Buttery Homemade Mashed Potatoes

The most perfect three ingredient Buttery Homemade Mashed Potatoes. Made simply with cream and a good amount of butter! There is nothing more simple, but they taste absolutely incredible. Each bite is perfectly creamy and oh so delicious. You would never guess that it’s only three ingredients! The secret? Melting the butter and in the cream. It doesn’t sound like it makes a difference, but it definitely does! It gives these simple mashed potatoes a creamy depth of buttery flavor that is unmatched. The best part is that you can make these potatoes ahead of time! So, whether you’re serving them for a holiday dinner or just need a delicious mashed potato recipe for your weeknight dinner, these potatoes will be everything you need and more!

overhead shot of mashed potatoes with a napkin, bowl of salt, and serving spoons

→ This post is also available as a Web Story: Mashed Potatoes

About The Recipe

I am a sucker for a large bowl of mashed potatoes. Honestly, as a kid, I think this might’ve just been my dinner a few times. It’s that good!

And, not only is it really good, it’s super easy! Seriously. Three ingredients and salt and pepper to taste. It’s the ultimate comfort food!

It also goes with so. many. things. It’s the perfect side dish! It’s creamy, buttery, and simple enough to compliment any meal…but delicious enough to just eat on their own.

The real secret though is choosing the right potato. Yukon Gold are always our go-to. They provide the best flavor for mashed potatoes, trust me! That, and a whole lot of cream and butter.

So, no matter what you need potatoes for, these are simple enough to go with any meal, but absolutely delicious!

Equipment Needed

  • Large Pot
  • Potato Ricer

Ingredients

  • Potatoes
  • Heavy Cream
  • Butter
diced potatoes, butter sticks, and cream on marble counter

Instructions

In a large stockpot, boil chopped potatoes in water until they’re tender. Your cook time will vary depending on the size of the chopped potatoes. We dice ours pretty small so, it takes about 20 minutes. Once they’re drain and set aside.

In the same stock pot, combine the butter and cream. Heat until the butter is melted. Don’t let it boil!

Using a ricer, add the potatoes to the cream and butter mixture. Stir until well combined.

Season with salt and pepper. Serve!

mashed potatoes in white palte with butter, thyme, a napkin, salt, and serving spoons

What To Serve With Mashed Potatoes…

You can serve anything with these! From classics like roast beef and fried chicken to Thanksgiving or Christmas dinner. But, here are a few ideas to get you started.

How To Store

You can keep these mashed potatoes in an airtight container in the fridge for 4-6 days! They reheat really well in the microwave, as well. So, don’t be afraid to make these ahead of time.

mashed potatoes with melted butter, thyme leaves on top with plates and serving spoons behind

Expert Tips

  • You can use a potato masher, but a potato ricer makes for a smoother mixture.
  • Yukon Gold Potatoes make for the best flavor, but you can use whatever you have on hand. Just make sure they are not baking potatoes!
  • The heavy cream and butter amounts may need to be adjusted.
  • The smaller you dice the potatoes, the faster they will cook! Using a mandolin makes this job quick and easy.

When you make these Buttery Homemade Mashed Potatoes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

mashed potatoes in white palte with butter, thyme, a napkin, salt, and serving spoons

Buttery Homemade Mashed Potatoes

Traci
Creamy, buttery, smooth, and SO. GOOD. These Buttery Homemade Mashed Potatoes are the perfect compliment to any meal.
5 from 5 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Sides
Cuisine American
Servings 12
Calories 257 kcal

Ingredients
 

  • 3 pounds potatoes, peeled and cubed
  • ¾ cup unsalted butter
  • 1 cup heavy cream
  • Salt and pepper, to taste

Instructions

  • Boil potatoes in salted water until tender, about 20 minutes. Drain well.
  • Return boiler to stove.
  • Add butter and cream.
  • Heat until butter is melted.
  • Using a ricer, add potatoes to cream and butter mixture. Stir.
  • Season to taste with salt and pepper.

Notes

  • You can use a potato masher, but a potato ricer makes for a smoother mixture.
  • Yukon Gold Potatoes make for the best flavor, but you can use whatever you have on hand. Just make sure they are not baking potatoes!
  • The heavy cream and butter amounts may need to be adjusted.
  • The smaller you dice the potatoes, the faster they will cook! Using a mandolin makes this job quick and easy.

Nutrition

Serving: 6ozCalories: 257kcalCarbohydrates: 20gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 16mgPotassium: 496mgFiber: 2gSugar: 1gVitamin A: 648IUVitamin C: 22mgCalcium: 30mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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