ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Creamiest Mashed Potatoes

These delicious and easy-to-make corn cakes are a staple of Venezuelan cuisine. Filled with your choice of meats, cheese, or veggies, these arepas are perfect for a quick and satisfying meal any time of day.

Tasty Team
May 14, 2023
98% would make again
Creamiest Mashed Potatoes


for 4 servings

  • 4 lb yukon gold potato (1.8 kg)
  • 2 teaspoons kosher salt, plus more to taste
  • ½ cup unsalted butter (115 g), 1 stick, melted
  • 1 cup heavy cream (240 mL)
  • 2 sprigs fresh rosemary
  • 1 head garlic, crushed
  • butter, for serving
  • freshly ground black pepper, to taste
  • chive, finely chopped, for serving
  • gravy, for serving

Nutrition Info

  • Calories 774
  • Fat 44g
  • Carbs 92g
  • Fiber 33g
  • Sugar 5g
  • Protein 10g

Estimated values based on one serving size.


  1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  2. Dice the potatoes into 1-inch (2-cm) cubes.
  3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  5. Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  6. Add the melted butter and stir to incorporate, then season with salt to taste.
  7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  10. Serve warm.
  11. Enjoy!
  12. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Creamiest Mashed Potatoes