5-Ingredient Creamy Mashed Potatoes with Butter & Herbs

There’s nothing better than warm, fluffy mashed potatoes. Am I right?!

Potatoes weren’t a big tradition in my Hispanic family (unless they were turned into papas rellenas), but I definitely have a deep love for them.

I love them fried, mashed, and baked. There’s just no bad way to make potatoes! Today’s recipe is easy to make, with only 5 ingredients, and perfect for any day of the week.

Here’s how I made the BEST mashed potatoes ever!

How To Make Creamy Mashed Potatoes

This easy mashed potatoes recipe keeps it simple but flavorful with just 5 ingredients. Russet potatoes are the base, while heavy cream and unsalted butter add rich, creamy depth. A good pinch of salt brings everything together, and fresh parsley gives it a subtle, earthy boost.

I’ve made a lot of mashed potatoes over the years, but what finally clicked was keeping it simple and paying attention to texture. I’ve tested this recipe with both Yukon Golds and Russets, and while both are good, Russets win when it comes to that classic fluffy texture.

One thing I learned the hard way: don’t add cold cream. It cools the potatoes down and makes them harder to mix smoothly. Let your butter and cream come to room temperature while the potatoes steam, and everything will blend like a dream.

I always use unsalted butter so I can control the salt levels myself. As for the parsley, fresh is non-negotiable for me! Dried parsley just doesn’t bring the same flavor or color.

These mashed potatoes are ridiculously easy to make, which is exactly what you want when you’re in Thanksgiving mode. They pair perfectly with something bold and flavorful like a mojo-marinated turkey. Though if I’m being honest, I usually end up reaching for its sweet, cozy sister, sweet potato casserole.

Can’t wait for you to make this recipe!