Ultra-Creamy Mashed Potatoes

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Discover the secret to making Ultra-Creamy Mashed Potatoes—velvety smooth and rich in flavor, these potatoes are a perfect side dish for any occasion.

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Choosing the Right Potatoes

Yukon Gold potatoes are ideal for their naturally buttery texture, making them perfect for achieving ultra-creamy mashed potatoes.

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Boiling the Potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes).

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Draining and Drying

Once cooked, drain the potatoes thoroughly and return them to the hot pot. Let them sit for a few minutes to evaporate any excess moisture.

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Adding Butter

Add the butter to the potatoes while they are still hot. The heat will melt the butter, ensuring it blends smoothly into the potatoes.

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Warming the Cream

In a small saucepan, heat the heavy cream until hot but not boiling. Warm cream blends more easily with the potatoes, creating a luxurious texture.

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Use a potato masher or ricer to mash the potatoes until smooth. For extra creamy texture, use a hand mixer or stand mixer on low speed, being careful not to overmix.

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Adding Cream

Gradually pour the warm cream into the mashed potatoes, mixing continuously. Add enough cream to achieve the desired creamy consistency.

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