These creamy mashed potatoes are made with heavy cream, sour cream, and butter for a rich, classic side. Perfect for Thanksgiving, Christmas, or any family meal.
I always serve mashed potatoes on the holiday table—it’s a must. This recipe keeps the potatoes creamy and buttery throughout the meal. You can keep them warm in a slow cooker or finish in the oven, but for the creamiest texture stick with this easy stovetop method.
Don’t forget to try your favorite cornbread dressing alongside these potatoes. Follow the author on Instagram for more recipe inspiration.
Best Potatoes for Mashed Potatoes
Choosing the right potato affects texture. Yukon Golds give a naturally buttery flavor and creamy texture, while Russets are starchy and fluffy. A combination of the two offers a great balance. Red potatoes and sweet potatoes can also be used, but avoid baby new potatoes if you want a classic mash. Ultimately it comes down to preference—Yukon Gold is a favorite for many.
Ingredients
(full printable recipe follows)
Once you pick your potatoes, the rest of the ingredients are straightforward:
- Potatoes — 3 lb
- Heavy cream — ½ cup
- Unsalted butter — ½ cup (melted)
- Sour cream — ½ cup (room temperature)
- Garlic — 2 cloves, minced
- Salt — about 2 teaspoons, plus more to taste
Instructions
See the recipe card below for a printable version. The main steps are:
- Cut potatoes into even pieces and place them in a large pot with cold water, salt, and garlic.
- Bring to a boil and cook 10–15 minutes until fork tender.
- Drain and return potatoes to the pot, then mash to your preferred consistency.
- Warm the cream with the melted butter, then fold the mixture and the sour cream into the potatoes. Season to taste and serve warm.
Do I Peel the Potatoes?
Peel or leave the skins on—both work. For a smooth, holiday-style mash I usually peel them. For a rustic weeknight side, I leave the peels on. The method and flavors remain the same either way.
Top Tips and Tricks
Do not over-mash your potatoes.
Overworking potatoes causes them to become gluey. Mash them only until mostly smooth, then gently fold in the butter, cream, and sour cream to preserve a light, fluffy texture.
Mix in warm or room-temperature ingredients.
Cold dairy can cool the potatoes and make them less cohesive. Warm the heavy cream and butter together before adding. Let sour cream come to room temperature or warm it briefly if needed so everything incorporates easily.
Use the right tool.
A hand masher or potato ricer gives the best control and avoids overmixing. Electric mixers can quickly turn potatoes gummy if overused. Choose a ricer for silky smooth results or a traditional masher for a chunkier texture.
Milk or Cream?
For the creamiest mashed potatoes use heavy cream (or half-and-half) and full-fat sour cream. You can substitute whole milk or lighter dairy for a lower-fat option, but the texture will be less rich.
Serving Suggestions
This basic recipe is a great base for variations. Try these ideas:
- Cheesy: Stir in shredded cheese or cream cheese for a rich, melty version.
- Loaded: Add cooked bacon, chives, or green onions.
- Garlic: Increase the minced garlic for a more pronounced garlic flavor.
- Buttermilk: Use buttermilk in place of heavy cream for a tangy twist.
These mashed potatoes are very adaptable—add what you love to make them your go-to side.
Made this Recipe?
If you try it, leave a rating and tag the author on Instagram so they can see your version.
This article was first published November 2020 and updated with new tips in November 2022. The recipe itself has not changed.
Recipe Card
Creamy Homemade Mashed Potatoes
Equipment
- Large pot
- Strainer
- Potato masher
Ingredients
- 3 lb potatoes, peeled or unpeeled and cut into equal pieces
- 2 cloves garlic, minced
- 2 teaspoons salt, more to taste
- ½ cup unsalted butter, melted
- ½ cup heavy cream
- ½ cup sour cream, at room temperature
Instructions
- Place the cut potatoes, minced garlic, and salt in a large pot. Add cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.
- Boil the potatoes 10–15 minutes, until fork-tender. Drain well and return the potatoes to the pot.
- Mash the potatoes with a masher until you reach your desired consistency.
- In a microwave-safe bowl, combine the melted butter and heavy cream and warm for 10–20 seconds until the mixture is warm but not scalding. Pour half of the butter/cream into the potatoes and gently fold to combine. Add the sour cream and then fold in the remaining butter/cream. Taste and adjust salt as needed. Serve warm.
Notes
- Use your favorite potatoes. Yukon Gold is a favorite for a creamy texture, but Russet or a blend works well. Red and sweet potatoes are also options.
- Nutrition information is an estimate.
Nutrition
| Carbs: 31 g
| Protein: 4 g
| Fat: 20 g
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