Name: The Best and Creamiest Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ½ lbs Russet or Yukon Gold potatoes, peeled and cut into chunks; 6 tbsp unsalted butter; 3/4 cup heavy cream or whole milk (warm); 1/4 cup sour cream (optional); 1–2 cloves garlic, minced (optional); Salt, to taste; Black pepper, to taste; Fresh chives or parsley, for garnish (optional)

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These are truly the best and creamiest mashed potatoes I’ve ever made—ultra smooth, buttery, and rich with just the right amount of seasoning. Whether it’s for a holiday feast or a cozy weeknight dinner, I always turn to this recipe when I want classic comfort food done right.

Why You’ll Love This Recipe

I love how irresistibly smooth and fluffy these mashed potatoes turn out every time. The secret is using the right kind of potato, the perfect amount of butter and cream, and just a little extra technique for texture. It’s the kind of side dish that makes everything else on the plate taste even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes, peeled and cut into chunks
Unsalted butter
Heavy cream or whole milk
Sour cream (optional, for added tang and richness)
Garlic (optional, for extra flavor)
Salt
Black pepper
Fresh chives or parsley, for garnish (optional)

Directions

I start by placing the peeled, chopped potatoes into a large pot and covering them with cold, salted water.
I bring the water to a boil, then reduce to a simmer and cook the potatoes until they’re fork-tender—usually around 15–20 minutes.
While the potatoes cook, I warm the butter and cream in a small saucepan (and garlic if I’m using it) so everything blends smoothly later.
Once the potatoes are done, I drain them and return them to the hot pot to let the excess moisture steam off for a minute.
I mash the potatoes using a potato masher or ricer, then stir in the warm butter and cream mixture until the mash is silky smooth.
I season with salt and pepper to taste, and stir in sour cream if I want extra creaminess.
I serve them hot, garnished with fresh herbs if desired.

Servings and timing

This recipe serves about 6 people and takes roughly 30 minutes from start to finish.

Variations

I sometimes use Yukon Golds for a naturally buttery flavor, or add roasted garlic for a richer, deeper taste. When I want a tangy kick, I stir in cream cheese or sour cream. For a dairy-free version, I swap in olive oil and almond or oat milk—still creamy and delicious in its own way.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them slowly on the stovetop or in the microwave with a splash of cream or milk stirred in to bring back the creamy texture. I avoid overheating, which can make them gluey.

FAQs

What’s the best type of potato for creamy mashed potatoes?

I prefer Russet for their starchy texture or Yukon Gold for their buttery flavor. Both give me that perfect creamy consistency.

Can I make mashed potatoes ahead of time?

Yes, I often make them a day ahead and reheat with a bit of extra cream or butter to keep them smooth and luscious.

How do I avoid gummy mashed potatoes?

I make sure not to overmix and always use a masher or ricer instead of a blender or food processor, which can make them gluey.

Can I freeze mashed potatoes?

Yes, but I find they’re best fresh. If I freeze them, I thaw and reheat gently with cream or butter to refresh the texture.

What’s the secret to extra flavorful mashed potatoes?

I season the water while boiling, warm the cream and butter before mixing, and sometimes even infuse the cream with garlic or herbs for an added layer of flavor.

Conclusion

These Best and Creamiest Mashed Potatoes are everything I want in a classic side—rich, velvety, and full of comforting flavor. Whether it’s part of a holiday spread or the base for a weeknight dinner, this recipe always delivers. It’s one of those dishes that makes any meal feel extra special.