Creamy Mashed Potatoes

5 from 5 votes

Our simple recipe for creamy mashed potatoes is loaded with lots of butter, creamy ingredients and topped with fresh herbs.

Prep Time10

Cook Time22

Total Time32

Course: Side Dish

Cuisine: American

Keyword: creamy mashed potatoes recipe

Servings:

Calories: 544kcal

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

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.