Made with just 4 ingredients in 35 minutes, this is truly the best mashed potatoes recipe. Half and half and butter give these Creamy Mashed Potatoes the perfect texture, while rosemary adds a hint of savory flavor.
Easy & Creamy Mashed Potatoes
Let’s talk mashed potatoes. They’re a classic side that makes an appearance at pretty much any holiday but also casual dinners too. And while it’s hard to make bad mashed potatoes…it’s also very easy to make outstanding, “wow this is so good” mashed potatoes.
These creamy mashed potatoes are that stand-out recipe – and you only need 4 ingredients to make them. In fact, you could get away with just 3 if you wanted to skip the rosemary infusion but it truly adds so much flavor to the dish.
Why This Is The Best Mashed Potatoes Recipe
Why is this recipe THE best? Let me tell you a few reasons…
- Ultra creamy. Thanks to the type of potatoes used, lots of butter, and half and half, these potatoes have a smooth, fluffy, and creamy texture.
- Quick and easy. These creamy mashed potatoes take just over 35 minutes to prepare, from start to finish, and most of that time is waiting for the potatoes to boil.
- Perfect for holidays. Mashed potatoes are a classic holiday side and this recipe can be easily doubled or tripled depending on your needs.
What You’ll Need
This mashed potatoes recipe is made with just four ingredients plus salt and pepper. See the recipe card below for exact measurements.
- Potatoes – Peeled and cut into chunks so they cook faster.
- Half & half – Key to creating the creamy texture in these potatoes.
- Butter – Unsalted since we’re adding salt and pepper to salt.
- Rosemary – The rosemary infusion adds a subtle herbaceous flavor to the mashed potatoes. If you prefer a stronger rosemary taste, you can lightly crush the sprig before adding it to the half & half.
- Salt & pepper
What Are The Best Potatoes For Mashed Potatoes?
The key to creamy mashed potatoes is to start with the right potatoes. For this recipe, I recommend using yellow potatoes. They will result in a much creamier flavor and texture than white potatoes.
Yukon Gold potatoes are not exactly the same as yellow potatoes but can be substituted for similar results.
How to Make Creamy Mashed Potatoes
One of the reasons this is the best mashed potatoes recipe is just how easily it comes together. Be sure to check the recipe card below for more detailed instructions.
- Cook the potatoes. Place the cut potatoes in a large pot. Cover with cold water, add 1-2 teaspoons of salt, and bring to a boil over medium-high. Reduce the heat to medium-low and simmer until tender, about 15 to 20 minutes.
- Infuse the half and half. Add the rosemary sprigs to the half and half. Heat over low for about 5 minutes. Discard the rosemary sprigs.
- Add the butter. Add the butter to the half & half. Continue heating until melted and warm.
- Mash the potatoes. Drain the potatoes and pass through a potato ricer.
- Add the liquid. Pour the warm half and half mixture over the potatoes, gently folding to incorporate.
- Season. Add salt and pepper (or other desired seasonings) to taste.
- Serve. Transfer to a serving dish, sprinkle with chopped parsley or chives, and enjoy.
Tips for Achieving Creamy Mashed Potatoes
Here are a few tips to help you make the creamiest mashed potatoes, as well as a few variation ideas.
- Use a potato ricer to mash the potatoes. Using a potato ricer will result in a smoother and fluffier texture for your mashed potatoes. If you don’t have a potato ricer, you can still achieve creamy mashed potatoes by using a potato masher or an electric mixer.
- Add more cream. If you prefer extra creaminess, you can add more half & half or a splash of heavy cream to the mashed potatoes.
- Stir in some cheese. For a richer flavor, you can also mix in some grated parmesan cheese or softened cream cheese.
- Add additional flavor. Feel free to customize the recipe by adding roasted garlic, caramelized onions, or shredded cheese for different flavor combinations.
Oooh, these creamy mashed potatoes are the perfect side dish for pretty much any occasion.
- Fridge. Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat them gently on the stovetop or in the microwave, adding a little extra half & half or butter to maintain the creamy texture.
- Ways to use leftovers. If you want to try something different with your leftover mashed potatoes, I love these mashed potato rolls, mashed potato puffs, and air fryer mashed potato cakes.
More Easy Side Dishes
Creamy Mashed Potatoes
- 2 Pounds Yellow Potatoes Peeled and Cut Into Chunks
- 1 Cup Half & Half
- 4 Tablespoons Unsalted Butter
- 1-2 Sprigs Fresh Rosemary
- Salt to taste
- Pepper to taste
- Chopped Fresh Parsley or Chives For Garnish (optional)
- Place the peeled and cut yellow potatoes into a large pot and cover them with cold water. Add 1-2 teaspoons of salt to the pot.
- Set the pot to medium-high heat and bring the potatoes to a boil. Then set the pot to medium-low and allow the potatoes gently simmer until they become tender. (15-20 Minutes)
- In a small saucepan, combine the half & half and the sprigs of rosemary. Heat over low heat, allowing the rosemary to infuse the liquid for about 5 minutes. Remove the rosemary sprigs from the half & half and discard.
- Add the butter to the infused half & half and continue heating until the butter has melted and the mixture is warm.
- Drain the cooked potatoes and pass them through a potato ricer into a large bowl.
- Pour the warm half & half and butter mixture over the riced potatoes.
- Gently fold the mixture together using a spoon or rubber spatula until the liquid is fully incorporated into the potatoes.
- Season the mashed potatoes with salt and pepper to taste. Adjust the seasoning according to preference.
- Transfer the mashed potatoes to a serving dish. Sprinkle with fresh chopped parsley or chives for garnish if desired. Enjoy!