These are the creamiest and easiest mashed potatoes with no milk in sight! They make the perfect classic side dish for a weekday dinner, Thanksgiving meal, or any time you just want easy mashed potatoes!
3lbsrusset potatoespeeled and diced into 1/2 to 3/4 inch cubes
½cupheavy whipping cream
½cupbutterat room temperature
1 ½tspkosher salt
½tspfreshly ground black pepper
Instructions
Mashed Potatoes
Put the potatoes in a medium pot and cover with cold water. Drain the water to remove any excess starches and then fill the pot with more cold water until the potatoes are just covered with water. Cover the pot and bring the water and potatoes to boil over high heat.
3 lbs russet potatoes
Once boiling, uncover the pot and reduce the heat to medium to maintain a simmer. Simmer the potatoes until they are easily pierced and crushed by a fork, about 10-15 minutes.
Once tender, drain the potatoes in a colander.
Return the empty pot to medium heat. Add the cream to the pot and heat just until warmed, about 1-2 minutes. Once warmed, remove the pot from the heat and set the cream aside for later.
1/2 cup heavy whipping cream
Add the potatoes back to the empty pot and lightly mash with a whisk to break up the potatoes.
Add in the room temperature butter and continue to mash and stir with the whisk until the butter is fully incorporated.
1/2 cup butter
Add the warm cream, salt, and pepper and continue to mash until smooth.
Serve warm with butter, gravy, or alongside your favorite main dish.
Notes
Use high-quality cream and butter since they’re the only things really flavoring the potatoes other than salt and pepper.Use a whisk rather than a fork to mash for the maximum creaminess.Double the recipe and enjoy mashed potatoes all week long. Store in an airtight container in the fridge for up to five days and just warm them back up in the microwave or oven.Use room temperature butter and warm cream to help them incorporate into the potatoes better.If you want to make mashed potatoes without milk or cream, you have two options:
Omit the cream and milk all together and add more butter until you reach your desired creaminess.
Substitute the heavy cream for with the same amount of coconut milk and keep the same amount of butter. This may change the flavor just slightly but it shouldn’t be enough to really make an impact
If you want to make mashed potatoes without butter, milk, or cream the best option we’ve come up with is to replace the cream in the recipe with coconut milk instead. Mash that and if they’re not quite creamy enough for you, add more coconut milk until you achieve your desired consistency.If you still don’t want to do coconut milk, we’ve also made these with chicken broth, but they’re not nearly as creamy as making them with some sort of cream, coconut cream, or butter.