Creamiest Mashed Potatoes EVER

mashed potatoes in a bowl with melted butter on top

It's pretty standard to cook potatoes in boiling water, then drain them and add cream and butter and salt. And that way is good. But there's a MUCH MUCH better way.

Cooking potatoes IN cream and aromatics means you will get the creamiest, butteriest (not sure it's a word, but just go with me on this one) best mashed potatoes in the entire world.

Creamiest Mashed Potatoes EVER

Print Grocery List Print Recipe
Serves: 4-6 Total Time: 45 minutes


  • 4 pounds Yukon potatoes (the golden ones), peeled and cut into quarters
  • 1 bay leaf
  • 1-2 sprigs fresh rosemary
  • 1-2 sprigs fresh thyme, optional
  • 1 clove garlic, peeled
  • Kosher salt and freshly ground black pepper
  • Heavy cream (I always buy the 32 ounce size -- you won't use all of it, but there will be extra to use in other recipes)
  • 1 stick unsalted butter (use European for extra creaminess)
  • Helpful kitchen tools
  • cheesecloth or tea infuser
  • ricer


Please login or register to view instructions.

Related links

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.