This super simple mashed potatoes recipe will be your favorite quick and easy potato dish for any busy night. In less than 30 minutes, you can have deliciously creamy homemade mashed potatoes.
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I love potatoes in any form! They are versatile and can be transformed into side dishes like mashed potato puffs, mashed potato casseroles, and potato croquettes. Or be part of the main course, such as Gnocchi and Shepherd’s Pie.
Potatoes are a great source of fiber and potassium, which aids in the workings of our heart, muscles, and nervous system.
Check out this homemade recipe here >>> Shepherd’s Pie
This recipe is excellent for making-ahead and heating up later for occasions like Thanksgiving and Christmas. You will likely make multiple sides those days, so this dish can be done and out of your way!
Another fantastic way to serve potatoes is as a mashed potato bar! I have seen brides do this during cocktail hour or as part of a buffet dinner. This is a great way to feed many people with a dish that can go a long way. It also adds a fun “build your own sundae” vibe. Let us know in the comments if you have done this and how it went!
The Ingredients
Potatoes
Use any potato that you love. Due to their absorbency and softness, Idaho russet potatoes are usually recommended for mashed potato applications. But I think it’s really up to you and what you already have available to use.
Butter & Cream
Butter adds a silky buttery taste, and the cream helps combine everything leaving a creamy consistency throughout. The cream can be whole milk, half-and-half, or heavy cream.
Salt
Whenever you add salt to anything, use Kosher salt! It is easier to control the portion and is iodine free.
Pepper
I have recently started using white pepper. It is a bit hotter and has fewer flavor notes. I found that black pepper tends to overwhelm the dish and takes away from the charming white hue. Although, you can use whatever pepper you have on hand.
Storing and Reheating Mashed Potatoes?
Mashed potatoes are fantastic because you can serve them immediately, within a few hours, or the next day! It keeps its heat pretty well. But if you don’t need it that day, let it cool and store it in an airtight container.
When you are ready to serve:
- On medium-low heat, add the mashed potatoes to a pot with a bit of cream.
- Begin folding as everything heats up.
- Add a bit more cream until the consistency is what you want and the potatoes have warmed entirely through.
Mashed Potato Variations
This recipe is an excellent base for adding additional toppings to create an even more flavorful dish.
Here are some of my favorites things to add to mashed potatoes:
Roasted Garlic
5-7 tbsp roast garlic paste
Check out this homemade recipe here >>> Easy Homemade Oven-Roasted Garlic
Garlic Parmesan
5-7 minced garlic cloves
1 cup Parmesan
White Truffle
½ – ¾ cup white truffle oil
1 tsp ground nutmeg
2 tsp white pepper
My favorite Truffle Oil >>> TRUFF White Truffle Oil
Sour Cream & Onion
1 cup sour cream
¼ cup chives, sliced
Cheesy Bacon
1 cup of cheddar
½ cooked bacon crumbles
½ cup cream cheese
For even quicker mashed potatoes, check out this skin-on mashed potatoes recipe. In about 20 minutes, you can have delicious creamy potatoes with minimal effort and no peeling! >>>> Easy Rustic Mashed Potatoes
Tips and Tricks to Perfect Mashed Potatoes
- Use cool water to start the potatoes; this evenly cooks them to the center.
- Season and taste the water so the salt can season the potatoes while it cooks.
- Be careful using a metal potato masher in nonstick pans, as it can damage the pan coating.
- Don’t over-mix the potatoes. It can become gummy and stiff.
I hope you enjoy this recipe for Simple Creamy Mashed Potatoes.
Please comment below on what you thought of the dish or if you have any questions.
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Simple Creamy Mashed Potatoes
Equipment
- Medium pot
- Strainer
- Potato masher
Ingredients
- 3-4 larger russet potatoes
- kosher salt
- 6 tbsp unsalted butter
- 3/4 cup milk or cream ,warmed
- salt and pepper , to taste
Instructions
- Peel, rinse, and cut the potatoes into ½ discs.
- In a medium pot, add cold water and a generous amount of salt.
- Add potatoes and bring to a boil.
- Reduce to a gentle boil and cook until fork-tender, 15-20 minutes.
- Turn off the heat and strain the potatoes.
- Using the residue heat, add butter, cream, and salt & pepper to taste. Mash and blend until smooth. Add any desired toppings.
- Serve warm.
Notes
- Use cool water to start the potatoes; this evenly cooks them to the center.
- Season and taste the water so the salt can season the potatoes while it cooks.
- Be careful using a metal potato masher in nonstick pans, as it can damage the pan coating.
- Don’t over-mix the potatoes. It can become gummy and stiff.