Creamy Mashed Potatoes Recipe

Overhead view of creamy mashed potatoes in a white enameled Dutch oven topped with two pats of pale yellow butter, melted butter, chopped fresh green parsley, and cracked black pepper. Fresh parsley, a small white bowl of black pepper, and a black-and-white checkered kitchen towel surround the pot on a light gray surface.

4.85 from 20 votes

Creamy Mashed Potatoes Recipe

These easy, creamy mashed potatoes are made with Russet potatoes, salted butter, whole milk, and sour cream for a light, fluffy texture with plenty of richness and a slight tang. A must-have side dish for any holiday table.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 355kcal

Chef: Jessica Randhawa

Ingredients

▢ 4 pounds Russet potatoes - peeled and cut into 1 1/2 to 2-inch chunks
▢ 8 tablespoons salted butter - plus more for serving
▢ 1 cup whole milk
▢ 1 cup full-fat sour cream
▢ Salt - to taste
▢ Freshly ground black pepper - to taste
▢ Chopped fresh parsley - for serving, optional

Instructions

Peel, chop, and soak the potatoes. Peel the Russet potatoes and cut them into evenly sized 1 1/2 to 2-inch chunks. As you work, place the cut potatoes in a large bowl or pot of cold water. This helps prevent discoloration and rinses away some excess surface starch while you finish peeling and chopping the remaining potatoes.
Cook and steam-dry the potatoes. Drain the soaking water, then transfer the potatoes to a large stockpot and cover with fresh cold water by about 1 inch. Season the water generously with salt (about 1 tablespoon) and bring to a boil over high heat. Reduce to a gentle simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes, depending on the size of the pieces. Drain well, then return the potatoes to the warm pot for 1 to 2 minutes to allow excess moisture to steam away.
Mash the potatoes. Using a potato masher, mash the warm potatoes until most of the larger pieces are gone. Do not overwork them.
Warm the dairy. Meanwhile, combine the salted butter, whole milk, sour cream, and black pepper in a small saucepan over low to medium-low heat. Warm gently, stirring occasionally, until the butter has melted and the mixture is warm. Do not boil.
Add the dairy and mix. Pour the warm dairy mixture over the mashed potatoes. Gently stir or fold just until everything is combined and creamy. Avoid overmixing.
Taste, adjust, and serve. Taste and add more warm milk, butter, sour cream, salt, or black pepper as needed. Transfer to a serving bowl and top with additional butter, chopped parsley, and freshly ground black pepper, if desired.

Notes

This recipe was tested with Russet potatoes, and they are my preferred choice for a light, fluffy mash. Yukon Golds may be substituted, but they produce a denser texture and may require additional milk, butter, or sour cream.
The ingredient amounts are a starting point. Depending on your preferred taste and consistency, you may need to add more warm milk, butter, sour cream, or salt before serving.
I recommend full-fat sour cream for the richest flavor and creamiest texture. Plain full-fat Greek yogurt may be substituted, but the flavor will be tangier and slightly less rich.
Half-and-half may be substituted 1:1 for the whole milk for richer tasting potatoes.
A potato masher is my preferred mashing tool because it's fast, easy, and gives you more control over the final texture. A potato ricer also works well for a smoother, more uniform mash. I generally don't recommend a handheld electric mixer or stand mixer because it's easy to overwork the potatoes, but if you use one, mix on low speed and stop as soon as the potatoes are creamy. Avoid using a blender or food processor.

Nutrition

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