A warm, comforting classic just like the restaurant version — only better, because it’s homemade.

Introduction: My Honest Opinion

I have to say, I’m a bit obsessed with mashed potatoes — but not just any mashed potatoes. The ones from Golden Corral have that unforgettable buttery creaminess that feels like a hug in every bite. So naturally, I had to figure out how to make them at home. And after a few (okay, maybe more than a few) rounds of testing, I can honestly say: this version might just outshine the original. It’s silky, rich, and deeply satisfying, with that signature balance of butter, cream, and just the right hint of seasoning.

If you’ve ever had Golden Corral’s mashed potatoes piled next to their fried chicken or gravy, you know exactly what I’m talking about. That velvety texture and buttery aroma are pure comfort. And now, you can have all that goodness without ever leaving your kitchen.

A Short Introduction to the Recipe

These Golden Corral Mashed Potatoes are everything you want in a comfort-food side dish: smooth, creamy, and indulgently buttery. The secret? Using the right potatoes (I swear by Yukon Golds for that naturally creamy texture), a perfect balance of butter and cream, and a little trick I’ll share later that makes the texture restaurant-level smooth.

Why This Recipe Is Special

What makes this recipe stand out isn’t just the flavor — it’s how easily it comes together and how forgiving it is. You don’t need fancy ingredients or restaurant equipment to make these perfectly fluffy mashed potatoes. They pair beautifully with everything from roast chicken to steak, or they can shine all on their own with just a drizzle of gravy.

There’s also something deeply nostalgic about this dish. It reminds me of big family dinners, Sunday lunches, and those moments when the smell of butter and potatoes fills the kitchen. That’s the kind of simple joy I want you to experience, too.

🥔 Why You’ll Love This Recipe

Restaurant-Level Creaminess: You’ll get that silky, buttery texture that melts on your tongue.
Simple Ingredients: Everything here is easy to find and probably already in your kitchen.
Comfort in a Bowl: These mashed potatoes taste like home — warm, familiar, and deeply satisfying.
Customizable: You can make them richer, lighter, or even add cheese or garlic (I’ll show you how!).
Make-Ahead Friendly: Perfect for holidays or big gatherings — reheat beautifully without drying out.

Related: Italian Chicken Marinade

🧰 Tools You’ll Need

Let’s keep it simple. Here’s what I use and why:

Large Pot: For boiling the potatoes evenly without crowding.
Colander: To drain the potatoes quickly (steam helps dry them slightly for fluffier mash).
Potato Masher or Ricer: The key to your texture — a ricer gives ultra-smooth results, while a masher keeps things rustic.
Whisk or Wooden Spoon: To fold in butter and cream gently.
Measuring Cups & Spoons: For accuracy (especially with liquids and butter).
Mixing Bowl (optional): If you prefer to mash outside the pot to control consistency better.

🧂 Ingredients (Serves 6–8)

IngredientUS MeasurementMetric

Yukon Gold potatoes, peeled and quartered 3 lbs 1.36 kg

Unsalted butter, cut into cubes ½ cup (1 stick) 113 g

Heavy cream 1 cup 240 ml

Whole milk ½ cup 120 ml

Salt 1½ tsp 9 g

Black pepper ½ tsp 1 g

Garlic powder (optional) ¼ tsp 0.5 g

Fresh parsley (optional, for garnish) 1 tbsp 4 g

Tip: If you want that extra buttery restaurant sheen, add an extra tablespoon of melted butter right before serving.

👩‍🍳 Step-by-Step Instructions

1. Prep and boil the potatoes.

Peel and quarter your potatoes. Add them to a large pot, cover with cold salted water, and bring to a gentle boil over medium-high heat. Cook until the potatoes are fork-tender — about 15–20 minutes.

📝 Don’t rush this step! If the potatoes aren’t soft enough, you’ll end up with lumps later.

2. Drain and steam-dry.

Drain the potatoes well in a colander, then let them sit for 3–5 minutes. This helps excess moisture evaporate, which means fluffier mash.

I always do this step — it makes a world of difference.

3. Warm the dairy.

In a small saucepan, combine butter, cream, and milk. Warm over low heat until the butter melts.

Using warm dairy keeps the potatoes from tightening up and turning gluey.

4. Mash or rice the potatoes.

Return the potatoes to the pot or a large bowl. Use a potato masher for a rustic texture or a ricer for that super-smooth, restaurant-style finish.

5. Add the butter mixture.

Gradually pour in the warm butter-cream mixture, stirring gently with a wooden spoon or whisk until the potatoes are creamy and fluffy. Add salt, pepper, and garlic powder (if using). Taste and adjust seasoning.

6. Serve warm and buttery.

Transfer to a serving bowl, top with a pat of butter and sprinkle with fresh parsley if you’d like. Serve immediately while hot.

Related: Hibachi Steak Shrimp Rice

🍽️ Serving Ideas

Pair with roast turkey, chicken, or beef — it’s the perfect side.
Add a spoonful of brown gravy or garlic butter for extra indulgence.
Top leftovers with shredded cheese and bacon bits for a loaded mashed potato twist.

🔄 Variations & Customizations

Garlic Mashed Potatoes: Add roasted garlic or sautéed minced garlic to the butter before mixing in.
Cheesy Version: Stir in ½ cup (60 g) shredded cheddar or parmesan.
Lighter Version: Substitute half the cream for chicken broth or Greek yogurt for a tangy twist.
Herb Mashed Potatoes: Mix in fresh chives, dill, or thyme for a fragrant upgrade.

🧊 Storage & Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stove or microwave, adding a splash of milk or cream to loosen them.
Freeze: Yes, you can freeze mashed potatoes! Portion into airtight containers and freeze up to 1 month. Thaw in the fridge overnight before reheating.
Make-Ahead Tip: Make them a day in advance, refrigerate, and reheat with a little butter and cream to restore their silky texture.

💡 Pro Tips & Mistakes to Avoid

These are the little secrets I wish someone had told me years ago:

Start with cold water. Adding potatoes to boiling water cooks them unevenly.
Don’t overmix! Once the potatoes are smooth, stop stirring — too much mixing releases starch and makes them gluey.
Warm your dairy. Cold cream or milk can cause the potatoes to seize up.
Salt the water generously. This is your one big chance to flavor the potatoes from the inside out.
Use the right potatoes. Yukon Golds give a buttery texture; Russets yield fluffier results. Either works — it’s personal preference.

📏 Recipe Summary

Yield: 6–8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition (per serving):

Calories: 260 | Fat: 15g | Carbs: 26g | Protein: 4g | Sodium: 340mg

❤️ A Warm Closing Thought

There’s something magical about homemade mashed potatoes — especially when you can recreate that Golden Corral comfort at home. Every spoonful feels like a warm, buttery reminder that simple food can be extraordinary.