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Mashed potatoes with cream is 100% the way to make mashed potatoes. Milk? We don't know her. These mashed potatoes are creamy, silky smooth, and so incredibly flavorful.
I am completely obsessed with mashed potatoes. I'm also of the opinion that there are many (MANY) people who are making them unsuccessfully. To me, mashed potatoes should be silky smooth, creamy, flavorful and properly seasoned. Lumps? No thank you (although my dad would 100% disagree with me on that. Are lumpy potatoes a thing?)
When you make mashed potatoes with cream instead of milk, you're ensuring a smooth texture, and added flavor. It's the upgrade your mashed potatoes need.
Whether you're making these potatoes for Thanksgiving, Christmas, or just normal Sunday dinner, follow these steps and you'll have everyone asking for the recipe.
Frequently Asked Questions
Mashed potatoes can be healthy - but it depends on the recipe. Potatoes on their own are super high in potassium. But many recipes include additions like cream, butter and salt (not to mention topping them with gravy).
Yes! Potatoes themselves are naturally gluten free, which makes them a fantastic option for anyone who is gluten intolerant.
Generally, boiling potatoes can take between 20-30 minutes. Mashing and preparing the potatoes takes about 5 minutes.
You should use between ⅓ and ½ pound of potatoes per person (this amounts to about a cup of finished mashed potatoes per person.
Why you're Going to Love this Recipe
- The texture: creamy and silky smooth, we're going to use a potato ricer to make sure that the texture of these mashed potatoes doesn't disappoint.
- We're going all in for the flavor profile on these potatoes. These are definitely on the indulgent side: we're using cream, butter, and mascarpone cheese.
- They're going to be properly seasoned: so many people miss this part. Mashed potatoes need a decent amount of salt to make them truly sing.
- We're adding enough liquid to make them silky, not dry.
- Optional: for extra flavor, you can cook the potatoes in chicken broth instead of water. This is a game changer.
- You can also easily make these in an Instant Pot!
Why you Need a Potato Ricer
If you do one thing, JUST ONE THING to up your mashed potato game, let it be this. Potato ricers are a medieval looking contraption that finely mashes the potatoes by forcing them through a grate with a bunch of little holes. This is the secret to the amazing texture of these mashed potatoes.
It mashes the potatoes perfectly, creates a silky smooth texture, and ensure you don't need to over mash the potatoes, thus creating gluey concrete potatoes (no thanks).
They're not prohibitively expensive, and once I got one, I refuse to make my mashed potatoes without it!
We're keeping it straight-forward here. These would be the perfect side along a turkey, chicken, prime rib, or under any type of gravy. The flavor will be amazing, but not overpowering anything it sits beside.
- Yukon gold potatoes: the creamy flesh makes amazing mashed potatoes, and the flavor is fantastic.
- Butter: for texture and flavor.
- Heavy Cream: you can substitute for whatever type of cream you prefer, but heavy cream brings the most flavor
- Mascarpone cheese: for extra flavor and a sort secret ingredient guests won't be able to put their finger on.
- Salt, and don't skimp on it.
- Optional: cooking the potatoes in chicken broth instead of water. It adds another subtle layer of complexity.
How to Make Mashed Potatoes
First up, you're going to want to peel your potatoes. You can definitely leave the skins on if you prefer, that's actually a delicious choice, but you won't be able to use the potato ricer if you do this. Just use a regular masher.
Add the potatoes to a medium-sized pot. Cover them with either water or chicken stock, until the potatoes are under about an inch of water. This will depend on the size and depth of the pot you're using.
Cover the potatoes, and turn the heat on high. Allow the potatoes to come to a boil, then take off the lid and turn down the heat just a bit. You want them to remain boiling, but not enough so the pot boils over.
Cook the potatoes for about 25 minutes, or until they're tender all the way through.
Strain. If you're using chicken stock, reserve about ¼ cup of the liquid, and place the stock and the potatoes back in the pot.
Spoon several potatoes at a time into the potato ricer. Squeeze the potatoes through the ricer. Repeat until all the potatoes are through.
Add butter, cream, salt, and mascarpone cheese. Stir until melted and well combined.
Serve with butter and chopped chives for garnish.
How to Make Mashed Potatoes in the Instant Pot
Peel your potatoes, and place in the Instant Pot. Add enough broth or water to just come up to the tops of the potatoes.
Place the lid on and seal.
Select the pressure cook option. Set the timer for 15 minutes.
Once the potatoes are done, quick release the pressure.
Carefully strain the potatoes.
Spooning the potatoes a few at a time into the potato ricer, force the potatoes through the ricer and back into the Instant Pot (it should be on the "Keep Warm" setting at this point). Repeat until all the potatoes are through.
Add the butter, cream, salt and mascarpone cheese. Stir until melted and combined.
Keep on the keep warm setting until ready to serve.
How to I make Mashed potatoes Healthier?
There are actually lots of great options for making healthier mashed potatoes. First, swap the cream for skim milk. Next, ditch the butter and mascarpone, and try Greek yogurt or cottage cheese instead.
For extra flavor, add herbs like chives, dill, or parsley (or all three! Dill in particular is amazing).
You can also half the amount of salt involved.
These tips and tricks are going to drastically cut back on the calories, but keep all the amazing potassium that potatoes give you!
Storage & Reheating
Mashed potatoes with cream can keep in an airtight container in the fridge for 3-4 days.
To reheat, the best method I've found is to gently reheat them in a sauce pan in the stove, or in the microwave. Since they thicken as they cool, it's helpful to add a splash of chicken broth or cream as you're reheating the potatoes.
Boursin Mashed Potatoes
- 1 Pressure cooker optional
- 1 Potato Ricer Highly recommended, but you can definitely use a traditional potato masher
- 5-7 medium Yukon Gold potatoes peeled
- ¼ C butter
- ¼ C heavy cream
- 1 pack Boursin cheese
- 1 teaspoon kosher salt
- Butter & chives for garnish
- Add the potatoes and cover with water in a medium sized pan on the stove (the liquid should cover the potatoes). Turn the heat up to high and cover. Allow the potatoes to come to a boil.
- Take of the lid and turn the heat down slightly. You want to liquid to still be boiling, but just not boiling over. Cook for 25-30 minutes, until the potatoes are tender all the way through.
- Using a spoon, place several potatoes at a time in the potato ricer, and force them through, back into the same pot you cooked the potatoes in. Repeat until all the potatoes are riced.
- Add the butter, cream, Boursin, and salt to the pot. Mix until melted and well combined.
- Serve with butter and chopped chives.