Easy Mashed Potatoes Recipe

I perfected an Easy Mashed Potatoes method using russet potatoes, butter, and heavy cream, with simple swaps like chicken broth or sour cream, so you can get better-than-restaurant mashed potatoes at home.

I never thought mashed potatoes could surprise me, till I boiled a pan of russet potatoes and folded in real butter until the bowl looked like velvet. I mess up recipes all the time, but this one kept pulling me back, begging for tiny tweaks and secret tastes, which I of course did.

I call it Homemade Mashed Potatoes Easy because it actually simplifies decisions without making things boring. Want skins left on or peeled, extra tang or silky richness, it handles both and still feels special.

If you like a little curiosity on your plate tonight, this one will make you poke and taste more than once.

Ingredients

• Russet potatoes: starchy, high in carbs and potassium, give fluffy texture and mild earthy flavor.
• Unsalted butter: adds richness, saturated fat, silky mouthfeel, boosts savory taste and aroma.
• Heavy cream: makes potatoes ultra creamy, high in fat, adds luxurious texture and flavor.
• Sour cream: brings tang, extra creaminess, small protein amount, cuts richness with brightness.
• Garlic: punchy aromatic flavor, low calories, gives savory depth to mash.
• Chives: mild oniony herbs, add color and fresh bite, low calories and vitamin K.

Ingredient Quantities

• 2 lb russet potatoes (about 4 medium, peeled or keep skins on if you like)
• 4 tbsp unsalted butter (1/2 stick, room temp)
• 1/2 cup heavy cream, warmed
• 1/4 cup half and half or whole milk (optional, use to thin if needed)
• 1/4 cup sour cream (optional for extra tang and creaminess)
• 1/4 cup low sodium chicken broth (optional swap for some cream)
• 1 to 1 1/2 tsp kosher salt (start low you can add more)
• 1/2 tsp freshly ground black pepper
• 1 to 2 cloves garlic, minced or 1/2 tsp garlic powder (optional)
• 2 tbsp chopped fresh chives or parsley (optional garnish)

How to Make this

1. Prep the potatoes: peel them or leave the skins on, cut 2 lb russets into roughly 1 to 1 1/2 inch chunks so they cook evenly, rinse, then put in a large pot and cover with cold water by about an inch. Add about 1 tsp kosher salt to the water to season from the inside.

2. Bring to a boil, then lower to a simmer and cook until pieces are fork tender, about 15 to 20 minutes depending on size. Don’t rush this, undercooked chunks make lumpy mash.

3. Drain the potatoes well in a colander, then return them to the hot pot and let them sit, covered, off the heat for 1 to 2 minutes so excess steam evaporates. This step helps keep the mash fluffy not watery.

4. Warm the dairy: heat 4 tbsp unsalted butter with 1/2 cup heavy cream in a small saucepan or microwave until the butter melts and the liquid is hot but not boiling. If you want a lighter texture, warm and swap up to 1/4 cup of that cream for low sodium chicken broth or add 1/4 cup half and half or whole milk to thin later. Stir in 1/4 cup sour cream now if you are using it for extra tang.

5. Mash the potatoes using a potato masher, ricer, or food mill for the smoothest result. If you like a bit more texture use a masher and stop when mostly smooth. Don’t overmix with a mixer or blender or they’ll get gluey.

6. Add the warm butter and cream mixture to the potatoes in two additions, folding gently with the masher or a wooden spoon until you reach the creamiest consistency you want. If mash is too thick add up to 1/4 cup half and half or the reserved chicken broth a little at a time.

7. Flavor: stir in 1/2 tsp freshly ground black pepper, 1 to 1 1/2 tsp kosher salt total (start low and taste, add more if needed). For garlic option, either stir in 1 to 2 cloves minced garlic that were lightly sautéed in a bit of the butter, or sprinkle in 1/2 tsp garlic powder to taste.

8. Final texture check and tweaks: taste and adjust salt, pepper, or tang with a bit more sour cream if needed. If you want ultra smooth work them through a ricer or food mill again, for chunkier leave as is.

9. Serve warm topped with 2 tbsp chopped fresh chives or parsley and gravy if you like. Leftovers reheat with a splash of milk or broth over low heat, stir gently.

Equipment Needed

1. Large pot with lid, big enough to hold 2 lb russet potatoes and water
2. Colander or strainer for draining the potatoes
3. Vegetable peeler or a sharp chef/paring knife plus a cutting board
4. Potato masher, or a ricer, or a food mill (pick one for the texture you want)
5. Small saucepan or microwave safe bowl to warm butter and cream
6. Measuring cups and spoons for dairy, butter and salt
7. Wooden spoon or rubber spatula for folding and finishing the mash
8. Serving bowl and a large spoon, plus a kitchen towel or oven mitt for handling the hot pot

FAQ

Easy Mashed Potatoes Recipe Substitutions and Variations

• Butter (4 tbsp): swap for equal parts vegan butter or ghee for the same richness. If using olive oil use about 3 tbsp instead of 4 tbsp, it gives a silkier texture but less buttery flavor.
• Heavy cream (1/2 cup): use 1/2 cup whole milk plus 2 tbsp melted butter to mimic cream, or 1/2 cup evaporated milk. Warm before adding so it blends smoothly.
• Sour cream (1/4 cup): replace with plain Greek yogurt 1:1 for the same tang and creaminess, or a couple tablespoons of cream cheese for extra richness (add a squeeze of lemon if you want more tang).
• Low sodium chicken broth (1/4 cup): use vegetable broth 1:1 for a vegetarian option, or use a few tablespoons of the potato cooking water to thin while keeping flavor, or a splash of milk for a creamier finish.

Pro Tips

1) Salt the cooking water well and cut chunks the same size. It seasons from the inside and keeps cooking even so you wont end up with some pieces underdone and lumpy.

2) After draining, put the potatoes back in the hot pot and let them sit a minute or two to steam off excess water then mash. That little dry out step makes the mash fluffy not watery, trust me it helps more than you think.

3) Warm the butter and cream before adding and add them in two pours while you fold gently. If you use a ricer or food mill you get the silkiest result. Avoid electric mixers and over stirring or theyll turn gluey. If it feels thick, thin with a spoonful of reserved potato cooking water or some chicken broth not a big splash of cold milk.

4) For better flavor, saute garlic in a bit of butter first or stir in sour cream at the end for tang. Taste and adjust salt at the end, fresh chives on top brighten everything. Leftovers reheat slowly with a splash of milk or broth so they dont dry out.