Creamiest Mashed Potatoes
Add Preferred SourceIf there’s one side dish that can steal the show at any meal, it’s mashed potatoes. But not just any mashed potatoes—the Creamiest Mashed Potatoes. You know the kind: velvety smooth, rich, buttery, and packed with flavor. This is the best mashed potato recipe on the planet, and after one bite, you’ll agree!
Mashed potatoes are more than just boiled potatoes and milk. In fact, they’re part skill, part potato choice, and part ingredients. One of the first things I ever learned when I became a professional chef, is how to make amazing mashed taters.
It starts with the right kind of potatoes. Yukon gold or russet potatoes, please. Nothing else. You need a floury potato for the creamiest mash. Then, start the potatoes boiling in cold water. This allows the taters to gradually warm up, instead of overcooking the outside.
Next, boil the potatoes with garlic in the water, then you’ll mash the cloves right into the mixture.
My last tip is to use a potato ricer. This neat gizmo makes ultra creamy mashed potatoes without getting them gluey or runny. Put away the hand mixer! Put away the masher! The ricer will make a world of difference. Oh, and then use my famous mashed potato recipe below!
Ingredients
- Yukon Gold potatoes – Peeled and cut into even chunks. (not too small, think the size of half a tennis ball)
- Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter.
- Salted butter – I cook with salted butter. You can use unsalted but then you’ll need to season the potatoes a bit more when they’re cooked.
- Milk
- Heavy whipping cream – Don’t substitute with milk or half-and-half. The sauce won’t be rich or creamy enough.
- Cream cheese
- Sour cream – I use whatever I have in the fridge; plain Greek yogurt works as a lighter option.
How to Make the Creamiest Mashed Potatoes
Scroll down for the full recipe card with exact measurements.
Peel and cut the Yukon Gold potatoes into evenly sized chunks. Place the potatoes and smashed garlic in a large pot, cover with cold salted water, and bring to a gentle boil. Cook until fork-tender, about 15–20 minutes.
Drain the potatoes well, then return them to the pot over low heat for a minute to remove excess moisture. Mash or rice the potatoes while still hot until smooth.
Warm the butter, milk, heavy cream, and cream cheese in a small saucepan until melted and combined. Stir the warm mixture into the potatoes until creamy.
Add the sour cream and mix until fully incorporated. Season with salt and pepper to taste.
Serve immediately, adding extra butter on top if desired.
Chef Jenn’s Tips
- Yukon Gold or russet potatoes are the best choice for a creamy texture because they’re more floury and make for a fluffier mash.
- Let the drained potatoes sit in the warm pot for a minute or two to remove excess moisture so they’re not too soupy.
- Use a potato ricer or food mill for the smoothest mashed potatoes. Avoid using a food processor or hand mixer which can turn them gluey.
- Don’t overmix! Stir just until everything is combined to prevent the mashed potatoes from becoming gummy.
Make It A Meal
The Creamiest Mashed Potatoes pair beautifully with just about anything! Serve them alongside roasted chicken, a juicy steak, or your favorite holiday turkey. Add some gravy, and you’ve got a meal that no one can resist.
Storage
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm them gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze them in a freezer-safe container for up to 2 months. Let them thaw overnight in the fridge before reheating. Don’t be alarmed if your mashed taters look runny before heating. Get them nice and hot and that liquid will get reabsorbed.
Creamiest Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into even chunks
- 3 cloves garlic peeled and smashed
- ¼ cup salted butter
- ¼ cup milk
- ¼ cup heavy whipping cream
- 2 ounces cream cheese
- ¼ cup sour cream
Instructions
- Peel and chop the Yukon Gold potatoes into even-sized chunks to ensure even cooking.
- Add the potatoes and the smashed garlic cloves to a large pot of cold, salted water and bring to a gentle simmer until they’re fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the pot over low heat for a minute or two to remove excess moisture.
- Mash the still hot potatoes with a potato ricer for the smoothest texture.
- Warm the butter, milk, heavy whipping cream, and cream cheese in a small saucepan until the butter and cream cheese is melted.
- Stir the warm butter mixture into the mashed potatoes until well combined.
- Add sour cream, stirring until fully incorporated and smooth.
- Taste and season with salt and pepper as needed.
- Serve immediately with extra butter on top if desired.
Notes
Chef Jenn’s Tips
- Yukon Gold or russet potatoes are the best choice for a creamy texture because they’re more floury and make for a fluffier mash.
- Let the drained potatoes sit in the warm pot for a minute or two to remove excess moisture. This helps keep the consistency perfect.
- Use a potato ricer or food mill for the smoothest mashed potatoes. Avoid using a food processor or hand mixer which can turn them gluey.
- Don’t overmix! Stir just until everything is combined to prevent the mashed potatoes from becoming gummy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
