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Why You Will Love This Creamy Homemade Mashed Potatoes Recipe
Thanksgiving just isn’t complete without a big bowl of creamy homemade mashed potatoes on the table!
These mashed potatoes are rich, buttery, and packed with dairy. They pair perfectly with brown gravy, ham, turkey, and just about every other delicious dish on your Thanksgiving menu.
Every year, I’m in charge of making the mashed potatoes. Of course, this recipe is inspired by my mom, who taught me how to make one of the most delicious and sought-after dishes at our Thanksgiving table. So, a huge shoutout to her for passing this one down to me!
The secret is using plenty of butter, heavy whipping cream, and a little milk to get that smooth, creamy texture. I also add chicken bouillon while the potatoes boil. It gives them so much flavor, because we don’t do bland potatoes over here!
Ingredients
- Russet potatoes: You’ll need six potatoes for this recipe. Russet potatoes are a great choice because they break down easily and make fluffy mashed potatoes.
- Butter: One stick of melted butter adds richness and that classic buttery flavor.
- Chicken bouillon: One tablespoon seasons the potatoes while they boil. It adds flavor from the inside out.
- Heavy whipping cream: One cup helps create a rich, smooth, and creamy texture.
- Milk: Half a cup helps thin the potatoes and balance the thickness of the heavy cream.
- Salt and black pepper: Add these to taste and adjust the seasoning before serving.
How to Make Creamy Homemade Mashed Potatoes
Start by peeling your Russet potatoes. Next, cut them into roughly quarter-sized pieces so they cook evenly.
Place the chopped potatoes in a strainer and rinse them under cold water. Nobody wants little crunchy pieces of dirt in their mashed potatoes!
Transfer the rinsed potatoes to a large pot. Cover them with cold water, then add one tablespoon of chicken bouillon.
Bring the water to a boil and cook until the potatoes are fork-tender. Starting with cold water helps the potatoes cook more evenly. Otherwise, the outside can cook faster than the inside.
I also love adding chicken bouillon during this step. It seasons the potatoes as they cook and adds some flavor. Once the potatoes are fork-tender, drain the water completely.
Next, mash the potatoes using a potato ricer, potato masher, or stand mixer. I recently started using a potato ricer because I love how smooth it makes the potatoes. However, you absolutely do not need one to make this recipe.
Once the potatoes are mashed, add your melted butter. Gently fold it throughout the potatoes until everything is combined.
Next, pour in the heavy whipping cream and milk. I love using heavy whipping cream because it makes the potatoes extra rich and creamy. However, it can make them pretty thick. That’s where the milk comes in! It helps loosen the potatoes and gives them an even smoother consistency.
Finally, season with salt and black pepper to taste. Mix everything until well incorporated, then give the potatoes a taste. Add more seasoning if needed.
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Tips for the Best Creamy Homemade Mashed Potatoes
- Start with cold water. Add the potatoes to cold water before bringing them to a boil. This helps them cook more evenly.
- Cut the potatoes into similar-sized pieces. This helps everything finish cooking at the same time.
- Season the boiling water. Adding chicken bouillon while the potatoes cook gives them flavor throughout.
- Drain the potatoes well. Too much leftover water can make your mashed potatoes watery.
- Taste before serving. Always check your seasoning and add more salt or pepper as needed.
Variations & Substitutions
- Add sour cream: Stir in a little sour cream for extra creaminess.
- Add roasted garlic: Mix in roasted garlic for more flavor. See my Creamy Garlic Mashed Potatoes recipe here!
Other Recipes You Will Love
If you loved this, you have to try my Collard Greens!
Creamy Homemade Mashed Potatoes
Description
These creamy homemade mashed potatoes are made with butter, heavy cream, milk, and chicken bouillon. The perfect easy side dish for Thanksgiving dinner!
Ingredients
Instructions
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Peel the Russet potatoes and give them a rough chop. Rinse well under cold water.
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Add the potatoes to a large pot and cover with cold water. Stir in the chicken bouillon.
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Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
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Drain the potatoes completely. Mash using a potato ricer, potato masher, or stand mixer.
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Add the melted butter and gently fold until combined.
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Pour in the heavy whipping cream and milk. Mix until the potatoes are smooth and creamy.
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Season with salt and black pepper to taste. Top off with more butter and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 15g75%
- Cholesterol 64mg22%
- Sodium 420mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 2.5g10%
- Sugars 4g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
