Easy Homemade Mashed Potatoes Recipe

My homemade mashed potatoes saved my sanity last Thanksgiving when I realized I could make them ahead of time! Standing in my kitchen with a mountain of russets, I was dreading the usual last-minute mashing chaos.

After experimenting with different techniques (and surviving a few lumpy disasters), I finally cracked the code for ultra-creamy potatoes that you can prepare days in advance.

The secret? They reheat beautifully and taste exactly like you just made them fresh.

Why You’ll Love My Homemade Mashed Potatoes

I’m completely smitten with this recipe because it gives you back your sanity during busy meal prep!

These potatoes come out incredibly creamy every single time, and your guests will never guess they weren’t made fresh that morning.

The make-ahead magic means you can focus on other dishes without the stress.

When I serve these homemade mashed potatoes, I love pairing them with my crowd-pleasing Ultimate Queso Dip with Chips as an appetizer – trust me, your guests will be talking about both dishes long after dinner ends!

What You Need for This Mashed Potatoes Recipe

Here’s what I always keep stocked for my go-to homemade mashed potatoes:

• 3½ pounds russet potatoes – I prefer larger potatoes since they’re easier to handle when hot
• 2 cups heavy cream – Don’t skimp here; this creates that restaurant-quality richness
• 8 tablespoons unsalted butter (divided) – European-style butter makes a noticeable difference
• 1½ teaspoons kosher salt – Start here and adjust to your family’s taste
• Fresh chives for garnish – Adds a beautiful pop of color and mild onion flavor

Pro tip: I always buy an extra potato or two because russets can vary so much in size, and you want to make sure you have enough for your crowd.

How to Make Perfect Homemade Mashed Potatoes

Step 1: Bake Those Potatoes

Preheat your oven to 450°F and position a rack in the center. Using a fork, pierce each potato several times all over – this prevents any explosive surprises!

Place the potatoes directly on your oven rack (I sometimes put a baking sheet on the lower rack to catch any drips).

Bake for 50-60 minutes until they feel completely soft when gently squeezed with an oven mitt.

Step 2: Scoop and Mash

While the potatoes are still piping hot, cut each one in half lengthwise. Using an oven mitt to protect your hands, scoop out all the fluffy flesh into your stand mixer bowl fitted with the paddle attachment.

Don’t worry about getting every last bit near the skin – that part can be tough. Break up the potato flesh with a fork, then beat on low speed until completely smooth, about 1-2 minutes.

Step 3: Heat the Cream Mixture

In a small saucepan, warm 2 cups of heavy cream with 6 tablespoons of butter over medium heat until it just starts to simmer. You’ll see tiny bubbles around the edges.

Step 4: Fold Everything Together

Remove your mixer bowl and grab a large rubber spatula. Gradually fold in the hot cream mixture – this takes patience, but folding (not mixing) prevents gluey potatoes.

Keep folding until your homemade mashed potatoes are silky smooth and luxurious. Stir in the salt and taste for seasoning.

Step 5: Store for Later

Transfer your finished potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. They’ll keep beautifully in the refrigerator for up to 2 days.

What I Always Do to Get My Mashed Potatoes Just Right

The game-changing secret is baking instead of boiling – no more waterlogged, dense potatoes!

I always make sure to work with the potatoes while they’re still hot from the oven, which prevents any lumps from forming.

Another trick I learned the hard way: fold in your cream mixture by hand rather than using the mixer to avoid that dreaded gluey texture that can ruin perfectly good potatoes.

Can I freeze these homemade mashed potatoes?

I don’t recommend freezing because the texture changes dramatically once thawed. Stick to refrigerating for up to 2 days for the best results.

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What’s the best way to reheat my homemade mashed potatoes?

Poke about 10 holes in the plastic wrap with a knife tip, then microwave at 75% power for about 14 minutes, stirring halfway through. You can also reheat in a 350°F oven for 30-40 minutes covered with foil.

Can I make substitutions in this potatoes recipe?

You can substitute half-and-half for heavy cream if you prefer lighter potatoes, though they won’t be quite as rich. For dairy-free options, try using coconut cream and vegan butter.

Why do my potatoes sometimes turn out gluey?

Overmixing is usually the culprit! Once you add the cream mixture, fold gently by hand rather than using electric mixers, which can break down the starch too much.

If you make my homemade mashed potatoes, I’d love for you to pin this recipe and share your kitchen victories! You can find all my favorite comfort food recipes on my Pinterest.

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My Go-To Mains That Make Homemade Mashed Potatoes Shine

These creamy beauties shine brightest at our holiday table, but I also make them for Sunday family dinners and cozy weeknight meals when we need extra comfort.

During fall and winter, I love creating a little well in each serving and filling it with gravy, creating the ultimate comfort food experience.

My homemade mashed potatoes have become our family’s non-negotiable side dish for any special occasion.