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; Black pepper, to taste

There's something undeniably comforting about a bowl of perfectly soft, buttery potatoes, and this Creamy Mashed Potatoes Recipe is exactly that. It's got that silky, fluffy texture that feels like a warm hug on a plate — truly worth making for any occasion, big or small.

A close-up of a white bowl filled with creamy mashed potatoes topped with two small squares of melting butter in the center, surrounded by a drizzle of melted butter, and scattered small green parsley pieces on top and mixed gently within. The mashed potatoes have a smooth, fluffy texture with soft peaks creating light shadows. 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

I’ve made mashed potatoes a hundred different ways, but this recipe stands out because it strikes the perfect balance between richness and fluffiness without being heavy or gluey. It’s my go-to whenever I want a seriously indulgent side that's easy and satisfying.

Ultra creamy texture: Using both sour cream and heavy cream gives the potatoes a smooth, luxurious feel.
Balanced richness: Plenty of butter but not so much that it overwhelms the potatoes.
Simple to make: Just a few quality ingredients combined with straightforward steps.
Versatile base: Perfect on its own or easy to customize with herbs and extras you love.

A close-up image shows a scoop of creamy mashed potatoes held on a silver spoon above a pot filled with more mashed potatoes. The mashed potatoes are smooth with a soft white color and looks thick and fluffy. On top of the mashed potatoes, small pieces of green herbs are sprinkled, adding a pop of color. A small square of melting butter sits on the surface, giving a shiny and rich look. The pot is seen from above on a white marbled surface, and a woman's hand is holding the spoon. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in delivering that perfect creamy consistency and lovely flavor. When shopping, pick the freshest potatoes and quality dairy to make a noticeable difference in your final dish.

Flat lay of large cubes of fresh russet potatoes, a single glossy bay leaf, three thick sticks of unsalted butter at room temperature, a small white bowl of smooth sour cream, a small white bowl of heavy cream, a small white bowl of milk, loose sea salt crystals, and freshly ground black peppercorns scattered artfully, all arranged in perfect symmetry 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 high starch content makes them fluffy when mashed without becoming gummy.
Bay leaf: Adds subtle aromatics when boiling the potatoes, boosting flavor gently.
Unsalted butter: Using room temperature butter helps it blend smoothly into the warm potatoes.
Sour cream: Provides tang and creaminess that lifts the potatoes beyond just butter.
Heavy cream: Boosts richness and silky texture, without thinning out the mash.
Milk: Added to loosen the texture as needed and keep things light and fluffy.
Salt and pepper: Essential for seasoning — don’t skip or skimp on these.

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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 to tweak this creamy mashed potatoes recipe depending on the occasion or mood. You can jazz it up or keep it classic and still end up with a delicious side everyone will devour.

Herb infusion: Sometimes I stir in fresh chopped chives or rosemary for a fresh, herbaceous twist — totally elevates the dish.
Dairy swap: For a lighter version, I swap out heavy cream for Greek yogurt — still creamy but tangier and a bit healthier.
Cheesy upgrade: Add shredded sharp cheddar or Parmesan at the end for an irresistible cheesy layer of flavor.

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

Step 1: Prep and Boil the Potatoes

Start by peeling and cutting your russet potatoes into large, even chunks — about 2-inch pieces work great. This helps them cook evenly. Place them in a large pot with a bay leaf, cover with cold water (starting cold helps them cook more evenly), and sprinkle in a generous pinch of salt. Bring it to a boil and then simmer for 15-20 minutes until they’re fork tender but not falling apart. Don't rush this step; properly cooked potatoes are the foundation of creamy mashed potatoes.

Step 2: Drain and Mash

Drain the potatoes well, then return them to the pot — discard the bay leaf before adding the softened butter. Use a potato masher or ricer for mashing, and work quickly while potatoes are hot. The softened butter will melt right in, giving a silky start to your mash. Aim for smooth, lump-free potatoes, but don’t overmix; that can turn the potatoes gluey.

Step 3: Mix in the Creamy Ingredients

Next, fold in the sour cream and heavy cream — this combo is what makes this recipe truly dreamy. Continue mashing gently to combine everything smoothly. Finally, add the milk gradually, stirring until you reach your desired consistency — creamy but not runny. Season generously with salt and pepper. Taste test is key here; adjust seasoning to make those flavors shine.

Top Tip

Making creamy mashed potatoes that aren’t gummy or watery took me a few tries. Here are the key lessons I learned to help you nail this every time.

Start with cold water: Placing potatoes in cold water before boiling ensures they cook evenly, preventing a mushy texture.
Use a potato masher: Avoid using a blender or food processor — they can overwork the starch and lead to gluey potatoes.
Softened butter is a game changer: It mixes in easily and melts smoothly, giving you a luscious texture without lumps.
Season in layers: Salt your boiling water and adjust seasoning at the end — this builds flavor from the inside out.

How to Serve Creamy Mashed Potatoes Recipe

creamy mashed potatoes - Serving Suggestion

Garnishes

I love topping these mashed potatoes with freshly chopped parsley or chives — the pop of green adds freshness and a slight crunch that contrasts beautifully with the creamy texture. Sometimes a sprinkle of smoked paprika or crispy fried onions adds a fun twist too.

Side Dishes

This recipe shines alongside roast chicken, braised short ribs, or caramelized salmon. For veggies, I often pair it with roasted Brussels sprouts or garlic sautéed green beans — simple complements that let these creamy mashed potatoes steal the show.

Creative Ways to Present

For holiday dinners, I like to pipe the mashed potatoes into swirls on a baking sheet, dot with butter, and bake until golden on top — it adds elegant texture and visual appeal. Or use ramekins for individual servings topped with a sprinkle of herbs and a pat of butter for a charming presentation.

Make Ahead and Storage

Storing Leftovers

Leftover mashed potatoes store best in an airtight container in the fridge for up to 3 days. When storing, I like to press a layer of plastic wrap directly onto the surface to keep out air and prevent drying out.

Freezing

I’ve frozen these mashed potatoes successfully by portioning them into freezer-safe containers. Just thaw overnight in the fridge and reheat gently. Keep in mind the texture softens a bit after freezing but still works great in casseroles or shepherd’s pie.

Reheating

To reheat, I gently warm them in a saucepan over low heat, stirring often. Adding a splash of milk or cream helps bring back that fresh, creamy texture. Microwaving works too — just stir halfway through to avoid cold spots.

Frequently Asked Questions:

What type of potatoes are best for creamy mashed potatoes?

Russet potatoes are ideal for creamy mashed potatoes due to their high starch content and fluffy texture when cooked. You can also blend with Yukon Golds for a slightly more buttery flavor and creamier texture.

Can I make this recipe ahead of time?

Yes, you can make creamy mashed potatoes ahead and store them in the refrigerator for up to 3 days. Reheat gently with a bit of milk or cream to restore creaminess before serving.

How do I avoid lumpy mashed potatoes?

To avoid lumps, make sure your potatoes are fully cooked and drain them well. Using a potato masher or ricer while potatoes are hot helps create smooth results. Also, incorporate softened butter and cream gradually while mashing.

Can I make this recipe dairy-free?

You can substitute dairy ingredients with plant-based alternatives like vegan butter, coconut cream, or almond milk. Keep in mind the texture and flavor will be slightly different, but you’ll still get creamy and delicious mashed potatoes.

Final Thoughts

This Creamy Mashed Potatoes Recipe holds a special place in my kitchen because it feels like comfort made simple — a classic made unforgettable. I hope you’ll give it a try and make it your own. After all, the best mashed potatoes are the ones you enjoy sharing with friends and family. Happy mashing!