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!
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creamy 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!
These easy mashed potatoes are loaded with butter, cream, milk and sour cream to keep the potatoes super rich. This is my standard go to mashed potato recipe however i’ve included fun variations below to mix it up! Aka Loaded Mashed Potatoes!
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.
- 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!)
- Add in the sour cream and heavy cream: And continue mashing until the potatoes are smooth and fluffy.
- 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.
- Serve: Season with salt and pepper to taste and serve immediately.
tips for making the best mashed potatoes
- Cut potatoes evenly: Before boiling them. This helps them cook consistently and faster then just boiling whole potatoes.
- Drain all of your liquid: Make sure the potatoes are fully drained before adding them back to the pot. I let them sit in the colander for at least a minute and give them a couple good shakes to make sure all of the water has drained.
- 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.
Ways to use up leftover mashed potatoes
- Homemade Gnocchi
- Potato Pancakes (Here’s a great recipe for them!)
- Mashed Potato Casserole: Place the potatoes with a bit of milk in a casserole dish and bake at 350 degrees until warmed through stirring a couple times throughout. Top with chives, bacon and shredded cheese!
- Shepard’s Pie
- Leftover Mashed Potato Biscuits
- 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.
- Cream Cheese Mashed Potatoes: Omit the sour cream and substitute softened cream cheese. They both give the mashed potatoes a creamy tangy flavor!
- 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!
Make Ahead Mashed Potatoes
If you are making these creamy mashed potatoes for thanksgiving and have limited space on your stove top here are some alternatives to make ahead!
- To make these potatoes ahead of time simply cook as directed and refrigerate for up to 3 days in the refrigerator. When you are ready to eat simply rewarm them with a bit of butter and a splash of milk on the stove top.
- You can also make these potatoes the day of and keep them warm in the crockpot on low / warm setting until you are ready to serve.
Can you freeze mashed potatoes?
Absolutely! Homemade mashed potatoes freeze really well thanks to the butter and cream! Simply store in a large ziplock container in the freezer for up to 3 months. Or portion out smaller single serve portions on a cookie sheet lined with parchment paper. Freeze until firm (about 4 hours or so) then store in a ziplock bag!
To reheat simply bring to room temperature overnight in the refrigerator. Alternatively you can reheat from frozen in the oven or microwave. Just make sure to give it a stir every so often.
What to serve with Mashed Potatoes
- Salisbury Steak Meatballs
- Chicken Marsala
- Chicken Parmesan
- Roasted Turkey
- Tuscan Salmon
- Slow Roasted Beef Brisket
- Slow Cooker Guinness Stew
- Swedish Meatballs
Here are more Thanksgiving Recipes to try!
- Easy Sausage Stuffing
- The BEST Sweet Potato Casserole
- Green Bean Casserole
- Homemade Corn Pudding
- Honey Roasted Carrots
- Easy Roasted Garlic Brussels Sprouts
products i used
Creamy Mashed Potatoes
- Peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
- Add the softened butter and mash the potatoes until smooth and lump free.
- Add in the sour cream and heavy cream and continue mashing until the potatoes are smooth and fluffy. Add in the milk, stir then add in the remaining milk as needed.
- Season with salt and pepper to taste and serve immediately.