The Fluffiest Creamy Mashed Potatoes With Heavy Cream Recipe

Creamy, dreamy potato sides always steal the show at dinner.

These silky mashed potatoes with heavy cream bring remarkable richness to your plate.

The secret lies in selecting the right potatoes and mastering a few simple techniques.

Russet potatoes deliver the most luxurious texture when whipped to smooth perfection.

Warm cream and butter blend seamlessly into each velvety bite, creating an irresistible side dish.

Salt and freshly ground pepper enhance the natural potato flavor, making every spoonful deeply satisfying.

Prepare to elevate your meal with this classic comfort food that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 450 kcal

Servings: 5

Creamy Mashed Potatoes With Heavy Cream Ingredient Guide

• Potato Chunks: Starchy Yukon Gold or Russet potatoes work best for ultra-smooth, fluffy texture; choose firm potatoes without bruises or green spots for optimal creaminess.
• Salt: Enhances potato flavor and helps season the dish from the inside during boiling.

• Heavy Cream: Delivers luxurious, velvety mouthfeel and adds indulgent depth to the mashed potatoes; look for high-fat content cream for maximum richness.

• Salt: Balances and intensifies the overall potato flavor; use kosher or sea salt for cleaner taste.
• Black Pepper: Adds subtle warmth and complexity to complement the creamy texture; freshly ground provides more robust flavor.

Tools You’ll Need For Creamy Mashed Potatoes With Heavy Cream

• Large Pot: Essential for boiling and cooking potato chunks with enough space to cover with water.
• Colander: Perfect for draining potatoes quickly and thoroughly after boiling.
• Potato Masher or Ricer: Crucial for creating smooth, creamy mashed potato texture without lumps.
• Wooden Spoon or Spatula: Great for stirring and mixing potatoes while keeping them light and fluffy.
• Sharp Knife: Needed for cutting potatoes into even chunks for consistent cooking.
• Measuring Cups: Helpful for accurately measuring heavy cream and other ingredients.

Steps To Make Creamy Mashed Potatoes With Heavy Cream

• Prep Potatoes

Scrub and chop potatoes into even chunks, ensuring they’ll cook uniformly and create a smooth texture.

• Boil and Soften

Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Gently drop potato chunks into the water and simmer until they’re super tender – about 15-20 minutes. You’ll know they’re ready when a fork slides through effortlessly.

• Remove Moisture

Carefully drain potatoes in a colander, then return them to the hot pot. Let them sit for a minute to steam off any extra liquid, which helps create an incredibly fluffy final result.

• Mash and Blend

Using a potato masher or ricer, break down the potatoes until they’re smooth. Pour in warm heavy cream and melted butter, stirring until you reach a luxurious, creamy consistency.

• Season and Serve

Sprinkle in salt and pepper to taste. Give a final gentle stir and transfer to a serving dish. The potatoes should be light, velvety, and irresistibly delicious.

Tips For Fluffier Creamy Mashed Potatoes With Heavy Cream

• Texture Trick: Let potatoes steam dry in the hot pot for 2-3 minutes after draining to achieve ultra-fluffy results and prevent watery mashed potatoes.
• Butter Boost: Use room temperature butter and add it before the cream for smoother, more evenly distributed richness throughout the potatoes.
• Potato Perfection: Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most velvety mashed potato texture.
• Low-Carb Alternative: Swap regular potatoes with cauliflower for a lighter, lower-carb version that still delivers incredible creamy flavor.
• Flavor Enhancement: Roast garlic cloves and mix them into the mashed potatoes for a deeper, more complex taste that elevates the classic recipe.

Serve Creamy Mashed Potatoes With Heavy Cream Warm

• Cozy Comfort Plating: Serve these creamy mashed potatoes in a warm, rustic ceramic bowl to enhance the homey feel and keep the potatoes temperature perfect for enjoying.
• Gourmet Garnish Delight: Sprinkle fresh chopped chives, crispy bacon bits, or crumbled blue cheese on top to add texture, color, and an extra layer of delicious flavor.
• Holiday Table Centerpiece: Make this dish shine at family gatherings by creating a beautiful potato swirl using the back of a spoon, creating elegant peaks and valleys that look professionally prepared.
• Hearty Meal Companion: Pair these mashed potatoes alongside roasted chicken, grilled steak, or slow-cooked pot roast for a classic, satisfying dinner combination that everyone will love.

Store Creamy Mashed Potatoes With Heavy Cream Without Clumps

• Potato Portion Control: Prepare individual servings in advance by dividing mashed potatoes into small containers for quick weekday meals or lunch prep.
• Refrigeration Strategy: Store leftover mashed potatoes in an airtight container for up to 4 days, ensuring a tight seal to maintain freshness and prevent absorption of other refrigerator odors.
• Freezing Technique: Transfer cooled mashed potatoes to freezer-safe bags or containers, removing excess air to prevent freezer burn. Frozen potatoes stay delicious for 2-3 months and can be reheated directly from frozen.
• Reheating Magic: Revive chilled or frozen mashed potatoes by adding a splash of milk or cream while gently warming in a saucepan, stirring occasionally to restore creamy texture and prevent sticking.

Silky Mashed Potatoes With Heavy Cream Recipe

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• Total Time: 30 minutes
• Yield: 5 1x

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Description

Creamy mashed potatoes with heavy cream elevate classic comfort food to new heights of indulgence. Potatoes whipped with rich cream and butter create a silky side dish perfect for holiday tables or weeknight dinners.

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Ingredients

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• 2.5 lbs (1.1 kg) russet potatoes (or Yukon Gold), peeled and cut into chunks
• 1 cup (240 ml) heavy cream
• 0.5 cup (1 stick or 113 g) unsalted butter, melted
• 1 tsp garlic powder (optional)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (or to taste)
• 0.25 cup (60 ml) sour cream (optional, for extra richness)
• Fresh chives or parsley for garnish (optional)

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Instructions

1. Preparation: Rinse potato chunks and place in a spacious pot, fully submerged in cold water with a pinch of salt.
2. Boiling: Heat pot over medium-high flame, bringing water to a rolling boil and cooking potatoes for 15-20 minutes until tender enough to pierce easily with a fork.
3. Draining and Drying: Strain potatoes in a colander, return to warm pot, and gently shake to eliminate excess moisture.
4. Mashing: Use a potato masher or ricer to transform potatoes into a smooth, creamy texture without lumps.
5. Enriching: Fold in warm heavy cream and softened butter, blending thoroughly to create a luxurious, silky consistency.
6. Seasoning: Incorporate freshly ground white pepper and kosher salt, adjusting to taste.
7. Finishing: Whip potatoes with a wooden spoon or electric mixer until achieving a cloud-like, velvety perfection.
8. Serving: Transfer to a serving dish, sculpting elegant surface swirls and garnishing with chopped chives or finely minced parsley.

Notes

• Prevent Waterlogged Potatoes: Drain thoroughly and return to warm pot, shaking gently to eliminate excess moisture, ensuring a fluffy rather than soggy texture.
• Select Potato Perfection: Choose starchy varieties like Russet or Yukon Gold for the creamiest, most luxurious mashed potatoes with optimal smoothness.
• Temperature Matters: Use warm heavy cream and room-temperature butter to maintain consistent texture and prevent cooling down the potatoes during mixing.
• Avoid Overmixing: Gently fold ingredients to preserve potato’s delicate structure, stopping when ingredients are just incorporated to prevent gluey, dense mashed potatoes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Side Dish
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 32 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 90 mg