This post was last updated on January 11, 2020 by India
These Creamy Mashed Potatoes are a must have side dish for holiday meals and family gatherings. This classic side is delicious, decadent and comes together in less than 30 minutes!
Mashed Potatoes are a classic side dish and these Creamy Mashed Potatoes are down right delicious! They’re drowning in butter, milk, sour cream, and heavy whipping cream. I’m a little obsessed with this recipe and think you’ll love it too!
Ingredients in Creamy Mashed Potatoes
The secret to making super rich and Creamy Mashed Potatoes is to use sour cream. I prefer to use full fat sour cream for the best flavor and texture.
I also like to add butter, whole milk, heavy whipping cream, and season with salt and pepper to make these Creamy Mashed Potatoes fluffy and full of flavor. It’s not the healthiest recipe, but this is a classic mashed potato recipe you’ll come back to time and time again.
How many potatoes should you make per person for Mashed Potatoes?
On average, you should plan for 1/2 pounds of potatoes per person.
The best type of potatoes to make for mashed potatoes
Using a potato with a higher starch content (like Yukon Gold or Russet) yields fluffier and smoother potatoes. It’s best to avoid using waxy potatoes like Red Bliss or New Potatoes. Because waxy potatoes are firmer, they will require more mashing and could easily turn gummy, which happens when potatoes are over mashed. I prefer to use baby Yukon gold potatoes because I like to keep the skins on for a little texture. You can use regular Yukon gold or russet potatoes and peel them, if you don’t like the skins.
How to Make this recipe
- Prepare the potatoes. If you’re using baby Yukon gold potatoes, all you’ll need to do is wash and scrub the potatoes to get of any residual dirt. If you’re using regular sized Yukon gold potatoes or russet potatoes, you’ll want to wash, scrub, and cut the potatoes into about 1 inch chunks. Feel free to peel the potatoes at this time if you don’t like the skin.
- Boil the potatoes. Once you’ve cut all the potatoes, add them to a large pot and cover with enough cold water that it covers the potatoes by about 1 inch. Add a generous amount of salt to the water and boil the potatoes for about 10 minutes until they’re tender when poked with a knife or fork.
- Drain and dry potatoes. Once the potatoes are cooked through, drain the potatoes and return to the pot. Then, shake the potatoes around in the pot over medium heat to dry the potatoes and cook off any remaining water. Remove the pot from heat once all the water has evaporated. Evaporating the remaining water will help your potatoes to better absorb the milk, sour cream, and heavy cream.
- Mash the potatoes. Using your favorite potato masher, mash the potatoes until you’re reached your desired texture.
- Mix everything together. Add the room temperature butter, milk, sour cream, heavy whipping cream, salt and pepper to the mashed potatoes and fold into the potatoes to combine until the potatoes have absorbed all the liquid. Don’t over mix otherwise the potatoes will become gummy.
- Taste and season. Once everything is mixed together, taste and adjust the seasonings as desired by adding more salt or more pepper.
- Serve. Transfer to a serving dish and serve warm! Sprinkle with green onions or parsley for extra color and flavor if desired!
Tips and Tricks
- Salt the cooking water for boiling the potatoes to give them more flavor.
- Use room temperature butter. It’s best to use room temperature butter rather than cold butter straight from the fridge as cold butter won’t melt as fast and will require too much stirring, possibly resulting in gummy mashed potatoes.
- Sprinkle finely sliced green onions or parsley on top before serving for a little color and extra flavor. This is totally optional though!
- Use your favorite milk. While I prefer whole milk, you can substitute a lighter milk or your favorite milk alternative (like almond, cashew, or any other dairy free alternative.)
- Do not over mix the mashed potatoes. Over mixing is what causes mashed potatoes to become gummy. To avoid this, simply mash your potatoes and then fold in butter, sour cream, milk, and whipping cream until it is thoroughly incorporated.
What to Serve with Creamy Mashed Potatoes
A side that goes well with almost anything, it’s traditional to serve these Creamy Mashed Potatoes with roasted meats (like Greek Roasted Chicken) or your favorite comfort foods (like Cracker Barrel Style Gluten Free Chicken and Dumplings).
Creamy Mashed Potatoes
These Creamy Mashed Potatoes are a must have side dish for holiday meals and family gatherings. This classic side is delicious, decadent and come together in less than 30 minutes!
Ingredients
- 2 pounds baby Yukon Gold potatoes Can substitute Yukon Gold or Russet potatoes
- 1/4 cup unsalted butter room temperature
- 1/4 cup sour cream
- 3/4 teaspoon salt + extra to season the boiling water
- 1/2 teaspoon black pepper
- 1/4 cup heavy whipping cream
- 1/2 cup milk
- green onions thinly sliced (optional, for serving)
- parsley thinly chopped (optional, for serving)
Instructions
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If you’re using baby Yukon gold potatoes, all you’ll need to do is wash and scrub the potatoes to get of any residual dirt. If you’re using regular sized Yukon gold potatoes or russet potatoes, you’ll want to wash, scrub, and cut the potatoes into about 1 inch chunks. You can also peel the potatoes at this time if you prefer.
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Place potatoes into a large pot and cover with enough cold water so the potatoes are covered by about 1 inch. Add a generous pinch of salt to the water and boil the potatoes for about 10 minutes until they’re tender when poked with a knife or fork.
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Once the potatoes are cooked through, drain the potatoes and return to the pot. Then, shake the potatoes around in the pot over medium heat to dry the potatoes and cook off any remaining water. Remove the pot from heat once all the water has evaporated.
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Mash the potatoes until you’re reached your desired texture.Add the room temperature butter, milk, sour cream, heavy whipping cream, salt and pepper to the mashed potatoes and fold into the potatoes to combine until the potatoes have absorbed all the liquid. Taste and adjust seasonings as desired.
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Transfer the potatoes to a serving dish and serve warm! Top with green onions or minced parsley, if desired.
Recipe Notes
- Use room temperature butter. It’s best to use room temperature butter rather than cold butter straight from the fridge. Cold butter won’t melt fast enough and will require too much stirring, possibly resulting in gummy mashed potatoes.
- Use your favorite milk. While I prefer whole milk, you can substitute a lighter milk or your favorite milk alternative.
Helpful Recipe Information
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes.
Did You Try This Recipe for Creamy Mashed Potatoes?
I hope you enjoy these Creamy Mashed Potatoes as much as I do! I would love to know if you tried this recipe. Please rate this recipe and let me know below in the comments what you think! You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!
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