Go Back
The creamiest mashed potatoes you'll ever make—thanks to one simple secret ingredient: hot single cream. Perfect for holiday meals or weeknight comfort food." servings="6" prep_time="10" cook_time="20" total_time="30" recipe_keywords="creamy mashed potatoes, best side dish for steak, holiday dinner sides, hot cream mashed potatoes

"Hot Cream Mashed Potatoes

The creamiest mashed potatoes you'll ever make—thanks to one simple secret ingredient: hot single cream. Perfect for holiday meals or weeknight comfort food
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • - 2.2 lbs 1 kg Yukon Gold or Russet potatoes
  • - ¾ cup 175g unsalted butter or ghee
  • - ⅓ cup + 2 tbsp 100ml hot single cream or whipping cream
  • - Salt to taste
  • - Optional: white pepper nutmeg, garlic powder, chopped chives

Method
 

  1. Peel and chop potatoes. Boil in salted water for 15–20 minutes until fork-tender.
  2. Drain and return to the pot over low heat to dry out for 1–2 minutes.
  3. Mash using a masher or potato ricer until smooth.
  4. Stir in butter gradually, letting it melt into the potatoes.
  5. Warm cream in a saucepan until just below boiling. Add to potatoes and mix gently.
  6. Season with salt and optional spices. Garnish with fresh chives. Serve warm.

Notes

Use hot cream instead of milk for a rich, restaurant-style texture. For dairy-free, substitute with coconut cream and vegan butter.