Dreamy Creamy Mashed Potatoes with Heavy Cream Recipe

Potatoes whipped into creamy mashed perfection can turn any ordinary meal into something extraordinary.

Rich, velvety textures emerge when you blend simple ingredients with care and precision.

Heavy cream adds a luxurious dimension that makes these potatoes sing with comfort.

Salt and butter become magical transformative elements in this classic side dish.

Soft, pillowy clouds of potato goodness await you at the end of this culinary journey.

Each spoonful promises pure, indulgent satisfaction that connects you to generations of home cooking traditions.

Let’s create a side dish that steals the spotlight and leaves everyone asking for seconds.

Why Creamy Mashed Potatoes With Heavy Cream Are So Velvety

• Quick and Easy Comfort: Whip up these creamy mashed potatoes in just 20 minutes, perfect for busy weeknight dinners or last-minute side dishes that'll make everyone smile.
• Minimal Ingredient Magic: With only potatoes, heavy cream, and a pinch of salt, this recipe proves that simple ingredients can create something absolutely delicious and crowd-pleasing.
• Foolproof Cooking Technique: Even novice cooks can master this straightforward method of boiling and mashing, ensuring consistently smooth and velvety potatoes every single time.
• Versatile Side Dish Wonder: These mashed potatoes complement almost any main course, from roasted chicken to holiday turkey, making them a go-to recipe for multiple occasions and meal types.

Simple Ingredients For Creamy Mashed Potatoes With Heavy Cream

• Potatoes: Starchy white potatoes provide the perfect creamy texture and rich potato flavor. Russet or Yukon Gold potatoes work best for ultra-smooth mashed potatoes.

• Salt: Enhances the natural potato flavor and balances the overall taste.

• Heavy Cream: Adds luxurious richness and silky smoothness to the mashed potatoes. Full-fat cream provides the most indulgent results.

How To Make Creamy Mashed Potatoes With Heavy Cream Like A Pro

Step 1: Prepare Potato Chunks

Grab your favorite potatoes and chop them into roughly equal-sized pieces. Select starchy varieties like Russet or Yukon Gold for the creamiest results. Toss the chunks into a large, roomy pot and cover completely with cold water. Sprinkle in a generous pinch of salt to enhance the flavor from the start.

Step 2: Boil to Perfection

Crank up the stove to medium-high heat and let the water come to a rolling boil. Bubbles should be dancing across the surface vigorously. Allow the potatoes to simmer and cook for 15-20 minutes. Check their doneness by piercing with a fork – they should slide off easily when they’re perfectly tender.

Step 3: Drain and Dry

Carefully pour the potatoes into a colander in the sink, letting all the water escape. Return the potatoes to the hot pot, shaking gently to help evaporate any remaining moisture. This trick ensures your mashed potatoes won’t be watery.

Step 4: Mash and Whip

Grab your masher or hand mixer. Start breaking down the potatoes into smooth, creamy goodness. For ultra-smooth results, use a ricer or food mill if you have one.

Step 5: Create Creamy Magic

• Heavy cream
• Butter
• Salt
• White pepper

Stir or whip until the potatoes reach a luxurious, cloud-like consistency. Taste and adjust seasonings as needed.

Step 6: Serve and Enjoy

Transfer the fluffy potatoes to a serving bowl. Create a small well in the center and add a pat of butter if desired. Serve immediately while piping hot, ready to comfort and delight everyone at the table.

Tips For Extra Smooth Creamy Mashed Potatoes With Heavy Cream

• Prevent Waterlogging: Drain potatoes thoroughly and let them sit in the hot pot for a minute to evaporate extra moisture, ensuring a fluffy texture.
• Warm Your Cream: Heat heavy cream before adding to potatoes to maintain their temperature and create a smoother, more even mash.
• Mash with Care: Use a potato masher or ripper instead of a blender to avoid over-processing, which can make potatoes gluey and dense.
• Season Generously: Add salt and pepper gradually, tasting as you go to achieve the perfect flavor balance without overwhelming the potato's natural taste.
• Customize Your Texture: For ultra-creamy potatoes, pass them through a ricer or food mill before mixing with cream for an exceptionally smooth consistency.

How To Store Creamy Mashed Potatoes With Heavy Cream The Right Way

• Seal cooled mashed potatoes in an airtight container and refrigerate for up to 4 days.
• Prevent moisture by pressing plastic wrap directly onto the surface before covering.
• Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream to restore the creamy texture.
• Avoid freezing mashed potatoes, as they can become watery and lose their smooth consistency when thawed.

Best Pairings For Creamy Mashed Potatoes With Heavy Cream

• Enhance Potato Richness with Red Wine: Pour a glass of smooth Pinot Noir to complement the creamy texture, cutting through the heaviness and adding a delightful tangy contrast.
• Pair with Roasted Herb Chicken: Serve alongside golden-brown roasted chicken seasoned with rosemary and thyme, creating a classic comfort food combination that elevates both dishes.
• Match with Crisp Green Salad: Add a fresh arugula salad with light vinaigrette to balance the potatoes' richness, providing a zesty and refreshing counterpoint to the creamy side dish.
• Complement with Buttery Chardonnay: Select a buttery, oak-aged Chardonnay that mirrors the potatoes' creamy consistency and enhances the overall dining experience with its smooth, rich undertones.

Easy Ways To Change Up Creamy Mashed Potatoes With Heavy Cream

• Herb-Infused Classic: Enhance the mashed potatoes by adding fresh chopped rosemary, thyme, and chives during the mashing process for an aromatic herb-packed version.
• Garlic Lover's Dream: Roast whole garlic cloves and blend them into the potatoes, creating a rich, mellow garlic-infused creamy side dish that elevates the original recipe.
• Cheesy Comfort Blend: Incorporate sharp cheddar or gruyère cheese into the mashed potatoes, stirring until melted and creating a decadent, gooey texture that adds depth and richness.
• Truffle Elegance: Drizzle truffle oil over the finished mashed potatoes and sprinkle with finely grated parmesan cheese for a luxurious and sophisticated flavor profile that transforms the classic recipe.

Everything You’re Wondering About Creamy Mashed Potatoes With Heavy Cream

• Why should I use cold water when boiling potatoes?

Cold water helps the potatoes cook more evenly from the inside out, preventing the outside from becoming mushy while the inside remains undercooked.

• Can I use a different type of potato for this recipe?

Starchy potatoes like Russet or Yukon Gold work best for creamy mashed potatoes because they break down easily and absorb butter and cream beautifully.

• How do I know when potatoes are perfectly cooked?

When a fork can easily pierce through the potato chunk without resistance, they’re perfectly tender and ready to be mashed. This typically takes 15-20 minutes of boiling.

• What's the benefit of returning potatoes to the hot pot after draining?

Returning potatoes to the hot pot helps evaporate excess moisture, which ensures a fluffier, less watery mashed potato texture when you add cream and butter.

Creamy Mashed Potatoes With Heavy Cream Recipe

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4.6 from 22 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Silky “creamy mashed potatoes with heavy cream” delicately blend comforting Irish potato traditions with rich, luxurious ingredients. Smooth potato clouds promise pure culinary satisfaction for passionate home cooks seeking classic comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2.5 pounds (1.1 kilograms) russet potatoes (or Yukon Gold), peeled and cut into chunks
• 1 cup (240 milliliters) heavy cream
• 0.5 cup (1 stick or 113 grams) unsalted butter, melted

Seasoning Ingredients:

• 0.5 teaspoon salt (or to taste)
• 0.25 teaspoon black pepper (or to taste)
• 1 teaspoon garlic powder (optional)

Optional Enrichment and Garnish:

• 0.25 cup (60 milliliters) sour cream (optional, for extra richness)
• Fresh chives or parsley for garnish (optional)

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Instructions

1. Thoroughly rinse potato chunks and place them in a spacious pot, ensuring they are completely submerged in cold water with a delicate sprinkle of salt.
2. Position the pot over medium-high heat, allowing the water to reach a vigorous boil while maintaining a steady temperature for 15-20 minutes until potatoes become effortlessly pierceable with a fork.
3. Carefully drain the potatoes using a colander, then transfer them back to the warm pot, gently shaking to eliminate any residual moisture and prevent waterlogging.
4. Employ a robust potato masher or rigorously press potatoes through a potato ricer to achieve a smooth, lump-free texture.
5. Introduce warm heavy cream and softened butter into the mashed potatoes, folding them gently to create a luxurious, silky consistency.
6. Season the mixture with freshly ground white pepper and kosher salt, adjusting to personal taste preferences.
7. For an extra creamy finish, continue whipping the potatoes with a wooden spoon or electric mixer until they reach a cloud-like, velvety perfection.
8. Transfer the mashed potatoes to a serving dish, creating elegant swirls on the surface and garnishing with a light sprinkle of chopped chives or finely minced parsley.

Notes

• Opt for starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest texture that absorbs butter and cream perfectly.
• Allow hot potatoes to steam dry in the pot, which helps prevent watery mashed potatoes and ensures maximum flavor absorption.
• Warm your heavy cream and butter before adding to potatoes to maintain temperature and create ultra-smooth, velvety consistency.
• For a lighter version, substitute half the heavy cream with low-fat milk or Greek yogurt to reduce calories while keeping rich flavor.

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

Nutrition

• Serving Size: 4
• Calories: 408
• Sugar: 1 g
• Sodium: 315 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 70 mg