These Super Creamy Mashed Potatoes make the perfect side to any meal. Buttery and smooth with a hint of garlic, this potato dish is flavorful and delicious.
Try these amazing creamy potatoes with our savory beef stew or alongside a cast-iron ribeye steak.
Table Of Contents
Recipe Details
Potatoes make some of the greatest side dishes out there, and these Super Creamy Mashed Potatoes are no exception. I love that this recipe is so simple and versatile, able to be paired with any meal I’m serving.
- TASTE: These creamy mashed potatoes are richly flavored with butter and cream with a tangy flavor from the sour cream. Garlic and salt finish them off.
- TEXTURE: Smooth and creamy, these mashed potatoes are scrumptious. They are thick and whipped to perfection.
- TIME: This recipe takes about 25 minutes.
- EASE: These delicious potatoes are so easy to make. It only takes a few simple ingredients to get them table-ready.
What You’ll Need
Ingredient Notes
- Russet potatoes- These are the best for mashed potatoes because they are so creamy when cooked.
- Heavy cream and sour cream- These add rich, tangy flavor along with the moisture needed for really creamy potatoes.
- Butter- This makes them nice and smooth. Use unsalted since we are adding salt in the recipe.
- Garlic– Pressed fresh garlic will add the best flavor to the potatoes, but you can use garlic powder in a pinch.
Add-ins and Substitutions
- Add green onions- This mild onion adds delicious flavor that goes well with these creamy, buttery potatoes.
- Substitute dairy-free ingredients- Use plant-based butter and sour cream for this recipe along with unsweetened coconut cream for the heavy cream.
- Add cheese- Add some shredded Parmesan cheese, cheddar cheese, or pepper jack cheese to this dish for a gooey and delicious addition.
- Substitute seasonings- Make this with other seasonings, such as parsley, oregano, basil, onion powder, thyme , rosemary, or bay leaves.
How to Make Super Creamy Mashed Potatoes
- Prep the potatoes. Peel your potatoes and rinse them. I love using this potato peeler. Then, cut them into 1-2 inch cubes, keeping their sizes similar for even cooking.
- Boil the potatoes. Place the potatoes in a large pot and fill it with cold water until the potatoes are submerged. Add salt and bring it to a boil.
- Cook the potatoes. Once the potatoes have boiled, lower the heat to medium-low and cook them for another 15 minutes, until fork-tender.
Pro Tip: Make sure the water is cold. That way the potatoes cook as the water heats up.
- Drain and then add other ingredients. Strain the water out of the pot and then add the heavy cream, sour cream, butter, and garlic.
- Mash and mix. Beat the potatoes and ingredients with an electric mixer until creamy and smooth. Add salt, if desired. Serve.
Recipe Tips
- Use cold water – By cooking the potatoes in cold water, the water heats around the potatoes, so they cook evenly, all at the same time.
- Cut to similar sizes- Cooking the same-sized potato pieces is important to even cooking. If some are smaller, they will cook too fast, and larger ones too slow.
- Use warm cream and softened butter – Softened butter and warm cream will help the potatoes mash smoothly and be creamy. Too cold ingredients can lead to chunkiness, as can pieces of cold butter.
- Add garlic to enhance the flavor – Garlic goes really well with butter and potatoes, enhancing their natural flavors and adding a delicious, pungent note to the dish.
FAQs
Heavy cream is best for mashed potatoes because it is thicker and richer, giving your potatoes a rich flavor and smooth consistency. You can use milk, too, but the lower the fat content, the less creamy the mashed potatoes.
Russet potatoes are best for mashed potatoes because they have some of the highest starch content, which makes them easy to mash, fluffy and smooth. They also absorb liquids, like butter and cream, wonderfully, so it’s not difficult to incorporate all the best flavor components for the creamiest mashed potatoes possible,
If the water used to boil the potatoes wasn’t drained well enough, your mashed potatoes will be runny. To thicken them up, add either cornstarch, flour, or powdered milk. Mixing any one of these in will save your mashed potatoes from being too watery.
Serving Suggestions
These Super Creamy Mashed Potatoes are a versatile side dish that goes with everything. Serve it with your favorite meats, seafood, and other sides.
- Beef: Serve this with Prime Rib, Cast Iron Ribeye Steak, Smoked Beef Brisket, or Braised Beef Short Ribs (VIDEO).
- Chicken: Enjoy this side dish with Smoked Chicken Thighs, Juicy Air Fryer Chicken Breast, Vertical Roasted Chicken, or Chicken Caprese.
- Seafood: Pair these Super Creamy Mashed Potatoes with some Pan Fried Cod with Sautéed Vegetables, Pesto Salmon, Baked Shrimp, or Cedar Plank Salmon.
- Sides: Serve this dish alongside some Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Corn on the Cob, or Air Fryer Green Beans.
Make This Recipe in Advance
Make ahead: You can prep this dish by cooking the potatoes ahead of time and then storing them in the refrigerator in a covered bowl. Place them back in the pot to warm and mix in the other ingredients before serving.
Storing: Store these Super Creamy Mashed Potatoes in an airtight container in the refrigerator. They will last for about 3-4 days.
Freeze: Let the potatoes cool before putting them in a freezer ziplock bag. They can be frozen for about 1-3 months. Thaw in the fridge and reheat to serve.
More Delicious Side Dishes!
Full Recipe Instructions
Creamy Mashed Potatoes
Ingredients
- 10 medium potatoes
- 1 1/2 tbsp salt for boiling
- 3/4 cup unsalted butter (about 1 1/2 sticks )
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 garlic clove pressed
- 1/2 tsp additional salt or to taste
Instructions
- Start off by peeling your potatoes using a knife or a potato peeler. Then give them a good rinse.
- Then cut the potatoes into 1-2 inch cubes. Make sure the potato pieces are similar in size for even cooking.
- Place the cut potatoes in a large stockpot
and fill it with enough water to submerge all the potatoes. Roughly about 5 cups of water. Make sure the water is cold. That way the potatoes cook as the water heats up.  - Now add 1 1/2 tablespoons of sea salt to the potatoes and bring the water to a boil.
- After the potatoes have boiled let them cook over medium-low heat for about 15 minutes. Or until the potatoes are fork-tender.
- Carefully strain the water out of the pot while the lid is cracked open to keep the potatoes from falling out.
- Now add the softened butter, sour cream, heavy cream, and pressed garlic.
-  Using an electric hand mixer, beat the mashed potatoes until smooth and creamy. Season as needed with salt. 
Notes
-
- Use cold water – By cooking the potatoes in cold water, the water heats around the potatoes, so they cook evenly, all at the same time.
- Cut to similar sizes- Cooking the same-sized potato pieces is important to even cooking. If some are smaller, they will cook too fast, and larger ones too slow.
- Use warm cream and softened butter – Softened butter and warm cream will help the potatoes mash smoothly and be creamy. Too cold ingredients can lead to chunkiness, as can pieces of cold butter.
- Add garlic to enhance the flavor – Garlic goes really well with butter and potatoes, enhancing their natural flavors and adding a delicious, pungent note to the dish.
- Got leftover mashed potatoes- Try these tasty mashed potato pancakes, turkey shepherd’s pie, or make homemade gnocchi.
Nutrition
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Noella L Fountain says
Garlic bothers my stomach. What would you suggest as a substitution?
Dina says
Hi Noella, you can omit the garlic and the mashed potatoes will still taste great!