Creamy Homemade Mashed Potatoes

These creamy homemade mashed potatoes are buttery, rich, and perfectly smooth with just enough texture to feel homemade. A combination of white and Yukon Gold potatoes, sour cream, butter, and just a splash of warm milk makes them creamy without becoming thin or runny.

They’re an easy side dish for Sunday dinner, roast beef, chicken, or meatloaf, and they’re right at home on the Thanksgiving table covered in gravy.

How Do You Make Creamy Mashed Potatoes?

For creamy mashed potatoes, cook the potatoes until fork-tender, drain them well, and return them to the hot pot for a minute or two to remove excess moisture. Mash in the butter first, followed by sour cream and just enough warm milk to reach the right consistency. Avoid overmixing, which can make mashed potatoes gummy.

Why You’ll Love These Mashed Potatoes

There’s nothing fancy hiding in this recipe, and that’s exactly the point. Sometimes you just need a really good bowl of homemade mashed potatoes.

• They’re actually creamy. Sour cream and butter add richness without requiring a ton of milk or heavy cream.
• They hold their shape. These aren’t thin mashed potatoes that spread across the plate. They’re soft and creamy but still have plenty of body.
• You only need simple ingredients. Potatoes, butter, sour cream, milk, salt, and pepper are all it takes.
• They go with just about everything. Serve them with an easy weeknight dinner or make a big bowl for Thanksgiving.
• They’re easy to customize. Once you have the basic recipe down, it’s easy to add roasted garlic, fresh herbs, cheese, or other flavors.

Ingredients You’ll Need

You only need a few simple ingredients to make really good creamy mashed potatoes.

White and Yukon Gold potatoes: I used a combination of white and Yukon Gold potatoes for this recipe and loved the texture. The white potatoes give the mash plenty of body while the Yukon Golds add a naturally creamy, buttery texture. You can use all of one variety if that’s what you have.

Butter: Use real butter here. It adds richness and helps give the potatoes that classic buttery flavor. I add the butter to the hot potatoes before adding the other creamy ingredients.

Sour cream: This is what gives the mashed potatoes extra creaminess and a little richness without making them overly heavy. Full-fat sour cream works best.

Whole milk: You don’t need much! I only needed ¼ cup for 3 pounds of potatoes. Warm the milk before adding it and add it gradually. Different potatoes can absorb liquid differently, so you can always add another splash if yours need it.

Kosher salt: Salt the cooking water as well as the finished potatoes. Seasoning the potatoes while they cook helps build flavor from the beginning.

Black pepper: Just enough to season the potatoes without overpowering their simple buttery flavor.

Easy Substitutions

No whole milk? Half-and-half or 2% milk will work. Start with a small amount and add more only as needed.

No sour cream? Plain full-fat Greek yogurt can be used in a pinch, although it will give the potatoes a slightly tangier flavor.

Using only Yukon Gold potatoes? Go right ahead. Your mashed potatoes will be especially creamy and have a slightly richer, buttery flavor.

Using only white potatoes? They work too. Just pay close attention when adding the milk since the amount needed may vary.

How to Make Creamy Mashed Potatoes

1. Prep the Potatoes

Peel 3 pounds of white and Yukon Gold potatoes and cut them into roughly 1½-inch chunks. Keeping the pieces about the same size helps them cook evenly.

Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

2. Cook Until Fork-Tender

Bring the potatoes to a boil, then reduce the heat and cook at a gentle boil for about 15–20 minutes.

The potatoes are ready when a fork or small knife slides easily through the center without much resistance.

3. Drain and Dry the Potatoes

Drain the potatoes really well, then return them to the hot pot.

Place the pot over low heat for 1–2 minutes, gently tossing the potatoes occasionally. This allows some of the excess moisture to evaporate before you start mashing.

Don’t skip this little step. Getting rid of that extra water helps make the finished mashed potatoes creamy instead of watery.

4. Add the Butter

Remove the pot from the heat and add 6 tablespoons butter.

Mash the butter into the hot potatoes until it has melted and is evenly incorporated.

Adding the butter before the milk helps coat the potatoes before you introduce additional liquid.

5. Make Them Creamy

Add ½ cup sour cream, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mash gently until combined.

Warm ¼ cup whole milk and gradually add it to the potatoes, mixing just until they reach a creamy consistency.

If your potatoes seem a little thicker than you’d like, add additional warm milk 1 tablespoon at a time.

6. Taste and Serve

Taste and adjust the salt and pepper if needed.

Transfer the mashed potatoes to a serving bowl and top with a little extra butter if you’d like. Serve them warm with your favorite dinner or plenty of gravy.

Don’t overwork the potatoes: Once they’re creamy, put the masher down! Too much mashing or stirring can release excess starch and turn otherwise beautiful mashed potatoes gummy.

Tips for the Best Creamy Mashed Potatoes

Mashed potatoes are pretty simple, but a few little things can make the difference between perfectly creamy potatoes and ones that end up watery or gummy.

Start the potatoes in cold water. This helps the potatoes cook evenly all the way through instead of getting too soft on the outside before the centers are done.

Salt the cooking water. I add 1 tablespoon of kosher salt to the pot. Potatoes need plenty of seasoning, and starting with salted cooking water gives them flavor from the inside.

Let the potatoes dry after draining. Return the drained potatoes to the hot pot over low heat for 1–2 minutes. This cooks off some of the excess moisture before you add the butter and sour cream.

Add the butter first. Mash the butter into the hot potatoes before adding the sour cream and milk. It gives the potatoes plenty of buttery flavor without needing a huge amount of additional liquid.

Warm the milk. Cold milk cools down your potatoes and doesn’t incorporate quite as nicely. A quick warm-up before adding it is worth the extra minute.

Start with less milk than you think you need. This batch only needed ¼ cup of whole milk for 3 pounds of potatoes. Add it gradually rather than pouring in a large amount at once. You can always add another tablespoon, but once the potatoes are too loose, there’s no easy way to take that milk back out.

Don’t overmix. As soon as the potatoes are creamy and everything is combined, stop. Overworking potatoes releases more starch and can give them a sticky or gummy texture.

Taste before serving. Potatoes can handle a surprising amount of seasoning. Give them one final taste and adjust the salt, pepper, or butter before they hit the table.

Helpful Tools for Making Mashed Potatoes

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You don’t need anything fancy to make great mashed potatoes, but these kitchen basics make the job easier:

Large pot: You’ll want plenty of room for the potatoes to cook evenly without crowding.

Potato masher: A simple handheld potato masher gives you control over the texture and helps prevent overworking the potatoes.

Colander: A sturdy colander makes it easy to drain the potatoes thoroughly before returning them to the hot pot.

Liquid measuring cup: Helpful for warming and gradually adding the milk so you don’t accidentally add too much.

Large serving bowl: Because a big bowl of buttery mashed potatoes deserves a proper place at the dinner table.

Easy Mashed Potato Variations

Once you have a good basic mashed potato recipe, it’s really easy to change up the flavors depending on what you’re serving.

Garlic Rosemary Mashed Potatoes: Add roasted garlic and a small amount of finely chopped fresh rosemary. Start light with the rosemary so it doesn’t overpower the potatoes.

Garlic Mashed Potatoes: Stir in roasted garlic for a mellow garlic flavor, or add a little garlic powder for a quick weeknight version.

Cheddar Mashed Potatoes: Fold freshly shredded sharp cheddar into the warm potatoes until melted.

Chive Mashed Potatoes: Stir in chopped fresh chives just before serving. They’re especially good with an extra spoonful of sour cream on top.

Extra-Rich Mashed Potatoes: Replace the whole milk with warm half-and-half or heavy cream for an even richer holiday version.

Loaded Mashed Potatoes: Add shredded cheddar, chopped bacon, and sliced green onions for a loaded baked potato-style variation.

What to Serve With Mashed Potatoes

These creamy mashed potatoes are one of those side dishes that work with just about any comfort-food dinner. They’re especially good anytime there’s gravy involved.

Try serving them with:

• Salisbury steak with mushroom gravy for a classic comfort-food dinner.
• Roast beef with plenty of pan juices or gravy spooned over the potatoes.
• Oven-roasted chicken for an easy Sunday dinner.
• Meatballs and gravy for a hearty family meal.
• Thanksgiving turkey and gravy alongside your favorite holiday sides.
• Meatloaf with green beans or corn for an easy homestyle dinner.

For the holidays, these also fit right in with stuffing, cranberry sauce, green beans, sweet potatoes, and homemade rolls.

Make Ahead, Storage & Reheating

Can You Make Mashed Potatoes Ahead of Time?

Yes. You can make these mashed potatoes a day ahead and store them covered in the refrigerator.

When you’re ready to serve, reheat them gently and stir in a small splash of milk and a little extra butter as needed to bring back their creamy texture.

How to Store Leftover Mashed Potatoes

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.

How to Reheat Mashed Potatoes

Stovetop: Place the mashed potatoes in a saucepan over low heat. Add a splash of milk and a little butter, then stir occasionally until heated through.

Microwave: Place individual portions in a microwave-safe dish and heat in short intervals, stirring between each one. Add a splash of milk if the potatoes seem dry.

Oven: Transfer the mashed potatoes to a covered baking dish and reheat at 350°F until warmed through. Adding a few pats of butter over the top before reheating helps keep them creamy.

When reheating, add extra milk gradually. You may only need a tablespoon or two to loosen the potatoes back up.

Frequently Asked Questions

What are the best potatoes for mashed potatoes?

Yukon Gold and Russet potatoes are both popular choices, but I really like using a combination of white and Yukon Gold potatoes for this recipe. The Yukon Golds add a naturally creamy, buttery texture while the white potatoes give the mash a little more body.

Why do mashed potatoes get gummy?

Mashed potatoes can become gummy when they’re overworked. Mashing, stirring, or whipping them too much releases additional starch and can turn the potatoes sticky instead of creamy. Once your potatoes reach the consistency you want, stop mixing.

Can I leave the skins on?

Absolutely. If you like a more rustic mashed potato, scrub the potatoes well and leave some or all of the skins on. Yukon Gold potatoes have relatively thin skins that work especially well for this.

How much mashed potatoes should I make per person?

Plan on about ½ pound of raw potatoes per person for a generous serving. This 3-pound recipe will comfortably serve about 6 people, or a few more if you’re serving several other side dishes.

Can I use heavy cream instead of milk?

Yes. Heavy cream or half-and-half can replace the whole milk for richer mashed potatoes. Start with a small amount and add more as needed since you don’t want to make the potatoes too loose.

Why do you add the butter before the milk?

Adding the butter to the hot potatoes first gives them plenty of buttery flavor and coats the potatoes before additional liquid is added. After that, you can add the sour cream and just enough warm milk to get the creamy consistency you want.