Creamy Mashed Potatoes Recipe (Foolproof & Buttery)

My dad made the best creamy mashed potatoes — smooth, buttery, and with just the right amount of moisture. He always thinned his mashed potatoes with milk, but in my recipe, I use half & half for extra richness and creaminess.

The key to perfect mashed potatoes is simple: choose the right potato, boil it properly, and never add cold ingredients to hot potatoes.

Best Potatoes for Mashing

Not all potatoes make good mashed potatoes. Here’s what works best:

• High-Starch Potatoes (Best Choice): Russet potatoes are my go-to. They’re light, fluffy, and low in moisture, which makes them perfect for smooth, creamy mashed potatoes.

• Medium-Starch Potatoes: Yukon Golds fall between floury and waxy. They make a denser, richer mash that’s also delicious.

• Low-Starch/Waxy Potatoes: Red potatoes hold their shape when boiled, which makes them great for rustic mashed potatoes — but not ideal for creamy ones.

👉 For classic creamy mashed potatoes, stick with Russets or Yukon Golds.

Creamy Mashed Potatoes for Two

This recipe serves two people but can easily be doubled, tripled, or scaled for a crowd. I use the simple formula of one potato per person (the size you’d use for baking).

Ingredients

• 1 Russet potato per person

• 2 tablespoons unsalted butter

• 2 tablespoons half & half (or milk)

• ¼ teaspoon salt (to taste)

• ¼ teaspoon black pepper

📌 Since potatoes are boiled in salted water, go easy on extra salt until the full meal is assembled — especially if serving with salty gravy.

How to Make Perfect Mashed Potatoes

Follow these simple steps for smooth, fluffy mashed potatoes:

1. Prep the Potatoes – Peel potatoes (or scrub well if leaving skins on). Cut into even 2-inch chunks.

2. Boil in Salted Water – Always salt your water so it “tastes like the ocean.” This ensures the potatoes are seasoned all the way through.

3. Check for Doneness – Cook until just tender; a knife should pierce with little resistance. Don’t overcook or potatoes may fall apart.

4. Drain & Steam – Drain potatoes well, then return them to the hot pot uncovered for a minute to steam off excess moisture. Reserve a little cooking water in case you need to thin later.

5. Warm the Dairy – Heat butter and half & half in a separate pot until warm. Never add cold ingredients to hot potatoes.

6. Mash by Hand – Use a masher or ricer instead of a mixer. Overmixing releases starch and makes potatoes gluey.

   • If potatoes do get gummy, stir in more hot cream, stock, or starchy potato water to loosen them. They’ll be creamier, but still delicious.

7. Season & Serve – Stir in salt and pepper to taste. Top with extra butter, herbs, or gravy.

Serving Ideas

• Rustic skin-on mashed potatoes pair perfectly with stews.

• Add-ins like roasted garlic, fresh herbs, or cheese make fun variations.

• Serve as a classic holiday side dish or a cozy weeknight comfort food.

Here is my foolproof recipe for Creamy Mashed Potatoes

Print Recipe

5 from 6 votes

Creamy Mashed Potatoes

My Dad made the best mashed potatoes. Creamy smooth, and buttery with the perfect amount of moisture. He always thinned his mashed potatoes with milk, but I rarely buy milk, so I like to use half & half. In the USA, my favorite potatoes for mashing are Russet potatoes. High starch, low moisture potatoes that are light and fluffy when baked.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

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Course: Side Dish

Cuisine: American

Keyword: Creamy Mashed Potatoes

Servings: 2

Calories: 334kcal

Ingredients

• 1/2 Pound Russet Potatoes Peeled, 1-inch dice
• 1/4 Cup Unsalted Butter
• 1/4 Cup Half & Half
• 1/2 Teaspoon Salt Plus extra salt for the boiling water
• 1/2 Teaspoon Black Pepper

Instructions

• Place diced potatoes in a small pot covered in salted water over high heat. Water should have enough salt to taste like the ocean. Bring to a boil, reduce heat, and cook at a low boil until a knife pierces the potato easily. Approximately 20-minutes. Drain the potatoes and return to the pot over low heat. Let the potatoes steam uncovered for about 1-minute to evaporate some of the excess moisture.
  
• Combine all the other ingredients in a small pot and bring to a simmer, stirring frequently so it doesn't burn. (or microwave until steaming hot).
• Add the hot liquid to the potatoes and use a hand masher, mash the potatoes until smooth, about 1-minute
  

Nutrition Facts

Creamy Mashed Potatoes

Amount Per Serving

Calories 334 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 17g106%

Cholesterol 72mg24%

Sodium 603mg26%

Potassium 512mg15%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 816IU16%

Vitamin C 6mg7%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Final Thoughts

With just a few simple ingredients and the right technique, you can make the best creamy mashed potatoes every time. This foolproof recipe is easy to scale — whether you’re cooking for two or a Thanksgiving crowd.

Thank you for visiting my Food Blog. I hope you enjoy my recipe for Creamy Mashed Potatoes. Please come back and visit again soon! Bon Appetit, Steven