The most delicious, easy and creamy butter mashed potatoes recipe! This is my go-to recipe whenever I need mashed potatoes for a dish or for the holidays! It’s made with loads of high-quality salted butter and cream! I cook the potatoes with chicken broth to add even more great flavor! Use this easy side dish recipe with braised meats, meatballs or my Garlic Butter Turkey over the holidays!
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Ingredients for Mashed Potatoes
Here are the ingredients you’ll need for this recipe:
- Potatoes: I like to use russet potatoes for this recipe. Other potato varieties will work in a pinch!
- Butter: you can use salted or unsalted butter.
- Heavy Cream: cream will make these mashed potatoes more rich and creamy. You can use whole milk for a lower calorie version.
- Chicken Broth: cooking the potatoes in chicken broth adds so much flavor to the dish!
What Type of Potatoes to Use?
You’ll love the amazing creamy and fluffy texture this butter mashed potato recipe yields! For the best mashed potatoes, I recommend using Russet potatoes. These thick-skinned potatoes are starchy and yield a fluffy and creamy mash, just perfect for this recipe. Other potato varieties can cause the mashed potatoes to be too watery or too gummy. I try to avoid using red potatoes for this recipe whenever possible!
Preparing the Potatoes
You’ll love how easy this recipe is to make. The first step is preparing the potatoes.
- The first step is washing the potatoes. I like to give them a quick rinse under cold water to get off as much dust as possible.
- Next, I use a sharp peeler and get rid of the peel and any knots, brown spots or green areas. If you see green on a potato, that means it wasn’t stored properly and may have been exposed to sunlight. Cut away any green parts since those can ruin the flavor of the mashed potatoes.
- Keep the peeled potatoes in a bowl filled with cold water to prevent browning. The water will also wash away any last bits of dust. Once the potatoes are peeled, use a sharp knife to cut the potatoes into medium-sized chunks. It’s important that the potatoes are evenly cut! When the potatoes are evenly cut, they cook more evenly, resulting in a creamier and smoother mash!
Cooking the Potatoes
Once you have the potatoes peeled and cut, it’s time to get them cooking! I love to use chicken broth or vegetable broth for my butter mashed potatoes recipe. The broth adds so much great flavor without being overwhelming!
- Place the potatoes into a large pot, add the broth, the potatoes and enough water to cover the potatoes by a few inches.
- Next, I add in 3 teaspoons (1 tablespoon) of sea salt. I know that sounds like a lot but potatoes need a lot of salt! Just make sure to taste test the finished recipe before adding more salt.
- Bring the potatoes up to boil over high heat, then reduce the heat to medium-high and cook until the potatoes are fork tender and very soft, but not falling apart. The potatoes will boil anywhere from 20 to 25 minutes and the timing all depends on the size of your potato pieces. Larger pieces will take longer to boil.
How to Make Butter Mashed Potatoes
Once the potatoes are cooked and soft, it’s time to make mashed potatoes out of them! I like to drain out all the liquids and transfer the potatoes into a clean mixing bowl. You can do the next steps in the same pot, too.
- First, I add the butter. I use 1 cup of high-quality, grass-fed salted butter. This butter adds so much incredible flavor to the potato recipe! I recommend using softened butter at room temperature; cold butter will cool the potatoes. Allow the butter to melt for a few minutes.
- The actual mashing part can be done two ways – manually with a potato masher or with a hand mixer. Both methods will make great mashed potatoes! I find that using a mixer makes the potatoes more creamy.
- As you’re mashing the potatoes, begin adding a few tablespoons of cream at a time. Don’t add all the cream at once; sometimes I only use ¼ cup, other times I use 1 cup. The amount of cream just depends on how dry the potatoes are. Mash and mix the potatoes until no clumps remain and they’re creamy and smooth.
For serving these creamy butter mashed potatoes, I like to top them with more butter! I melt ¼ to 1/3 cup butter in a measuring cup and add a few teaspoons of dill and/or parsley. Arrange the potatoes in a serving casserole, then pour the herbed butter over the top.
Enjoy these mashed potatoes with braised, oven-roasted or even smoked meats. Here are a few recipes I enjoy these butter potatoes with:
- Braised Ukrainian Pork – the most tender and delicious braised pork shoulder with a tomato, mushroom and carrot gravy!
- Turkey Meatballs with Mushroom Gravy – the juiciest meatballs with a creamy mushroom gravy! So great with potatoes!
- Garlic Herb Turkey – my one and only turkey recipe! It’s so juicy and delicious and always a family favorite!
- Roasted Leg of Lamb – this roasted lamb is so flavorful and juicy! Perfect for the holidays or for Sunday dinner!
Enjoyed this easy side dish recipe? Make sure to check out some of my other recipes you’re sure to enjoy!
- Butter & Thyme Mashed Sweet Potatoes – creamy, sweet and oh-so-good! This recipe is also made with lots of butter!
- Garlic Baby Potatoes – I love these so much, I make them with my steaks all the time! So easy to make!
- Loaded Bacon & Garlic Potatoes – if you want your potatoes to be extra, this is the recipe! Made with bacon, garlic, cheddar cheese and herbs!
- Sweet Potato Casserole – the best ever sweet potato casserole recipe! Made with homemade marshmallow meringue topping!
- Oven-Roasted Potatoes – golden crispy potatoes with garlic, thyme, parsley and parmesan! These are perfect with any main entrée!
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Creamy Butter Mashed Potatoes Recipe (video)
- 5 lbs Russet potatoes
- 3 tsp salt
- 4 cups chicken or vegetable broth
- 1 cup salted butter, at room temp
- ½ to 1 cup heavy cream
- Salt, to taste
- ¼ cup butter, melted
- 1 tsp EACH: dill, parsley
- First wash and peel the potatoes. Keep the potatoes in a bowl of cold water to prevent browning. Using a sharp knife, cut the potatoes into medium sized chunks and place into a large pot. Add the chicken or vegetable broth, salt and enough water to cover the potatoes by a few inches.
- Bring the potatoes up to a boil over high heat, then reduce the heat to medium-high and cook for another 20 to 25 minutes, until the potatoes are very soft but not falling apart. Cooking time depends on size of potato pieces. Drain the potatoes after cooking.
- Transfer the potatoes into a large mixing bowl, or do the next steps in the pot. Add the softened butter and cover it with the potatoes to melt it faster. Once the butter is melted, add a few tablespoons of cream, then use a potato masher or a hand mixer fitted with beaters and mash the potatoes.
- Continue mashing the potatoes and adding more cream as needed, until the potatoes are creamy and smooth. Season with salt to taste.
- For optional herbed butter topping: melt the butter in a small ramekin or measuring cup, then add the herbs. Spoon the melted butter over the potatoes when ready to serve.