Simple‚ creamy and fluffy‚ this recipe for homemade Stovetop Mashed Potatoes only need a handful of ingredients and can be on the table in just about 30 minutes! AN EASY POTATO SIDE DISH RECIPE These creamy spuds are a comfort food classic‚ but what sets them apart is their incredible ingredients thanks to a couple of special ingredients. One of my favorite ways to make mashed potatoes is my Crock Pot Mashed Potatoes recipe but I don’t always have time in the morning to get the potatoes ready to go for the crock pot. When I get home from work to make dinner‚ I need a quick and simple way to make mashed potatoes and this recipe is my go-to! Guaranteed perfect every time! FREQUENTLY ASKED QUESTIONS: Can I use a different potato than the Yukon Golds? Sure‚ I picked the Yukons because they’re creamier and nice and smooth when mashed‚ but you can use russet potatoes in place of the Yukon. I have also made this with red potatoes leaving the skins on. Can I add cream cheese like you do with your Million Dollar Mashed Potatoes? Absolutely! If you love that recipe‚ you can certainly do the same thing with this one. For this recipe‚ I would start with half a block of softened cream cheese and then add more to taste. Why do you heat the cream‚ butter and chicken stock up before adding to mashed potatoes? Warming these ingredients up helps them absorb better into the mashed potatoes. If they go in cold‚ it takes a lot more stirring which means you run the risk of overworking the potatoes which in turn gives them a a gummy‚ sticky texture‚ rather than the soft‚ fluffy texture that we all love in our mashed potatoes. Can I mash the potatoes in a stand mixer or with an electric mixer? I know there are some tips out there about using a stand mixer or an electric hand mixer to whip potatoes. I really do not recommend that at all unless you are already an expert at making mashed potatoes and know the signs to look for when they are ready. You have to be VERY careful using an electric mixer because you can easily make the potatoes gummy and gluey if you aren’t super careful. The potatoes are going to be so tender that it is easiest and best to mix them by hand. Plus‚ why dirty up more dishes to wash‚ right? Can I turn these into garlic mashed potatoes? Yep! Add a head of roasted garlic for roasted garlic mashed potatoes. Can I make these in the Crock Pot? Absolutely! As I have mentioned above‚ I have a separate recipe for Crock Pot Mashed Potatoes that is one of my most popular recipe on the site. How to store leftover Stovetop Mashed Potatoes? Keep leftovers in the fridge for up to 4 days. Freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Yukon gold potatoes – russet potatoes can be used as well. salted butter – butter adds great flavor and creaminess to mashed potatoes. You could use margarine as well but be careful as margarine tends to have more salt in it than salted butter. If you are sensitive to salt‚ you can use unsalted butter. chicken stock – this is one of my special ingredients for stovetop mashed potatoes. This adds incredible flavor and really sets these apart from your typical mashed potatoes recipe. A low or no sodium chicken broth can be used. heavy cream – heavy cream makes these so very creamy. I would not substitute with milk. You could certainly do that but I think you’d really be missing out on the best version of these mashed potatoes. black pepper and salt – these measurements really will be to taste. We prefer a generous seasoning of salt and pepper but as these seasonings are extremely subjective to the eater‚ add a little bit and taste as you go. HOW TO MAKE STOVETOP MASHED POTATOES Place the peeled and cut potatoes into a large stockpot and cover the potatoes with cold water about 2 inches over them. Place a lid on it and bring the potatoes to a boil. Boil until very tender‚ about 15-20 minutes‚ stirring occasionally so nothing sticks to the bottom. While the potatoes are boiling‚ add the butter‚ stock‚ and heavy cream to a small saucepot and place it over medium-low heat.  Allow the butter to melt‚ and the whole mixture warm through. Do not bring it to a simmer; just keep it warm. Stir occasionally. Once the potatoes are fork-tender‚ drain well and add them back to the pot.  Add about â…“ of the cream mixture and start mashing with a potato masher. Add more of the liquid until you reach your desired mashed potato texture (I used all of it.) I like my mashed potatoes a bit lumpy but you mash to how you prefer your mashed potatoes. Add the pepper and stir it in. Taste and add more salt if desired. I added 1 teaspoon of salt‚ but this will vary depending on how salty your butter and stock are already‚ so add salt to your preference. Serve immediately. CRAVING MORE RECIPES? Crock Pot Million Dollar Mashed Potatoes (+Video)Mashed Potato SoupInstant Pot Garlic Mashed PotatoesCreamy Garlic Potato PacketsMelting PotatoesCrock Pot Garlic Parmesan PotatoesCrock Pot Creamy Fingerling PotatoesCrock Pot Baked PotatoesHoney Glazed Sweet Potatoes (+Video) Print Stovetop Mashed Potatoes Creamy and delicious‚ make the best mashed potatoes on the stove with this simple recipe. Course Side DishCuisine American Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 6 servings Calories 521kcal Author Brandie @ The Country Cook Ingredients3 pounds Yukon gold potatoes‚ peeled and cut into 1-inch cubes1 cup salted butter½ cup chicken stock½ cup heavy cream½ teaspoon black peppersalt‚ to taste InstructionsPlace 3 pounds Yukon gold potatoes‚ peeled and cut into 1-inch cubes into a large stockpot and cover the potatoes with cold water (about 2 inches over them.) Place a lid on it and bring the potatoes to a boil. Boil until very tender‚ about 15-20 minutes‚ stirring occasionally so nothing sticks to the bottom.While the potatoes are boiling‚ add 1 cup salted butter‚ ½ cup chicken stock and 1/2 cup heavy cream to a small saucepot and place it over medium-low heat. Allow the butter to melt‚ and the whole mixture warm through. Do not bring it to a simmer; just keep it warm. Stir occasionally. Once the potatoes are fork-tender‚ drain well and add them back to the pot. Add about â…“ of the cream mixture and start mashing with a potato masher. Add more of the liquid until you reach your desired mashed potato texture (I used all of it.) I like my mashed potatoes a bit lumpy but you mash to how you prefer your mashed potatoes. Add 1/2 teaspoon black pepper and stir it in. Add more salt‚ to taste if desired. I added 1 teaspoon of salt‚ but this will vary depending on how salty your butter and stock are already‚ so add salt to your preference. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 521kcal | Carbohydrates: 41g | Protein: 6g | Fat: 38g | Sodium: 291mg | Fiber: 5g | Sugar: 3g