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; 1 1/2 sticks unsalted butter, room temperature; 1/2 cup sour cream; 1/4 cup heavy cream; 1/2 cup milk; Salt and pepper to taste

There's something irresistibly comforting about a bowl of fluffy, buttery mashed potatoes. This Creamy Mashed Potatoes Recipe hits that spot perfectly — rich, smooth, and just a little dreamy with sour cream and heavy cream folded in. You're going to want this on your table every week.

A white bowl filled with creamy mashed potatoes that have a smooth, slightly textured surface. At the center of the mash, there are two small melting pats of butter with an oily shine pooling around them. Small pieces of chopped green herbs are scattered over the top, adding spots of color. The mashed potatoes form soft, thick swirls giving a layered look to the dish. The bowl sits 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 recipe is my go-to whenever I want mashed potatoes that are nothing short of luxurious. They’re creamy without being gluey, buttery but balanced, and just the right texture — perfect for pairing with anything from roast chicken to casual weeknight dinners.

Ultra Creamy Texture: The combination of butter, sour cream, and heavy cream creates a silky smooth mash that's hard to resist.
Simple Ingredients: No fancy add-ins – just staple ingredients you probably already have in your kitchen.
Perfectly Fluffy Every Time: Cooking potatoes in salted water with a bay leaf adds subtle flavor and helps keep them light.
Easy to Customize: Whether you want more tang, extra richness, or a hint of garlic, this basic recipe is a great canvas.

A close-up view shows a shiny silver spoon lifting a large scoop of creamy mashed potatoes from a pot with a smooth white marbled surface beneath. The mashed potatoes are pale yellow with a rich and soft texture, topped with melted butter pools and small chopped green herbs scattered evenly on top. The background is blurred but maintains the white marbled look. A woman's hand holds the spoon from the upper right corner, adding a human element to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy mashed potatoes recipe plays a part in the final luscious taste and texture. I’ve found that using the right type of potatoes and quality dairy really makes a difference.

Flat lay of large cubes of peeled russet potatoes, a single bright green bay leaf, two sticks of unsalted butter at room temperature, a small white bowl of thick sour cream, a small white bowl of rich heavy cream, a small white bowl of fresh milk, coarse sea salt crystals, and whole uncracked brown eggs, all arranged symmetrically on simple white ceramic dishes and bowls, 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: Their starchy nature makes for fluffy, melt-in-your-mouth mashed potatoes.
Bay Leaf: Adds a subtle herbal note while boiling, enhancing the potatoes’ natural sweetness.
Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly and adds richness.
Sour Cream: Brings tang and creaminess, balancing the butter’s richness without overwhelming.
Heavy Cream: Makes the mashed potatoes extra velvety and smooth.
Milk: Lightens the texture so it’s not too thick, letting you adjust the consistency easily.
Salt & Pepper: Essential for seasoning, I recommend tasting as you go to get the balance 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 love how flexible this creamy mashed potatoes recipe is — you can tweak it easily to suit your taste or the occasion. I often add garlic roasted in butter for an extra flavor kick, but it’s just as wonderful plain.

Garlic Mashed Potatoes Variation: I add roasted garlic while mashing for a mellow, sweet garlic flavor that my family goes crazy for.
Dairy-Free Option: Substitute coconut cream and a vegan butter to keep the creaminess without dairy – it still tastes fantastic!
Herb Boost: Fresh chopped chives or parsley sprinkled on top add freshness and a pop of color.
Mash Texture: For a chunkier mash, I reserve some potato chunks before mashing and fold them in at the end.

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

Step 1: Prep and Boil the Potatoes

First, peel your russet potatoes and cut them into large, even chunks. This not only helps them cook evenly but also speeds up the boiling time. Place them in a large pot, add the bay leaf, cover with cold salted water, and bring to a boil. I like to sprinkle in the salt at this stage because it seasons the potatoes from within. Cook for 15-20 minutes until fork tender—test by poking a piece; it should slide off the fork smoothly.

Step 2: Drain and Mash with Butter

Drain the potatoes well, then return them to the pot or a warm bowl. Remove the bay leaf (don’t forget!). Now add your soft, room-temperature butter. Start mashing with a potato masher or ricer, aiming for a lump-free, fluffy texture. This step is crucial: don’t overwork the potatoes or they can turn gummy — just enough to break them down smooth.

Step 3: Stir in Creams and Milk

Next, fold in the sour cream and heavy cream. This combo is the magic for creamy richness and a little tang. Keep mashing gently until well blended and fluffy. Then add the milk gradually, mixing as you go until you reach your preferred consistency — I usually stop when the potatoes feel light and soft but not watery. Season generously with salt and pepper to taste.

Top Tip

Having made this creamy mashed potatoes recipe countless times, I can tell you a few things make a noticeable difference in the final dish — and I’m happy to share what I’ve learned:

Use Room-Temperature Butter: It blends in smoothly without clumping, giving that silky texture we all crave.
Don't Over-Mash: Too much mashing activates starches and can make potatoes gummy — aim for fluffy, light mashing.
Season Gradually: Add salt bit by bit and taste as you mix, since potato size and water can affect salt absorption.
Cook Even Cubes: Cutting potatoes into uniform pieces ensures everything cooks evenly and times are predictable.

How to Serve Creamy Mashed Potatoes Recipe

Garnishes

I usually finish off my creamy mashed potatoes with a sprinkle of freshly chopped chives—they add a nice color contrast and fresh bite. Sometimes I melt a small pat of butter on top right before serving for extra sheen and flavor. A dusting of cracked black pepper gives a little rustic touch I love.

Side Dishes

This mashed potato recipe pairs beautifully with classic roast chicken, pan-seared steaks, or rich gravies. I also often serve it alongside roasted veggies like carrots and green beans — the creamy texture complements crisp, caramelized sides perfectly.

Creative Ways to Present

For holiday dinners, I’ve spooned creamy mashed potatoes into a piping bag fitted with a large star tip and piped neat swirls onto a baking sheet — baked briefly to form a golden crust, they make such a showstopper. Another favorite is mixing in crumbled blue cheese or crispy bacon bits as a surprise inside the mound.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy mashed potatoes in an airtight container in the fridge for up to 3 days. When I do, I add a splash of milk or cream before reheating to restore moisture so they don’t turn dry or clumpy.

Freezing

Freezing mashed potatoes doesn’t always yield the best texture, but if you want to save some, freeze in airtight containers or heavy-duty freezer bags. When thawing, it’s best to defrost overnight in the fridge then reheat gently with added cream or butter.

Reheating

For reheating, I prefer warming in a saucepan over low heat, stirring often, and adding a bit of cream or butter to keep things creamy. Microwave is fine too, but stir every 30 seconds to avoid hot spots and dryness.

Frequently Asked Questions:

What type of potatoes are best for creamy mashed potatoes?

For the creamiest, fluffiest mashed potatoes, russet potatoes are your best bet. They have a high starch content that breaks down easily to create a smooth texture. Yukon Golds also work well if you want a slightly buttery flavor and bit more moisture.

Can I make this recipe ahead of time?

Yes! You can make the mashed potatoes a day ahead and refrigerate them. Just be sure to warm them gently with some extra milk or cream before serving to revive their creamy texture.

How do I avoid gritty or gluey mashed potatoes?

Avoid overworking the potatoes: mash them just until smooth and no lumps remain. Using a ricer or masher rather than an electric mixer can help prevent gummy texture. Also, draining well and using the right amount of dairy is key.

Can I use low-fat dairy in this recipe?

You can substitute low-fat milk for heavy cream or sour cream, but keep in mind that the mashed potatoes won’t be as rich and creamy. To boost flavor, you might want to add extra butter or a splash of olive oil.

Final Thoughts

This creamy mashed potatoes recipe feels like the ultimate cozy hug on a plate. It’s simple but indulgent, a side dish that elevates any meal without pulling focus. I hope you enjoy making it as much as I do — it’s one of those recipes you’ll come back to, again and again.