Name: Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds russet potatoes; 4 teaspoons kosher salt; 0.5 tsp black pepper; 8 tablespoons unsalted butter; 1 cup whole milk; 0.25 cup sour cream

From the Cook

From Maggie Krupinsky

1/2

Creamy Mashed Potatoes

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Ingredients

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Creamy Mashed Potatoes

Instructions

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Instructions

Peel and wash potatoes, then cut into large 2-inch chunks. Add to a pot and fill with cold water, until just covered.

Season with 1 tablespoon kosher salt and bring to a boil. Once boiling, reduce heat and simmer for 12 to 15 minutes, until potatoes are fork tender.

Drain potatoes in a colander in the sink and let sit for a few minutes. Use a potato ricer to rice the potatoes back into the cooking pot. Once all of the potatoes have been riced, add in 6 tablespoons butter, 1 cup of milk, 1 teaspoon kosher salt and ½ teaspoon black pepper.

Use a spatula to gently fold the potatoes to combine the ingredients until the butter is just melted. Be careful not to over mix, so your potatoes remain creamy.

Optional, but highly recommended: Fold in ¼ cup sour cream and serve with remaining 2 tablespoons butter.

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Maggie Krupinsky

These mashed potatoes were great - always one of my favorite classic side dishes and this recipe did not disappoint! Made them for a Friendsgiving party and everyone loved them. I topped them with fresh chives for an added bonus :)

Nov 17, 2025

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Tips & Tricks (5)

Rice Your Potatoes for Silky Texture 🥔
Pass your cooked potatoes through a ricer instead of mashing them by hand to break down starches evenly and prevent gluey clumps before adding any wet ingredients.
Warm Your Dairy Ingredients 🥛
Heat your butter, milk, and sour cream to room temperature or slightly warm before folding them in—cold dairy will shock the hot potatoes and create lumps.
Use the Fold-and-Turn Method 🪄
Instead of stirring or whisking, gently fold ingredients in using a rubber spatula with slow, deliberate strokes from the bottom up to maintain airiness and creaminess.
Salt Your Cooking Water Generously 🧂
Season the water where you boil potatoes to taste like sea water—this seasons them from within and requires less salt adjustment at the end, improving overall flavor distribution.
Stop While Still Slightly Chunky ✋
Finish folding when you still see a few tiny potato pieces visible; continuing to mix even gently will continue releasing starches and break down the cloud-like texture you're aiming for.