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Creamy Mashed Potatoes with Heavy Cream

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Creamy mashed potatoes made with rich heavy cream, butter, and a hint of garlic for the ultimate comforting side dish.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and chopped
  • 1 cup heavy cream, warmed
  • 1/2 cup unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup sour cream (optional)
  • Fresh thyme, for garnish

Instructions

  1. Gather your equipment and warm the cream and butter in a saucepan.
  2. Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt.
  3. Bring to a boil, reduce heat, and simmer until potatoes are fork-tender, about 15–20 minutes.
  4. Drain potatoes and return them to the pot. Add minced garlic and mash gently.
  5. Gradually stir in the warm cream and butter while mashing. Fold in sour cream if using.
  6. Season with salt and pepper. Stir until smooth without overworking.
  7. Transfer to a serving bowl, garnish with fresh thyme, and serve hot.

Notes

  • Use russet or Yukon Gold potatoes for the best texture.
  • Warm your cream and butter before adding to prevent gummy potatoes.
  • Use a ricer for the smoothest mash.
  • Adjust seasoning to taste as you go.

Find it online: https://dishmio.com/creamy-mashed-potatoes-with-heavy-cream/