The Best Mashed Potatoes

$0.00 Cooking Fee
Serving Size: 5 ounce
Recipe adapted from:
Mayumi Tavalero
There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.


You can also use red-skinned potatoes in this recipe.

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook20
Total Time30 minutes
Recipe Serving Size10



  • 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1 cup heavy whipping cream or milk more or less to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper optional, more of less to taste

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler
Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.


Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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