Check out this ultra creamy and silky mashed potato: mashed potatoes with heavy cream.
Besides heavy cream, mashed potatoes are also seasoned with seasoned salt and butter for amazing flavors, making this an indulgent and luxurious mashed potatoes perfect for holiday dinners.
There’s truly no other ingredient like heavy whipping cream if you want to make a silky, rich and ultra creamy mashed potatoes.
Try these holiday favorites out to round out your menu: Dutch Oven Herb Butter Turkey Breast, Sweet Potato Casserole with Pecans, Roasted Whole Carrots and Best Easy Pumpkin Pie.
Mashed Potatoes with Heavy CreamIngredientsHow to make creamy mashed potatoesPrepare potatoesSeason and dress mashed potatoesWhat to serve with mashed potatoesMaking Ahead and StorageFrequent Asked QuestionsMore Holiday Side DishesCreamy Mashed Potatoes with Heavy Cream
I’ve experimented with many mashed potatoes recipes and many ingredients, and have come to this conclusion: if you want to make the creamiest and smoothest mashed potatoes, make your mashed potatoes with heavy cream.
I’ve tried milk, half and half, and other ingredients, but they just don’t work as well.
You need heavy whipping cream to get that rich and creamy texture, making your mashed potatoes incredibly luxurious and indulgent.
Whenever I want to make a truly delicious, satisfying mashed potatoes, I make my mashed potatoes with heavy cream.
It’s the holidays, enjoy and indulge!
Heavy cream are sometimes called heavy whipping cream, and they are basically cream with a lot of fat, containing about 36 to 40 percent of fat in them.
They are heavier and cremier than half and half, whipping cream, evaporated milk, or any type of milk.
If you use these other products instead of heavy cream, your mashed potatoes will not be as thick, rich and creamy as it would if you make mashed potatoes with heavy cream.
In addition, I also season my potatoes with butter and season salt, giving this mashed potatoes with heavy cream another dimension of flavor, and I think that truly makes this the BEST mashed potatoes ever.
P/S: Besides mashed potatoes, make your mac and cheese with heavy cream as well for the creamiest macaroni and cheese you’ll ever taste!
Heavy cream is a very important ingredient in the making of this mashed potato recipe, but it is definitely not the only important ingredient.
The good news is though, this mashed potatoes with heavy cream recipe has a fairly short list of ingredients.
potatoes – best potatoes for mashed potatoes are russet and Yukon gold potatoes, however I’ve used red potatoes and they work as well.
heavy cream – sometimes called heavy whipping cream, it contains about 36-40% of fat.
Avoid substituting for half and half or any types of milk – your mashed potatoes will not turned out as creamy if using those.
salted butter – avoid unsalted, as salted butter will bring more flavor to your mashed potatoes.
Butter is also used to make the mashed potatoes creamy
My favorite is Lawry’s Seasoned Salt.
How to make creamy mashed potatoes
Hopefully at this point, I have successfully convinced you that mashed potatoes with heavy cream is the only way to do mashed potatoes right.
My next goal: show you how simply it is to make mashed potatoes from scratch!
Before you know it, you will be snubbing your nose at store-bought mashed potatoes because mashed potatoes with heavy cream is truly SO much better, and not hard to make at all!
When preparing your potatoes, make sure to scrub it under running water to remove the dirt on the potato skin, and then peel the potatoes.
I like to slice the potatoes into large chunks so that it is easier and quicker to softened.
Boil a pot of water and then add your chunks of potatoes to it.
When potatoes are soft, drain all the boiling water immediately from the pot, and then use a potato masher or electric hand mixer to mash the potatoes.
Make sure you mash the potatoes when potatoes are thoroughly cooked through and soft.
Also do it while it is still steaming hot so that it is easier to mash those potatoes and make them ultra smooth.
Using a potato masher to mash potatoes
It does take a few minutes to truly break down and smooth out those potatoes.
If you are looking to make your mashed potatoes ultra creamy, it is super important to work those arm muscles and keep mashing until there are no more potato chunks and potatoes become a smooth paste.
Season and dress mashed potatoes
Ok here comes the fun part, and the part that makes your mashed potatoes truly flavorful, creamy and delicious!
When potatoes are completely mashed up, they should be smooth, fluffy and soft in texture.
Next, we add our short list of ingredients to make it the dreamy mashed potatoes that it is: heavy cream (duh of course!), butter and seasoned salt.
And then mixed it up and watch your mashed potatoes become silky smooth and ultra creamy.
Mashed potatoes should be super soft and silky once it is mashed
By adding seasoned salt we also just added a ton of amazing flavors and it has a lot of depth to it, so potatoes are truly tasty.
Serve your mashed potatoes in a large bowl, and then if you want, drizzle with more butter because why not?!
Butter truly makes everything better.
Both in life and in mashed potatoes.❤️
Check out that creamy mashed potatoes with heavy cream, butter and seasoned salt.
Three simply ingredients that will transform your mashed potatoes into something crazy flavorful, insanely creamy, and simply magical.
Trust me – you won’t want to do mashed potatoes any other way after this!
What to serve with mashed potatoes
Gravy – because mashed potatoes with heavy creamy is already super rich and creamy, you really don’t need gravy to make it tasty.
However, if you do want to make gravy from scratch or get a bottle from the store to drizzle your potatoes with some yummy gravy, it will be very tasty as well.
Meats and other protein – Pineapple Baked Ham, Dutch Oven Herb Butter Turkey Breast, Panko Crusted Salmon, Red Wine Braised Short Ribs, or Stovetop Pot Roast are some of my favorites that I serve with mashed potatoes.
Vegetables – we love serving a side of vegetables whenever we have mashed potatoes and some of our favorites are Garlic Parmesan Asparagus, Honey Roasted Brussels Sprouts with Bacon and Garlic Honey Roasted Carrots
You can definitely make ahead and storage your mashed potatoes in an airtight container for up to 2 months in the freezer and up to 4 days in the refrigerator.
Drizzle some milk onto mashed potatoes and reheat in microwave.
You may have remove from microwave and stir a few times to make sure potatoes are heated evenly.
Add more milk to mashed potatoes anytime it looks like potatoes are drying out.
Spread mashed potatoes in a casserole dish, top with a few dollops of butter.
Cover loosely with aluminum foil and heat in oven at 350℉ for 25-30 minutes, or until potatoes are warm and reaches an internal temperature of 165℉.
What are the best potatoes to use for mashed potatoes?
Russet and Yukon gold potatoes are my favorite for mashed potatoes Can I not peel the potatoes?
Make sure to clean it thoroughly if you are not peeling the potatoes.
The texture of your mashed potatoes will be less smooth since there is skin in it.
Another option is to peel only half of the potatoes and leave the other half unpeeled, this way you get some texture from the skin.
Can I substitute heavy cream with milk or half and half?
You can but it won’t be as creamy or tasty, in my opinion.
There’s nothing quite like making mashed potatoes with heavy cream!
There are additional flavors in seasoned salt.
You can substitute with salt, and mashed potatoes would still be tasty, but it wouldn’t taste the same as using seasoned salt.
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More Holiday Side Dishes
Brown Sugar Pecan Roasted Sweet Potatoes
Creamy Mashed Potatoes with Heavy Cream
The creamiest and silkiest potatoes made with heavy cream, seasoned salt and butter.
This luxurious mashed potatoes is incredibly flavorful and just melts in your mouth.
The perfect side dish for Thanksgiving, Christmas and Easter holidays as well.
Author: MinShien
Cook ModePrevent your screen from going dark
Ingredients3 lbs russet potatoes or Yukon gold1 1/2 cup heavy cream4 tbsp salted butter plus more for topping1 tbsp seasoned salt
InstructionsScrub potatoes under running water.
Peel and slice into large pieces.In a large pot, bring water to boil.
Add potatoes.
Boil for 20 minutes.
Drain water and transfer potatoes to a large mixing bowl.
Use a potato masher to mash potatoes until they are smooth and there are no clumps.Add heavy cream, seasoned salt and butter to mashed potatoes.
Stir to mix them into the potatoes.Serve and enjoy!Optional: melt more butter (1-2 tbsp) and drizzle over the top of the potatoes when serving.
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!
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They have perfectly cooked russet potatoes mashed with fresh minced garlic, butter, and heavy whipping cream.
These Garlic Mashed Potatoes are exceptionally rich and creamy and are the perfect holiday or weeknight side dish.
Mashed potatoes are a given at any holiday table.
Some mashed potatoes are better than others but I believe these mashed potatoes will be your favorite to make year after year.
My family loves to make this recipe during the holiday time, as well as on weeknights.
They are smooth, and buttery, having a hint of garlic, and taste delicious with homemade gravy.
Key Ingredients in Creamy Garlic Mashed Potatoes
Russet Potatoes
Russet potatoes are my favorite potatoes to use for mashed potatoes.
They are starchy, they have a nice texture, and they are not sweet tasting like yukon gold potatoes.
Butter
A tip I learned from my sister for making smooth mashed potatoes is to mash the potatoes without the butter first.
After you have mashed the potatoes as much as they can go, then add in the butter.
I normally use unsalted butter for all my cooking, but you can also use salted butter.
Just don’t add in all the salt in the recipe at once without tasting first.
Heavy Whipping Cream
The number one key to making the best-mashed potatoes is using heavy whipping cream instead of milk.
While milk can make delicious mashed potatoes, they won’t be as rich and creamy as if you were to use heavy whipping cream.
I love to use organic heavy whipping cream whenever possible!
Freshly ground black pepper is a must for mashed potatoes.
The fresh, almost spicy taste that freshly ground black pepper adds to these potatoes is not comparable to the pre-ground black pepper.
Potato masher
I hope you enjoy this recipe.
Let me know in the comments or tag me on Instagram (@themidwestkitchenblog) if you make this recipe!
What is your favorite holiday or weeknight side dish to make?
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Homemade Cranberry Sauce
Creamy Garlic Mashed Potatoes with Heavy Cream
Author: Tonya | The Midwest Kitchen Blog
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Rich and Creamy Garlic Mashed Potatoes made with 6 ingredients.
Rich and Creamy Garlic Mashed Potatoes made with 6 ingredients.
These Creamy Garlic Mashed Potatoes are exceptionally rich and creamy and are the perfect holiday or weeknight side dish.
5 small russet potatoes
¼ cup heavy whipping cream
Peel and cut your russet potatoes into large chunks.
Rinse them to get all the starch off, then put them in a medium sized-pot of cold water to boil.
Starting with cold water allows the potatoes to boil more evenly.
Boil the potatoes until they are fork-tender, 15 – 20 minutes.
Use a potato masher or fork to mash the potatoes with minced garlic.
Then add in the butter.
Continue mashing until the potatoes are smooth and not grainy and separated anymore.
Mix in the salt, black pepper, and heavy whipping cream, until the potatoes are smooth and creamy.
Mashed potatoes can last a few days in the refrigerator in an air-tight container.
You can reheat your mashed potatoes on the stove with a few tablespoons of heavy whipping cream or milk.
Keywords: creamy garlic mashed potatoes, mashed potatoes, potatoes, russet potatoes, side dish, holiday, holiday side dish, meat and potatoes
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mashed potatoes are known for being a comfort food that is both tasty and easy to make.
However, mashed potatoes can also be used to add a lot of flavor to different dishes.
There is nothing better than a bowl of mashed potatoes drenched in a light, fluffy, and delicious sauce like heavy whipping cream.
This dish is sure to be a delicious and comforting one.
Can Heavy Cream be Added to Mashed Potatoes?Can You Put Heavy Cream In Mashed Potatoes?What is heavy whipping cream?How To Make Heavy Cream Mashed Potatoes?What Kind Of Potato Do I Need?
Can Heavy Cream be Added to Mashed Potatoes?
She was looking for the answer to this question, “Can heavy whipping cream be added to mashed potatoes?” If you ask Hannah to provide us with the answer, she will probably say, “yes.” Hannah was wrong, of course.
Heavy cream is not a good idea to use in mashed potatoes.
Instead, you should use milk or regular cream, or if you like, sour cream.
Yes, you can use heavy cream in mashed potatoes.
However, if you do that, your mashed potatoes will likely turn into a glop.
In order to keep the potatoes fluffy, make sure you add some milk to the cream.
If you add enough milk, you won’t notice the difference between cream and milk in your mashed potatoes.
See also Does Alkaline Water Help With Inflammation?What is heavy whipping cream?
Heavy whipping cream is a cream that has a fat content of 35% or more.
It’s used to make whipped cream and ice cream, among other things.
It can also be used in cooking to make whipped sauces and for other applications.
The traditional cream that you buy in a tub has a fat content of around 15%.
It’s much lower than the 35% of heavy whipping cream.
Heavy whipping cream has less water content than regular whipping cream, so it will whip better.
If you want to add whipped cream to mashed potatoes, you can use regular whipping cream or heavy whipping cream.
Heavy whipping cream will whip better, and will not break or separate.
How To Make Heavy Cream Mashed Potatoes?
How To Make Heavy Cream Mashed Potatoes?
How To Make Heavy Cream Mashed Potatoes?
You can put heavy whipping cream in mashed potatoes.
To make heavy cream mashed potatoes, you need to start with extra thick mashed potatoes.
Once the potatoes are cooked, you need to add heavy whipping cream until the mixture is creamy.
You can also add butter or cream cheese.
What Kind Of Potato Do I Need?
Next, you’ll want to choose the type of potatoes you’ll be using.
Some people think that russets are best, but in my opinion Yukon Gold potatoes are the most versatile.
Yukon Golds have a nice, buttery flavor and are easy to work with.
If you like sweet potatoes, check out my article on how to make baked sweet potato fries.
Now, you’ll want to measure out all the other ingredients.
For a mashed potato, you’ll want about 2 cups of cooked potatoes.
If you use russet potatoes, you’ll want about 1 cup for every 3 to 4 pounds of potatoes.
If you use sweet potatoes, you’ll want about 1 cup for every 3 to 4 pounds.