These yellow mashed potatoes are easy to whip up in a pinch, only use a handful of ingredients, and are incredibly delicious! They make the perfect side dish for any of your favorite meals! Trust me, your entire family will love these creamy and flavorful mashed potatoes!
Easy Yellow Mashed Potatoes
I love how versatile potatoes are- they can be used for a variety of different dishes and pair well with everything! For this recipe, I'm using some tasty yellow potatoes!
Yellow potatoes are waxier than the more starchy varieties like russets. They have a naturally buttery flavor and mash into a creamy consistency!
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🥘 Yellow Mashed Potatoes Ingredients
This recipe only uses 4 simple ingredients! Just pick your favorite yellow potatoes and you are ready to begin!
- Potatoes - 2 pounds of yellow potatoes that have been washed and cut into quarters.
- Salt - 2 tablespoons of salt, to taste.
- Heavy Cream - 1½ cups of heavy cream.
- Butter - ½ cup of butter, cut into 1 tablespoon pats. Separate them into 3 portions: 3 tablespoons, 3 tablespoons, and 2 tablespoons.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Yellow Mashed Potatoes
The key to these creamy mashed potatoes is making sure that your heavy cream is hot! All you are going to need is a saucepan and potato ricer!
This recipe will make enough mashed potatoes for 5 servings.
- Prepare the potatoes. In a large pot, add in your 2 pounds of quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with 2 tablespoons of salt.
- Boil. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.
- Scald the cream. Add your 1½ cups of heavy cream to a small saucepan and bring it to a boil (*see note).
- Mash the potatoes. Meanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note).
- Mix in cream and butter. Immediately add in ⅓ portion of the hot heavy cream and the first 3 tablespoons of butter and mix it into the potatoes. Repeat this process 2 more times with the remaining heavy cream and butter, mixing until the butter is melted and everything is well incorporated.
- Serve. Taste your potatoes and add salt as needed. Top with freshly ground black pepper and serve immediately.
These mashed potatoes pair well with a ton of different dishes! Try them with some air fryer bacon wrapped pork tenderloin and Velveeta mac and cheese! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Peeling your potatoes is optional, but they are much easier to run through your ricer if peeled.
- Use 1 tablespoon of salt in your water per each 1 pound of potatoes being boiled for any mashed potatoes recipe to add flavor.
- For more information on how to quickly scald your cream, check out my post about scalding milk for mashed potatoes!
- Never put potatoes into a food processor or blender, as it is too rough and will make your mashed potatoes gluey and gummy.
🥡 Storing & Reheating
Once completely cool, keep your potatoes in a sealed container in the fridge for up to 4 days.
Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes.
Reheating Yellow Mashed Potatoes
Reheat your mashed potatoes on the stovetop over low heat. For more tips and tricks, take a look at my article on the best methods for reheating mashed potatoes.
❓ Recipe FAQs
Yep! While starchy potatoes will make fluffy mashed potatoes, yellow potatoes are great for making a nice creamy bowl of mashed potatoes! Check out my guide on the best potatoes for mashed potatoes!
If your mashed potatoes are gummy, it is because you overworked them when mashing or mixing. It's important to mash your potatoes just enough to get the right consistency and then stop.
Yes! This is a great way to preseason your potatoes for a flavorful end result!
🥔 Easy Potato Side Dishes
- Ranch Roasted Potatoes - This potato side dish only uses 3 simple ingredients!
- Onion Soup Mix Roasted Potatoes - Grab a packet of onion soup mix and you are ready to make these delicious roasted potatoes!
- Roasted Potatoes & Onions - Roasted potatoes and onions are simple to prepare and pair well with a wide variety of meals!
- German Potato Salad - German potato salad doesn't use mayonnaise like American potato salad does, try it out!
- Instant Pot Mashed Potatoes - Break out your Instant pot for some ridiculously easy mashed potatoes!
- Potatoes O'Brien - These delicious potatoes are fried with bell peppers and onions!
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📖 Recipe Card
Yellow Mashed Potatoes
Ingredients
- 2 lbs yellow potatoes (washed and quartered)
- 2 tablespoon salt (to taste)
- 1½ cups heavy cream
- ½ cup butter (cut into 1 tablespoon pats, use in 3 portions - 3 tablespoons, 3 tablespoons, and 2 tablespoons)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt.
- Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.
- Add your heavy cream to a small saucepan and bring it to a boil (*see note).
- Meanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note).
- Immediately add in ⅓ portion of the hot heavy cream and the first 3 tablespoons of butter and mix it into the potatoes. Repeat this process 2 more times with the remaining heavy cream, mixing until the butter is melted and everything is well incorporated.
- Taste your potatoes and add salt as needed. Top with freshly ground black pepper and serve immediately.
Notes
- Peeling your potatoes is optional, but they are much easier to run through your ricer if peeled.
- Use 1 tablespoon of salt in your water per each 1 pound of potatoes being boiled for any mashed potatoes recipe to add flavor.
- For more information on how to quickly scald your cream, check out my post about scalding milk for mashed potatoes!
- Never put potatoes into a food processor or blender, as it is too rough and will make your mashed potatoes gluey and gummy.
- To store: Once completely cool, keep your potatoes in a sealed container in the fridge for up to 4 days.
- To freeze: Freeze your potatoes in single-size portions for up to 2 months. Check out my guide on freezing mashed potatoes.
- To reheat: Reheat your mashed potatoes on the stovetop over low heat. For more tips and tricks, take a look at my article on the best methods for reheating mashed potatoes.
Maureen Fedor says
I’m sorry I haven’t left a review sooner! I love this mashed potato recipes much I have it bookmarked on my iPad! Super yummy and flavorful and floofy! Thank you for sharing your recipes with us. - Maureen