Creamy Mashed Potatoes

This creamy mashed potatoes recipe is rich, buttery, and smooth—made with Yukon Gold potatoes, butter, sour cream, and warm milk. It’s the kind of side dish that always steals the spotlight at the table.

Why You’ll Love This Recipe

I love how incredibly creamy and flavorful this recipe turns out every time. Using Yukon Gold potatoes gives a naturally buttery texture, and warming the milk before mixing ensures a silky consistency. The combination of sour cream, garlic powder, and a touch of white pepper adds a subtle depth I always crave in mashed potatoes. It’s a no-fail, crowd-pleasing side dish that works for holidays, weeknights, or whenever I want comfort food.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 pounds Yukon Gold potatoes, peeled and cut into quarters

• ½ teaspoon salt (for the boiling water)

• ½ cup salted butter, softened

• ½ teaspoon garlic powder

• ½ teaspoon ground white pepper

• 1½ teaspoons salt

• ½ cup whole milk, warmed

• ½ cup sour cream

• 4 tablespoons salted butter (for garnish, cut into 1 tablespoon squares)

• Chives, finely chopped (optional garnish)

directions

1. I start by placing the peeled and quartered potatoes into a large pot and covering them with cold water. I add ½ teaspoon of salt to the water.

2. I bring it to a boil and let the potatoes cook for 18 to 22 minutes, or until they’re fork-tender.

3. Once cooked, I drain the potatoes and transfer them to a large mixing bowl.

4. Using a hand mixer, I break them up and begin blending.

5. I add the softened butter, garlic powder, white pepper, and salt, then beat the mixture on high for about 30 seconds.

6. I pour in the warmed milk and sour cream, continuing to beat the potatoes until smooth and creamy.

7. Just before serving, I top the mashed potatoes with butter and sprinkle with chopped chives for a fresh touch.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 22 minutes

• Total time: 32 minutes

Variations

• I like to mix in shredded cheddar cheese for a cheesy twist.

• Swapping the white pepper for black pepper gives a bolder kick.

• For a fluffier texture, I sometimes use Russet potatoes instead of Yukon Golds.

• I’ve also added roasted garlic cloves for a deeper, more savory flavor.

• A dollop of cream cheese can make the potatoes even richer and creamier.

storage/reheating

I let the mashed potatoes cool completely before storing them in an airtight container in the fridge for up to 4 days. If I need to freeze them, I portion them into freezer-safe bags and flatten them out for quicker thawing. When it’s time to reheat, I warm them gently on the stove or in the microwave, stirring in a bit of milk or butter to restore the creamy texture. It works great every time.

FAQs

What kind of potatoes are best for mashed potatoes?

I prefer Yukon Gold potatoes because they give a naturally buttery and creamy texture without needing much effort.

Can I make these mashed potatoes ahead of time?

Yes, I often make them the day before and reheat them gently with a splash of milk or butter. They stay just as delicious.

How do I avoid lumpy mashed potatoes?

I make sure the potatoes are fully cooked and still hot when mashing. I also warm the milk before adding it to help everything blend smoothly.

Can I make this recipe dairy-free?

Absolutely. I’ve replaced the butter with vegan margarine and used plant-based milk and sour cream with good results.

Why are my mashed potatoes gluey?

That usually happens when the potatoes are overmixed. I always mix just until smooth to keep the texture light and creamy.

Conclusion

These creamy mashed potatoes are everything I want in a classic comfort food side dish—rich, smooth, and full of flavor. Whether I serve them at a family dinner or as part of a holiday feast, they always disappear fast. They’re easy to customize and even easier to love.