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; 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 incredibly comforting about a bowl of perfectly smooth, buttery potatoes that just melt in your mouth. This Creamy Mashed Potatoes Recipe is exactly that—it’s rich, fluffy, and loaded with flavor, making it a joy to make and impossible to resist on any dinner table.

A white bowl filled with creamy mashed potatoes showing a soft, smooth texture with some small lumps. Two small pats of melting butter sit on top, with golden melted butter pooling around them. Small pieces of chopped green herbs are scattered evenly over the mashed potatoes. The bowl rests 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

I’ve made mashed potatoes plenty of ways, but this Creamy Mashed Potatoes Recipe stands out because it’s the perfect balance of richness without being too heavy. Plus, it’s incredibly forgiving for cooks of any level—yielding consistently smooth and fluffy results.

No lumps, just creaminess: The combination of sour cream, butter, and heavy cream gives the potatoes that silky, velvety texture.
Simple ingredients, big impact: You probably already have everything in your fridge, so it’s a no-stress side dish.
Adaptable and customizable: You can tweak it easily to fit your preferences or dietary needs.
Perfect for every occasion: From weeknight dinners to holiday feasts, it fits right in.

A close-up image shows a shiny silver spoon lifting a scoop of creamy mashed potatoes from a large white pot. The mashed potatoes are soft and smooth, with a small square of melting butter on top, creating a light yellow shiny layer. Small green bits of chopped herbs are scattered on and around the mashed potatoes, adding color contrast. A woman's hand holds the spoon, pulling the mashed potatoes up. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a crucial role in making those mashed potatoes irresistibly luscious. Here's a quick rundown on why I keep these basics on hand and some tips to choose the best versions.

Flat lay of peeled russet potatoes cut into large cubes in a simple white ceramic bowl, a fresh whole bay leaf placed beside the potatoes, two sticks of unsalted butter at room temperature on a white ceramic plate, a small white bowl of thick sour cream, a small white bowl of heavy cream, a small white bowl of milk, and two whole uncracked brown eggs alongside a small white bowl of coarse salt and another small white bowl of whole black peppercorns arranged symmetrically, all 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 high starch content breaks down beautifully for fluffy, creamy mashed potatoes—avoid waxy types that get gluey.
Bay leaf: A subtle aromatic that gently enhances the potato flavor while boiling, without overpowering it.
Unsalted butter: Use room temperature for easy mashing and better control over salt in the dish.
Sour cream: Adds a tangy richness and moistness that keeps the texture from being dense.
Heavy cream: For ultra-rich creaminess—don’t skip it unless you want a lighter version.
Milk: Used to loosen the potatoes gradually to your desired consistency.
Salt and pepper: Essential for seasoning—always season in stages and taste as you go.

📝

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

The beauty of this creamy mashed potatoes recipe is how easy it is to personalize. I love adding a pinch of garlic powder or fresh chives for extra flavor, and you can switch up the dairy depending on what you have or how indulgent you want to get.

Variation: I sometimes swap sour cream for Greek yogurt for a tangier zip and a protein boost—works just as well!
Dairy-free option: Use olive oil and unsweetened almond or oat milk instead of butter and cream for a creamy yet vegan-friendly version.
Herby twist: Stir in fresh herbs like rosemary or thyme after mashing for a fragrant spin that makes holidays extra special.

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

Step 1: Prep and Boil the Potatoes

Peeling and cutting the potatoes into even, large chunks is the key to even cooking. Toss them in a pot with cold water and the bay leaf, sprinkle with some salt, then bring everything to a boil. I usually set a timer around 15 minutes but keep an eye out by poking them with a fork—they're perfect when fork-tender but not falling apart.

Step 2: Drain and Mash

Drain the potatoes well and toss out that bay leaf—no one wants to accidentally bite into it! Immediately add your softened butter and start mashing while the potatoes’ residual heat gently melts the butter. I find using a potato masher gives me great control; it takes a little elbow grease but the results are worth it.

Step 3: Mix in the Creamy Goodness

Once smooth and lump-free, it’s time to add sour cream and heavy cream. Keep mashing and mixing to incorporate air for fluffy results. Finally, stir in the milk bit by bit—until your desired creaminess is reached. Don’t skip tasting at this stage; add salt and pepper gradually to get that perfect savory balance.

Top Tip

Over the years, I’ve learned that a few small changes make all the difference when making creamy mashed potatoes. These tips help avoid common pitfalls and guarantee that ultra-smooth texture everyone loves.

Don’t overwork your potatoes: Over-mashing can cause gluey, gummy potatoes—use a manual masher instead of a food processor for best texture.
Salt your cooking water well: Like pasta water, well-seasoned water infuses flavor as the potatoes cook.
Use room-temp dairy: Cold butter or cream can cause your potatoes to cool and stiffen—softened is best for mixing smoothly.
Add liquids gradually: This helps you control the consistency and prevents runny potatoes.

How to Serve Creamy Mashed Potatoes Recipe

creamy mashed potatoes - Serving Suggestion

Garnishes

I usually finish with a pat of melting butter and a sprinkling of freshly chopped parsley or chives. Sometimes a few crispy fried shallots on top add such a delightful crunch—perfect for making these everyday potatoes feel extra special.

Side Dishes

This creamy mash pairs beautifully with roasted chicken, beef gravy, sautéed green beans, or glazed carrots. It’s a classic combo that always brings smiles around the dinner table. For holiday meals, I love adding cranberry sauce or roasted Brussels sprouts alongside.

Creative Ways to Present

For big celebrations, I’ve served this recipe in a rustic wooden bowl, topped with swirls of herb butter that melt as guests dig in. Or try piping it into individual ramekins and broiling until golden for a gorgeous, elevated presentation.

Make Ahead and Storage

Storing Leftovers

I like to store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Adding a little extra milk or cream before reheating helps bring back the creamy texture without drying out.

Freezing

Freezing mashed potatoes can be tricky, but it’s doable. I portion leftovers into freezer-safe bags or containers, pressing out the air. When thawed, adding fresh butter and cream while reheating helps restore richness and smoothness.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding milk or cream to loosen the potatoes as needed. Microwaving works too—just cover and stir every minute for even warming and to avoid drying out.

Frequently Asked Questions:

What’s the best potato for creamy mashed potatoes?

Russet potatoes are my go-to because their high starch content breaks down easily for fluffy, creamy texture. Yukon Golds are another good choice if you prefer a slightly buttery flavor and denser mash.

Can I make this recipe ahead of time?

Yes! You can make the mashed potatoes a day ahead and store them in the fridge. Reheat gently on the stove with a little milk or cream added. Just avoid using a food processor during reheating to keep the texture perfect.

How do I avoid lumpy mashed potatoes?

Peel and cut potatoes into large, even chunks and boil until fork-tender but not falling apart. Drain completely and mash while still hot, using a potato masher rather than a blender or food processor, which can make them gluey.

Can I use low-fat or non-dairy milk in this recipe?

Absolutely! For a lighter version, low-fat milk works fine though the mash won’t be quite as rich. Non-dairy milks like almond or oat milk can also be used with olive oil replacing butter to keep it creamy and dairy-free.

Final Thoughts

This Creamy Mashed Potatoes Recipe has become my go-to comfort food and a crowd-pleaser every single time. Whether it’s a cozy family dinner or a holiday gathering, these mashed potatoes bring warmth and smiles to the table. Give it a try—you’ll find it’s one of those easy, satisfying dishes that feel like a little hug on a plate.