These creamy mashed potatoes are rich, buttery, and perfectly smooth, the ultimate comfort food side dish. Whether it's for a cozy weeknight dinner or a holiday feast, this recipe guarantees fluffy, flavorful mashed potatoes every time. With a few simple tips, you'll get restaurant-quality results right at home.
Updated August 2025: Recipe updated with improved tips, step-by-step instructions, and FAQs to help you make the creamiest mashed potatoes every time. Originally posted November 16, 2020.
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Before You Cook, Read This!
The Vibe: Smooth, buttery, and comforting, a side dish that goes with everything.
What You Gotta Know:
- Use the right potatoes: Yukon Golds create a naturally creamy texture, while Russets give you light, fluffy results.
- Salt your water: Add salt before boiling to season from the inside out.
- Warm your dairy: Use room-temperature milk and butter for smoother mashed potatoes.
- Don't overmix: Overworking the potatoes can make them gummy.
👉🏾 See the recipe card below for exact quantities and full instructions
📖 Recipe
Creamy Mashed Potatoes Recipe
Equipment
- 1 Potato Peeler
- 1 sharp knife
- 1 cutting board
- 1 large pot or Dutch oven
Ingredients
- 4 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 1 ¼ cups whole milk or heavy cream
- 1 ½ cups butter, softened
- 1 ½ teaspoons salt (plus additional for boiling)
- 1 teaspoon ground black or white pepper
- 1 cup mayonnaise
Instructions
- Boil the potatoes: Place 4 pounds of potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes.
- Drain and mash: Drain potatoes and return to the pot. Use a potato masher or ricer for the smoothest texture.
- Add dairy and seasonings: Warm the 1 ¼ cups milk and 1 ½ cups butter together, then stir into the potatoes. Add 1 ½ teaspoons salt and 1 teaspoon pepper.
- Adjust consistency: For creamier potatoes, add 1 cup mayonnaise.
- Serve: Transfer to a serving dish, garnish with butter or chives, and serve warm.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore creaminess.
Serving Suggestions
These mashed potatoes pair perfectly with:
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LaKita's Expert Tips
- For extra flavor, infuse the cream with roasted garlic or fresh herbs before adding.
- Always start with cold water when boiling potatoes for even cooking.
- A potato ricer makes the fluffiest mashed potatoes, worth the investment!
FAQs
Yes! Make them up to 2 days ahead and store them in the fridge. Reheat with extra cream or butter.
Yes, but the texture changes slightly. Freeze in airtight containers for up to 1 month.
Use more butter and milk, or add a dollop of mayonnaise or sour cream for richness.
More Side Dishes
- Sour Cream Mashed Potatoes
- Baked Potato Wedges
- Roasted Sweet Potatoes
- Easy Candied Yams
- Garlic Green Beans
- Warm Pasta Salad
- Sweet Potato Casserole
If you try this recipe, don't forget to rate it and tag @simplylakita on Instagram so I can see your dreamy and creamy mashed potatoes!
💌 From my kitchen to yours, happy cooking!
Douglas M. Kelchner Sr. says
The only mayonnaise we use is DUKE's Very tasty. And creamy.👍👏🏻🌟
LaKita says
Yes, I completely agree, Duke's is so tasty and creamy!!!