Mom's Creamy Mashed Potatoes

Fran Murray


This is my kids' favorite way to have potatoes. In fact, there was a mutiny one year when I thought I would try a new recipe with the Christmas ham! Needless to say, no matter what I make for Christmas dinner, I always have to have ham and these mashed potatoes! These are my father-in-law's favorite too!


☆☆☆☆☆ 0 votes

10 to 12
15 Min
30 Min
Stove Top


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  • 5 lb
    russet or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 c
    half and half (more or less)
  • 2 stick
    unsalted butter (yes, i said 2!)
  • ·
    salt to taste

How to Make Mom's Creamy Mashed Potatoes


  1. Place peeled, cubed potatoes in a large pot and cover in water an inch higher than the potatoes. Add a bit of salt. Bring to a boil over high heat. Lower heat to medium and boil for 20 to 25 minutes or until potatoes are fork tender.
  2. Heat half-and-half, butter and salt (2 to 3 teaspoons) in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
  3. Drain potatoes and transfer to large bowl (or keep in the large pot). With electric mixer on medium-low speed, beat potatoes til no longer chunky, slowly adding half-and-half mixture, until smooth and creamy, about 1 minute. Scrape down bowl.
  4. Taste potatoes and add more milk, butter or salt as needed.

Printable Recipe Card

About Mom's Creamy Mashed Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free

Show 2 Comments & Reviews

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