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Creamy homemade mashed potatoes made with white and Yukon Gold potatoes topped with butter

Creamy Homemade Mashed Potatoes

These creamy homemade mashed potatoes are buttery, rich, and perfectly creamy without being runny. A combination of white and Yukon Gold potatoes, sour cream, butter, and just a little warm milk makes an easy side dish that's perfect for weeknight dinners, Sunday supper, or the holiday table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds white and Yukon Gold potatoes peeled and cut into 1½-inch chunks
  • 1 tablespoon kosher salt for the cooking water
  • 6 tablespoons butter
  • ½ cup sour cream
  • ¼ cup whole milk warmed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Additional butter for serving optional

Method
 

  1. Place the peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon kosher salt.
  2. Bring to a boil, then reduce the heat to maintain a gentle boil. Cook for 15–20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the hot pot. Place over low heat for 1–2 minutes, gently tossing occasionally, to allow excess moisture to evaporate. Remove from the heat.
  4. Add the butter to the hot potatoes and mash until the butter is melted and incorporated.
  5. Add the sour cream, 1 teaspoon kosher salt, and black pepper. Mash gently until combined.
  6. Gradually add the warm milk, mashing just until the potatoes are creamy. Avoid overmixing.
  7. Taste and adjust the salt and pepper if needed. Transfer to a serving bowl and top with additional butter, if desired. Serve warm.

Notes

  • Potatoes can vary in how much liquid they absorb.  If your mashed potatoes are thicker than you'd like, add additional warm milk 1 tablespoon at a time.
  • For the best texture, add the butter before the sour cream and milk and stop mashing as soon as the potatoes are creamy.
  • Overworking the potatoes can make them gummy.
  • You can use all white potatoes or all Yukon Gold potatoes if that's what you have, but the combination gives these mashed potatoes a nice balance of creamy texture and body.
  • Store leftovers covered in the refrigerator for 3–4 days.
  • Reheat gently with a splash of milk and a little additional butter as needed.