Ultimate Rich and Creamy Mashed Potatoes

Ultimate Rich and Creamy Mashed Potatoes

Ultimate Rich and Creamy Mashed Potatoes

The ultimate rich and creamy mashed potatoes using yellow potatoes, butter, and heavy cream!
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch, Dinner, Side Dish
Cuisine American
Servings 10


  • Large Bowl
  • Dutch Oven or Large Stock Pot
  • Colander
  • Potato Ricer or Food Mill
  • Stand Mixer
  • Rubber Spatula


  • 4 Pounds Alsum Yellow potatoes
  • 2 Cups Heavy cream
  • 16 Tablespoons Unsalted Butter, melted
  • Kosher Salt As needed
  • Freshly ground black pepper As needed


  • Place the potatoes in a large stockpot. Cover with cold water and bring the pot to a boil over high heat. Once the pot comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are fork-tender and offer no resistance when pierced with a knife.
  • Drain the potatoes and set in a colander. Carefully peel the potatoes while they are still hot. (This can be done, under cool running water, or by wearing foodservice gloves). Pass the potatoes through a ricer/food mill that has been set over the bowl of a stand mixer. Add the melted butter and half of the heavy cream to the potatoes.
  • Whip the potatoes on low speed until the cream and butter are incorporated, about 30 seconds. Increase the speed to medium-high and whip the potatoes until they are smooth and creamy about 1 minute. Using the remaining cream, adjust the consistency of the potatoes to your liking. Creamier makes them looser, less cream makes them stiffer.  Adjust the seasoning with the salt and pepper.