How to Make the Perfect Creamy Mashed Potatoes with Chive Butter
American · Easy · 40 min · 8 servings
These ultra-creamy Thanksgiving mashed potatoes achieve their cloud-like texture through a combination of warm cream, plenty of butter, and the technique of ricing the potatoes before folding in the dairy. They are finished with a swirl of chive butter that melts into golden pools on top.
Why this recipe works
This Creamy Mashed Potatoes with Chive Butter recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 lbs Yukon Gold potatoes peeled and quartered
- 6 tbsp unsalted butter softened
- 1 cup heavy cream warmed
- 3 tbsp fresh chives finely chopped
- 1.5 tsp kosher salt plus more to taste
- 0.5 tsp white pepper
Step by step instructions
Step 1: Boil the Potatoes
Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold salted water by at least 2 inches. Bring to a boil over high heat then reduce to a steady simmer. Cook for 18 to 22 minutes until the potatoes are completely tender when pierced with a fork and nearly falling apart.
Step 2: Drain and Dry the Potatoes
Drain the cooked potatoes in a colander then return them to the hot empty pot over low heat. Shake the pot gently for 1 to 2 minutes to allow residual steam to evaporate from the potatoes. This drying step is essential for ensuring the mashed potatoes absorb maximum butter and cream.
Step 3: Mash and Add Dairy
Pass the hot dried potatoes through a potato ricer or food mill back into the pot for the smoothest possible texture. Alternatively mash with a potato masher for a slightly more rustic result. Add 4 tablespoons of the butter along with all the warm heavy cream and fold gently until fully incorporated. Season with kosher salt and white pepper.
Step 4: Make Chive Butter and Serve
In a small bowl mix the remaining 2 tablespoons of softened butter with the chopped fresh chives until combined. Transfer the mashed potatoes to a warmed serving bowl, create a well in the center, and place the chive butter in the well so it melts into the potatoes as you serve. Season with additional salt to taste.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → whole milk or half and half will work but the result will be slightly less rich
- Yukon Gold potatoes → Russet potatoes produce a fluffier but slightly less creamy mashed potato
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cold cream to the potatoes which drops the temperature and can make them gluey and stiff
- Over-mixing the potatoes with a stand or hand mixer which breaks down the starch and creates a gummy pasty texture
Nutrition facts
Per serving: 310 calories, 5g protein, 38g carbs, 16g fat, 3g fiber.
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