Easy Creamy Mashed Potatoes

top view of a bowl of ready-to-eat mashed potatoes with a serving spoon sitting on a marble surface

5 from 1 reviews

These creamy mashed potatoes are delicious enough to be a part of your holiday spread, but easy enough for a weeknight dinner!



2 pounds Yukon gold or russet potatoes, peeled and cut into 1-inch cubes
2 teaspoons coarse sea salt, plus more to taste
1/4 cup milk or heavy cream
3 tablespoons butter
1/4 teaspoon cracked black pepper


1. Add the potatoes and salt to a large pot, then fill the pot up with water to cover an inch over the potatoes and place over medium-high heat.
2. Let the potatoes come to a low boil, then cook for 15 minutes, until they can be easily pierced with a fork.
3. Strain the excess water from the potatoes, then return to the pot. Mash with a potato masher, then stir in the cream, butter, and pepper. Taste for seasoning and add salt, if needed, then serve.


  • For dairy-free: substitute full-fat coconut milk for the cream, and your favorite vegan butter or olive oil for the butter.
  • For Whole30: substitute full-fat coconut milk for the cream, and ghee for the butter.

Keywords: mashed potatoes, potatoes, side dish