Buttery Mashed Potatoes

Southern Kitchen
Buttery Mashed Potatoes

Serves: 8

Hands On Time: 35 minutes

Total Time: 35 minutes


2 pounds Yukon Gold potatoes, cut into large pieces

Salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, cut into small pieces

1 cup heavy cream


In a large pot, cover the potatoes with water. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Continue to boil until the potatoes are soft when pierced with a fork, 15 to 20 minutes. 

Drain the potatoes and return them to the pot. Add the butter and let it melt.

Meanwhile, heat the cream in the microwave until hot, about 2 minutes.

Using a hand masher, mash the butter into potatoes. Add the add hot cream and continue to mash until the cream has incorporated.

Scrape down the sides of the pot with a spatula, and season to taste with salt and pepper. Transfer the mashed potatoes to a bowl and serve.

About the recipe

We like to keep the skins on our mashed potatoes. Always start the potatoes in cold water when making mashed potatoes — they’ll cook more evenly this way.