Idahoan Mashed Potatoes

These Idahoan Mashed Potatoes are rich, creamy and packed with the goodness of homemade comfort food. Made from peeled and boiled Idaho russet potatoes, real butter and whipping cream, they deliver that classic flavor and fluffy texture you can only get from scratch.

They're dependable, crowd-pleasing and surprisingly simple to make. Perfect alongside roast chicken, holiday ham or a cozy Sunday dinner. You'll be keeping this recipe in your back pocket and you'll never need the boxed version again.

Some other great sides you must try are our Maple Brussels Sprouts and Sauteed Green Beans with Shallots.

Ingredients

The ingredients are few but mighty combining Idaho russet potatoes, unsalted butter, whipping cream, salt and pepper.

See the recipe card below for the exact quantities of each ingredient.

• Idaho Potatoes: Provides you a creamy classic mashed potato, but if you're not right in Idaho any russet potato variety will do.
• Unsalted Butter: This allows you less salt content of the final dish.
• Whipping Cream: Makes for fluffy, smooth potatoes, but any cream variety will work well.
• Sea Salt: Will enhances the overall flavor of the mashed potatoes.
• Ground Pepper: Adds a warmth to the final dish.

For these creamy classic mashed potatoes you'll want to have on hand a large stock pot, strainer, potato masher, measuring cups and spoons and spatula.

Variations

• Use Real Potatoes: Russets or Yukon Golds give you the best fluffy texture and classic flavor.
• Start with Cold Water: Adding potatoes to cold water and bringing them up to a boil ensures even cooking.
• Warm your Dairy: Slightly warm milk and butter absorb better and keep the mash smooth.
• Butter over Margarine: Butter gives a richer flavor, but margarine works in a pinch if that's what you have.
• Avoid Cold Milk: Cold milk can cool the potatoes too quickly and make them gluey instead of creamy.

How to Make Idahoan Mashed Potatoes

With minimal prep, grab some real potatoes and get ready to do a little mashing.

Combine water and peeled and cubed potatoes to a large pot, ensure the water covers by least 2 inches.

Heat water on high to bring to a rolling boil for 20-25 minutes or until very fork tender. Strain and set aside.

Melt butter in the same large pot and transfer the potatoes back in and start to mash.

Add 1 ¼ cup whipping cream to start and keep mashing. Stir in more as needed to get a creamier mashed potato to your liking.

Season with about 1 tablespoon of salt and ½ teaspoon of pepper. Transfer to a heat-resistant serving bowl and serve warm.

Hint: Start in cold water before boiling to ensure even cooking.

Recipe Tips

• Fork Tender is Key: Boil until very fork tender for the easiest mash and best texture.
• Warm your Dairy: While it is not a requirement, slightly heated cream and butter before adding for smoother mixing and creamier mashed potatoes.
• Don't Overmix: This recipe is very simple to mash, but if you want to use a hand mixer ensure you do so carefully to avoid gluey potatoes.
• Season Gradually: Taste as you go when seasoning, especially with salt and pepper-for balanced flavor.
• Make it your Own: Add sour cream, roasted garlic, cream cheese or buttermilk powder for a twist on the classic.

Another reader favorite is our Honey Glazed Carrot Recipe that goes well with these potatoes.

More Side Dishes

Storage Instructions

• Refrigerator: Once cooled, place in an airtight container and store for 3 to 4 days.
• Freezer: You can freeze these mashed potatoes once cooled in an airtight container.
• Reheating: Once thawed, you can place in a medium pot on the stove with some butter, milk or cream and cook for about 4-5 minutes or until heated through. Alternative, for microwave directions do the same but within a heat-safe bowl.

Serving Suggestions

• Mains: Slow Cooker Pulled Pork, Chicken Thighs with Honey, Costco Chicken Meatballs, Bone- In Prime Rib Roast, Slow Cooker Brisket and Pork Prime Rib.

Idaho Mashed Potatoes FAQs

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