Easy Creamy Mashed Potatoes Recipe (2024)

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Easy Creamy Mashed Potatoes Recipe full flavoured with butter, sour cream, garlic and parmesan cheese. Perfect for the any time of the year!

With a table full of food, the most loved and devoured foods are side dishes. Specifically, these Easy Creamy Mashed Potatoes. The secret to this mash though is not an abundance of butter, but SOUR CREAM! Half butter, a good amount of sour cream and HOT MILK make the most perfect and bestCreamy Mashed Potatoes!

MASHED POTATOES

Perfect for any occasion, whether it be after a hectic day at work, or a festive dinner like Easter, Christmas or Thanksgiving! With only 5 main ingredients, you guys will love these just as much as we do!

These creamy mashed potatoes have been in our family for years. We don’t normally measure anything, so imagine how hard it was to add ingredients while measuring them at the same time to make sure I could give you guys the BEST potatoes of your life.

WHAT GOES IN HOMEMADE MASHED POTATOES?

Make sure you start with the best potato possible. In America, go for Yukon golds or Russet potatoes. In Australia, chooseDutch Creams, Creme Gold or Creme Royale.
Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
Sour cream — makes them EVEN CREAMIER when compared to regular potatoes.
Garlic — use fresh where possible.
Fresh shredded parmesan cheese — adds incredible flavour.
Hot milk —why hot milk? To ensure your potatoes are still warm after mashing.

HOW DO YOU MAKE THE PERFECT MASHED POTATOES?

Cut your potatoes into the same sized pieces to ensure they all cook evenly and at the same time.

Boilpotatoesin salted water until JUST fork-tender. Try not to over cook too much as they can become quite sticky or gluey when overcooked.

Sauté garlic in some butter until fragrant.

Drainpotatoes and add in the hot milk, cooked garlic, remaining butter and sour cream.

Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer beaters to ensure a smoother consistency. Beat just enough for them to smooth out while being extra careful not to over beat as they may become gluggy.

What can you add to mashed potatoes?

You can add almost anything and they will taste amazing! Some optional ingredients:

Onions: green onions, shallots, red onion (again, add to the water with the potatoes and cook together).
Chives
Fresh herbs like thyme, parsley or rosemary
Cream cheese
Bacon

WHAT TO SERVE WITH MASHED POTATOES?

Garlic Herb Butter Roast Chicken
Slow Cooker Barbecue Ribs
Garlic Herb Prime Rib Roast
Roast Turkey
Turkey Gravy Recipe

ORIGINALLY POSTED DECEMBER 17, 2017. POST UPDATED WITH IMAGES.

Easy Creamy Mashed Potatoes is the most loved and devoured side dish! The secret to this mash though is not an abundance of butter, but SOUR CREAM! Half butter, a good amount of sour cream and HOT MILK make the most perfect and bestCreamy Mashed Potatoes!

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Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Serves: 4 people (as a side dish)

Ingredients

2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
1 teaspoon salt
1/2 cup hot milk, or more
1/3 cup unsalted butter, softened (close to room temp is best)
6-8 cloves fresh garlic finely chopped
1/4 cup sour cream (reduced fat)
1/4 cup fresh shredded parmesan cheese, optional
Salt and Pepper, to taste
1 tablespoon fresh chopped parsley to garnish, optional to garnish

Instructions

Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
Add in the parmesan cheese. Season with salt and pepper to taste.

Nutrition

« Garlic Herb Butter Roast Chicken

Roast Turkey »

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Reader Interactions

Comments

Samantha Walker says
February 20, 2024 at 2:46 pm

Take any mashed potatoes to the next level, add a tiny bit of Mayo. NOT MIRACLE WHIP! Add a half teaspoon to a teaspoon at a time. Taste test a tiny bit of the mashed potatoes as you go along.
Samantha
Reply
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Will says
July 11, 2023 at 8:59 am
Not bad! But…
I didn’t have fresh Parmesan so I used the dry stuff, used less milk and sour cream cause I wanted it more rustic even though it still came out creamy… oh! and I used salted butter (since I never have unsalted) and it still came out good.
Thanks!
Reply
Kristine S says
January 07, 2023 at 9:08 am

I love these potatoes. Unfortunately, as I was chopping the garlic, it did not smell good to me. I used garlic salt instead and it was delicious anyhow (thank goodness!). Next time I will cut back on the amount of milk I used as I like them thicker. Not use to making mashed potatoes, but the more I do, the more familiar I’ll be when adding liquids. Very flavorful!
Reply
Thomas says
September 13, 2022 at 11:55 pm

Mashed potatoes look so tasty & tempting
Reply
Michael says
December 29, 2021 at 1:23 pm

Use a potato ricer. It results in a creamy and light mashed potato.
Reply
Mark S Fisher says
December 03, 2020 at 11:16 am

Very smooth, tasty, and creamy. A Thanksgiving hit. Thanks.
Reply
Anila says
July 26, 2020 at 1:40 pm

Best mashed potatoes I ever made! Delicious!
Reply
Audrey says
July 10, 2020 at 7:38 am

I made it exactly as followed and hands down the best mash potatoes I have ever had! I also tried the recipe with cauliflower and heavy cream instead for low carb and it was perfect. These will now be a holiday staple in our house.
Reply
Agnes says
July 02, 2020 at 4:20 am
I tried the recipe and it was delicious . I put garlic powder instead of garlic cloves. It will be one of my dishes at my family gatherings
Reply
Keyara says
June 15, 2020 at 1:19 am
Hey , do I use the entire bag of potatoes ?
Reply
Florence says
May 01, 2020 at 3:10 am
Hi,
Instead of sour cream, can I use yoghurt?
Reply
- Karina says
  May 01, 2020 at 6:47 am
  Yes you can as long as it is plain
  Reply
  - Marquita Sozio says
    August 31, 2020 at 6:21 am
    
    I would be sure to drain the plain yogurt before adding to the semi-mashed potatoes. Then season and serve.
    Reply
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Michelle says
April 21, 2020 at 3:45 am

These were delicious and easy to make. This will definitely be my go to recipe!!
Reply
Anne Bakerim says
January 02, 2020 at 1:35 am

Karina, thanks! This looks so simple to make, yet looking really satisfying and tasty!
Reply
Lynda says
December 20, 2019 at 12:33 am
What a great tip to heat your milk so the potatoes don’t get cold. So simple. I usually put a little sour cream in my mashed potatoes, but I like your recipe with less butter and more sour cream to make the dish even creamier. Of course, garlic…lots of garlic. My husband doesn’t like Parmesan cheese so we use sharp cheddar cheese to give the potatoes some depth. Sometimes for seasoning, I add a little cayenne pepper for a little kick or ancho chili pepper or chipotle chili pepper.
Reply
Robin says
December 01, 2019 at 7:32 am
I look forward to making these on Christmas eve to go with Maryland lump crab cakes, big green salad and brussell sprouts. Thank you for sharing!
Reply
Moni says
November 28, 2019 at 1:08 pm
Substitute a big splash heavy cream vs sour cream.
Reply
Alisha says
November 28, 2019 at 10:44 am

I haven’t made these yet but I’m planning on using this recipe for my thanksgiving dinner tomorrow.. I’m not that big of a sour cream fan, if I were to substitute it with cream cheese would I use the same measurements?
Reply
- Neil says
  December 27, 2020 at 9:24 am
  When I make simple baked potatoes, I like to serve them with cream cheese. I believe your “riff” on the recipie will work well.
  When I made the recipient for roast beef dinner I added horse radish to the recipie. Tastes great.
  Reply
Maricela Padilla says
November 26, 2019 at 12:53 pm
I have never made mashed potatoes so I’m looking forward to trying out your recipe for Thanksgivings
Reply
Kathy says
November 24, 2019 at 10:07 pm

These are the best mashed potatoes I have EVER made!! The only thing I did different was not add the garlic. Everything else I followed the measurements exactly and they were wonderful!!
Reply
Bebo says
July 31, 2019 at 12:02 am
Give the potatoes more time to boil
Reply
Tyra says
February 22, 2019 at 6:04 am
You probably used spoiled milk or sour cream. There’s no other reason for them to taste sour.
Reply
- Bee says
  November 26, 2019 at 8:33 am
  @Claudia – Some people are very sensitive to the taste of sour cream. As much as I want to try this recipe as written, my son is one of those who will taste it if I add even a tablespoon of sour cream, much less a 1/4 cup. Fresh, uncooked garlic also has a very sharp flavor which some people find off-putting, and may even read as sour. Maybe try sauteing the garlic in some butter before adding it to the potatoes and/or omit the sour cream (add a touch more milk/butter if omitting sour cream). Good luck!
  Reply
  - Shelky Sibert says
    April 13, 2020 at 1:37 am
    You You can You us0e mayonnaise instead of sour cream with hot milk and your differentan use Mayonnaise
    Reply
  - Bernie says
    December 15, 2020 at 3:24 am
    
    Take a whole head of garlic and cut off the tip. Wrap with foil but before closing drizzle olive oil into the cut end with it facing up. Put in the oven at 350 for half an hour. Once unwrapped cool and squeeze the cloves into the potato mixture. Very mild on the stomach this way.
    Reply
Colour Maestro says
February 06, 2019 at 1:41 pm

These are fantastic…I substituted extra sharp cheddar instead of parmesan and roasted garlic instead of chopped. I also added shallot to the water while the potatoes cooked. So creamy and scrumptious! A++
Reply
Mark says
September 27, 2018 at 9:13 am

This.. turned out amazing. Just used a little more butter in mine. 😉
Reply
Jenny says
September 15, 2018 at 1:22 pm

I just had oral surgery and was looking for the “right way” to make mashed potatoes. This is definitely it! Very fluffy and delicious – plus I’m a sour cream lover! I used heavy cream instead of milk. Just what I needed to get some sustenance in my system. Thank you for this article!
Reply
Chante says
August 28, 2018 at 8:20 am

These are fantastic!!! So fast, super easy to make, and very tasty. I know it’s a hit when my 5 and 2 year old will eat them without debate.
Reply
Farina says
June 16, 2018 at 10:42 pm
Tried this mashed potato recipe for tonight’s steak dinner and it was so goooddd even without the parmesan and herbs. I steamed the potatoes instead of boiling them so it would absorb less water. Good proportions on the liquids and the sour cream just added that extra yumminess. ? Thanks for this!
Reply
- Karina says
  June 19, 2018 at 2:41 am
  YAY! That is great! I am so glad that it turned out well and you enjoyed it for dinner! Thank you for sharing and following along with me! XO
  Reply
Ellie says
April 29, 2018 at 3:46 am

I make my mash this way also, yum. One variation I make when available is adding some shredded kale stirred through just before serving.
Reply
Terry Johns says
January 22, 2018 at 2:41 am

I finally made these creamy mashed potatoes this week, and they were wonderful! Dinner included meat loaf and fresh corn that from the freezer, corn on mashed potatoes, an all time favorite.
Reply
- Tymeron Smith says
  January 31, 2018 at 10:47 am
  That sounds like a delicious meal! I need to come to your house;)!! Thanks so much for sharing!
  Reply

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Easy Creamy Mashed Potatoes Recipe (2024)

FAQs

Is it better to use milk or heavy cream in mashed potatoes? ›

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Tell Me More ›

Why add butter before milk in mashed potatoes? ›

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Learn More Now ›

Is milk or water better for mashed potatoes? ›

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

See Details ›

Why are my mashed potatoes not creamy? ›

Using the wrong type of potato.

Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed. Follow this tip: For fluffy mashed potatoes, use starchy potatoes, like Russets or Yukon Golds.

Is it better to use cream cheese or sour cream in mashed potatoes? ›

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

View Details ›

Can you put too much milk in mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth.

Read On ›

Is it better to use cold or melted butter for mashed potatoes? ›

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Keep Reading ›

Should milk be cold or warm for mashed potatoes? ›

Always Warm the Dairy First

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

When making mashed potatoes should you boil the water first? ›

Tips for the Best Mashed Potatoes

Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.

Read The Full Story ›

What can I substitute for sour cream in mashed potatoes? ›

Here are the top 10 sour cream substitutes you can use in the kitchen.

Yogurt. Yogurt is your best substitute for sour cream. ...
Mayonnaise. Mayo is a great sour cream substitute. ...
Buttermilk. ...
Crème Fraîche. ...
Cream Cheese. ...
DIY Sour Cream. ...
Kefir. ...
Mexican Crema.

More items...

Feb 21, 2023

Tell Me More ›

What makes mashed potatoes like glue? ›

The glue nature of potatoes is due to their altered starch ratios and the lower the gravities of potatoes, the higher chances of being gluey.

Explore More ›

How do you make mashed potatoes fluffy and not gluey? ›

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes.

Know More ›

What's the black stuff in mashed potatoes? ›

A: Black spots in potatoes are mostly attributed to internal bruises or the result of sugar concentrations brought on by any of several pre or post-harvest conditions and are generally harmless. However, the black spots could also be an early concentration of decay.

Find Out More ›

Why use heavy cream instead of milk? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.