Creamy Mashed Potatoes

Creamy mashed potatoes are the side dish every holiday table needs, and they are simple once you know a few rules. Start the potatoes in cold water, dry them well after draining, and add warm dairy instead of cold.

Yukon Gold potatoes give the best result. They have a naturally buttery flavor and a creamy texture, so you need less butter to make them taste rich. A spoonful of sour cream adds a gentle tang that keeps them from tasting flat.

This recipe also shows how to make mashed potatoes up to 2 days ahead and keep them warm in a slow cooker, which frees up your stove when you are cooking a big meal.

Why You’ll Love This Recipe

• Fluffy and creamy, never gluey
• Only 6 simple ingredients
• Make ahead and keep warm for hours
• Naturally vegetarian

Ingredient Notes

Yukon Gold potatoes: They mash smooth and creamy. Russets work too and turn out fluffier and lighter; they may need a little more milk.

Warm milk and butter: Warming the dairy keeps the potatoes hot and helps them absorb it evenly. Cold milk makes them gluey and lukewarm.

See the recipe card below for full measurements.

How to Make Creamy Mashed Potatoes

1. Start in cold water

   Put the potatoes in a large pot and cover with cold water by about 1 inch. Add the kosher salt. Starting cold helps the chunks cook evenly all the way through.

2. Simmer until tender

   Bring to a boil over high heat, then lower to a steady simmer. Cook 15 to 20 minutes, until a fork slides into the largest piece with no resistance.

3. Warm the dairy

   While the potatoes cook, heat the milk and butter in a small saucepan or the microwave until the butter melts. Keep warm.

4. Drain and dry

   Drain the potatoes well. Return them to the hot, empty pot over low heat for 1 to 2 minutes, shaking the pot, so the extra moisture steams off.

5. Mash

   Mash with a potato masher or press through a ricer. Pour in the warm milk and butter in two additions, stirring gently with a spatula. Fold in the sour cream, salt and pepper.

6. Adjust and serve

   Add a splash more warm milk if you like them softer. Taste for salt, transfer to a bowl and top with green onion and a small pat of butter.

Tips for the Best Results

• Never use a blender or food processor. The fast blades overwork the starch and make the potatoes gluey.
• Cut the potatoes into same-size chunks so they finish cooking at the same time.
• Season the cooking water well. It is the best way to season the potatoes all the way through.
• For the smoothest texture, use a potato ricer.

Common Mistakes to Avoid

Substitutions

• Sour cream: Cream cheese or plain Greek yogurt.
• Whole milk: Half and half for richer potatoes, or unsweetened oat milk for dairy-free (use vegan butter too).
• Yukon Gold potatoes: Russet potatoes, or half russets and half Yukon Golds.

What to Serve With It

• Roast turkey or chicken with gravy
• Slow cooker beef pot roast
• Green bean casserole
• Roasted carrots

Storage and Reheating

Fridge: Refrigerate in an airtight container for up to 4 days. You can make them up to 2 days ahead of a holiday.

Freezer: Freeze in portions for up to 1 month. The texture may be slightly softer after thawing; stir in a little warm milk.

Reheat: Reheat covered in a 350°F (175°C) oven for 25 to 30 minutes, stirring once, or in a slow cooker on LOW for 2 to 3 hours. Add a splash of warm milk to bring back the creaminess. Keep warm in the slow cooker on WARM for up to 4 hours.

Tools That Make This Easier