Easy Creamy Mashed Potatoes
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These mashed potatoes have very basic buttery flavoring and a creamy texture that is the perfect base for any weeknight or holiday dinner. This dish is one of my go-to holiday staples because it’s comforting, inexpensive, and a total crowd-pleaser. I love how easy it is to prep ahead, and it reheats beautifully. During the holidays, simple and satisfying meals like this make everything feel easier.
Today’s Pantry Essential: Potatoes
Potatoes make for a great filler staple. You can make a variety of sides such as baked potatoes, mashed potatoes, potato salad, gnocchi, potato pancakes, and even bread! Don’t knock the humble potato. These store well long term, are very cost effective, and can be added to nearly any breakfast, lunch, or dinner.
What is the difference in potatoes?
You’re not going to ruin a dish by using the ‘wrong’ potato, but some are better suited than others for certain dishes due to things like their starch content. Mashed potatoes do best with Russets, Yellow or Gold, or White potatoes. Yellow potatoes, like the ones used in this recipe, have a medium starch content and don’t become gluey if over mixed. You can also leave the skins on if desired.
How do I fix my mashed potatoes?
If you’ve made mashed potatoes and they’re too thick, you can add milk, cream, chicken stock, or even water 1/4 cup at a time until they’re as loose as you would like.
If they are too loose you can add more cooked potato, potato flakes, or even stir consistently over medium low heat to encourage evaporation while also preventing burning.
Ingredients Needed
Exact measurements can be found in the printable recipe card below.
Recipe Variations
- To make this recipe dairy-free, I’ve had the best results with oat milk and Land-o-Lakes olive oil butter. Just omit the sour cream.
- Add a little more fiber and a rustic vibe by keeping the skins on.
- Mashing the potatoes in a food processor instead of by hand will yield a more consistent result.
Tips for making it your own!
Think of mashed potatoes as a blank canvas. If you’re serving them with a rich dinner like Beef Wellington, you’re going to want to leave them a little more basic like this recipe, so that the beef can shine. But served with something like meatloaf, and you might prefer a cheesy mashed potatoes. Served along side Air Fryed Asian Salmon, a garlic mashed potato would highlight Asian flavors.
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Wash your potatoes well and peel to remove the skins. Cut the potatoes into similar size chunks for even cooking.
- Add the potatoes to a pot and cover with water by about 1 inch. Place the pot over high heat and bring to a boil. This will take about 15-20 minutes.
- Boil potatoes anywhere from 12-18 minutes. They should be fork tender. Drain off liquid and return potatoes to the warm pot.
- Add the remaining ingredients to the pot and mash with a potato masher. Transfer to a food processor for homogenous mixture. Taste and adjust seasoning as needed.
How to store and love your leftovers
- Refrigerate: Once cooled, place your mashed potatoes in an airtight container. It will stay fresh for up to 5 days. Add liquid such as milk or chicken stock when reheating to loosen up for a fresh texture.
- Freeze: Store leftovers in a freezer-safe container, like a casserole dish, and put in the freezer for up to 6 months.
- Reheat: Remove from the freezer and cover with tinfoil. Place in a cold oven and heat to 400F. Allow to reheat for 30-40 minutes for an entire casserole. For smaller servings, a microwave is sufficient. If you think of it, transferring to the refrigerator the night prior is helpful.
Use leftovers from this recipe in a potato soup or as the base for potato pancakes.
Food Storage Guide
Print off this food storage guide from the FDA. Laminate or put into a plastic sleeve and tape to the inside of a cupboard or pantry, or in your meal planning binder for easy access.
FAQ’s
Keep mashed potatoes warm in a slow cooker on warm, covered in the oven at 225F, or covered on the stovetop lowest heat setting. Either way, add a little butter on top for moister. Direct contact with the air will dry them out.
Potatoes become gluey when they’re overworked, especially in a food processor or blender. The key is to mash gently. For the fluffiest texture use a potato ricer or masher while the potatoes are still warm.
Serve with
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Easy Creamy Mashed Potatoes
Equipment
- large stock pot
- potato masher
- Measuring Cups
- measuring untensils
- potato peeler
Ingredients
- 5 pounds yellow potatoes peeled
- 1 cup heavy cream
- 1/2 cup butter, unsalted 1 stick
- 3/4 cup sour cream
- 2.5 teaspoons salt
- .5 teaspoon pepper
Instructions
- Wash and peel potatoes. Cube into 2-inch chunks approximately.
- Add to a pot and cover by 1-inch with water.
- Add to the stovetop over high heat. Bring to a boil, approximately 20 minutes.
- Cook for 20 minutes once boiling.
- Drain of water and return to pot. Add in the remaining ingredients and mash until your desired consistency. The potatoes will thicken while cooling.
