Creamy Mashed Potatoes Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
Mashed potatoes are one of those comforting side dishes that instantly warm the soul.
When done right, they’re silky smooth, buttery, and perfectly seasoned, adding that special touch to any meal, especially around the holidays.
I’ve been making mashed potatoes for years, and this recipe, with a bit of heavy cream or sour cream for extra richness, is always a hit. A sprinkle of chives on top brings a fresh, slightly oniony contrast that takes these mashed potatoes to the next level.
Follow along for a foolproof way to make the best creamy mashed potatoes!
Ingredients
- 3 pounds of Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons (½ stick) unsalted butter, plus more for serving
- ½ cup heavy cream (or substitute with sour cream for a tangier taste)
- ½ cup whole milk
- 1 ½ teaspoons salt, plus more for seasoning
- Freshly ground black pepper, to taste
- Fresh chives, finely chopped (for garnish)
Instructions
- Prep the Potatoes:
- Peel and cut the potatoes into uniform 1-inch chunks. Uniformity is key here for even cooking, so don’t skip this step.
- Boil the Potatoes:
- Place the potatoes in a large pot and cover them with cold water by about an inch. Add 1 teaspoon of salt to the water to start building flavor in the potatoes from the get-go.
- Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them without resistance.
- Drain and Dry:
- Drain the potatoes in a colander, shaking them gently to release any excess water. Return the potatoes to the pot and let them sit on the stove over low heat for about 1-2 minutes. This helps evaporate any remaining moisture, which is crucial for fluffy, creamy mashed potatoes.
- Mash the Potatoes:
- Using a potato masher or a ricer (for extra smooth results), mash the potatoes until they’re smooth and creamy. If you prefer a bit more texture, you can leave a few lumps.
- Add the Cream and Butter:
- In a small saucepan, warm the heavy cream (or sour cream) and whole milk until just simmering. This step helps the potatoes absorb the dairy more easily.
- Gradually add the butter, cream, and milk mixture to the potatoes, stirring gently to incorporate. Season with the remaining salt and freshly ground black pepper to taste.
- Serve with Garnish:
- Spoon the mashed potatoes into a serving dish and top with a small pat of butter for extra richness. Garnish with chopped chives to add a fresh, vibrant touch.
Tips & Tricks
- Use Yukon Gold Potatoes: They have a naturally buttery flavor and a creamy texture, making them ideal for mashed potatoes.
- Don’t Overmix: Overmixing potatoes can cause them to become gluey. Stir just enough to incorporate the ingredients.
- Warm the Dairy: Adding cold cream and milk to hot potatoes can make them seize up. Gently warm your dairy to keep the potatoes smooth and creamy.
- Make Ahead Tip: You can make mashed potatoes up to a day in advance. To reheat, place them in a saucepan over low heat, adding a splash of milk or cream and stirring frequently until warmed through.
These creamy mashed potatoes are the perfect side dish for any cozy dinner or holiday feast.
With their buttery richness, light, airy texture, and hint of freshness from the chives, they’re bound to be a crowd-pleaser.
Whether you’re pairing them with a Thanksgiving turkey or a simple weekday roast, this recipe will elevate your meal to comfort food perfection. Enjoy every creamy, buttery bite!