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The Ultimate Creamy, Buttery Mashed Potatoes

A serving of fluffy, creamy mashed potatoes topped with a melting pat of butter.
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Follow this foolproof recipe to make the best homemade mashed potatoes. These are creamy, fluffy, and rich with butter, perfect for any dinner or holiday side dish.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream, warmed
  • 8 tablespoons unsalted butter, cut into pieces, warmed
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream (optional, for extra tang)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook until the potatoes are completely tender when pierced with a fork, about 15 to 20 minutes. Avoid overcooking, which can lead to gummy potatoes.
  3. Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes to allow excess steam to evaporate. This step helps prevent watery mash.
  4. Return the drained potatoes to the warm, empty pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them out further.
  5. Add the salt and pepper. Begin mashing the potatoes using a potato masher or a ricer for the smoothest texture. Do not use an electric mixer or food processor, as this develops starch and makes the potatoes gluey.
  6. Add the warmed heavy cream gradually, mixing gently until the potatoes reach your desired consistency.
  7. Add the warmed butter pieces one at a time, folding them in until they are fully incorporated and the potatoes are rich and glossy.
  8. If using, fold in the sour cream for added richness and tang. Taste and adjust salt and pepper as needed.
  9. Serve your creamy mashed potatoes immediately.

Notes

  • Use Yukon Gold potatoes for the best balance of starch and moisture, resulting in naturally creamy mashed potatoes.
  • Always warm your dairy (cream/milk) and butter before adding them to the potatoes. Cold dairy cools the potatoes down and makes them harder to mix smoothly.
  • For garlic mashed potatoes flavor, add 2 cloves of roasted garlic during the final mashing stage.
  • If you need to make ahead mashed potatoes, prepare them up to the butter stage, cover, and refrigerate. Reheat gently on the stovetop with a splash of warm milk before serving.

Nutrition

Find it online: https://cravybite.link/mashed-potatoes-ultimate-creamy-buttery-recipe/