How to Make the Creamiest Mashed Potatoes Ever (2024)

Published: Aug 19, 2023 by Emily · This post may contain affiliate links.

You won't believe how well this method works to create THE creamiest mashed potatoes you've ever had! Make these for a holiday gathering, or just enjoy by yourself. Creamy, buttery, fluffy, anddecadent– you need this recipe in your repertoire.

I ampassionatewhen it comes to creamy mashed potatoes. And, don't get me wrong, almost all types of potatoes are delicious. But there is nothing better than a fluffy, creamy, smooth bowl of mashed potatoes.

This homemade mashed potatoes recipe yields the creamiest potatoes every single time by using apotato ricerinstead of a potato masher. Now, before you go exit out and look for a new recipe that doesn't require using a new tool, hear me out.

The potato ricer is a GAME CHANGER. So, just trust me, buy the potato ricer if you don't already have one, and thank me later when everyone is praising the potatoes you just made.

Recipe Origins

Believe it or not, potatoes are not native to Ireland or anywhere in Europe for that matter. Potatoes are originally from Peru and have been eaten for thousands and thousands of years. In fact, France had banned potatoes for human consumption, as it was believed to cause leprosy.

The first documented recipe for a mashed version of potatoes comes from English author Hannah Glasse. They were introduced to the United States from a cookbook calledThe Virginia Housewife.

Potatoes took off in popularity in Ireland, where they mash them with cabbage in a dish calledcolcannon.

Why you'll love this recipe

• Impressive -People will be so impressed when they taste the creamiest mashed potatoes they've ever had!
• Easier than it seems -While it seems like using a fancy potato ricer will be complicated, its actually incredibly easy. Easier than a hand masher in my opinion!
• Hearty -This recipe is creamy, hearty, delicious, anddecadent.The perfect side dish!

What you need for this recipe

Ingredients and Substitutions

• Potatoes -Russet potatoes are my best recommendation. Thankfully, they're also probably the easiest to find! Yukon gold potatoes are good, too, but may cause a different end result.
• Garlic -Optional, this is just used to flavor the cream. I only use a few in this recipe, but feel free to add lots of garlic!
• Butter -Salted butter is what I choose to use, but to each their own. As always, better quality ingredients equals better tasting food.
• Heavy Cream -While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes thesethe creamiest mashed potatoesis the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
• Sour Cream -This recipe is rich and it needs some tanginess for balance. Sour cream is best, but something like labneh could be fun too!
• Salt -​In all of my recipes, unless I say otherwise, I am using kosher salt. I recommend using kosher salt, not table salt, for this recipe.
• Broth -I used vegetable broth to boil the potatoes. This is optional. You can also use a chicken broth if you like.

How to make this recipe

Step 1: Prepare Ingredients

Begin by peeling all of the skin off of 5 large russet potatoes. Cut them into 8-10 roughly equal sized pieces.

Add potatoes to a large dutch oven (or other large pot) and cover with broth and 1 cup of cold water.

Add 1 tablespoon salt and gently stir.

Bring to a soft boil and keep at a rolling simmer with a lid on for about 25-30 minutes.

Boil until the larger chunks of potato are past fork tender. They should be very soft.

Once cooked completely, strain potatoes and allow them to sit in the strainer for a few minutes, ensuring all excess moisture and excess water is gone. Once dry enough, add potatoes to a large bowl and set aside.

Step 2: Mash the Potatoes

In a large pot (it can be the same pot you boiled the potatoes in), melt ½ stick of butter on low heat and add 2 cloves smashed garlic.

Stir in ½ cup of cream and simmer gently for about 5 minutes, until garlic is fragrant.

Remove the garlic cloves and lower the heat.

Add cubes of still-warm potatoes to the potato ricer and press out into the pot with cream.

Repeat this until all of the potatoes have been riced.

Step 3: Finishing Touches

Stir to combine the potatoes with the cream in the pot.

Then, add another ½ stick of room temp. butter (4 tbsp), 1 cup of room temp. heavy cream, 8 oz of sour cream, and 1 teaspoon of salt.

Stir to combine until butter is completely melted (you may need to heat the pot up a little).

Serve warm and garnish with chives, black pepper, more butter, and/orvegetarian gravy.

Expert Tips & Tricks:

• While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes thesethe creamiest mashed potatoesis the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
• Now, before you go exit-out and look for a new recipe that doesn't require using a new tool, hear me out. The potato ricer is a GAME CHANGER. So, just trust me, buy the potato ricer if you don't already have one, and thank me later when everyone is praising the best mashed potatoes recipe that you just made.
• In order to avoid the potatoes having any risk of becoming "gluey," make sure the cream and butter and sour cream that is added at the end is at least room temperature or warm before adding. Additionally, using methods such as a hand mixer or food processor or stand mixer will also result in gluey mashed potatoes. This method is the best, most fool-proof way.

Recipe FAQs

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