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Creamy Mashed Potatoes

close up overhead shot of a bowl of Creamy Mashed Potatoes garnished with chives
Our simple recipe for creamy mashed potatoes is loaded with lots of butter, creamy ingredients and topped with fresh herbs.
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Table of Contents
  1. CREAMY MASHED POTATOES INGREDIENTS
  2. HOW TO MAKE THIS CREAMY MASHED POTATOES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Our creamy mashed potatoes are one of the most classic side dishes around. Fresh potatoes are combined with milk, melted butter and spices to create a fluffy, rich dish full of great flavor that can accompany all of your favorite entrees.

For more perfect side dish recipes, check out our zucchini gratin and roasted vegetables.

CREAMY MASHED POTATOES INGREDIENTS

You’ll need:

  • 5 pounds Yukon Gold Potatoes, peeled and cut into quarters
  • Cold water to cover potatoes
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup sour cream
  • ½ cup whole milk, warmed in the microwave for 45 seconds
  • ½ teaspoon garlic powder
  • ½ teaspoon ground white pepper
  • 1½ teaspoons salt
  • 4 tablespoons salted butter for garnish, cut into 1 tablespoon squares
  • Chives, finely chopped

PRO TIP:

The purpose of warming the milk is so that you don’t bring down the temperature of the potatoes when mixing. You should also let the sour cream sit out while the potatoes are cooking so that it can come up to room temperature before adding it to your hot potatoes.

SUBSTITUTIONS AND ADDITIONS

POTATOES: While Yukon Golds make for the absolute best creamy mashed potatoes, you can use any type of potatoes to make your mashed potatoes. Red potatoes, russet potatoes, or Idaho potatoes will work well. You could also use a combination of different varieties of potatoes.

PEPPER: You could use black pepper in place of the ground white pepper here.

CHIVES: Parsley would work well in place of the chives, although chives are definitely our favorite way to top these potatoes!

CREAM CHEESE: As an alternative to sour cream, you could mix in cream cheese for extra creamy mashed potatoes.

CHEESE: For a cheesy spin, add shredded cheddar cheese either mixed in or sprinkled on top of the warm potatoes.

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HOW TO MAKE THIS CREAMY MASHED POTATOES RECIPE

STEP ONE: In a large pot, add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ teaspoon salt and stir into water. Bring water to a boil and let potatoes cook for 18 to 22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce them with a fork.

STEP TWO: Drain in a large colander and place potatoes in a large bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add softened butter, garlic powder, ground white pepper, and salt. Mix with an electric mixer for 30 seconds on high to mash potatoes.

PRO TIP:

You can adjust your salt depending on your personal preference. Adding another 1 teaspoon would be fine as there is a large number of potatoes but if you prefer less salt, leave the quantity as is.

STEP THREE: Add sour cream and warmed milk to the bowl. Beat on high until no lumps remain in the potatoes.

PRO TIP:

Make sure not to overmix your potatoes. They will become gluey and tough if mixed for too long.

STEP FOUR: Add 4 tablespoons of butter to the top of the potatoes and allow it to melt. Add finely chopped chives and serve immediately.

PRO TIP:

If not serving immediately, you should cover the potatoes with tin foil and place them in a warm oven on a low setting to keep them warm until you are ready to serve.

HOW TO SERVE

We think these are the best mashed potatoes around. They are delicious year-round and a great addition to your holiday table. Serve them alongside pork tenderloin, turkey breast, meatloaf, or our Italian chicken recipe.

STORAGE

IN THE FRIDGE: Store any leftovers of this homemade mashed potatoes recipe in an airtight container in the fridge. When reheating, I suggest adding a little bit of butter and cream to keep them moist!

IN THE FREEZER: You can freeze your easy creamy mashed potatoes, for an easy side on a busy night. Most potatoes don’t have a good track record for freezing well, but mashed potatoes are the exception. The trick is the fat. As long as your potatoes are coated with butter and cream, they are a great freezer option.

These potatoes have such a creamy texture and buttery flavor and are classic comfort food. They are such a simple side dish that goes with pretty much any entree.

FREQUENTLY ASKED QUESTIONS

Do I have to use an electric mixer?

An electric mixer will give the potatoes a very smooth texture but if you would prefer to use a potato masher or potato ricer, you are welcome to mash them that way instead.

Can these potatoes be frozen?

This easy recipe will freeze although the texture will come out much better after freezing if they are well coated in butter.

Can I make mashed potatoes ahead of time?

You can make mashed potatoes ahead of time and store them in the refrigerator. You can reheat in the microwave, stove top, or in a slow cooker.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a bowl of Creamy Mashed Potatoes garnished with chives

Creamy Mashed Potatoes

5 from 4 votes
Our simple recipe for creamy mashed potatoes is loaded with lots of butter, creamy ingredients and topped with fresh herbs.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6

Ingredients
  

  • 5 pounds Yukon Gold Potatoes peeled and cut into quarters
  • ½ teaspoon salt
  • ½ cup salted butter softened
  • ½ cup sour cream
  • ½ cup whole milk warmed in the microwave for 45 seconds
  • ½ teaspoon garlic powder
  • ½ teaspoon ground white pepper
  • teaspoons salt
  • 4 tablespoons salted butter for garnish (cut into 1 tablespoon squares)
  • chives finely chopped

Instructions
 

  • In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18 to 22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
  • Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add ½ cup softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
  • Add sour cream and warmed milk to the bowl. Beat on high until no lumps remain in potatoes.
  • Add 4 tablespoons butter to the top of potatoes and allow to melt. Add finely chopped chives and serve immediately

Notes

TIP: You can adjust your salt depending on your personal preference. Adding another 1 teaspoon would be fine as there is a large number of potatoes but if you prefer less salt, leave the quantity as is.
TIP: Make sure not to overmix your potatoes. They will become gluey and tough if mixed for too long.
TIP: The purpose of warming the milk is so that you don’t bring down the temperature of the potatoes when mixing. You should also let the sour cream sit out while the potatoes are cooking so that it can come up to room temperature before adding it to your hot potatoes.
TIP: If not serving immediately, you should cover the potatoes with tin foil and place them in a warm oven on a low setting to keep them warm until you are ready to serve.

Nutrition

Calories: 544kcal | Carbohydrates: 68g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 1023mg | Potassium: 1645mg | Fiber: 8g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 75mg | Calcium: 96mg | Iron: 3mg
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