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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.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Side Dish
Cuisine American
Servings 6
Calories 544 kcal


  • 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


  • 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


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.


Sodium: 1023mgCalcium: 96mgVitamin C: 75mgVitamin A: 856IUSugar: 5gFiber: 8gPotassium: 1645mgCholesterol: 73mgCalories: 544kcalSaturated Fat: 17gFat: 28gProtein: 9gCarbohydrates: 68gIron: 3mg