The Secret to Truly Easy Mashed Potatoes

Not all mashed potatoes are created equally. Read on to discover how to make easy mashed potatoes that are smooth and creamy, and will quite possibly be the best you've ever eaten!

I've made mashed potatoes just about every way imaginable, and this simple method is still my favorite. The secret is simple: overcooking the potatoes just a bit!

Instead of worrying about ricers, mashers, or mixers, the potatoes practically mash themselves once you add the butter and cream. They turn soft and fluffy, with a slightly rustic texture that feels homemade in the best way.

I like to use russet potatoes for their lightness, but Yukon Golds will make them extra creamy. Once the butter melts in, the smell alone will have everyone hovering near the stove!

These mashed potatoes are truly so easy to make that I make them at least once a week during the winter months. They're always on my holiday dinner table, too! I love to serve them with my prime rib recipe and green beans almondine. All three recipes are "fancy" yet very simple (even the prime rib!) and they make every holiday almost completely stress-free.

Ingredients

• Russet potatoes: These make the fluffiest mashed potatoes, but Yukon Golds are great if you prefer a creamier texture.
• Unsalted butter: I like to start with half a stick and add more as I mix until the potatoes taste rich and velvety.
• Heavy cream: Warming the cream before adding it will help it to blend in easily and keeps the potatoes hot. You can substitute half-and-half or whole milk if you prefer.
• Coarse salt: Potatoes need plenty of salt, so don't be shy. Taste as you go!
• Freshly ground black pepper: Optional, and you only need a few turns of the grinder.
• Fresh herbs (optional): Chopped parsley, chives, or thyme add a nice flavor and make a lovely garnish, especially for holidays or special dinners.

The Secret to Easy Mashed Potatoes

1. Prep the potatoes: Peel the potatoes and cut them into chunks (about 1½ to 2 inches each and all approximately the same size so they cook evenly).
2. Boil until very tender: Add the potatoes to a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then lower to a steady simmer. Cook until the potatoes are fully tender and just starting to fall apart (about 25 to 30 minutes). They should look a little overdone; that's what makes them mash easily by hand.
3. Drain and dry: Drain the potatoes in a colander, then return them to the warm pot. Let them sit uncovered for a few minutes, shaking occasionally, so any excess moisture steams off.
4. Add the butter: Add the butter directly to the hot potatoes a tablespoon at a time. Use a wooden spoon or sturdy spatula to stir and break them apart as the butter melts. The heat from the potatoes helps the butter soak in and gives them a silky texture.
5. Add the cream: Slowly pour in the warm cream a little at a time, stirring gently between additions until the potatoes reach your desired consistency. If you like them looser, add a bit more cream. For a fluffier texture, stop when they're just creamy enough.
6. Season to taste: Stir in the salt and pepper, then taste and adjust. Potatoes can handle more salt than most people think! One of the single most important things to getting amazing mashed potatoes is getting the seasoning just right.
7. Fluff and serve: Give them a final stir with a fork to lighten them up, then transfer them to a serving dish. Add an extra pat of butter on top and a sprinkle of herbs if you like. Serve immediately while they're still warm.

Equipment Needed

Here's a list of all the kitchen items you'll need. Getting everything ready (including your ingredients) before starting makes any recipe much simpler.

• Large pot: You want one that's big enough to hold the potatoes with plenty of room for water to circulate while they cook.
• Colander
• Wooden spoon or a sturdy spatula
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl: To warm the cream (cold cream will cool the potatoes which you definitely don't want).
• Chef's knife and cutting board
• Large mixing bowl or serving dish
• Fork: For fluffing the potatoes right before serving.

Tips

• Overcook the potatoes on purpose: Let the potatoes go a few minutes past fork-tender, when they're just starting to fall apart. That's the key to mashing them easily by hand without a ricer or mixer, and what makes these truly easy mashed potatoes!
• Start with cold water: Adding potatoes to boiling water can cause the outsides to cook too fast and turn gluey before the insides are soft. Start with cold water and let them heat gradually.
• Warm the cream: Pouring cold cream into hot potatoes can make them dense and cold.
• Add the butter first, then the cream: Melting the butter into the hot potatoes before adding the cream gives them a silkier texture.
• Taste as you go: Mashed potatoes need a lot of salt or they'll be flavorless. Keep tasting and seasoning until they're just right!
• Fluff with a fork before serving: Once everything's mixed in, gently stir the mashed potatoes with a fork to give them a hand-whipped texture.
• Keep them warm: If dinner isn't quite ready, loosely cover the pot and set it over very low heat for up to 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.

Variations

These easy mashed potatoes are great on their own, but here are some additions you can add to keep things interesting:

• Roasted garlic
• Blue cheese or gorgonzola and fresh chives
• Goat cheese
• Browned butter
• Parmesan - use this either as a mix-in or sprinkle on the top and broil for a gorgeous browned top
• Bacon and grated cheddar
• Make buttermilk mashed potatoes simply by substituting regular milk with buttermilk
• Horseradish (goes especially well with prime rib)
• Swirl in a bit of mashed sweet potato for a gorgeous presentation and added flavor
• Cream cheese mashed potatoes - bring it to room temperature then stir in cream cheese while the potatoes are piping hot
• Sour cream (and chives!)
• Caramelized onions - stir them in or use as a topping
• Make a tex-mex version with chopped bell peppers, chopped poblano peppers, jalapeños, and a mexican-blend shredded cheese
• Mashed cauliflower is a delicious substitute for mashed potatoes without the carbs

How Many Potatoes Will I Need?

When serving these easy mashed potatoes as a side dish, you'll want to plan on ⅓ to ½ pound potatoes per person. The recipe can easily be scaled up or down!

Russet potatoes vary in weight, here are their approximate weights by size:

• Large russet potato weighs about 1 lb.
• Medium russet potato weighs about ½ lb.
• Small russet potato weighs about ⅓ lb.

Storage and Make-Ahead

• Make-ahead: These easy mashed potatoes can be made up to a day in advance. Once finished, let them cool slightly, then transfer them to a covered dish or airtight container and refrigerate. Before serving, reheat them gently on the stovetop over low heat, adding a bit more cream or milk if they've thickened too much.
• Keeping them warm: If you're serving them the same day, you can keep them warm for up to 30 minutes. Cover the pot and place it over the lowest heat setting, stirring occasionally to prevent sticking. A slow cooker set to "warm" also works well.
• Refrigeration: Store any leftovers in an airtight container for up to 4 days. They reheat well and can even serve as the base for shepherd's pie or potato pancakes.
• Freezing: Let the mashed potatoes cool completely, then portion them into freezer-safe containers or bags. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm over low heat with a bit of butter or cream.
• Reheating tip: Avoid microwaving on high heat, as it can dry them out. Instead, use 50% power or reheat in a covered dish in the oven at 325°F until hot.

Frequently Asked Questions

Pairings

Here are the dishes we love to serve with these easy mashed potatoes:

Continue to Content

Easy Mashed Potatoes

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

There's no need for a ricer or mixer with this easy recipe. The secret is to slightly overcook the potatoes just until they're beginning to fall apart. Try it yourself and see how simple it is!

Print

Ingredients

• 4 pounds russet potatoes
• ⅓-1/2 cup unsalted butter, softened to room temperature
• 1 cup heavy cream, gently warmed
• 1 teaspoon coarse salt (or more if needed)
• ¼ teaspoon freshly ground black pepper
• optional: chopped fresh herbs, for garnishing (parsley or thyme)

Instructions

1. Peel and cut the potatoes into even 1½ to 2-inch chunks.
2. Place the potatoes into a large pot and cover with cold water by about 1 inch. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until the potatoes are very tender and just starting to fall apart.
3. Drain the potatoes well, then return them to the warm pot. Let them sit uncovered for 2–3 minutes to allow excess moisture to evaporate, shaking the pot occasionally.
4. Add the butter, a tablespoon at a time, directly to the hot potatoes. Stir with a wooden spoon or spatula until the butter melts and coats the potatoes.
5. Slowly pour in the warm cream, stirring gently between additions until the potatoes reach your desired consistency.
6. Add salt and pepper to taste.
7. Use a fork to lightly fluff the potatoes, then transfer to a serving dish. Top with extra butter and chopped herbs, if desired. Serve immediately.
   

Notes

You can make these the more common way by cooking them just until tender, then putting them through a potato ricer or using a hand mixer to blend in the butter and cream.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 246mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 6g

This data was provided and calculated by Nutritionix.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

Latest posts by Kristy Bernardo (see all)

• Pumpkin Tres Leches Cake (A Make-Ahead Holiday Favorite) - September 29, 2025
• Cucumber and Pineapple Salad with Hot Honey - July 23, 2025
• The Best Smoked Baked Beans with Bacon & Chipotle - July 9, 2025