These mashed potatoes are the perfect balance of creamy, buttery, and smooth—without being too heavy. The recipe is easy to make and uses just a few basic ingredients for maximum flavor. It’s also incredibly versatile: dress it up with herbs or cheese, or keep it simple. Plus, it’s a dish everyone loves, from kids to adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet or Yukon Gold potatoes (peeled and cubed)
Unsalted butter
Heavy cream or whole milk
Sour cream or cream cheese (optional, for added richness)
Salt
Pepper
Garlic (optional, for added flavor)
Chives or parsley (optional, for garnish)
Directions
Peel and cut the potatoes into even-sized chunks.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.
Drain the potatoes well and return them to the pot or a large mixing bowl.
Add butter and begin mashing until the butter is melted and incorporated.
Gradually mix in warm cream or milk, continuing to mash until smooth and creamy.
Stir in sour cream or cream cheese if using, and season with salt and pepper to taste.
For extra smooth potatoes, use a potato ricer or electric mixer.
Garnish with chopped chives or parsley if desired, and serve hot.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 10 minutes, cook time is 20 minutes, for a total time of approximately 30 minutes.
Variations
Add roasted garlic for a deeper, savory flavor.
Use cream cheese instead of sour cream for a tangy richness.
Top with melted cheddar
for loaded mashed potatoes.
Use Yukon Gold potatoes for a buttery texture and golden color.
Stir in herbs like thyme or rosemary for a more aromatic dish.
Make it dairy-free with olive oil and plant-based milk.
Storage/Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. They can also be reheated in the microwave or oven. Mashed potatoes can be frozen for up to 2 months—thaw and stir well when reheating.
FAQs
What are the best potatoes for creamy mashed potatoes?
Russet or Yukon Gold potatoes are ideal because they become fluffy and smooth when mashed.
Can I make mashed potatoes ahead of time?
Yes, you can make them up to a day in advance. Reheat gently with added milk or cream.
How do I avoid lumpy mashed potatoes?
Cook the potatoes until fully tender and mash them while they’re still hot for a smooth texture.
Can I use a hand mixer?
Yes, a hand mixer makes the potatoes extra creamy. Just avoid overmixing to prevent gumminess.
How much salt should I add?
Salt the water generously when boiling, and season to taste after mashing.
Can I leave the skins on?
Yes, especially with Yukon Gold potatoes for a more rustic texture and extra nutrients.
Is it better to use milk or cream?
Heavy cream gives a richer result, but whole milk works well for a lighter version.
What’s the secret to super creamy mashed potatoes?
Warm your dairy ingredients before adding them, and use a ricer or mixer for an ultra-smooth finish.
Can I freeze mashed potatoes?
Yes, store in freezer-safe containers and thaw before reheating with extra cream or butter.
What can I serve with mashed potatoes?
They pair well with roasted meats, gravy, vegetables, or as part of a holiday feast.
Conclusion
Creamy Mashed Potatoes are a classic comfort food staple that never goes out of style. With a simple method and a few quality ingredients, you can create a rich, velvety side dish that complements any meal. Whether dressed up for the holidays or served with a weeknight roast, this recipe guarantees smooth, buttery results every time.
Creamy Mashed Potatoes are a smooth, buttery side dish made with fluffy potatoes, cream, and butter. Perfect for holidays or everyday meals, they’re comforting, rich, and easy to prepare.
Ingredients
3 pounds Russet or Yukon Gold potatoes, peeled and cubed
6 tbsp unsalted butter
1 cup heavy cream or whole milk (warmed)
1/2 cup sour cream or cream cheese (optional)
Salt to taste
Black pepper to taste
2 cloves garlic (optional, for added flavor)
Chopped chives or parsley (optional, for garnish)
Instructions
Peel and cut the potatoes into even-sized chunks.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and optional garlic if using.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender, about 15–20 minutes.
Drain the potatoes well and return them to the pot or transfer to a large mixing bowl.
Add butter and begin mashing the potatoes until the butter is melted and incorporated.
Gradually add the warm cream or milk, continuing to mash until smooth and creamy.
Stir in sour cream or cream cheese if using. Season with salt and pepper to taste.
For extra smooth potatoes, use a potato ricer or hand mixer, but avoid overmixing.
Garnish with chopped chives or parsley if desired, and serve hot.
Notes
Use roasted garlic for added depth and savoriness.Yukon Gold potatoes yield a naturally buttery flavor and golden hue.Swap sour cream with cream cheese for extra tang and richness.Make dairy-free by using olive oil and plant-based milk alternatives.Top with cheddar
