Creamy Mashed Potatoes

Rich and Creamy Mashed Potatoes make the perfect side dish to go with any meal! Loaded with sour cream, butter, heavy cream AND milk these potatoes are rich, creamy and fluffy!

If you love Mashed Potatoes then you will love my Mashed Sweet Potato Recipe! For a low carb option try my Cauliflower Mashed Potatoes.

Looking to make the BEST Mashed Potatoes this holiday season? Then look no further! These easy mashed are fluffy, rich and oh so creamy! Comfort food at it’s finest!

They make the perfect side dish for practically anything and are so rich, buttery and creamy! This recipe makes enough potatoes to serve 8-12 people (perfect for Thanksgiving!)

What makes the BEST Mashed Potatoes

• Potatoes: I like using russet potatoes because they yield a fluffier lighter potato due to their heavy starch content. However yukon gold or red potatoes could also be used. You could also do a combo of both yukon gold and russet potatoes!
• Bay leaf (optional): I add a bay leaf to the boiling water along with the potatoes to help flavor the potatoes while they are cooking.
• Heavy cream: Adds richness and creaminess to the potatoes.
• Butter: Gives the potatoes so much flavor and adds to the richness of this dish! You can use either unsalted or salted butter in this recipe.
• Milk: We use 2% in this recipe. You can substitute buttermilk if you have that on hand to make buttermilk mashed potatoes.
• Sour cream: Adds a bit of tanginess to the potatoes.

How To Make Homemade Mashed Potatoes

• Peel and cut potatoes: Into large chunks. Add the potatoes and bay leaf to a large pot and fill will cold water and sprinkle with salt.
• Boil potatoes: Bring the water to a boil and cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.

3. Add the softened butter: To the potatoes before adding in the rest of the ingredients and mash the potatoes until smooth and lump free. (See my tip below to find out why the butter get’s added first!)
4. Add in the sour cream and heavy cream: And continue mashing until the potatoes are smooth and fluffy.

5. Stir in milk: Add in the milk, stir then add in the remaining milk. I always like to add a little more liquid (cream and milk) then needed because the potatoes always thicken up as they sit.

6. Serve: Season with salt and pepper to taste and serve immediately. I love to serve these Mashed Potatoes with my Gluten Free Gravy or my Mushroom Gravy!

Tips for making the BEST Mashed Potatoes

• Add butter before liquids: For super creamy mashed potatoes add your fat (room temperature butter) FIRST. This allows the fat to coat the starch and results in the best mashed potatoes.
• Don’t add all of your milk at once: The potatoes need time to soak up the liquid and adding all of the milk at once can make the potatoes gummy / stiff.
• Don’t over mix: Just like with baked goods over mixing your potatoes can lead to a gummy consistency.
• Salt your potatoes twice: I salt the water when the potatoes are boiling AND after I add in the rest of the ingredients. It’s always good to taste as you go.

Variations

• Cheesy Mashed Potatoes: Add 1/2 cup or more as desired of your favorite cheese. I like to use either sharp cheddar or parmesan!
• Loaded Mashed Potatoes: Stir in crispy bacon, shredded cheddar cheese and green onion!
• Ranch Potatoes: Use one packet of Hidden Valley powdered ranch. You could also use 1/4 cup each: fresh chives, dill and parsley.
• Herb Mashed Potatoes: I like to load up my potatoes with lots of fresh herbs. My favorite are fresh thyme, rosemary, parsley and chives! This goes great with a thanksgiving turkey!
• Garlic Mashed Potatoes: Roast a whole head of garlic and add it to the potatoes for the best mashed potatoes recipe ever!
• Vegan Mashed Potatoes: To make these potatoes dairy free simply substitute the butter for vegan butter or use olive oil. Replace the milk with almond or oat milk!