Fast, Easy, Creamy Mashed Potatoes Recipe (Perfect For Thanksgiving)

There is nothing on this earth quite like a spoonful of perfectly creamy mashed potatoes.

I remember the first big holiday meal I ever hosted all by myself. My husband’s entire family was coming over, and I felt the weight of every pot and pan in my kitchen. The turkey was intimidating enough, but what truly worried me were the mashed potatoes. My mother-in-law, bless her heart, makes legendary mashed potatoes. Hers are good, old-fashioned, stick-to-your-ribs potatoes. I knew I couldn’t compete, so I had to do something different.

I must have tested five different batches that week. I tried different potatoes, more butter, less cream, you name it. On my last attempt, feeling a little defeated, I was rummaging through the cheese drawer looking for a snack. My eyes landed on a little foil-wrapped wheel of Boursin cheese. On a whim, I crumbled the entire thing into the pot of steaming potatoes.

Well, honey, the heavens opened up. The cheese melted into the most luxurious, velvety sauce, infusing every bite with garlic and herbs. It was a game-changer. That holiday, everyone raved about my signature creamy mashed potatoes, and even my mother-in-law asked for the recipe. It’s been my little secret ever since, and now I’m so excited to share it with all of you.

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Why This Creamy Mashed Potatoes Recipe Works

Mashed potatoes are more than just a side dish, they are a universal comfort food. Just about every culture has some version of a mashed root vegetable, but the creamy, buttery version we love here in the South is truly something special. It’s a simple dish, born from necessity, that has become the centerpiece of our most cherished meals, from Sunday supper to Thanksgiving dinner.

The popularity of mashed potatoes lies in their beautiful simplicity and their ability to pair with almost anything. They are the perfect canvas for a rich gravy, a wonderful companion to a crispy piece of fried chicken, and the comforting base for a hearty pot roast. They are familiar, nostalgic, and always satisfying.

This particular recipe for creamy mashed potatoes works because it honors that tradition while elevating it just a little. We are not reinventing the wheel here. We are just making it roll a little smoother. By using the right kind of potato, full-fat dairy, and a generous amount of butter, we ensure the texture is spot-on. The secret, of course, is the Boursin cheese. It melts in seamlessly, adding a sophisticated layer of garlic and herb flavor without any extra chopping or mincing. It makes the potatoes taste like they took hours to perfect, when it’s really just one simple, brilliant addition.

Ingredients for Creamy Mashed Potatoes

The beauty of this recipe is its short and sweet ingredient list. But don’t let that fool you, the quality of what you use makes all the difference. Here’s what you’ll need to make the best mashed potatoes of your life.

• Russet Potatoes: You’ll need 4 pounds of Russet potatoes. These starchy potatoes are the key to a fluffy, light texture. They break down beautifully and absorb all the butter and cream you can throw at them.
• Salted Butter: 1 cup (that’s two full sticks) of good quality salted butter, cubed. Since butter is a star player, I recommend using a brand you love the taste of. If you only have unsalted, that’s fine, just be prepared to add a bit more salt at the end.
• Heavy Cream: 1 cup of heavy cream. Please don’t skimp here. The high fat content is essential for that ultra-rich, creamy consistency. Whole milk or half-and-half will work in a pinch, but for the best results, stick with heavy cream.
• Boursin Garlic & Fine Herbs Cheese: This is our secret weapon. You will need one 5.2-ounce package. This creamy, crumbly cheese is packed with flavor and melts like a dream. It completely transforms the dish from simple to spectacular.
• Salt: 1 teaspoon of kosher salt for the cooking water, plus more to taste later on.
• Fresh Chives: 2 tablespoons of freshly chopped chives, for garnish. This adds a lovely pop of color and a mild, fresh onion flavor that cuts through the richness.

A quick note on the potatoes. While I swear by Russets for this creamy mashed potatoes recipe, Yukon Golds are also a fine choice. They are a bit waxier but have a wonderful, naturally buttery flavor. Just be sure to mash them gently to avoid a gluey texture.

Step-by-Step Instructions For Making Creamy Mashed Potatoes

Making these potatoes is a straightforward process, but a few key techniques will guarantee you get that perfect, dreamy texture every single time. Grab your apron and let’s get started.

1. Prep and Boil the Potatoes: First things first, peel your 4 pounds of Russet potatoes and chop them into uniform 1-inch cubes. This helps them cook evenly. Place the cubed potatoes in a large pot or Dutch oven and cover them with cold water by about an inch. Add 1 teaspoon of kosher salt to the water. Bring the pot to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for about 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. Warm the Dairy: While the potatoes are boiling, it’s time for a crucial step. In a small saucepan over low heat, combine the 1 cup of heavy cream and 1 cup of cubed salted butter. Heat gently, stirring occasionally, until the butter is completely melted and the cream is warm. Do not let it boil. Keeping your dairy warm ensures it incorporates smoothly into the hot potatoes without cooling them down.
3. Drain and Dry the Potatoes: Once the potatoes are fork-tender, drain them thoroughly in a colander. Let them sit in the colander for a minute or two to allow any excess water to steam away. This is a small but important step to prevent watery potatoes. Return the dry potatoes to the hot pot and place it back on the stove over low heat for just a minute, shaking the pot to cook off any remaining moisture.
4. Mash and Mix: Turn off the heat. Now it’s time to mash. Using a potato masher or a potato ricer, mash the potatoes until they are as smooth as you like them. A ricer will give you the absolute smoothest result. I strongly advise against using an electric mixer or food processor, as this can overwork the starches and turn your beautiful potatoes into a gummy mess.
5. Bring It All Together: Pour about half of the warm cream and butter mixture into the mashed potatoes and stir gently with a wooden spoon or spatula to combine. Add the remaining cream mixture and continue to stir until just combined. Crumble the entire 5.2-ounce package of Boursin cheese into the potatoes. Gently fold it in until it’s melted and incorporated. Give it a taste and add more salt if needed. Serve immediately, garnished with the 2 tablespoons of fresh chives.

How To Serve Creamy Mashed Potatoes

Serving these creamy mashed potatoes is one of the best parts, because they truly go with everything. They are the ultimate team player on a dinner plate, ready to complement just about any main course you can dream up. Of course, there are the classic pairings that feel like a warm hug on a plate. Think a rich pot roast, crispy Southern fried chicken, or a perfectly roasted turkey with a river of homemade gravy running through the center of the potatoes.

But don’t feel like you have to stop there. Let’s get a little creative with how we serve this delicious side dish. These potatoes are so luxurious, they can easily be the star foundation of a meal.

• As a Base for Hearty Mains: Spoon a generous amount of the creamy mashed potatoes into a shallow bowl and top with braised short ribs, beef bourguignon, or even a hearty mushroom stew. The potatoes will soak up all those delicious sauces.
• Create a Mashed Potato Bar: This is so much fun for a family gathering or a casual party. Set out the hot mashed potatoes in a slow cooker on the warm setting. Then, arrange a variety of toppings in small bowls so guests can customize their own creations. Think shredded cheese, bacon bits, sour cream, more chives, sautéed mushrooms, or crispy fried onions.
• Elegant Dinner Pairing: For a fancier meal, serve a small, elegant swirl of these potatoes alongside a perfectly seared steak or a piece of pan-fried salmon. The garlic and herb notes from the Boursin cheese pair beautifully with these richer proteins.

No matter how you serve them, a little extra pat of butter melting on top and a final sprinkle of chives or black pepper makes for a beautiful presentation. Just be prepared for everyone to ask for seconds.

How To Store & Reuse Creamy Mashed Potatoes Leftovers

As much as we love them, sometimes you end up with leftover mashed potatoes, which I consider a happy problem to have. Storing and reheating them properly is key to enjoying them the next day without sacrificing that wonderful creamy texture. They are also incredibly versatile, so you can transform them into something entirely new and delicious.

To store, allow the potatoes to cool completely to room temperature. Then, transfer them to an airtight container and they will keep well in the refrigerator for up to four days. I don’t recommend freezing these particular potatoes, as the high cream and cheese content can cause the texture to become a little grainy upon thawing.

When you’re ready to enjoy them again, here are a few ways to bring them back to life or give them a new purpose:

• Reheating on the Stovetop: This is my preferred method. Place the cold mashed potatoes in a saucepan over low heat. Add a splash of milk or cream and stir gently as they warm up. This will help restore their original creamy consistency.
• Reheating in the Microwave: For a quicker option, place the potatoes in a microwave-safe bowl. Add a splash of milk or cream and a pat of butter on top. Cover the bowl and microwave in 1-minute intervals, stirring in between, until heated through.
• Make Potato Cakes: This is my family’s favorite way to use leftovers. Mix in a beaten egg and a little bit of flour to the cold mashed potatoes. Form them into patties, coat them lightly in flour or breadcrumbs, and pan-fry them in butter until they are golden brown and crispy on both sides. Serve with a dollop of sour cream.
• Use as a Soup Thickener: Have a vegetable or chicken soup that’s a little thin? A scoop or two of leftover creamy mashed potatoes will thicken it up beautifully and add a lovely, rich flavor.

Substitutions & Variations For Creamy Mashed Potatoes

While I believe this recipe is pretty much perfect as is, I know that sometimes you need to work with what you have in your pantry or cater to different tastes. This creamy mashed potatoes recipe is wonderfully flexible. Feel free to use it as a starting point and make it your own with these simple swaps and fun variations.

These adjustments are easy to make and can help you tailor the dish to your exact liking or dietary needs. Don’t be afraid to experiment a little, that’s how new family favorites are born.

• Potato Variations: If you don’t have Russets, Yukon Gold potatoes are an excellent substitute. They yield a slightly denser, more buttery mash. For a fun twist, you could even swap out about a third of the potatoes for parsnips or celery root for a more complex, earthy flavor.
• Dairy Swaps: For a slightly lighter version, you can substitute the heavy cream with half-and-half or whole milk. The result won’t be quite as rich, but it will still be delicious. For a tangy twist, try replacing half of the heavy cream with full-fat sour cream or crème fraîche.
• Cheese Alternatives: If you can’t find Boursin, you can create a similar flavor profile by using 4 ounces of softened cream cheese mixed with a minced garlic clove, a teaspoon of dried parsley, and a pinch of dried dill. Tangy goat cheese also works beautifully as a substitute, lending a completely different but equally delicious flavor.
• Flavor Add-Ins: This is where you can really get creative. Try stirring in a handful of shredded sharp cheddar or Parmesan cheese along with the Boursin. A few tablespoons of crispy, crumbled bacon or some caramelized onions folded in at the end are always a crowd-pleaser. For an extra savory kick, roast a head of garlic, squeeze out the soft cloves, and mash them right in with the potatoes.

Remember, cooking should be joyful. Use these ideas as inspiration to create your own signature version of creamy mashed potatoes that your family will love.

Fast, Easy, Creamy Mashed Potatoes Recipe (Perfect For Thanksgiving)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These creamy mashed potatoes are rich, velvety, and full of flavor thanks to one secret ingredient: Boursin Garlic & Fine Herbs cheese. The result is a luxurious, comforting side dish that pairs beautifully with everything from roast turkey to fried chicken.

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Ingredients

• 4 pounds Russet potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon kosher salt (for boiling water), plus more to taste
• 1 cup salted butter (2 sticks), cubed
• 1 cup heavy cream
• 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. Prep and Boil Potatoes: Peel and chop potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, and add 1 teaspoon kosher salt. Bring to a boil, reduce to a simmer, and cook 15–20 minutes, or until fork-tender.
2. Warm the Dairy: In a small saucepan over low heat, melt butter into the cream. Keep warm without boiling.
3. Drain and Dry: Drain potatoes in a colander and let sit 1–2 minutes to steam dry. Return them to the warm pot and cook briefly over low heat to remove excess moisture.
4. Mash Potatoes: Turn off the heat and mash using a potato masher or ricer until smooth. Avoid using an electric mixer to prevent a gummy texture.
5. Add Dairy Mixture: Gently stir in half the warm butter and cream mixture. Add the rest and mix until smooth and creamy.
6. Incorporate Cheese: Crumble in the entire Boursin cheese and fold gently until melted and evenly combined.
7. Season and Serve: Taste and adjust salt as needed. Garnish with chopped chives and serve warm.

Notes

For the fluffiest mashed potatoes, stick with Russet potatoes and avoid over-mixing. Keep your dairy warm to help it absorb better into the potatoes. Yukon Golds can be used for a slightly denser, buttery mash.

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 380 Total Fat: 27g Carbohydrates: 31g Protein: 5g

5 FAQs About Creamy Mashed Potatoes

Here are some straightforward answers to the most common questions I receive about this creamy mashed potatoes recipe.

What are the best potatoes for creamy mashed potatoes?

This is probably the most important question you can ask, because the potato you choose sets the foundation for the final texture. For this recipe, and for most classic mashed potato recipes, I strongly recommend using high-starch potatoes like Russets. They are often labeled as baking potatoes. Their cell structure is what makes them fall apart easily when cooked, and they are light, fluffy, and incredibly absorbent.

This absorbency is key. It means they will soak up all that wonderful melted butter and warm cream, resulting in a rich flavor and a beautifully fluffy, creamy mash. On the other hand, waxy potatoes like red potatoes or fingerlings have a lower starch content. They hold their shape well, which makes them great for potato salads or roasting, but they can become gluey or pasty if you try to mash them aggressively. Yukon Golds are a great middle-ground option. They are slightly waxy but also have enough starch to make a delicious, naturally buttery, and dense mash. They are a fantastic alternative if you can’t find good Russets.

How do you make creamy mashed potatoes ahead of time?

Making creamy mashed potatoes ahead of time can be a lifesaver, especially for big holiday meals. My favorite method is to use a slow cooker. You can prepare the recipe completely, then transfer the finished mashed potatoes to a slow cooker set on the “warm” setting. Just give them a good stir every hour or so, and maybe add an extra splash of cream if they start to look a little dry. They can happily stay warm like this for up to 4 hours.

Alternatively, you can make them up to two days in advance and store them in the refrigerator. To do this, prepare the recipe as written, but maybe hold back on the final splash of cream. Let them cool completely and store them in an airtight container. When you’re ready to serve, you can reheat them gently on the stovetop with a bit of milk or cream to loosen them up, or place them in a casserole dish, dot with butter, and bake at 350°F for about 20-30 minutes until heated through. This method works wonderfully and no one will ever know you made them ahead.

Why are my creamy mashed potatoes gummy?

Oh, the dreaded gummy potatoes. It’s a sad sight, and it’s almost always caused by one thing: overworking the potatoes. When you boil potatoes, the starch cells swell up. If you are too aggressive with them after they are cooked, those cells rupture and release an excess of starch. This starch is what creates that sticky, glue-like consistency. The biggest culprit is usually an electric appliance like a hand mixer or a food processor. They are just too powerful and will turn your potatoes into paste in seconds.

To avoid this, always use a gentle touch. A hand-held potato masher is perfect for a more rustic texture with a few lumps. For the smoothest, creamiest mashed potatoes without the gumminess, a potato ricer or a food mill is your best friend. These tools press the cooked potato through small holes, which breaks them up without rupturing those delicate starch cells. Using the right potato, like a Russet, and not overcooking them also helps prevent a gummy outcome.

Can you make creamy mashed potatoes without a masher?

Absolutely! While a masher or a ricer is ideal, you can certainly make a delicious batch of creamy mashed potatoes without any special tools. If you find yourself without a masher, a large fork will work just fine. It will take a little more elbow grease, and your potatoes might be a bit more rustic and lumpy, but some people prefer that texture anyway. Just press the tines of the fork down onto the cooked potatoes against the side of the pot until they are broken down.

Another great tool you might have in your kitchen is a sturdy wire whisk. After you’ve initially broken up the potatoes a bit with a fork, you can use a whisk to whip them and incorporate the butter and cream. This can actually help make them quite light and fluffy. The key, no matter the tool, is to work quickly while the potatoes are still very hot and to be gentle to avoid making them gummy.

How do I get the lumps out of my creamy mashed potatoes?

Lumps happen to the best of us, but there are a few tricks to ensure a silky-smooth result. First, make sure your potatoes are cooked all the way through. If they are undercooked in the center, they will never mash smoothly. Test a few pieces with a fork, they should offer absolutely no resistance. Second, as I mentioned before, using a potato ricer is the single best way to guarantee lump-free potatoes. It forces the potato through tiny holes, creating a texture that is impossibly fine and smooth.

Another critical step is to make sure your butter and cream are warm before you add them. Pouring cold liquid onto hot potatoes can cause them to seize up and not absorb the dairy evenly, which can contribute to a lumpy texture. Finally, if you’ve already mashed them and still find a few lumps, don’t try to fix it with an electric mixer. Your best bet is to either embrace the rustic texture or press the potatoes through a fine-mesh sieve with the back of a spatula. It’s extra work, but it will give you that perfectly smooth consistency you’re looking for.

Try These Recipes Next

If you’re already dreaming about your next holiday meal, these recipes are perfect for planning ahead:

• Thanksgiving Dinner Ideas – Classic dishes, comforting sides, and festive flavors to make your table shine.
• Over 25 Thanksgiving Casserole Recipes – Warm, hearty casseroles that feed a crowd and bring everyone back for seconds.
• Honey Baked Ham Recipe – A holiday favorite with a caramelized, sweet-savory glaze that’s impossible to resist.

Enjoy!