Creamy Mashed Potatoes

Mar 19, 2025, Updated Apr 12, 2025

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Creamy Mashed Potatoes with butter and chopped chives in a serving bowl on a cutting board

If you’re looking for the creamiest mashed potatoes to complement any meal, this is the one you must try. It’s made with simple ingredients and a few easy steps, resulting in the lightest, fluffiest and best mashed potatoes you can imagine.

The ingredient list is simple, and the key really is to not overwork the potatoes so that they stay creamy and don’t become gluey. When you overwhip potatoes, the starches are released and a sticky, dense texture is developed.

To avoid this, it’s best to handle your mashed potatoes gently and avoid overmixing them when you’re adding the butter, milk and seasonings. Folding the potatoes gently will create the smooth, creamy texture that makes these as light as clouds.

While I don’t often recommend a single-use kitchen tool, these perfect mashed potatoes benefit from a potato ricer. By ricing the potatoes, you’re forcing out chunks and create ribbons of smooth, cooked potato in which to fold your other ingredients.

Try Creamy Mashed Potatoes with these MAINS:

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Creamy Mashed Potatoes

The perfect side dish for any meal, these mashed potatoes are made extra creamy by gently folding in the ingredients and adding an optional (but highly recommended) scoop of sour cream.

Prep Time: 10

Cook Time: 15

Servings:

Ingredients

▢ 3 lbs russet potatoes
▢ 4 teaspoon kosher salt, divided
▢ ½ teaspoon black pepper
▢ 8 tablespoon unsalted butter, cut into 1-tablespoon pieces
▢ 1 cup whole milk
▢ ¼ cup sour cream, optional

Instructions

Peel and wash potatoes, then cut into large 2-inch chunks. Add to a pot and fill with cold water, until just covered.
Season with 1 tablespoon kosher salt and bring to a boil. Once boiling, reduce heat and simmer for 12 to 15 minutes, until potatoes are fork tender.
Drain potatoes in a colander in the sink and let sit for a few minutes. Use a potato ricer to rice the potatoes back into the cooking pot. Once all of the potatoes have been riced, add in 6 tablespoons butter, 1 cup of milk, 1 teaspoon kosher salt and ½ teaspoon black pepper.
Use a spatula to gently fold the potatoes to combine the ingredients until the butter is just melted. Be careful not to over mix, so your potatoes remain creamy.
Optional, but highly recommended: Fold in ¼ cup sour cream and serve with remaining 2 tablespoons butter.

Notes

A potato ricer ensures you have creamy mashed potatoes without over mixing. Alternatively, you can use a hand mixer or potato masher to combine the potatoes with varying texture results.