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Creamy Mashed Potatoes
Our simple recipe for creamy mashed potatoes is loaded with lots of butter, creamy ingredients and topped with fresh herbs.
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These are the mashed potatoes you make when I want zero leftovers. Silky smooth, extra buttery, and unapologetically rich—this is comfort food done right. We’re talking creamy mashed potatoes made with Yukon Golds (because they mash like a dream), a generous pour of milk, and enough butter to make them taste like a treat, not an afterthought.
✨ Want the ultimate comfort food combo? Try these creamy mashed potatoes smothered in our rich, savory hamburger gravy—it’s a match made in heaven. ✨
Ingredients Needed For Mashed Potatoes
For our recipe, you’ll need:
- 5 pounds Yukon Gold potatoes + cold water
- ½ teaspoon salt
- ½ cup salted butter
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ teaspoons salt
- ½ cup sour cream
- ½ cup whole milk
- Garnish with butter and chives
The Best Potatoes for Mashed Potatoes
Stick with Yukon Golds for the best results—they have a naturally buttery flavor and a super creamy texture. If needed, Russets work too and will give you a lighter, fluffier mash.
Ingredient Substitutions
PEPPER: You could use black pepper in place of the ground white pepper if you like a little more bite.
CHEESE: For a cheesy spin, add shredded cheddar cheese, either mixed in or sprinkled on top of the warm potatoes.
SALT: You can adjust your salt depending on your personal preference.
How To Make This Creamy Mashed Potatoes Recipe
💧 Start in Cold, Salted Water
Place peeled and evenly cut potatoes in cold, generously salted water before boiling. This ensures even cooking and seasons the potatoes throughout.
Potatoes are done when you can easily pierce them with a fork.
🌿Enhance with Flavorful Add-Ins
Elevate the flavor with simple but impactful ingredients such as garlic powder for a gentle savory kick and sour cream for tangy richness. And don’t skimp on butter—it adds richness and flavor.
🧈 Use Warm Dairy and Plenty of Butter
Warm your milk before adding to the potatoes. 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.
🛠️ Don’t Overmix
For the creamiest texture, avoid overmixing your potatoes—overworking the starches can make them gluey and tough.
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 certainly can.
Storing This Recipe
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.
For short-term storage, let the mashed potatoes cool completely, then transfer to an airtight container and refrigerate for up to four days.
When reheating, go low and slow—whether on the stovetop or in the microwave. Add a splash of milk or a knob of butter to loosen them up, and stir gently to bring back that creamy, just-made texture.
Mashed potatoes don’t always freeze well—but this recipe holds up beautifully thanks to the sour cream, butter, and milk. Portion into freezer-safe bags and flatten them for faster freezing and thawing.
To reheat, thaw in the fridge overnight, then warm gently with a little extra butter or milk, stirring until smooth and velvety.
✨ These creamy mashed potatoes are a side dish perfect for holiday spreads, Sunday roast, or just when you’re craving comfort food. Once you try them, you’ll never settle for bland, lumpy mash again. ✨
More Potato Recipes
- These Grilled Potatoes are crispy, smoky, and totally irresistible.
- Forget boring foil packs—these Campfire Potatoes are next-level delicious.
- Mashed potatoes are good… but Cheesy Mashed Potatoes? Game changer.
- Crispy on the outside, fluffy on the inside—these Smashed Red Potatoes are the internet’s new favorite side dish.
- Crack Potatoes are creamy, cheesy, bacon-loaded, and impossible to stop eating.
Creamy Mashed Potatoes
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 teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ teaspoons salt
- ½ cup whole milk, warmed in the microwave for 45 seconds
- ½ cup sour cream
- 4 tablespoons salted butter, for garnish (cut into 1 tablespoon squares)
- chives, finely chopped
Instructions
- In a large pot, add the quartered Yukon Gold potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ teaspoon salt and stir into the water. Bring the 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.
- 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 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 the potatoes.
- Add 4 tablespoons of butter to the top of the potatoes and allow it to melt. Add finely chopped chives and serve immediately
Notes
- 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.
- Make sure not to overmix your potatoes. They will become gluey and tough if mixed for too long.
- 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.
- 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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Comments
Khristine Alba says
Soooo delicious! My kid love it.
treena says
Rarely will my kids eat potatoes but tried this and melted a little cheese on top and voila they ate every bite!
Heather says
Great recipe! Will definitely make again.
Gloria says
Such a creamy, yummy classic side – perfect for any meal or the holidays.
Pia Civichino says
I followed the mash potato recipe to the measurement and added cream cheese in place of sour cream….my family loved them….the taste was deliciously perfect…thank you!