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Perfect Creamy Mashed Potatoes
Simple, foolproof, creamy classic mashed potatoes recipe. This is a classic side dish that everyone will love!
I am pretty sure I grew up on a steady diet of mashed potatoes. Every single Sunday after church, we sat down for a meal of roast, mashed potatoes, and gravy. I still remember helping my Mom peel the potatoes every Sunday with the peeler she probably had for 40 years. My brother, Ryan, loved her mashed potatoes so much that he literally filled a dinner plate with them. These perfectly creamy mashed potatoes remind me of home!
What ingredients are in Perfect Mashed Potatoes?
It all starts with using only 5 fresh ingredients — Potatoes, Creamy Salted Butter, Half-n-Half or Whole Milk, Sour Cream, and Salt. The butter gives a rich, creamy, salty flavor while the sour cream keeps them moist and creamy.
What type of potato to use in Mashed Potatoes?
The star of the show is definitely the potatoes so choosing the best kind of potato will make a huge difference in the final product. When I am making homemade mashed potatoes, my favorite potatoes are Yukon Gold. It makes rich creamy mashed potatoes because it has a buttery texture. I found that I can even leave some of the skins on since even the peels are thinner than a russet potato. You can also use red potatoes and leave some of the skins on for rustic mashed potatoes.
How to make mashed potatoes creamy?
The key is to heat the butter and half-n-half together before adding to the potatoes. If you add the cold ingredients, the potatoes may end up with a gummy texture. By adding warm butter and milk to the warm cooked potatoes, it keeps them at an optimal temperature for creaming. This is an extra step that adds a few minutes but makes a big difference.
Sour Cream is a game changer in these Creamy Mashed Potatoes. My family has a HUGE Thanksgiving feast and we make extra so we can eat leftovers later. We found that no one was eating the mashed potatoes because once they were placed in the refrigerator, they completely dried up. I found that by adding some sour cream to my mashed potatoes, they stay creamy and reheat perfectly.
If you are looking for more amazing Thanksgiving Recipes, click the recipes below:
- The Best Award-Winning Pumpkin Pie Recipe
- Caramel Apple Pie
- The Best Homemade Dinner Rolls
- Sweet Potato Brown Sugar Pecan Bake
- Gulliver’s Creamed Corn
- Cranberry Apple Sausage Stuffing
- Homemade Macaroni and Cheese
- Honey Butter Glazed Carrots
- Green Beans with Almonds
- All Butter Flaky Pie Crust Recipe
- Homemade Green Bean Casserole
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Perfect Creamy Mashed Potatoes
Equipment
Ingredients
- 3 lbs. Yukon Gold Potatoes (peeled and cut into pieces)
- 1/2 cup Salted Butter
- 1 to 1 1/2 cups Half-n-Half, Whole Milk, or Heavy Cream
- 1/2 cup Sour Cream (regular, full-fat)
- 2 teaspoons Salt (or more to taste)
Instructions
- Peel potatoes and cut into large pieces. Place in a large pot and cover with water and sprinkle with 1 Tablespoon of Salt. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
- In a small saucepan, heat the butter and 1 cup of half-n-half until butter is melted and warm, about 5 minutes. This can also be done in the microwave in a microwave-safe bowl. If using a microwave, heat for 1 minute or until the butter is melted.
- Use a potato ricer or potato masher or put potatoes into the bowl of an electric mixer fitted with a paddle attatchment and mix them for 30 seconds to break up the potatoes.
- Slowly add butter and cream mixture, mixing at the lowest speed. Fold in sour cream, and salt. If you want the potatoes to be creamier, use the remaining 1/2 cup of half-n-half, milk, or cream. Taste and season more if necessary.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love these homemade mashed potatoes recipe, my friends!
can you use cream cheese instead of sour cream or with ? Also can these be made the day before?
Hi Denise! Absolutely, just make sure it’s softened so it is incorporated smoothly. You can also refrigerate them 1-2 days before serving. I hope you enjoy!
Oh yeah!!! Lol thanks Melissa that’ll help alot. I know we’ll love everything. Thanks so much for all your ideas and help. Have a really wonderful Thanksgiving with lotsa of full tummies .
Denise
What is the best way to about rewarming the potatoes? I will need to make them ahead.
Hi Jacquie! You can rewarm the mashed potatoes a few different ways. I like to put them in a crockpot at the warm setting. If you make your mashed potatoes ahead of time, you will need to add a little milk since they may dry out a little. Another way is to gently reheat in a saucepan over medium-low heat, adding a splash of milk or cream and stirring frequently. You can also reheat them in the microwave in short intervals, stirring in between. I hope that helps!
During the pandemic I got really into cooking and perfecting recipes. My “Pandemic Potatoes” are famous now and I was truly inspired by your recipe! I do everything the same but use heavy whipping cream from your list and also cook my potatoes in equal parts chicken broth and water 🙂 My friends, family, and coworkers ask for these at every event and celebration. Thank you for a great recipe that has brought so much joy to others!