The Best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche. They reheat like a dream and will be a family favorite--promise.

This blog post started off so innocently. I was all like, “I’m going to make some ultra fluffy mashed potatoes.” And then…cut to me, like, three recipes in and still not super satisfied with the results.
Here’s the thing that you learn with Googling “How to Make Fluffy Mashed Potatoes”: everyone and their mom has an opinion about the process, potato type, etc. So, I read a lot. And then I came up with my own opinion, which is why you’re here (I think). Lol.


What Makes Up The Best Mashed Potatoes
- Potato type (my preference!) - Russet Potatoes. I tried Yukon Golds and they were pretty tasty but they definitely have more body to them and took way longer to break down. My vote is for russets all the way!
- Processing method (masher vs. potato ricer) - Potato Ricer. This was a super easy call. Back in the 90s when I used to help my mom in the kitchen, I use to help her use the masher but as I grew up and started loving this food-lyfe, I quickly switched to the potato ricer. It is the ONLY way to go.
- Milk vs. Cream Cheese vs. Cream - Warm Heavy Cream. I’ve tried mashed potatoes with milk (I used to do this); it's solid. I love heavy cream and I like to warm it. It combines beautifully and when you mix it up, it adds a nice airiness to the potatoes.
- Melted butter vs. Cold cubes of butter vs. Room temperature cubes of Butter - Melted Butter. A lot of people claim cubes of cold butter is the way to go; I tried it with cold cubes of butter and found NO difference. At all. I also love using melted butter because for this recipe, I simply combine the heavy cream and butter and warm them up together. It makes it a bit easier and is less fussy.
- Something tart - Crème Fraîche. I like to add a tangy element. Some people love adding buttermilk. But I prefer the creaminess and flavor of crème fraîche. Sour cream will work, too!


How to Make The Best Creamy Mashed Potatoes
- Wash and peel the potatoes. And then cube them up into a uniform size. This helps with even cooking. Add them to a pot and cover them with cold water and add a few liberal pinches of salt.
- Bring them to a boil and cook them for about 18 to 20 minutes. You want them fork tender; not overly cooked! Pour them in a colander and allow them to dry out.
- Meanwhile, warm up your butter and heavy cream over low heat. And then add in a few smashed garlic cloves to steep.
- Add a few spoonfuls of potatoes to a food ricer and squeeze the potatoes back into the pot. Continue until you work your way through all of the potatoes
- Pour in the warm butter and heavy cream mixture (being sure to discard the garlic cloves). Add a few pinches of salt and the creme fraiche or sour cream. Mix it up until all cohesive and combined. It might seem like a lot of liquid at first but keep going, it'll come together.
- Warm up the potatoes over low flame (if needed). Serve them with gravy or more melted butter, black pepper and/or freshly minced chives.

Tips and Tricks
- How to Reheat these Mashed Potatoes - I added a few tablespoons of cream to the bottom of a pot set over medium-low heat and then I just added the potatoes and covered the pot. I mixed it slowly and let it slowly come to temperature.
- Will regular milk work? I know I'll get this question and the answer is YES. But use less since it's thinner in texture. I would use ¾ cup milk vs 1 ¼ cups heavy cream.

If you make this recipe, let me know on Instagram!
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The Best Creamy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- Kosher salt
- 1 ¼ cups heavy cream
- 5 tablespoons unsalted butter (plus more for garnish - this is optional!)
- 3-4 peeled garlic cloves
- 3 tablespoons crème fraîche or sour cream
- Freshly ground pepper
- Fresh chives (minced, as garnish)
Instructions
To Cook the Potatoes:
- Wash and peel the potatoes and cut them into 2-inch chunks. This doesn’t have to be perfect but try your best to get them to be uniform in size. This will help with even cooking!
- Add the potatoes to a Dutch oven or medium pot and cover them with cold water and add a few liberal pinches of kosher salt. Place the pot over medium-high and cook the potatoes for about 18 to 20 minutes, or until the potatoes are very tender. You don't want to cook them too much or else they'll be water-logged.
- Drain the potatoes in colander and allow them to dry off a bit, about 3 to 5 minutes.
To Warm Up the Cream Mixture:
- In a small saucepan, add the heavy cream and butter. Warm over medium-low heat until the butter has melted. Smash the garlic cloves and add them to the heavy cream mixture. Allow to steep for about 10 minutes. I like to do this step while the potatoes are cooking.
To Rice the Potatoes:
- In batches, add a few spoonful of potatoes to the potato ricer and press, adding the riced potatoes back to the pot. Repeat until you work your way through the boiled potatoes.
- Pour in the warm heavy cream/butter mixture, a few pinches of salt and the crème fraîche or sour cream; mix until fully combined. It might seem like too much liquid at first but keep mixing (don't overmix them!) until just combined. Give it a taste and adjust the salt according to your liking.
- If needed, you can rewarm the potatoes on low-heat. When you're ready to serve the potatoes, add them to a serving bowl and pour more melted butter on top, along with a few cracks of black pepper and fresh chives.
How to Reheat:
- If you want to make this ahead, you can make the potatoes, store them in an airtight container in the fridge for up to 3 days.
- To reheat them, add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.
- You can also microwave them lol.
Notes
- How to Reheat these Mashed Potatoes - I added a few tablespoons of cream to the bottom of a pot set over medium-low heat and then I just added the potatoes and covered the pot. I mixed it slowly and let it slowly come to temperature.
- Will regular milk work? I know I'll get this question and the answer is YES. But use less since it's thinner in texture. I would use ¾ cup milk vs 1 ¼ cups heavy cream.
Joanna says
So good! I used 3/4 cup of milk as specified in the notes and it was delicious.
Stephanie says
My go to recipe! Everybody asks me where I got it from
Adrianna Adarme says
Lol love hearing this!
Katelyn says
Great recipe! Tried it today in preparation for Shepard’s pie tonight. I always boil my potatoes in a stock (chicken or veggie) for added flavor.
mayalou says
Do you think you could also reheat these in the oven in a cassarole dish? I want to make these for Christmas dinner but there will be like 25 of us so reheating on the stove might not be an option...
Adrianna Adarme says
Yes, I would cover it with foil and add a little cream and stir it intermitently! And 25 people...wow!!
mayalou says
Perfect! Thank you
Francine says
Absolutely cannot wait to try these! I have a potluck coming up and will for sure make these ahead of time. One question though, where is that black pot from?! So stunning!
Adrianna Adarme says
Oh it's actually dark blue and it's from Le Creuset!
Other Lisa says
My recipe is exactly the same but I don't use a ricer. I go straight to mixing with the paddle. I would be interested in testing the two side by side.
Adrianna Adarme says
Oh that would be cool!
lisa says
My recipe is exactly the same but I don't use a ricer. I go straight to mixing with the paddle. I would be interested in testing the two side by side.
Janice says
Looove the extra pair of butter in that last pic lol
Now a fast gravy??
Adrianna Adarme says
Yes, next up is a super quick gravy! 🙂
Ricki Jill Treleaven says
I can't believe I've never steamed potatoes, but I will next time I make mashed potatoes. I also prefer heavy cream and butter. Pinned this one! Thanks for your time in the kitchen getting this recipe right!
Adrianna Adarme says
Thanks so much, let me know how it goes!
Lisa says
I've been cooking potatoes in my instant pot and they come out perfectly steamed every time. Other than that, I do the same thing as you do. The potato ricer is the best.
Adrianna Adarme says
Welp sounds like I need an instant pot!
Karen Hilliard says
My dear, pull out that pressure cooker/instant pot and with the instant pot, you steam without steaming up the "new" kitchen of yours!
Adrianna Adarme says
Girrrl I need an instant pot!
Aimee says
yum, there is something just a little extra cozy about mashed potatoes!