Old Fashioned Mashed Potatoes with Butter and Cream

My old fashioned mashed potatoes are the simple, buttery kind I grew up with: tender boiled potatoes mashed by hand with real butter and warm cream.

No cream cheese, no garlic, no fancy add-ins. Just fluffy, creamy potatoes that taste like Sunday dinner at Grandma's house, and they're ready in about 30 minutes.

Mashing the potatoes was always my job at Grandma's. She'd hand me her old metal masher, the one with the worn wooden handle, and tell me to keep going until there wasn't a single lump left.

Then she'd drop in a big chunk of butter, and I'd always sneak a spoonful before they made it to the table.

Mashed potatoes belong on every holiday table. Pair them with my Grandma's roast turkey and old-fashioned stuffing, or browse my classic Thanksgiving side dish recipes for the rest of the menu.

What to Know About Old Fashioned Mashed Potatoes

• Just 5 ingredients - potatoes, butter, cream, salt and pepper.
• Mashed by hand - a potato masher keeps them fluffy. A blender or food processor turns them gluey, so skip it.
• The steam trick - letting the drained potatoes sit in the hot pot for a minute or two dries them out, so they soak up more butter and cream.
• Serves 4 - double it for a holiday crowd and use your biggest pot.
• About 30 minutes from peeling to the table.

Ingredients for Old Fashioned Mashed Potatoes

• Potatoes - Yukon Gold potatoes make the creamiest, most buttery mash. Russets turn out lighter and fluffier. Either one works, or use half and half.
• Butter - salted or unsalted both work. If you use salted, start with a little less salt and taste as you go.
• Heavy cream - warm it first so the potatoes stay hot and smooth. Half-and-half or whole milk work too, they're just a little less rich.
• Salt - you'll need some for the cooking water and a teaspoon for the potatoes.
• Black pepper - freshly cracked is best.

Full amounts are in the recipe card below.

How to Make Old Fashioned Mashed Potatoes

Step 1: Boil the potatoes

Bring a large pot of salted water to a boil. Add the peeled, cubed potatoes and cook them for 15 to 20 minutes, until a fork slides right through.

Step 2: Drain and dry them

Drain the potatoes really well, then put them back in the hot pot. Let them sit for 1 to 2 minutes so the extra moisture steams off.

Step 3: Mash while hot

Mash the potatoes right away while they're still steaming hot. Hot potatoes mash smooth. Cooled potatoes get lumpy.

Step 4: Add the butter and cream

Stir in the butter first until it melts. Then pour in the warm cream a little at a time, stirring gently until the potatoes are smooth and fluffy.

Step 5: Season and serve

Add the salt and pepper, taste, and adjust. Top with an extra pat of butter right before serving.

Grandma's Tips for the Best Mashed Potatoes

• Cut them the same size. Even cubes cook at the same speed, so you don't end up with hard bits.
• Start with salted water. It seasons the potatoes from the inside.
• Butter before cream. The butter coats the potato starch first, which keeps the mash silky.
• Don't overmix. Stir just until smooth. Too much stirring makes them sticky and gluey.

How to Make Ahead and Store Mashed Potatoes

• Make ahead: Make them up to 2 days early, cover and refrigerate. Reheat in a slow cooker on low or in a covered dish in the oven, stirring in a splash of cream.
• Fridge: Keep leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently on the stove or in the microwave with a splash of milk or cream.
• Freezing: You can freeze them for up to 1 month. The texture changes a little, so stir in extra butter and cream when you reheat.

Modern Updates

• Roasted garlic - mash in a few cloves of roasted garlic.
• Skin on - leave some peel on for rustic smashed potatoes.
• Loaded - top with cheddar, crumbled bacon and green onions.

What to Serve With Mashed Potatoes

These mashed potatoes go with just about any comfort food dinner. For Thanksgiving, I serve them next to roast turkey, old-fashioned green bean casserole and brown sugar glazed carrots. They're just as good with roast chicken or beef on a Sunday night.

FAQs

Why are my mashed potatoes gluey?

Overworking the potatoes releases too much starch. Mash them by hand and stop as soon as they're smooth. Never use a blender or food processor.

Can I use milk instead of heavy cream?

Yes. Whole milk works well. The potatoes will be a little lighter and less rich.

Should I peel the potatoes?

For smooth, classic mashed potatoes, yes. If you like a more rustic texture, leave some of the skin on.

What are the best potatoes for mashed potatoes?

Yukon Golds for creamy and buttery, russets for light and fluffy. Both make great old fashioned mashed potatoes.

More Thanksgiving Recipes

• Old Fashioned Scalloped Potatoes
• Easy Canned Sweet Potatoes and Marshmallows Casserole
• Easy Corn Casserole (with Jiffy)
• Old Fashioned Yeast Rolls
• Old-Fashioned Pumpkin Pie