others that are undercooked.

diced raw potatoes on a cutting board

Simmer the potatoes in chicken broth

This is my KEY secret for the best mashed potatoes! Start with a cold pot and bring them to a simmer in a high quality chicken broth like Kettle & Fire! Using a high quality chicken broth will allow your potatoes to soak up all that flavor from the broth and transfer them right into your mashed potatoes!

If you want to stock up on high quality broth, you can use my code CJPINS for 20% your entire order at

Bring the pot to a simmer over medium high heat then low simmer for about 20 minutes or until the potatoes are fork tender. Then immediately strain them and bring them back to the pot. Reserve that starchy broth to thicken up gravy or use for soups!

simmering potatoes in a pot

Make the herb butter

To make the herb butter, melt butter over medium heat and then add kosher salt, black pepper, chopped rosemary and thyme, and grated garlic. Infuse the spices into the butter over medium low for about 5 minutes, stirring occasionally. Once finished, skim the solids off the top to create a clarified herb butter for your mashed potatoes (this is optional but recommended).

grating garlic for the herb butter

Rice the potatoes

After draining the potatoes, run them through a potato ricer back into the warm pot. The heat from the pot will help evaporate any excess moisture from the potato. Don’t skip this step!

Ricing potatoes into a pot

Fold in the seasonings to finish the mashed potatoes

Make sure the heat is off, then add your clarified herb butter, half & half, and freshly grated parmesan cheese. Fold and mix until thoroughly incorporated, and add salt to taste.

riced potatoes in a pot

Serve with freshly chopped chives for an elevated garnish!

creamy mashed potatoes plated in a bowl

If you liked this Creamy Mashed Potatoes recipe, check out some of the most popular holiday recipes on the blog!


A good potato ricer makes all the difference! It allows you to easily rice your potatoes through the ricer and ensures that there are no lumps. I’ll link the one I use here!

creamy mashed potatoes plated in a bowl

Creamy Mashed Potatoes

These mashed potatoes are the ultimate side dish to go with any roast or other protein. This creamy, luxurious mashed potatoes are the perfect holiday sides!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • 3 lbs yukon gold potatoes cut into 2" pieces
  • 8 cups chicken broth
  • 8 tbsp unsalted butter
  • 5 cloves garlic
  • 1 tbsp fresh thyme minced, if using dried cut measurement in half
  • 1 tbsp fresh rosemary minced, if using dried cut measurement in half
  • 1 tsp black pepper
  • 1/2 tbsp kosher salt
  • 1 cup half & half
  • 1/2 cup parmesan cheese freshly grated
  • 1 tbsp fresh chives for garnish


  • Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)
  • Fill a large pot of Kettle and Fire Chicken broth and add your potatoes, covering them fully with the broth. Heat covered over high heat. Boil for 20 minutes or until fork tender and drain, reserving the broth for gravy or soup. *KEY TIP* It's important to start them off in cold broth so as the broth boils, the potatoes cook evenly throughout.
  • While your potatoes are boiling, melt butter over medium heat until it "sings". Then add grated garlic, fresh chopped thyme & rosemary, kosher salt, and freshly cracked black pepper and let infuse for 5 minutes over low heat.
  • Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter, heavy cream, and freshly grated parmesan and mix until smooth.
  • Add salt to taste and finish with freshly chopped chives. Enjoy!
Keyword mashed potatoes, potatoes
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Recipe Rating

    1. That truly is the best kept secret. Boil your potatoes or pasta in chicken broth and kick that flavor up a notch.

  1. I had never used chicken stock in my mashed potatoes previously but this was a game changer! The use of the fresh herbs elevates this dish as well.

  2. 5 stars
    I have yet to add broth into my mashed potatoes… but I trust that they are COMPLETELY divine and add a beautiful depth to the mashies.

  3. 5 stars
    Even thought Thanksgiving isn’t celebrated here in Portugal, I am sure going to use this recipe everytime I make mashed potatoes!

  4. Using broth is such a simple change to give such an enhanced flavor and I will be using this “hack” in my mashed potatoes this Thanksgiving! Thanks for the recipe!!

  5. 5 stars
    Yummm…. What can I say . The best mashed potatoes I’ve w made and tasted. It’s so smooth and melt in the mouth sensation – baby approves 👍🏻👶🏻

  6. Thank you for the recipe, is there a substitute for half and half? All I have is 2% and oat milk and would like to know if either of those work! Thanks in advance

  7. 5 stars
    Tried the recipe and hands down one of my favourite to go recipe for mash potatoes! Love the taste and how creamy it is.

  8. Love the extra step to rice the potatoes!! It totally makes such a big difference in the smooth texture! Yum looks great!

  9. 5 stars
    Thanks for the tip about infusing the herbs in the butter before mixing. Definitely trying that this Thanksgiving!

  10. 5 stars
    I never thought to cook the potatoes in broth! I’ll have to bring this to my aunts tomorrow since I get to bring mashed potatoes this year 😂

  11. Since I’m not tasked with making mashed potatoes for Thanksgiving, I’ll be trying your recipe another time soon. Can’t wait! 🤤

  12. And for my last comment for the giveaway, some appreciation: you’re recipes are easy to follow and just delicious as they are. But the thing that I most love about your videos is the happiness and passion that clearly shows. You love what you do, and that love radiates and brightens people’s everydays. And I just can’t get enough of it. So thank you, for being you!
    (And I also wouldn’t mind that blender, as that’s a kitchen tool I really miss :DD)

  13. 5 stars
    Another winner right here! And bonus thanks to your recipe, I was inspired to finally buy a potato ricer 🤌🏻❤️

  14. 5 stars
    The creaminess is killing me! I’ll have to use soy milk though, hope it’s still half as good as it looks. 🙂

  15. 5 stars
    I have made this recipe last thanksgiving and the whole family loved it. Nothing about it would I change. Thanks for all your delicious and easy to follow recipes.

  16. You had me at “easy recipe” 🙂 Can’t wait to try this one. It sounds like it will taste amazing especially with that Parmesan cheese! Now if I can get snap my fingers and have the potatoes peeled and cut for me, that would be heaven lol

  17. 5 stars
    This recipe makes such incredible creamy, fluffy mash! This might be controversial but I personally love to add a little chopped raw red onion to my mash, I adore the crunch and flavour it adds!

  18. 5 stars
    I’m in charge of mash potatoes and can’t wait to make this. This actually looks better and easier than the recipe I was going to make

  19. 5 stars
    Can’t wait to try to make mashed potatoes from scratch! I’ve only ever made them with the instant packages 😅

  20. I think the river makes all the difference!! I love the idea of using broth to cook the potatoes, will try this for sure!

  21. When I saw this on insta I KNEW it’s the one! Is there any other way to use the starchy broth? I love gravy but when making a big batch of potatoes that might be an excessive amount of broth to use just for thickening?

  22. Mashed potatoes has to be my favourite side dish to some of my favourite dishes like steak, roast chicken or even with semi gravy dishes. Works so well as a dip for nachos or chips too🤭. Is the best if you want to just scoop up some mashed potatoes and eat it like a pudding haha. Can never go wrong with simple yet so elite

  23. Mashed potatoes are objectively the best Thanksgiving side. Been in the lookout for a good recipe to share with my partner’s family this year!

  24. I LOVE mashed potatoes. Unfortunately, I realized too late that I didn’t have enough this year for Thanksgiving and stores only had russet. Hopefully the russet will be just as creamy.

  25. 5 stars
    Happy Thanksgiving! Thankful for your recipes & tips. 😊🙏🏼
    The ricer made a huge difference & I use Kettle & Fire now!

  26. 5 stars
    I’ve never considered putting broth in mashed potatoes before. Really great recipe! Can’t wait to try it out

  27. My favorite way to eat potatoes, especially with grilled steaks! Thanks for this amazing recipe❤️

  28. Boiling the potatoes in chicken broth is a great idea to add more flavor! And like that afterwards, the broth can be saved to thicken gravy or in soups!

  29. 5 stars
    Just had my first Thanksgiving in my new apartment with the boyfriend and the rents. Mashed potatoes were a hit! Thanks for the help!!!

  30. I’ve always dreaded making masked potatoes in the past, but this one might change that. Will definitely try this one, looks so good.

  31. I LOVE mashed potato, French people are like the first potato eaters in the world. I probably eat more potatoes and butter than pasta

  32. This recipe looks delicious! I just finished making mashed potatoes with cream. I’m going to try your recipe for Christmas! Yum!

  33. 5 stars
    Looks good! Love the parmesan in it. Just thinking though, if I don’t need to make soup, I can just boil in water right?
    Great recipe!