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; Pepper to taste

There’s something about a classic, velvety batch of mashed potatoes that just feels like home. This Creamy Mashed Potatoes Recipe is buttery, fluffy, and melts in your mouth—perfect for weekend dinners, holidays, or whenever you want a little cozy comfort on your plate.

A white bowl filled with creamy mashed potatoes that have a smooth and fluffy texture. The mashed potatoes form one main layer, swirled gently with soft peaks and valleys. On top, there is a square pat of melting butter spreading golden yellow liquid lightly over the surface. Small green herb pieces are scattered evenly across the mashed potatoes, adding a touch of color contrast. 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 countless times, but this recipe stands out because it’s foolproof and ridiculously rich without being over the top. It’s that perfect balance of creamy, buttery, and a little tang from the sour cream that always gets rave reviews at my dinner table.

Ultimate Creaminess: Combining butter, sour cream, heavy cream, and milk guarantees an ultra-smooth, rich texture you’ll crave.
Simple Ingredients: No fancy extras needed—just quality staples that work beautifully together.
Perfect for Any Occasion: Whether it's a holiday feast or a weeknight meal, these mashed potatoes fit right in.
Easy Technique: Straightforward steps that help you avoid lumps and dryness every time.

This image shows a close-up of a scoop of creamy mashed potatoes held by a spoon over a large pot. The mashed potatoes are smooth and fluffy, pale off-white in color, with small pieces of melted butter on top that look shiny and soft. There are chopped green herbs scattered evenly over the mashed potatoes, giving a fresh contrast. The background is a white marbled surface, and a woman's hand holds the spoon. The pot is silver metal and shiny, with clean edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in making these mashed potatoes silky and flavorful. Choosing the right potato and using a combo of dairy products gives you that quintessential creamy texture without getting gluey or bland.

Flat lay of large peeled russet potato cubes, a single fresh bay leaf, two sticks of unsalted butter at room temperature, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of heavy cream, a small white ceramic bowl of milk, a small white ceramic bowl of coarse salt, a small white ceramic bowl of mixed black and white peppercorns, whole uncracked brown eggs placed on a simple white ceramic dish, perfect symmetry and balanced layout, realistic proportions, 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 breaks down nicely, making the mash super fluffy and smooth.
Bay leaf: Adds a subtle herbal note while boiling without overpowering the potatoes.
Unsalted butter: I like using room temperature butter so it blends effortlessly and makes the potatoes rich.
Sour cream: Provides a gentle tanginess and extra creaminess that elevates the flavor.
Heavy cream: Boosts richness and keeps the potatoes luscious and moist.
Milk: Helps loosen the mash just enough for that perfectly smooth consistency.
Salt and pepper: Essential seasoning to highlight the natural potato flavors.

📝

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 adding a little garlic powder or roasted garlic for a mellow twist, but the best part? You can easily swap dairy for dairy-free options or add fresh herbs to make it your own.

Garlic variation: Stir in a teaspoon of garlic powder or fold in some roasted garlic to add warmth without overpowering.
Herb boost: Chopped chives, parsley, or thyme sprinkled on top can brighten things up beautifully.
Dairy-free: Use vegan butter and coconut or almond milk to make a creamy vegan-friendly version.

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

Step 1: Prep and Boil the Potatoes

Start by peeling your russet potatoes and cutting them into large, even chunks—about 2-inch pieces work best. This helps them cook evenly without turning mushy. Toss them in a big pot with the bay leaf, fill with cold water just enough to cover, and salt generously. Bring the pot to a boil, then simmer for 15-20 minutes or until you can easily pierce the potatoes with a fork. The bay leaf is key here – it gives a subtle background flavor as they cook.

Step 2: Drain and Begin Mashing

Drain your potatoes well, and don’t forget to toss the bay leaf! Return them to the warm pot so any excess moisture can evaporate a bit, keeping your mash from becoming watery. Add the softened butter and start mashing—either with a potato masher or good old elbow grease. I like to work the butter in first so it melts into the potatoes, creating that creamy base.

Step 3: Mix in Creamy Goodness

Next, fold in the sour cream and heavy cream, continuing to mash or stir until everything is beautifully smooth and fluffy. Pour in the milk a little at a time, so you can control the texture — you want them silky but not soupy. Give it a good stir to combine, then season with salt and pepper to taste. Pro tip: taste before you add salt because the butter may already add some saltiness.

Top Tip

Through trial and error, I’ve learned a few tricks that really make this Creamy Mashed Potatoes Recipe shine every time.

Use warm dairy: I always warm the sour cream, heavy cream, and milk slightly before adding them. Cold dairy straight from the fridge can cool your potatoes down and make them less creamy.
Mash gently: Avoid overworking the potatoes with a food processor or blender to prevent a gluey texture. A hand masher or ricer is ideal.
Dry your potatoes: After draining, return them to the hot pot and stir gently over low heat for a minute to let moisture evaporate for a fluffier mash.
Don’t skip the bay leaf: It adds a subtle depth that you won’t quite notice but will definitely miss if left out.

How to Serve Creamy Mashed Potatoes Recipe

creamy mashed potatoes - Serving Suggestion

Garnishes

I love topping these mashed potatoes with freshly chopped chives or a generous sprinkle of cracked black pepper for a pop of color and mild zing. For special occasions, a pat of melting butter on top adds that glossy, irresistible finish.

Side Dishes

These mashed potatoes are my go-to side with roast chicken, brisket, or holiday ham. They also pair beautifully with roasted vegetables, steamed green beans, or a bright salad to balance the richness.

Creative Ways to Present

For a fun twist at family dinners, I like piping the mash into swirls on a platter and sprinkling with paprika or crispy fried onions. It looks fancy but is super simple to do!

Make Ahead and Storage

Storing Leftovers

Store leftover creamy mashed potatoes in an airtight container in the fridge for up to 3 days. I always press a piece of plastic wrap right on their surface to keep them from drying out.

Freezing

Freezing works well if you want to batch cook. Pop cooled mashed potatoes into a freezer-safe bag or container, squeeze out excess air, and freeze for up to 3 months. Just know the texture might be slightly less fluffy after thawing, but still delicious.

Reheating

Reheat leftovers gently in a saucepan over low heat with a splash of milk or cream to restore creaminess. Stir often until heated through. Alternatively, microwave in short bursts, stirring in between, to keep the texture smooth.

Frequently Asked Questions:

Can I use Yukon Gold or red potatoes instead of russets?

You can definitely use Yukon Gold potatoes, which are creamier and buttery by nature, but the texture will be a bit different—more dense rather than fluffy. Red potatoes also work but have less starch, so the mash may be a little less smooth. For the classic fluffy texture, russets are my top pick.

Why do you add a bay leaf when boiling potatoes?

Adding a bay leaf during boiling infuses a subtle, herbal aroma into the potatoes that layers in a little extra flavor, making the mash more interesting without being overpowering.

What’s the best way to avoid lumpy mashed potatoes?

To avoid lumps, make sure your potatoes are fully cooked and fork-tender before draining. Use a potato masher or ricer instead of a blender or food processor, which can overwork the starch and cause gluey or gummy texture.

Can I make this recipe ahead of time for a party?

Yes! You can make the mashed potatoes earlier in the day and gently reheat them on the stove with a splash of milk or cream. Keep them covered and warm in a slow cooker or double boiler setup to serve without drying out.

Final Thoughts

This Creamy Mashed Potatoes Recipe is a reliable crowd-pleaser whenever I want a taste of comfort that feels both fancy and familiar. I hope you’ll find as much joy in making and sharing it as I do—there’s something really special about gathering around a bowl of these creamy, buttery potatoes that just makes any meal feel like an occasion.