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A white bowl filled with fluffy mashed potatoes recipes, topped with melting butter and cracked black pepper.

What I Cook When I Crave Mashed Potatoes Recipes

This recipe recreates the creamy mashed potatoes I remember from my nonna's kitchen. After I developed a gluten sensitivity, I adapted the recipe to keep those comforting flavors. Roasting the garlic and using warm cream helps achieve a rich texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Draining Time 5 minutes
Total Time 35 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds Yukon gold potatoes Russet potatoes work too
  • 3 cloves garlic
  • 1/3 cup melted salted butter
  • 1 cup heavy cream Whole milk or half and half will work but potatoes will be less rich
  • To taste salt and pepper Start with half a teaspoon of each and add more as needed

Equipment

  • Large pot
  • Small saucepan or microwave-safe bowl
  • Potato masher or ricer

Method
 

  1. Peel the potatoes and cut them into quarters. Place them in a large pot of cold, salted water.
  2. Add the garlic and bring the water to a boil. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly.
  3. Warm the heavy cream in a small saucepan or pot on the stovetop or in a microwave-safe bowl in the microwave until hot.
  4. Return the drained potatoes to the pot, add the melted butter, and begin mashing. Gradually pour in the warm cream, mashing until you reach your desired consistency.
  5. Season with salt and pepper to taste, then serve immediately while hot.

Notes

Let the potatoes sit for about 5 minutes after draining to fully dry, or return them to the warm pot for a few minutes to evaporate any leftover liquid.
Use a hand masher or potato ricer for the creamiest texture. Electric mixers may overwork the starches and make the potatoes gummy.
Heat your milk or cream before adding it. This keeps the potatoes hot and helps the liquid absorb evenly. Add the liquid slowly to control the final consistency.
To make ahead, prepare the mashed potatoes, cool them completely, and store them in an airtight container in the refrigerator. To reheat, spread them into a greased casserole dish, dot with butter, and bake uncovered at 325°F for 35 to 40 minutes until heated through and the top is slightly crisp.

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