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Old fashioned mashed potatoes topped with melting butter and fresh thyme.

Easy Old Fashioned Mashed Potatoes

My old fashioned mashed potatoes are mashed by hand with butter and warm cream for a fluffy, creamy side dish. Simple, classic and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes peeled and cut into even cubes
  • 4 tablespoons butter
  • ⅓ cup heavy cream warmed
  • 1 teaspoon salt plus more for the cooking water
  • Black pepper to taste

Equipment

  • large pot
  • colander
  • potato masher

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil for 15 to 20 minutes, until fork-tender.
  3. Drain well. Return the potatoes to the hot pot and let them steam for 1 to 2 minutes.
  4. Mash the potatoes while hot.
  5. Stir in the butter until melted.
  6. Slowly stir in the warm cream until smooth and fluffy.
  7. Season with salt and pepper.

Notes

  • Yukon Gold potatoes make the creamiest mash. Russets are lighter and fluffier.
  • Mash by hand. A blender or food processor makes them gluey.
  • Use whole milk instead of cream for a lighter version.
  • Make ahead up to 2 days and reheat with a splash of cream.
  • Refrigerate up to 4 days or freeze up to 1 month.