There’s something so comforting about a bowl of homemade mashed potatoes. While there are countless ways to make them, I always come back to this simple skin-on version. Leaving the skins on adds extra flavor, texture, and a rustic feel that reminds me of family dinners gathered around the table. Rich, creamy, and full of buttery goodness, these mashed potatoes are the perfect side dish for everything from holiday meals to weeknight comfort food favorites.

WHAT YOU’LL NEED

• YUKON GOLD POTATOES: Yukon Gold potatoes are my go-to for mashed potatoes because they have a naturally buttery flavor and creamy texture. I leave the skins on for added flavor, texture, and a rustic homemade feel that makes these mashed potatoes extra special.
• BUTTER: Butter adds richness and helps create that silky, comforting texture we all love in mashed potatoes. Don’t be shy here—it’s one of the keys to great mashed potatoes.
• HEAVY CREAM: Heavy cream gives these potatoes their luxurious, creamy consistency. It blends beautifully with the butter to create mashed potatoes that are rich, smooth, and indulgent without being overly heavy.
• SALT & PEPPER: Simple seasonings are all you need. Salt enhances the natural flavor of the potatoes, while black pepper adds just a touch of warmth and balance. Together, they allow the buttery, creamy flavors to shine.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – Place the halved Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Generously salt the water and bring to a boil. Reduce to a gentle boil and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and allow them to sit in the colander for a few minutes so any excess moisture can evaporate. This helps create creamy mashed potatoes without becoming watery.

Step 2 – Transfer the drained potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the butter, heavy cream, and season generously with salt and black pepper. Mix on low speed until the potatoes are creamy and combined, being careful not to overmix. I like my mashed potatoes a little rustic, with small pieces of potato skin throughout, so I stop mixing as soon as they reach the perfect consistency. Taste and adjust the seasoning as needed before serving.

FAVORITE PAIRING:

While these mashed potatoes are delicious with just about anything, I especially love serving them alongside my homemade meatloaf. The creamy potatoes are perfect for soaking up the sweet and tangy glaze, making every bite the ultimate comfort food experience.