The BEST mashed potatoes

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The BEST Mashed Potatoes: Creamy, Buttery Perfection Every Time

Mashed potatoes are the ultimate comfort food — warm, creamy, and the perfect side dish for just about any meal. Whether it’s Thanksgiving dinner, a cozy Sunday roast, or a quick weeknight dinner, nothing beats a scoop of perfectly whipped mashed potatoes.

This recipe for The BEST Mashed Potatoes delivers ultra-creamy texture, rich buttery flavor, and just the right balance of seasoning. The secret? A few simple techniques and quality ingredients that elevate this classic dish to unforgettable heights.

Why These Mashed Potatoes Are the Best

What sets this recipe apart from the rest is the attention to detail at every step — from the type of potatoes used to the exact way they’re mashed. Here’s what makes them exceptional:

  • The Right Potatoes: We use Yukon Gold potatoes for their naturally buttery flavor and creamy texture. Russets work too if you prefer a fluffier mash.
  • Proper Cooking: The potatoes are boiled just until fork-tender, so they don’t get waterlogged.
  • Infused Butter & Cream: We gently warm butter and heavy cream together before mixing them in, infusing the potatoes with rich flavor and velvety smoothness.
  • No Over-Mixing: Overworked potatoes can become gluey. We keep them fluffy by mashing gently and folding in the dairy.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 1 cup heavy cream (or whole milk for a lighter version)
  • 1/2 cup unsalted butter (1 stick)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: garlic cloves, sour cream, chives, or cream cheese for extra richness

Instructions

  1. Boil the Potatoes: Place peeled and chopped potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes or until fork-tender. Drain well.
  2. Heat the Cream and Butter: While potatoes are draining, gently heat the butter and cream together in a small saucepan until warm. Do not boil.