Ultra-Creamy Homemade Mashed Potatoes

Once you realize how easy it is to make homemade mashed potatoes, you'll never need the store bought ones again. There’s nothing quite like a bowl of silky, homemade mashed potatoes. This recipe has no preservatives, no fillers, just real ingredients and real comfort. These mashed potatoes come out incredibly creamy thanks to butter, half and half, and a splash of heavy cream. Want them lighter? Simply reduce the butter or cream. 

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 stick salted butter (I love Kate’s or Kerrygold)
• ½ cup half and half
• ¼ cup heavy cream
• 1 tsp salt (plus more to taste)
• Freshly cracked black pepper, optional

Instructions

1. Prep the potatoes
   Peel the potatoes, cut them into quarters, and place them in a large pot. Cover completely with cold water and season generously with salt.
2. Boil until tender
   Bring to a boil and cook for about 30 minutes, or until the potatoes are very tender and a fork slides in easily.
3. Drain & mash
   Drain well, then return the potatoes to the warm pot. Mash to your desired consistency.
4. Add the creaminess
   Add the butter first and stir until melted. Then pour in the half and half, heavy cream, and salt. Mix until smooth and creamy. Add pepper if desired.
5. Serve or store
   Serve immediately—or cool and freeze for easy future meals. They reheat in the oven beautifully!

Macros per Serving

Based on the full recipe made with all listed ingredients (approx. 10 servings):

• Calories: ~310 kcal
• Protein: ~5 g
• Carbohydrates: ~46 g
• Fat: ~12.5 g