Name: Creamy Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 5 lbs russet potatoes, cut into large cubes; 1 bay leaf; salt to taste; pepper to taste; 1 1/2 sticks unsalted butter, room temperature; 1/2 cup sour cream; 1/4 cup heavy cream; 1/2 cup milk

There’s just something so comforting about a big bowl of creamy potatoes that feels like a warm hug. This Creamy Mashed Potatoes Recipe is exactly that—rich, fluffy, and perfectly smooth, making it a star side dish for any occasion. Trust me, once you try this, you'll see why it’s a go-to in my kitchen.

A white bowl filled with three thick swirled layers of creamy mashed potatoes, each layer smooth and slightly textured with small bits. On top of the mashed potatoes sits a small square of melting butter surrounded by a golden pool of melted butter. Scattered finely chopped green herbs add color contrast across the surface. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mashed Potatoes Recipe
Top Tip
How to Serve Creamy Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mashed Potatoes Recipe

Why You'll Love This Recipe

This Creamy Mashed Potatoes Recipe is one of those classic dishes that never fails to impress. What I adore about it is how it balances richness and fluffiness without becoming heavy or gluey, and it’s surprisingly simple to master with just a few key ingredients.

Ultimate Creaminess: The combination of butter, sour cream, heavy cream, and milk creates the silkiest texture you can imagine.
Comfort Food Essential: It’s the kind of dish that brings people together around the table, perfect for holidays or any cozy dinner.
Simple Ingredients: No fancy extras needed—just staples you probably already have in your fridge and pantry.
Easy to Customize: I’ll share some tips to make it your own whether you like it tangier, herb-infused, or dairy-free.

The image shows a close-up of creamy mashed potatoes in a silver pot placed on a white marbled surface. The mashed potatoes are smooth and pale yellow, topped with small cubes of melting butter that add a shiny golden hue. Scattered on the surface are small, bright green herbs, some finely chopped and some in tiny leaf pieces, adding fresh color contrast. A silver spoon held by a woman's hand lifts a scoop of the mashed potatoes, revealing the dense, fluffy texture with a few soft lumps. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Mashed Potatoes Recipe really hinges on choosing the right potatoes and combining the dairy just right. Each ingredient adds to the final silky and fluffy texture, so I stick to the classic russet potato plus a mix of butter and cream-based ingredients that are rich but not overpowering.

Flat lay of large cubes of fresh russet potatoes, a single fresh bay leaf, two sticks of unsalted butter at room temperature, a small white bowl of sour cream, a small white bowl of heavy cream, a small white bowl of milk, coarse sea salt crystals in a small white bowl, whole black peppercorns in a small white bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: These starchy potatoes break down nicely and yield the perfect fluffy mash – avoid waxy types here.
Bay Leaf: Adds a subtle background aroma as the potatoes boil, elevating the flavor without overpowering.
Unsalted Butter: Using unsalted lets you control the salt level perfectly while adding rich creaminess.
Sour Cream: Brings a slight tang and tenderness to the mash that makes it stand out from run-of-the-mill recipes.
Heavy Cream: Adds luscious richness for that melt-in-your-mouth feel.
Milk: Used to loosen the potatoes to the right smooth, spreadable consistency.
Salt and Pepper: Essential seasonings that wake up the flavors just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up this recipe now and then, depending on the mood or what’s in season. You’ll find that this mashed potato base is pretty forgiving and makes a great canvas for adding things like herbs or even a little roasted garlic.

Herby Twist: I sometimes mix in chopped fresh chives or parsley at the end for a fresh pop of flavor and color.
Garlic Lovers: Roasted garlic blended into the mash adds a deep, mellow sweetness I can’t resist.
Dairy-Free Version: Swap heavy cream and butter for olive oil and coconut milk if you want to skip dairy – it changes the flavor, but still creamy.

Step-by-Step: How I Make Creamy Mashed Potatoes Recipe

Step 1: Prep the Potatoes with Care

Start by peeling your russet potatoes and cutting them into large, even chunks. This ensures they cook evenly and won’t fall apart too much in the pot. Add the chopped potatoes to a large pot with the bay leaf and cover with cold water sprinkled with salt. Starting them in cold water helps the potatoes cook through gently, preventing a mushy exterior.

Step 2: Boil Until Tender

Bring the water to a boil and let the potatoes simmer for about 15-20 minutes, or until you can easily pierce them with a fork. Be careful not to overcook and risk your potatoes absorbing too much water, making the mash watery. Drain well, discard the bay leaf, and return the potatoes to the pot.

Step 3: Mash with Butter and Cream

Add the softened butter right to the hot potatoes and mash them while they're still warm. This helps the butter melt smoothly and blend perfectly. Next, fold in the sour cream and heavy cream, continuing to mash until the mixture is smooth and fluffy. Stir in milk gradually to reach your preferred creaminess—sometimes I like mine a little looser, sometimes thicker.

Step 4: Season and Serve

Season generously with salt and freshly cracked black pepper. Give one final stir, taste, and adjust seasoning as needed. Serve immediately while warm for that luscious, creamy experience.

Top Tip

Over the years, I've learned a few things that take this Creamy Mashed Potatoes Recipe from good to unforgettable. The key is balancing moisture and thorough mashing, plus adding dairy while the potatoes are warm for maximum silkiness.

Use Warm Potatoes: Mashing warm potatoes with butter and creams lets the fats melt into every nook for smoothness.
Don’t Overmix: I avoid using electric mixers or processors – overworking can cause gluey potatoes due to starch release.
Season in Layers: Add a pinch of salt early when boiling, then adjust seasoning after mashing to ensure a balanced flavor.
Fresh Powdered Butter Tip: If unsalted butter is too hard to soften, briefly microwave in small bursts or cube it before mashing.

How to Serve Creamy Mashed Potatoes Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of freshly chopped chives or a pat of butter melting on top looks inviting and adds a fresh finish. Sometimes a dusting of cracked black pepper or a drizzle of browned butter really makes it pop.

Side Dishes

This creamy mash pairs perfectly with roasted meats like chicken or prime rib, gravy, or a hearty vegetable like roasted Brussels sprouts or glazed carrots. I love serving it alongside a saucy dish so the potatoes can soak up all those juices.

Creative Ways to Present

For holiday dinners, I've arranged the mashed potatoes in a neat ring on a platter with roasted herbs tucked inside for a rustic look, or piped into pretty swirls using a large star tip for a fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover mashed potatoes in an airtight container in the fridge. They keep well for up to 3 days, but I recommend reheating gently to keep them creamy.

Freezing

I’ve frozen mashed potatoes successfully by portioning them into freezer-safe containers. The texture softens a bit after thawing, but stirring in a splash of milk while reheating brings back creaminess.

Reheating

To reheat, I warm mashed potatoes gently on the stove over low heat with a little extra milk or cream, stirring frequently. Microwaving works too, but watch closely and stir every 30 seconds to avoid drying out.

Frequently Asked Questions:

What’s the secret to making mashed potatoes creamy and not gluey?

The secret lies in choosing starchy potatoes (like russets), mashing by hand instead of using a food processor or blender, and adding warm butter and cream to help create a light, fluffy texture without overworking the starch.

Can I make this Creamy Mashed Potatoes Recipe ahead of time?

Yes! You can prepare the mashed potatoes a day ahead and keep them covered in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to revive the creamy texture.

What’s the best potato to use for this recipe?

Russet potatoes are my go-to for this recipe because their higher starch content makes for fluffy, smooth mashed potatoes. Avoid waxy potatoes like red or new potatoes as they tend to be gummy when mashed.

Can I use low-fat dairy in this recipe?

You can substitute with low-fat milk or sour cream, but keep in mind the potatoes won’t be quite as rich and creamy. For the classic luscious texture, I recommend using the full-fat versions of butter, sour cream, and cream whenever possible.

Final Thoughts

This Creamy Mashed Potatoes Recipe holds a special place in my heart because it's so reliably delicious and comforting—like a culinary safety net when I'm feeding family or friends. I truly hope you enjoy making it as much as I do. Once you get the hang of the technique and flavors, it’s your recipe to tweak and savor for years to come.