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5 from 6 votes

Buttery Homemade Mashed Potatoes

Creamy, buttery, smooth, and SO. GOOD. These Buttery Homemade Mashed Potatoes are the perfect compliment to any meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Sides
Cuisine: American
Servings: 12
Calories: 257kcal
Author: Traci


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


  • 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.


  • 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.


Serving: 6oz | Calories: 257kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 16mg | Potassium: 496mg | Fiber: 2g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg