Sharing our favorite house mashed potatoes today — the How Sweet Eats best mashed potatoes!
I grew up declaring potatoes my favorite food. I loved them in every form — baked, mashed, scalloped, and of course, fries. Over time my potato obsession softened, but I still adore them, especially when prepared this way: warm, creamy, and utterly comforting.
My mom’s mashed potatoes are the standard in our house — always perfect. They disappear fast on Thanksgiving, with most guests coming back for seconds and loving the leftovers. We don’t make mashed potatoes often throughout the year, so when they appear on the holiday table, everyone digs in.
These mashed potatoes are classic comfort food: simple, rich, and silky thanks to plenty of butter and cream. They’re reliable and pair with nearly any main course.
A few of my secrets?
For mashing, I prefer russets or Yukon Golds — both yield great results. Avoid cutting the potatoes into very small pieces: smaller chunks cook faster but absorb more water and can become waterlogged. Instead, halve or quarter them so the pieces are similar in size and cook evenly.
Don’t overwork the potatoes. Start with a potato masher or a ricer for the best texture. If you prefer ultra-smooth potatoes, finish gently with a hand mixer on low — it gives more control than a stand mixer. I only use an electric mixer when making a very large batch, and even then I’m careful not to whip them into gluey potatoes.
Warm the butter and cream together before adding them to the potatoes; this helps create a silky, evenly combined mash. And salt the cooking water — the potatoes need plenty of seasoning. Taste as you go and adjust the salt until the flavor is right.
If you have leftover potatoes…
Leftover mashed potatoes are incredibly versatile. One of my favorites from childhood is mashed potato pancakes — they’re crispy on the outside and tender inside. Mashed potato waffles are an indulgent option, perfect for using up extra potatoes after Thanksgiving. Leftover breakfast sandwiches with mashed potatoes are another delicious idea.
While this recipe is a classic plain mashed potato, I’ve also experimented with many variations over the years. Some favorites include buttermilk bacon blue mashed potatoes, roasted garlic and goat cheese mashed potatoes, and brown butter mashed potatoes. Rosemary smashed potatoes are delightful as well.
What kind of potato person are you?
Best Mashed Potatoes
How Sweet Eats House Mashed Potatoes
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Ingredients
- 5 pounds russet or Yukon Gold potatoes, washed and peeled
- 12 tablespoons unsalted butter, plus more for topping
- 1 ½ cups heavy cream
- 1 to 2 teaspoons salt
- freshly ground black pepper
Instructions
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Note: to prep ahead, wash, peel, and chop the potatoes. Place them in a large bowl, cover with cold water, and refrigerate for 12 to 18 hours before cooking.
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Slice the potatoes in half or quarters so the pieces are roughly the same size.
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Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook until fork-tender, about 12 to 15 minutes (check at 10 minutes if pieces are small).
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While the potatoes cook, warm the butter and cream in a saucepan over medium-low heat until heated through.
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Drain the potatoes well and return them to the pot. Use a potato masher or ricer to mash to your desired consistency. Stir in half of the warmed butter and cream with 1 teaspoon of salt. If using a hand mixer, keep it on low and move it continuously for a minute or two to break up any remaining chunks — avoid overmixing. Add the remaining butter and cream, taste, and season with more salt if needed.
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Serve hot with a few pats of butter on top, if desired.
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To serve 4: halve the recipe and adjust seasoning to taste.
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To serve 12–16: double the recipe and taste after adding 2 teaspoons of salt, then adjust as needed.
Did you make this recipe?
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So buttery!