The ultimate comfort food side dish. These mashed potatoes are incredibly smooth, buttery, and flavored to perfection. Perfect for any meal, from weeknight dinners to holiday feasts.
American
Side Dish
Vegetarian
215 per serving
Place the peeled and quartered potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat.
Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender. They should break apart easily when pierced with a fork.
Drain the potatoes in a colander and let them steam for 2-3 minutes. This helps remove excess moisture for fluffier mashed potatoes.
Return potatoes to the pot. Use a potato masher or ricer to mash until smooth. For the creamiest texture, use a ricer.
Add the butter and mix until melted. Gradually stir in the warmed heavy cream, mixing until smooth and creamy.
Fold in the sour cream for extra tanginess and richness. Season with salt and pepper to taste.
Transfer to a serving bowl and garnish with fresh chives if desired. Serve hot with an extra pat of butter on top.
Choose the Right Potato: Yukon Gold potatoes are perfect for creamy mashed potatoes. They have a naturally buttery flavor and smooth texture.
Don't Over-Mix: Over-mixing can make potatoes gluey. Mix just until smooth and combined.
Warm Your Liquids: Cold cream can make your mashed potatoes lumpy. Always warm the cream before adding.
Make Ahead: Keep mashed potatoes warm in a slow cooker on low heat, stirring occasionally and adding a bit more cream if needed.
Per serving (based on 6 servings)
Try these exciting twists on the classic recipe
Add 4 roasted garlic cloves and 2 tablespoons of fresh herbs like rosemary and thyme.
Top with crispy cooked vegetables, shredded cheese, and green onions for a hearty version.
Mix in 2 tablespoons prepared horseradish for a zesty kick that pairs perfectly with roasted meats.
Add your own notes, modifications, or reminders about this recipe. Your notes are saved automatically.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave with a splash of milk or cream, stirring every 30 seconds until heated through.
Mashed potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Main dishes that complement these mashed potatoes beautifully
Classic pairing that never disappoints
Perfect for soaking up delicious gravy
Light and elegant combination
More delicious recipes to explore
