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There are mashed potatoes, and then there are Grandma’s mashed potatoes.
You know the ones. The ones that appear at every holiday table, the ones people whisper about across the room, the ones that disappear before the turkey even gets carved. They’re not just a side dish—they’re a memory, a tradition, a taste of love in every single bite.Fruits & Vegetables
Velvety smooth. Luxuriously rich. Perfectly buttery. These are the mashed potatoes that make everyone go back for seconds.
And here’s the beautiful truth: they’re not complicated. Just a few simple techniques, quality ingredients, and a little patience.
Why These Mashed Potatoes Work
Incredibly creamy – The perfect ratio of butter to cream
Velvety smooth – Passed through a ricer or food mill (no lumps!)
Rich but not heavy – Just the right amount of indulgence
Make-ahead friendly – Can be prepared in advance
Crowd-pleasing – Everyone loves them, from kids to grandparents
Simple ingredients – Potatoes, butter, cream, salt—that’s it
The Ingredients
Ingredient Amount Notes
Yukon Gold potatoes 5 lbs The gold standard for creamy mashed potatoes
Unsalted butter 1 cup (2 sticks) Cut into cubes, room temperature
Heavy cream 1 cup Warm (not cold)
Whole milk ½ cup Warm (optional, for adjusting consistency)
Kosher salt 1 tablespoon Plus more to taste
White pepper ½ teaspoon Optional, for classic flavor (black pepper works too)
Why Yukon Golds? Their high starch content and thin skin create the creamiest texture. Russets work, but Yukon Golds are the gold standard.
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The Method: Simple Steps, Perfect Results
Step 1: Prep the Potatoes
Peel the potatoes and cut them into even 1½-inch chunks. Uniform size ensures even cooking.
Step 2: Boil
Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. (Yes, the water should taste well-salted—this seasons the potatoes from within.)
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are fork-tender (a knife should slide in with no resistance).
Step 3: Drain and Dry
Drain potatoes thoroughly. Return them to the pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for creamy (not watery) potatoes.
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Step 4: Rice or Mash
For the absolute smoothest texture, pass potatoes through a ricer or food mill into a large bowl. (If you don’t have one, a masher works—just be gentle and don’t overwork.)