How to Make Creamy Mashed Potatoes

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

Stovetop Method

1. Peel the potatoes and cut them into cubes.
2. Place the potatoes in a large saucepan, add salt and cover with cold water.
3. Bring the potatoes to a boil and cook until the potatoes are tender when pierced with a sharp knife.
4. Drain thoroughly and return the potatoes to the stove for a minute or so to allow all the excess moisture to evaporate.
5. Spoon the potatoes into a potato ricer (for an alternate method see below), a few chunks at a time, and rice them into a large mixing bowl.
6. Add butter, sour cream, and cream to the pan you cooked the potatoes in. Cook over low heat until the butter is melted and the mixture is liquified (you can also do this in the microwave).
7. Add the butter mixture to the potatoes and mix in gently with a spatula. If you find the potatoes aren’t creamy enough, add warm cream in small increments until you get the desired consistency.
8. Season to taste with salt and pepper and serve immediately.

Instant Pot Method

1. Peel the potatoes and cut them into cubes.
2. Add water and salt to the Instant Pot, then add your potatoes.
3. Lock the cover onto the Instant Pot and use the “manual” function to set it to cook at high pressure.
4. Once the timer counts down, leave the Instant Pot on the “keep warm” setting and release the pressure manually.
5. Remove the lid and drain the potatoes in a colander.
6. Return the potatoes to the pot for a minute to evaporate any extra water, then transfer back to the colander while you warm the butter mixture.
7. Add the butter, cream, and sour cream to the Instant Pot and once the butter melts, stir to combine.
8. Rice or mash the potatoes directly into the warm butter mixture, combine well, season to taste, and transfer to a casserole or serving dish.

Tips for Success

Mashed potatoes are iconic comfort food and an essential side dish for many a holiday feast. Here are a few guidelines you can follow to make sure yours turn out creamy and delicious every time.

• Choose the right type of potato: In our experience, Yukon Golds make the best creamy mashed potatoes because of their inherently smooth texture and natural buttery flavor.
• Don’t overcook the potatoes: Be careful not to cook your potatoes for so long that they start to fall apart because it will affect the final consistency.
• Dry the potatoes: Once you’ve drained your cooked potatoes, add them back to the pan and return them to the stove for a minute to evaporate any remaining moisture.
• Use the right tools: A potato ricer is a very handy kitchen tool to have and it really does make the creamiest mashed potatoes (more info below).
• Work with warm ingredients: For lighter, fluffier mashed potatoes always heat your butter, cream, sour cream, or cream cheese before combining them with the potatoes.
• Go easy with the salt: You should have cooked your potatoes in salted water, so go slow when adding more salt. Start with 1/2 teaspoon and work up to suit your taste.

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Why You Should Use a Potato Ricer

If you’re not familiar, a potato ricer is more or less like a giant garlic press and it makes silky, lump-free potatoes that are never gluey from being overmixed. Potato ricers are easy to use too. Simply spoon chunks of cooked potatoes into the hopper, squeeze the handles together and the press forces them through a perforated disc. But, if you don’t have a potato ricer, don’t worry. Alternate instructions are included in the printable recipe below.

Oxo Potato Ricer

We’ve been using this stainless steel potato ricer from Oxo for a few years now. It has just the right amount of leverage for effortless pressing and is easy to clean. Find it on Amazon.

Make-Ahead Tips

Here are some tips for making mashed potatoes in advance.

• Same-day make-ahead tips: If you want to have your mashed potatoes finished while you work on other elements of your meal, you can make them an hour or two in advance and keep them warm until ready to serve. Just transfer them to a casserole that’s been coated with nonstick spray, cover tightly so they don’t dry out, and place them in a 200°F oven or warming drawer.
• Day before make-ahead tips: When you’re making mashed potatoes as part of a holiday feast, you can prepare them the day before. We recommend adding a little extra cream so the consistency is a bit looser. The potatoes will firm up in the refrigerator overnight and be just perfect the following day. Bring them to room temperature before reheating them in the microwave. Time will depend on the wattage of your microwave (we recommend 80% power). Be sure to keep them covered while reheating and give them a stir every 3 to 4 minutes.

Creamy Mashed Potatoes

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Our easy recipe for perfect creamy mashed potatoes has just four simple ingredients and includes both stovetop and Instant Pot versions, tips for success, and make-ahead instructions.

Yield: 6 servings

Prep Time: 15 mins

Cook Time : 20 mins

Total Time : 35 mins

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Ingredients 

• 2-1/2 lbs Yukon Gold potatoes
• 6 tablespoons butter
• 1/4 cup sour cream, see notes
• 1/3 cup cream or half-and-half, plus more if needed
• Salt and freshly ground black pepper

Instructions 

Stovetop Method:

• Peel the potatoes and cut them into 1-1/2 inch cubes.
• Place the potatoes in a large saucepan, add 1-1/2 teaspoons of salt and cover with cold water.
• Bring the potatoes to a boil and continue cooking for 15 to 20 minutes, or until the potatoes are tender when pierced with a sharp knife.
• Drain thoroughly and return the potatoes to the heat for about 1 minute to allow all the excess moisture to evaporate. Spoon the potatoes into a potato ricer (for alternate method see recipe notes below), a few chunks at a time and rice them into a large mixing bowl.
• Add the butter, sour cream and 1/4 cup of cream to the pan you cooked the potatoes in. Cook over low heat until the butter is melted and the mixture is liquified (you can also do this in a microwave-safe bowl).
• Add the butter mixture to the potatoes and mix in gently with a spatula. If you find the potatoes aren’t creamy enough, add warm cream in 2 tablespoon increments until you get the desired consistency.
• Season to taste with salt and pepper and serve immediately.

Instant Pot Method:

• Peel the potatoes and cut them into 1-1/2 inch cubes.
• Add 2 cups of water and 1-1/2 teaspoons of salt to the Instant Pot and add your potatoes.
• Lock the cover onto the Instant Pot and use the “manual” function to set it to cook for 10 minutes at high pressure.
• Once the timer counts down, leave the Instant Pot on the “keep warm” setting and release the pressure manually.
• Remove the lid and drain the potatoes in a colander.
• Return the potatoes to the pot for a minute to evaporate any extra water, then transfer back to the colander while you warm the butter mixture.
• Add the butter, cream, and sour cream to the Instant Pot and once the butter melts, stir to combine.
• Rice or mash the potatoes directly into the warm butter mixture, combine well, season to taste, and transfer to a casserole or serving dish.

Recipe Notes

If you don’t have a potato ricer, simply transfer the cooked potatoes to a large mixing bowl and mash gently with a fork or potato masher to eliminate lumps.

Follow the instructions in Step 4 above, then add the butter mixture to your potatoes and combine, adding a little extra warm cream if needed.

If you’d like a smoother consistency, you can also use an electric mixer as follows:

Mash the potatoes gently with a fork to eliminate lumps, then add the warm butter mixture. Beat at medium-low speed just until the potatoes are creamy and smooth. Don’t over beat or your mashed potatoes could develop a gluey texture.

 

Nutrition Information

Nutrition Facts

Creamy Mashed Potatoes

Amount per Serving

Calories

309

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

12

g

75

%

Polyunsaturated Fat

 

6

g

Cholesterol

 

52

mg

17

%

Sodium

 

164

mg

7

%

Carbohydrates

 

33

g

11

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

5

g

10

%

Trans Fat

 

1

g

* Percent Daily Values are based on a 2000 calorie diet.

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