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A bowl of perfectly smooth creamy mashed potatoes garnished with herbs

Grandma's Creamy Mashed Potatoes

These creamy mashed potatoes are a classic comfort food, made with Russet potatoes, butter, milk, and cream for a rich and smooth side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Russet potatoes peeled and cut into 1-inch cubes
  • 1/2 cup unsalted butter (1 stick), cut into pieces
  • 1/2 cup whole milk warmed
  • 1/4 cup heavy cream warmed
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground, or to taste
Optional Garnish
  • Fresh chives, chopped parsley, or a pat of extra butter

Equipment

  • large pot
  • colander
  • potato ricer or masher

Method
 

Preparation
  1. Place peeled and cubed potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt.
  2. Bring water to a boil over medium-high heat, then reduce and simmer for 15-20 minutes until fork-tender.
  3. Drain potatoes thoroughly in a colander, then return to the hot pot for 1-2 minutes over low heat to evaporate moisture.
  4. Remove pot from heat, add butter, and let melt. Mash potatoes until mostly smooth using a ricer, masher, or fork.
  5. Gradually add warmed milk and heavy cream, continuing to mash until creamy and smooth.
  6. Stir in salt and black pepper; taste and adjust seasoning as needed.
  7. Transfer to a serving dish, garnish if desired, and serve hot.

Notes

For the creamiest results, avoid over-mashing the potatoes, which can make them gluey. Warming the milk and cream helps them incorporate more smoothly into the potatoes.