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These are the BEST and Creamiest Mashed Potatoes you will ever make! I love making them for any occasion (they go perfectly with my Steak with Peppercorn Sauce or Fried Chicken) but I always get asked to make them for the holidays! My recipe has a few key tips and one secret ingredient that makes this the only Mashed Potatoes recipe you will ever need!
Watch the Creamy Mashed Potatoes Recipe Video Below!
Table of Contents
Ingredients for Mashed Potatoes
My Mashed Potatoes recipe only requires a handful of ingredients, so I highly recommend you use the highest quality you can find – trust me, you will be able to taste the difference!
- Yukon Gold Potatoes – The specific type of potato you use is really up to your personal preference- however, I personally think Yukon Gold Potatoes are the best choice for Mashed Potatoes. The slightly waxy and smooth texture makes these the creamiest Mashed Potatoes. You can also use Russet Potatoes or Creamer Red Potatoes – I’ve tried both and they turned out great! work well!
- Chicken Broth – this is my secret ingredient for the best Mashed Potatoes – rather than cooking the potatoes in water, I like to boil the in chicken broth for extra flavor. Once you try this method, you will never go back!
- Unsalted Butter – Make sure you are using unsalted butter, as you want to be able to control the level of salt in your Mashed Potatoes. (It’s always easier to add salt than take away salt!) If you can find it, I highly recommend using my favorite butter, Kerrygold.
- Garlic
- Fresh Thyme, Rosemary, Chives I highly recommend using fresh herbs for the herb butter in this recipe – it really makes a difference in the Mashed Potatoes. However, if dried is the only option available, it is OK – just make sure to cut the measurement by half.
- Freshly Cracked Black Pepper
- Kosher Salt
- Half and Half (Half Cream/Half Milk)
- Parmesan Cheese – Avoid using pre-grated parmesan, as pre-grated cheese have additives to keep the cheese shreds from melting – these additives can make your Mashed Potatoes taste grainy, which you want to avoid!
My Creamy Mashed Potatoes: Recipe Instructions
This recipe is simple but there are a few key steps to make the best Mashed Potatoes, so let’s get started!
1. Wash and Peel the Potatoes
Wash and peel your Yukon gold potatoes to remove any excess starch.
Note – I prefer peeled potatoes for my Mashed Potatoes but if you like the skins, feel free to skip the peeling!
2. Cut the Potatoes
Tip: I recommend cutting your potatoes so you can ensure they are similar in size – cooking whole potatoes (even if they are small) means some potatoes will cook less or more than others, due to the natural variance in size.
Cut the washed and peeled potatoes into 2″ pieces (or similar in size). Make sure they are as uniform in size as possible. Place the potatoes in a heavy bottomed pot or dutch oven.
3. Simmer the Potatoes
This is my secret for the best Mashed Potatoes – simmer the potatoes in chicken broth! In the dutch oven or pot with the cut potatoes, add chicken broth until the potatoes are covered (about 8 cups). Cooking the potatoes in chicken broth adds an extra layer of flavor in the potatoes – which will transfer to your Mashed Potatoes!
If you are using water, add 1 tablespoon of salt.
Bring the pot to a simmer over medium high heat; reduce the heat to a low simmer for about 20 minutes or until the potatoes are fork tender. Don’t over cook them – you don’t want the potatoes to get waterlogged.
Strain the potatoes (I like to save the starchy broth to use for thickening up gravy or for making soup) and add them back into the same dutch oven or pot. Tip: The residual heat will help evaporate any excess moisture and keep the potatoes warm. Set aside.
4. Make the Herb Butter
Melt butter in a small saucepan over medium heat; add kosher salt, black pepper, chopped rosemary and thyme, and grated garlic. Infuse the spices into the butter over medium heat for about 5 minutes, stirring occasionally. (If the butter is simmering too hard, reduce the heat to low).
Optional: Once the herbs have infused for at least 5 minutes, you can skim the solids off the top to create a clarified herb butter for your Mashed Potatoes.
5. Rice the Potatoes
It’s time to rice the potatoes! I highly recommend you use a potato ricer – I find that the texture is significantly better (and consistently smoother, with no lumps) when using a ricer vs. using a potato masher. Run each potato piece through the ricer into the warm dutch oven or pot – the residual heat from the pot will help evaporate any excess moisture from the potato, helping you avoid watery Mashed Potatoes.
Don’t overmix to avoid the potatoes becoming gummy.
6. Fold in the Seasonings
Into the dutch oven or pot with the riced potatoes, add your clarified herb butter, half and half, and freshly grated parmesan cheese. Fold and mix until just well incorporated. Add salt to taste.
Tip: Don’t overmix or your Mashed Potatoes may turn gummy!
Note on dairy: Some recipes call for sour cream or even cream cheese; I personally find that half and half (milk and heavy cream) is the best option, as it helps the Mashed Potatoes become extremely creamy without feeling too heavy. You are welcome to use the dairy of your choice.
Optional: I like to serve my Mashed Potatoes with freshly chopped chives for an elevated garnish!
My Pro Tip
Expert Tips for the BEST Mashed Potatoes
Use High Quality Ingredients
Mashed Potatoes is one of those recipes that is so simple, so you really taste each and every ingredient. I highly recommending using the best quality ingredients you can find for this dish – you will definitely notice a difference in how the final dish tastes!
- I always use a high quality grass-fed butter but make sure to use the unsalted version, so you can control for the salt level.
- Use fresh herbs if possible – it makes a noticeable difference in the flavors of the herb butter. If you cannot used fresh, make sure to halve the measurements for dried herbs.
Chicken Broth is the Secret
This is my secret to the best Mashed Potatoes ever! Simmering the potatoes in chicken broth (versus water) helps infuse the potatoes with additional flavor while cooking – this will make a huge difference in how your Mashed Potatoes taste.
Cut Your Potatoes into Similar Sizes
I highly recommend cutting your potatoes so you can ensure they are similar in size – cooking whole potatoes (even if they are small) means some potatoes will cook less or more than others, due to the natural variance in size.
Add Cooked Potatoes Back into the Pot or Dutch Oven
After you cook the potatoes, strain them and add them right back into the same dutch oven or pot. This helps with two things: 1. the residual heat will help evaporate any excess moisture (which we don’t want or you’ll get watery Mashed Potatoes) and 2. this will help keep the potatoes warm.
Use a Potato Ricer
I will never recommend a kitchen gadget if I didn’t think it made a noticeable difference in the dish – but 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 have noticed that the texture and consistency when using a potato ricer is significantly better. This is the one I use here!
Avoid Over Mixing
Don’t over mix or your Mashed Potatoes can turn gummy! Fold in the seasonings to your riced potatoes just until they’re incorporated.
Customize with your Add-Ins!
I like my Mashed Potatoes exactly how they are made in this recipe – however, you can customize them to your liking with additional add-ins! Here are some ideas:
- Sour cream or cream cheese
- Difference shredded cheeses, such as cheddar or gouda, on top
- Roasted garlic
- Caramelized onions
Storage and Make Ahead
If you need to make Mashed Potatoes ahead of time, you can definitely do so and keep them warm in the oven (covered with foil) or in a slow cooker/InstaPot on the low setting. Make sure to wait to garnish the optional chives until right before serving.
You can store any leftover Mashed Potatoes in an airtight container in the refrigerator for 3-4 days. I like to warm them up in the microwave.
The Perfect Holiday Dinner
Are you planning your next holiday dinner? I have all of the recipes you need for the best holiday spread!
My favorite part of the holidays is the vegetable sides – I always have my Roasted Brussels Sprouts (Super Crispy), Roasted Cauliflower, Crispy Smashed Potatoes (try Chili Oil Smashed Potatoes if you want a spicy kick), Honey Glazed Carrots, and Roasted Green Beans with Bacon on the table!
My Baked Mac and Cheese is a non-negotiable – it’s my second most requested dish after Mashed Potatoes! I love serving creamy dips, like my Baked Crab Dip, Spinach and Artichoke Dip, or Buffalo Chicken Dip! You can never go wrong with Garlic Herb Compound Butter – it makes every dish taste better!
If you tried this Creamy Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Mashed Potatoes
Equipment
- Potato Ricer This is the potato ricer I've used for years now – it's super easy to clean and gets those potatoes lump free!
Ingredients
- 3 lbs yukon gold potatoes, cut into 2" pieces
- 8 cups chicken broth, If using water, add 1 tbsp of kosher salt
- 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
Instructions
- 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 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, half & half, and freshly grated parmesan and mix until smooth.
- Add salt to taste and finish with freshly chopped chives. Enjoy!
Notes
- I always use a high quality grass-fed butter but make sure to use the unsalted version, so you can control for the salt level.
- Use fresh herbs if possible – it makes a noticeable difference in the flavors of the herb butter. If you cannot used fresh, make sure to halve the measurements for dried herbs.
- Sour cream or cream cheese
- Difference shredded cheeses, such as cheddar or gouda, on top
- Roasted garlic
- Caramelized onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything is soo well mentioned in receipe, even a beginner in cooking like me can bang this receipe. Very Yummy 😋
my kids love ur creamy mashed potato. I tried cooking this at home, we can’t help but love it.
ig account: niltiac_cra
Love it so much and it’s so yummy, thanks for the recipe❤️
delicious!
very nommers em❤️❤️❤️❤️
Hi Cj, been following you and your easy to follow recipes. I have tried this creamy mashed potatoes last thanks giving and was a hit and my family requested again last Dec.16 for my son’s birthday.
Happy holidays to you and to your wife.
A new favourite! This recipe makes the creamiest mashed potatoes that everyone will be impressed by!
Buying a potato ricer just for this recipe!
Yummy! Can’t wait to make it again!
Literally the best recipe ever! I make it for my friends and family and often as possible and it’s always a favorite!