The most popular potato recipes in my house is this mashed potatoes recipe… We live in Idaho the potato capital of the world, so we make this go-to recipe for almost every Sunday dinner and holiday meal.
Creamy Mashed Potato Recipe
There’s nothing quite like a good ol’ fashioned bowl of creamy mashed potatoes and gravy to warm your heart and soul. They’re budget friendly, a perfect side dish to any roast, and a go to comfort food over here! When I serve up a heaping scoop of those creamy spuds to my family, I know I’ve done my job as a mom 😉
Who can resist that buttery, velvety texture, those rich flavors, and that heavenly aroma? This creamy mashed potatoes recipe is a staple here in Idaho, and we know how to make ’em right!
Key Ingredients & Why They’re Important
- Potatoes (8 medium russet, or 8 large Yukon Gold or red): The foundation of any good mashed potato! Russets offer a fluffy texture, while Yukon Golds provide a naturally buttery and slightly waxy consistency. Red potatoes will give you a denser, creamier mash with a subtle sweetness. Choosing the right potato directly impacts the final texture and flavor.
- Butter (5 ½ tablespoons, melted): Butter is essential for richness and that classic, comforting flavor we all crave in mashed potatoes. Melting it beforehand helps it incorporate smoothly and evenly.
- Heavy Cream (½ cup): This is a game-changer for achieving that luxurious, velvety texture. The high fat content creates an incredibly smooth and decadent mouthfeel.
- Sour Cream (½ cup): Sour cream adds a delightful tanginess and extra creaminess, elevating the flavor profile beyond just buttery. It also contributes to a lovely, slightly airy texture.
- Salt and Ground Black Pepper: These are the fundamental seasonings that enhance all the other flavors. Don’t underestimate their importance in bringing out the best in your potatoes!
How to Make Perfect Mashed Potatoes
Potato Prep is Key: Whether you choose to peel your potatoes or leave the skins on (my personal preference for added texture and nutrients!), make sure to wash them thoroughly. Chopping them into uniform 1-2 inch cubes ensures they cook evenly.
Submerge and Boil Gently: When boiling, ensure the potatoes are covered by at least an inch of cold water. Bring them to a boil and then reduce the heat to maintain a gentle boil. This helps them cook through without becoming waterlogged.
Don’t Overcook! This is crucial. Cook until they are fork-tender – a fork should slide in easily. Overcooking leads to excess moisture, which can result in gluey mashed potatoes. About 15 minutes is usually the sweet spot, but keep an eye on them.
Drain Thoroughly: Once cooked, use hot pads and the lid (or a colander) to drain all the water. Getting rid of excess liquid is vital for achieving that perfect creamy consistency.
Warm the Dairy (Optional but Recommended): Warming your heavy cream or milk before adding it to the potatoes helps them absorb it more readily and keeps the potatoes warm.
Gentle Mashing: Whether you’re using a potato ricer (my absolute favorite for the smoothest results!) or a hand mixer, mash just until smooth. Overmixing releases too much starch, leading to that dreaded gluey texture.
Season to Perfection (and Taste Often!): Start with salt and pepper, and don’t be shy! Remember, you can always add more, but you can’t take it away. This is also the time to get creative with other seasonings.
Get Creative with Flavor Boosters: Garlic cloves boiled with the potatoes add a subtle infusion. Stirring in fresh chives, grated cheddar, ranch seasoning, or garlic and onion powder at the end can take your mashed potatoes to a whole new level. Taste as you go!
Tools for Homemade Mashed Potatoes Recipe
- A Large pot to boil potatoes in.
- Hand masher or electric hand mixer.
- Large Spoon – For stirring seasonings in and serving.
- Large Bowl for Serving
- Cutting Board and Knife – To Prep Potatoes.
TIPS
Keep your hot potatoes warm on low heat till ready to serve.
Choose the right potatoes.
For mashed potatoes, russet potatoes are the best potatoes to use because they’re starchy and fluffy, which makes them perfect for mashing.
Yukon Gold potatoes and red potatoes are also a great option because they have a buttery flavor and a creamy texture.
Use plenty of butter and cream (or whole milk).
The key to creamy mashed potatoes is plenty of butter and cream or milk. I like to use salted butter because it potatoes need salt, but you can use unsalted butter if that’s all you have on hand. For cream or milk, I recommend using heavy cream or whole milk, the cream is indulgent.
Season to taste.
Last but not least, season your mashed potatoes to taste. I like to add salt, pepper, and garlic powder, but you can use any seasonings you like. Just be sure to taste as you go so you don’t overdo it.
How to Store Leftovers.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days. These are excellent for lunch the next few days and to make potato pancakes!
Instant Pot Mashed Potatoes Recipe
You can also cook your potatoes in an instant pot instead of boiling them on the stovetop. To do this wash and cop potatoes as directed above. Place prepared potatoes into your instant pot and add 1 cup of water. Close the lid and set the cooking time for 5 minutes on high.
The Perfect Companions: What to Serve with Creamy Mashed Potatoes
Okay, so you’ve whipped up a batch of these dreamy mashed potatoes – now what to serve them with? Honestly, they’re pretty amazing with just about anything, but here are a few of our absolute faves:
- Gravy, Baby! Seriously, a luscious Homemade Gravy is like the soulmate of mashed potatoes. Whether it’s classic beef, rich mushroom, or whatever you’ve got simmering, it’s a must.
- The Roasty Goodness: For a real comforting meal, you can’t go wrong with a tender roast. We especially love these with:
- Prime Rib Roast: Talk about a special occasion! The richness of the prime rib and the creaminess of the potatoes? Pure heaven.
- Pot Roast Dinner: That slow-cooked, fall-apart beef with all those delicious juices practically begs to be spooned over a pile of these mashed potatoes.
- Boston Butt Pork Roast: Pulled pork and creamy mashed potatoes? Yes, please! Especially with a little BBQ sauce action.
- Smoked Sensations: If you’re firing up the smoker, these are fantastic with:
- Smoked Chuck Roast: That deep, smoky flavor is just incredible next to the smooth potatoes.
- Smoked Pork Loin: The subtle smokiness of the pork is a really nice contrast to the creamy mash.
Basically, anything that has some good flavor and maybe a little bit of gravy or sauce is going to be amazing with these mashed potatoes. Get creative and enjoy!
Let me know what YOU think!
If you use this recipe… I’d really appreciate a rating on the recipe card or in the comments below… Thank YOU so much!
Creamy Mashed Potatoes
Ingredients
- 8 medium-sized russet potatoes or 8 large Yukon Golds. That is about 4 pounds of potatoes.
- *Optional – 3 cloves garlic boil with the potatoes
- 5 and a half tablespoons of melted BUTTER
- 1/2 cup heavy cream whole warm milk I LOVE using cream, but if you’re watching calories use whole milk.
- 1/2 cup sour cream
- Salt to taste
- Ground black pepper to taste.
- Cold water to wash potatoes and boil in.
Instructions
- Wash, Peel, and Cut Potatoes into 1-2" pieces
- Place prepared potatoes into a large pot, and fill with water to cover the top of the potatoes with at least an inch of water.
- Place the filled pot on the stovetop, turn to high heat, and bring it to a boil.
- Boil your potatoes for about 15 minutes
- Using 2 hot pads, and the large pot lid, or a colander, drain water off
- Add your melted butter, sour cream, cream, or milk and MASH them with a potato ricer (or a hand mixer) just till smooth
- Salt & Pepper to taste.
- You can also add in extras at this time like: chopped chives, grated cheddar cheese, onion powder or garlic powder to taste.
- Enjoy! You may want to make gravy to top your mashed potatoes.. Find that recipe here.
Notes
- Potato Power: Feel free to swap russets for Yukon Golds (creamier, slightly buttery) or red potatoes (denser, subtly sweet).
- Skin On or Off? Totally your call! Leaving the skins on adds texture and nutrients – just scrub them well.
- Warm It Up: For extra smooth results, warm your cream or milk before adding it to the potatoes.
- Don’t Overdo It! Mash gently until just smooth. Overmixing leads to gluey potatoes (sad!).
- Seasoning Superstar: Taste and adjust salt and pepper as you go. Get creative with other seasonings like garlic powder, onion powder, chives, or even a sprinkle of cheese.
- Make Ahead Tip: Mashed potatoes can be made a day ahead. Store in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen if needed.
- Serving Suggestions: These are fantastic with gravy and roasted meats like prime rib, pot roast, or smoked pork.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
2 comments
Makenna
I cut the recipe in half for an easy weeknight side and it was perfect! So creamy and delicious 😋
Carol
I just LOVE mashed potatoes. They are one of my top comfort foods. 🙂 Interesting about the potato type because I actually love red potatoes for mashed potatoes. I don’t find a texture difficulty. I’ve not tried the Instant Pot for potatoes. That may be something to add to my TRY list!