5 from 3 votes
Quick and Easy Mashed Potatoes
Best Mashed Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Homemade mashed potatoes made with Russet potatoes, butter, and cream.

Course: Side Dish
Cuisine: American
Servings: 8 Servings
Author: Kelly Anthony
  • 4 Russet potatoes peeled, quartered lengthwise and cut into 1” chunks
  • 3/4 cup unsalted, room temperature butter
  • 1 cup heavy whipping cream, warmed (in the microwave is fine)
  • 1 1/2 teaspoons  Kosher salt
  • 1/2 teaspoon  black pepper
  1. Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork tender.
  2. Strain the potatoes and place back into the saucepan over medium-low heat. Stir the potatoes around until a slight film develops on the bottom of the pan, about 5 minutes. This is an optional step, however it aids in releasing any excess moisture from the potatoes, making them lighter and fluffier.
  3. Add butter, cream, salt and pepper to the potatoes and mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking. Serve and enjoy.