These are the Creamiest & Fluffiest 5 Ingredient Mashed Potatoes! Thanksgiving is ALL about the sides and this is my go-to recipe. They’re so flavorful and the best part is that they’re easy to make! Hope you try them and love them as much as we do. Happy Thanksgiving!
How To Make The Creamiest & Fluffiest 5 Ingredient Mashed Potatoes
Here’s a video of how I made the Creamiest & Fluffiest 5 Ingredient Mashed Potatoes together. For another delicious side dish, check out my mom’s Spiced Rum Sweet Potatoes Recipe recipe.
Ingredients (Serves 10 – 12)
- 4 large russet potatoes, peeled and cubed
- 4 large yukon gold potatoes, peeled and cubed
- 6 garlic cloves, peeled and left whole
- 2 tbsp kosher salt plus more to taste
- 2 cups heavy cream
- 4 tbsp unsalted butter
- Fresh chives, finely chopped for garnish
Step-By-Step Recipe Method
- In a large Dutch oven or stainless steel pot, add the cubed potatoes, whole garlic cloves, and 2 tablespoons of salt. Add cold water until the potatoes are covered by about 1 inch. Bring the pot to a boil over high heat and cook the potatoes until they are fork tender, about 15 minutes. Drain and place back into the same pot.
- Meanwhile, in a small pot over medium heat, add the heavy cream and butter. Bring to a gentle simmer and remove from the heat.
- Run the potatoes through a potato ricer (or mash them) into a large mixing bowl and carefully add in the warm heavy cream and butter mixture, bit by bit, and stir until just combined. Be careful not to overmix in order to avoid them becoming gummy! Taste and season with salt if desired.
- Place into a serving dish and garnish with additional dabs of butter, fresh chives, and flaky sea salt.
Tips
- If you are making them ahead of time and keeping them warm on top of the stove, you can reserve about a ½ cup of the cream mixture OR heat an additional ½ cup of cream to help with reheating!
- Make sure the potato cubes are roughly the same size to ensure they all cook evenly.