Classic creamy Old Fashioned Mashed Potatoes are a family favorite in our house. Cooked russet potatoes are blended with half and half, butter and seasoned simply with salt and freshly ground black pepper. A mashed potato recipe that’s special enough for your weeknight dinner or holiday gathering. Serves 8 to 10 but can be easily doubled to serve more.

Creamy Mashed Potatoes Recipe

Believe it or not, there was a time when I didn’t know how to make mashed potatoes.

I was in my early twenties and just starting out with a new house and beginning a family. I was standing in my kitchen with my friend Nichole listening intently to her instruct me how to make mashed potatoes. She gave me the lowdown on everything from peeling, to the importance of not cutting potatoes too small and why you start potatoes in cold water and not hot. I absorbed her words like a sponge.

Looking back, I can laugh (and cringe if I’m being honest) about how little I knew about something so simple and basic. But with that said, all that not-knowing catapulted me into learning and now I’m the girl with a food blog and cookbook 😏. Funny how things happen.

Creamy Mashed Potatoes Recipe

Now I usually just go at mashed-potato-making blindly, not really measuring and going by look, feel and my favorite, taste. But yesterday I decided to break it down for those out there who may not know how to do it either.

So with the holidays fast approaching, maybe there’s someone out there in the same boat that I was in. Or maybe you just want to make mashed potatoes the good old fashioned way that doesn’t call for ingredients like truffle oil, browned butter or some hard to find cheese. (Although now I’m thinking of mashed potatoes and including all those things mentioned)

ingredients for Creamy Mashed Potatoes

To Make These Creamy Old Fashioned Mashed Potatoes You Will Need:

  • russet potatoesYukon golds are good for making a buttery smooth mash and redskins work great too!
  • unsalted butterTry to use good quality grass-fed butter. We love Kerrygold butter. (not sponsored)
  • half & halfWhich is essentially 1 part whole milk and 1 part heavy cream.
  • kosher saltEnhances the flavor of this dish.
  • freshly ground black pepperThis will add some subtle bite and flavor.

optional garnishes:

  • salted butter (melted) – Adds extra richness and flavor, but is optional.
  • fresh chivesAdds a pop of green and subtle onion flavor.

peeling potatoes

Even though I will be peeling these potatoes, I always scrub them beforehand. You will need 4 pounds potatoes.

cut potatoes

Once peeled, quarter (if using medium size potatoes) or cut into eighths (if using large potatoes).

add potatoes to pot

Throw the potatoes into a large pot. I use my stock pot so the potatoes have the room they need to cook evenly.

fill with water 2 inches above the potatoes

Fill the pot with cold water, about 1 to 2 inches above the potatoes. Always, ALWAYS use cold water so the potatoes cook evenly.

cover and bring to a boil

Cover, bring to a boil and cook until fork tender.

cook 15 to 20 minutes or until fork tender

For me it’s about 25-30 minutes from when I turn the burner on to doneness. A fork should easily glide through effortlessly, meeting zero resistance. However, depending on the size of our potatoes will determine how much time they will need.

drain potatoes into a colander

Drain the cooked potatoes into a colander.

add cooked potatoes to a ricer

Using a potato ricer set over the now empty pot, add a few of the cooked potatoes.

ricing potatoes

Gently squeeze so the riced potatoes fall into the pot.

riced potatoes in pot

Continue with the rest of the potatoes.

add butter to riced potatoes

To the riced potatoes, add in 1 stick (8 tablespoons or 1/2 cup) of unsalted butter.

What Type Of Butter is The best for making mashed potatoes?

I’m somewhat of a butter snob. I love Kerrygold butter (for cooking, baking and slathering on warm bread or toast) to me it has the best flavor.

pouring in heavy cream

Next pour in 1 cup of heavy cream. Return the pot to the stove top and heat on low.

stir to combine

Stir to incorporate. I usually end up adding another 1/2 cup of heavy cream to get the creamy texture my family likes. You can add more or less to your liking.

season with salt and pepper

Season with 2 teaspoons kosher salt and 1/2 teaspoon of freshly ground black pepper.

stir and adjust seasoning and cream

Stir well, scraping down the sides and bottom of the pot. Heat throughly.

drizzle with melted salted butter and add extra black pepper

You can serve spoonfuls of old fashioned mashed potatoes onto plates and top with gravy or serve family style, drizzled with 2 tablespoons melted salted butter and extra black pepper.

Creamy Mashed Potatoes Recipe

I also like to add fresh snipped chives on top for a pop of color and the subtle oniony flavor.

Creamy Mashed Potatoes Recipe

See how simple? A classic. Nothing overly fancy. Just a classically delicious recipe for creamy old fashioned mashed potatoes.

What’s a serving Size of Mashed Potatoes?

Typically a servings size of mashed potatoes is 1 cup. However, if serving with lots of different sides (i.e. Thanksgiving), it can be scaled back to 1/2 cup or 3/4 cup.

Creamy Mashed Potatoes Recipe

Enjoy! And if you give this Old Fashioned Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Creamy Mashed Potatoes Recipe

Creamy Mashed Potatoes Recipe
Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 10 servings

Old Fashioned Mashed Potatoes

Classic creamy Old Fashioned Mashed Potatoes are a family favorite in our house. Cooked russet potatoes are blended with half and half, butter and seasoned simply with salt and freshly ground black pepper. A mashed potato recipe that's special enough for your weeknight dinner or holiday gathering.
Serves 8 to 10 but can be easily doubled to serve more.

Ingredients

  • 4 pounds russet potatoes, or yukon gold
  • 8 tablespoons unsalted butter, I use Kerrygold
  • cups half and half, more or less as needed (see notes)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Equipment

Instructions 

  • Scrub, peel and quarter (or cut into eighths if large) the potatoes and place them in a large pot.
  • Fill the pot with cold water, about 1 to 2 inches above the potatoes. Always, ALWAYS use cold water so the potatoes cook evenly.
  • Cover and bring to a boil. Reduce to medium-low and cook until fork tender, about 10 to 15 minutes - depending on the size of your potatoes.
  • Drain the cooked potatoes into a colander.
  • Using a potato ricer (or food mill) set over the empty pot, add a few of the cooked potatoes into the basket and squeeze so the riced potatoes fall into the pot. Repeat with the rest of the potatoes.
  • Return the pot to the stove top and heat on low.
  • To the riced potatoes, add the butter and 1 cup half and half. Stir to combine, adding more half and half until desired consistency. (I usually end up using 1 to 1½ cups total)
  • Season with 2 teaspoons kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and add more salt if desired.
  • Stir well, scraping down the sides and bottom of the pot and heat throughly.
  • Once hot, serve spoonfuls onto plates and top with gravy or serve in a large bowl family-style, drizzled with 2 tablespoons melted salted butter and snipped fresh chives if desired.

Notes

What is Half & Half? It's 1 part whole milk and 1 part heavy cream combined.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 271kcal, Carbohydrates: 34g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 37mg, Sodium: 498mg, Potassium: 809mg, Fiber: 2g, Sugar: 3g, Vitamin A: 411IU, Vitamin C: 11mg, Calcium: 66mg, Iron: 2mg