Classic Mashed Potatoes

Sharing is caring!

I know what you’re thinking…do mashed potatoes really need a recipe? Most of the time I just throw things in the bowl with the mixer running until I’ve reached the desired consistency. While this works for most people, sometimes having specific measurements helps to achieve perfect results, every single time.

I’ve found that melting the butter and mixing it with your milk/cream before mixing, helps achieve smoother, well incorporated potatoes. No fancy ingredients here – just potatoes, butter and cream. Salt and pepper to taste and add your own herbs if desired.

The result is classic, delicious creamy mashed potatoes that are perfect for your Thanksgiving meal!

How to Prepare Classic Mashed Potatoes

Ingredients for Classic Mashed Potatoes

  • 2 pounds of premium Yukon gold potatoes
  • 1/2 cup of creamy unsalted butter
  • 3/4 cup of rich half-and-half cream
  • 1 tsp of fine sea salt
  • 1/2 tsp of freshly ground black pepper
  • 1 tsp of freshly chopped herbs (optional for added flavor)

Directions for Classic Mashed Potatoes

  1. Begin by peeling the Yukon gold potatoes and dicing them into uniform pieces. Place them in a spacious saucepan and cover with cold water.
  2. Set the saucepan over medium heat and let the potatoes come to a gentle boil. Allow them to cook until they turn soft and can be easily pierced with a fork, which should take around 20-25 minutes.
  3. Once done, drain the water and transfer the potatoes to a large mixing bowl.
  4. In a separate small saucepan or using a microwave, gently melt the butter and combine it with the half-and-half cream.
  5. While mashing the potatoes, slowly pour in the melted butter and cream mixture. For a silkier texture, opt for an electric mixer. However, if you prefer a rustic feel, a manual potato masher would be ideal.
  6. Season your mashed potatoes with salt, pepper, and if desired, sprinkle in the chopped herbs. Mix until everything is well incorporated.
  7. Transfer to a serving dish and enjoy your comforting Classic Mashed Potatoes.

Can I use a different type of potato?

Yes, you can use other types of potatoes, but Yukon golds are favored for their creamy texture and rich flavor. Russet potatoes are another good alternative.

Is it necessary to use half-and-half?

No, you can substitute with milk or heavy cream, though half-and-half strikes a balance between the two, giving a creamy texture without being overly rich.

What herbs can I use for added flavor?

You can use herbs like rosemary, thyme, or parsley. Fresh chives also make a delightful addition, offering a mild oniony flavor.

How can I make vegan mashed potatoes?

For a vegan version, substitute the butter with vegan butter or olive oil, and use a plant-based milk like almond or oat milk instead of half-and-half.

How do I store leftover mashed potatoes?

Store any leftovers in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best quality.

Can I freeze mashed potatoes?

Yes, mashed potatoes can be frozen in airtight containers or freezer bags. However, upon reheating, you may need to add some liquid (milk or cream) to restore their creamy texture.

Classic Mashed Potatoes


  • 2 pounds Yukon gold potatoes
  • 1/2 cup butter
  • 3/4 cup half-and-half
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp herbs chopped (optional)


  • Peel and dice your potatoes into small chunks. In a medium saucepan, cover with water and bring to a boil.
  • Cook the potatoes until they are very tender (about 20-25 minutes). Drain, and add to a mixing bowl.
  • In a small saucepan or in the microwave, melt the butter, and stir in the half-and-half.
  • Mix/mash the potatoes while gradually adding the butter/cream mixture. (If you like smooth potatoes, use an electric mixer. If you like chunkier potatoes, use a potato masher.)
  • Add salt, pepper, and herbs to taste.
  • Serve immediately.
How to Brine a Turkey

Things You Should Never Put In The Microwave
Women stylish haircut

Sharing is caring!