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The Ultimate Ultra Creamy Mashed Potatoes

A generous serving of ultra creamy mashed potatoes with melted butter visible on top, presented on a white plate.
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This recipe translates chef secrets into a foolproof method for making the best, fluffiest, and most decadent mashed potatoes you will ever serve. Get that smooth, rich texture for your next family dinner or holiday feast.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup Whole Milk, warmed
  • 8 tablespoons Unsalted Butter, cut into pieces, softened
  • 1/2 cup Heavy Cream, warmed
  • 1 teaspoon Kosher Salt, plus more for boiling water
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Sour Cream, room temperature (secret ingredient for extra creaminess)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork. Do not overcook them until they fall apart.
  3. Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes to allow excess steam and moisture to evaporate. This step is key for fluffy potatoes.
  4. Return the dry potatoes to the warm, empty pot. Place the pot over very low heat for 1 minute, gently shaking the pot to dry them further. Remove from heat.
  5. Add the softened butter pieces to the hot potatoes. Mash them using a potato masher until the butter is incorporated. Do not use an electric mixer yet.
  6. In a small saucepan, gently warm the milk and heavy cream together until steaming, but do not boil.
  7. Gradually pour the warm milk and cream mixture into the potatoes while gently mashing or stirring with a wooden spoon. Mix just until combined. Overmixing develops starch and makes potatoes gluey.
  8. Stir in the kosher salt, black pepper, and the room temperature sour cream. Mix only until smooth and creamy.
  9. Taste and adjust salt if needed. Serve immediately for the ultimate comfort food side dish.

Notes

  • Use Russet potatoes; their high starch content yields the fluffiest texture. Avoid waxy potatoes like Yukon Gold if you want maximum fluffiness, although Yukon Golds make a naturally buttery mash.
  • Warming your dairy (milk and cream) prevents the mash from cooling down too quickly and helps the starches absorb the liquid evenly.
  • For the smoothest texture, use a potato ricer or a food mill instead of a hand masher or electric mixer.
  • If you need to make these ahead for Thanksgiving dinner, prepare them up to the sour cream step, cool them, and store them covered in the refrigerator. Reheat gently on the stove with extra warm milk before serving.

Nutrition

Find it online: https://kitchenslang.com/creamy-mashed-potatoes-recipe-secrets/