These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. —Rashanda Cobbins, Milwaukee, Wisconsin
Buttery Mashed Potatoes Recipe photo by Taste of Home
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.
Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Buttery Mashed Potatoes Tips
What can I use instead of butter in mashed potatoes?
Instead of butter, you can use olive or infused oils. These fats work well as a butter replacement in most mashed potato recipes. We recommend trying out garlic or truffle oil. Sour cream or cream cheese can add creaminess, too. If you're dairy-free, try swapping out the butter for a dairy-free butter substitute. Be sure to check out our other dairy-free recipes, too.
Can you mash potatoes in a blender?
Technically, yes, you can mash potatoes in a blender. Do we recommend it? Probably not, as it makes the texture quite gloopy. Opt for a hand mixer, stand mixer or ricer before you reach for the blender. Learn more about the different ways to mash potatoes.