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Creamy Mashed Potatoes

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bowl of mashed potatoes with chives and pools of butter taken at a 45 degree angle
Homemade creamy mashed potatoes are easy to make and gos with almost any main dish.
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This recipe for creamy mashed potatoes makes the best homemade mashed potatoes. They are perfectly fluffy, smooth, and so darn good! Mashed potatoes are the ultimate comfort food. They make for a delicious side dish with just about any meal. With this recipe, making the ultimate creamy mashed potatoes has never been so easy.

Creamy Mashed Potatoes go great with these Salisbury Steak or Lemon Chicken recipes. They are the perfect compliment to either dish. Be sure to complete the meal with Bacon Wrapped Asparagus. It will be so delicious!

bowl of mashed potatoes with chives and pools of butter taken overhead with text overlay

MORE POTATO RECIPES
Funeral Potatoes | Mashed Potato Casserole


CREAMY MASHED POTATOES INGREDIENTS

ingredients for mashed potatoes on a white surface taken overhead

You will need:

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

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 types 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 topping for these potatoes!

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 tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce them with a fork.

raw potatoes cut into quarters on a wood chopping board

STEP TWO: Drain the potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.

PRO TIP: You can adjust your salt based on 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.

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

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

potatoes in the process of being mashed with sour cream and milk after coming out of the pan

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.

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

STORAGE

IN THE FRIDGE: Store any leftover mashed potatoes 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 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.

plate of mashed potatoes with chives and pools of butter on a table about to be served

Mashed potatoes are the perfect addition to any meal. They are a classic comfort dish that always hits the spot. This recipe for creamy mashed potatoes makes the best mashed potatoes. They are perfectly smooth and fluffy. You are going to love our creamy mashed potatoes recipe!

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bowl of mashed potatoes with chives and pools of butter taken at a 45 degree angle

Creamy Mashed Potatoes

5 from 3 votes
Homemade creamy mashed potatoes are easy to make and gos with almost any main dish.
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
  • Cold water to cover potatoes
  • 1/2 tsp salt
  • 1 stick salted butter softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk warmed in the microwave for 45 seconds
  • 1/2 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 1 1/2 tsp salt
  • 4 tbsp salted butter for garnish, cut into 1 tbsp 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 18-22 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 1 stick of 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 tbsp butter to the top of potatoes and allow to melt. Add finely chopped chives and serve immediately

Notes

● Make sure not to over mix your potatoes. They will become gluey and tough if mixed too long.
● The purpose for warming the milk is so that you don’t bring down the temperature of the potatoes while mixing together.
● I recommend that you let the sour cream sit out while the potatoes are cooking so that it can come up to room temperature before adding to your hot potatoes.
● Ground black pepper can be used in place of the ground white pepper.
● Chives are our favorite topping for these potatoes, but parsley works well too!
● To keep potatoes warm until serving, cover with tin foil and place in a warm oven on a low setting until 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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Proudly Prepared by the Spaceships Kitchen

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