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Fluffy, Creamy Classic Mashed Potatoes (that you can totally make-ahead)

Prep Time10 mins
Cook Time40 mins
Total Time50 mins


  • 2 1/2 pounds russet potatoes about 4 potatoes
  • 1 1/2 cups heavy cream
  • 5 tablespoons unsalted butter plus more for garnish (this is optional!)
  • 1 3/4 teaspoon salt plus more to taste
  • Freshly ground pepper


  • Peel all the potatoes and dice them into 1-inch cubes. This doesn’t have to be perfect but try your best to get them to be uniform in size.
  • If you own a steam-basket, great—use it! I don’t own one so I made a make-shift steam basket by filling up a 3-quart Dutch oven/pot with a few inches of water. I then nestled a sieve on top and added the potatoes to it and covered the potatoes with foil.
  • Place your steam basket/make-shift thing over medium-high heat. Steam the potatoes for about 30 to 35 minutes, stirring them about half way through. Give them a taste and make sure they’re VERY soft. Remove them from the steam basket and run them through the potato ricer, in batches, into the bowl or a stand-up mixer (or just a regular ol’ medium bowl).
  • Repeat this step until you’ve worked your way through all of the potatoes.
  • In a small saucepan, add the heavy cream and butter. Warm over medium-low heat until the butter has melted. Pour that into the stand-up mixer bowl, along with the salt and pepper and beat, with the paddle attachment, for about 1 minute. Scrap down the sides, if you need to. Give it a taste and adjust the salt to your liking.
  • If you don’t own a stand-up mixer, you can do this last part in a medium bowl and mix it using a spatula.

How to Reheat:

  • 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.


Serving: 4g