Creamy mashed potatoes with herbs

Mashed potatoes is the ultimate comfort food! I often have leftover cream from when I'm making my chocolate truffle ganache for my chocolate business, so I've started to look for recipes which can use some cream.

Whilst normally, adding cream to mashed potatoes would be luxury, for me, it's more about not wasting ingredients. So, if you are like me (and Marie Antoinette...) don't have milk but you have a cream, this recipe is perfect for you!

This is fairly simple recipe, but what makes is extra special is the use of electric whisk to make the mashed potatoes extra creamy (and of course the actual cream!)

Why make this recipe

• Easy recipe to make
• Different ways to make this recipe & get different taste
• Perfect side dish

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How to make mashed potatoes creamy

To make very creamy mashed potatoes, you can use a few key ingredients. Start with russet or Yukon Gold potatoes, as they have the right texture for mashing. After boiling and draining the potatoes, add plenty of butter—about 3/4 to 1 cup for extra creaminess.

Incorporate hot milk or heavy cream gradually while mashing to get a smooth consistency. Adding a bit of sour cream or cream cheese can make them even richer and more flavorful. Finally, season with salt to taste.

What else you can use instead of cream to make mashed potatoes

If you don't have cream, there are several alternatives you can use to make creamy mashed potatoes. I often use different cream or milk in my mashed potatoes depending on what I have at hand. My homemade butter with herbs is also great for this (and if I use it I don't need to add any extra herbs).

1. Milk: Whole milk can add a good level of creaminess, though it won't be as rich as cream.
2. Half-and-Half: This is a mixture of milk and cream and can be a great substitute for heavy cream.
3. Sour Cream: Adds a tangy flavor and a creamy texture.
4. Cream Cheese: Makes the potatoes very creamy and adds a slight tang.
5. Butter and Milk Combination: Using a generous amount of butter with milk can mimic the richness of cream.
6. Greek Yogurt: Provides a creamy texture and a bit of tanginess.
7. Coconut Milk: For a non-dairy option, coconut milk or coconut cream can be used to add creaminess without using dairy - just be careful most coconut milks add coconut flavour

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How to store & re-heat your mashed potatoes

Storing Mashed Potatoes

1. Cool Completely: Let the mashed potatoes cool to room temperature before storing.
2. Airtight Container: Transfer the mashed potatoes to an airtight container to prevent them from drying out and absorbing other odours from the fridge.
3. Refrigerate: Store the container in the refrigerator. Mashed potatoes can be kept in the fridge for up to 3-5 days.

Reheating Mashed Potatoes

1. Stovetop Method:
   • Transfer the cold mashed potatoes to a medium saucepan or Dutch oven.
   • Add a splash of milk or cream and a tablespoon of butter.
   • Heat over low heat, stirring occasionally, until the potatoes are smooth and heated through
2. Oven Method:
   • Preheat your oven to 350°F (175°C).
   • Place the mashed potatoes in an oven-safe dish and cover with aluminum foil.
   • Heat for about 30-35 minutes, stirring halfway through.
3. Microwave Method:
   • Place the mashed potatoes in a microwave-safe dish.
   • Add a splash of milk or cream and a tablespoon of butter.
   • Cover the dish with a microwave-safe lid or plastic wrap.
   • Heat on medium power for about 2-3 minutes, stirring halfway through, until heated evenly
4. Boiling Water Method:
   • Put the mashed potatoes in an airtight ziplock bag.
   • Boil water, then turn off the stove and dip the bag into the hot water.
   • Let it sit for about 15 minutes, then remove and serve

This recipe blog post was originally written on 10 September 2020 and last tested and updated on 1 December 2024