Creamy White Mashed Potatoes

Why You’ll Love This Recipe

This classic dish is incredibly simple yet deeply satisfying. With just a few ingredients, you can achieve restaurant-quality mashed potatoes that are smooth, creamy, and full of flavor. They’re easy to customize, pair beautifully with a variety of mains, and are always a crowd favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White or Yukon Gold potatoes, peeled and chopped
• Butter
• Whole milk or heavy cream
• Salt
• Pepper
• Garlic (optional, for added flavor)
• Sour cream or cream cheese (optional, for extra richness)

Directions

1. Place peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil.
2. Cook until the potatoes are fork-tender, about 15–20 minutes.
3. Drain the potatoes and return them to the pot. Let them sit for a minute or two to evaporate excess moisture.
4. Mash the potatoes using a potato masher, ricer, or hand mixer.
5. Add butter and warmed milk or cream. Mix until smooth and creamy.
6. Season with salt and pepper to taste. Stir in garlic, sour cream, or cream cheese if using.
7. Serve warm with an extra pat of butter on top, if desired.

Servings and timing

This recipe makes about 4–6 servings and takes approximately 30 minutes total (10 minutes prep, 20 minutes cooking).

Variations

• Garlic mashed: Boil potatoes with whole garlic cloves for a mellow, savory twist.
• Herb-infused: Mix in fresh chives, parsley, or rosemary for extra flavor.
• Cheesy version: Stir in shredded parmesan, cheddar, or cream cheese.
• Vegan option: Use plant-based butter and unsweetened almond or oat milk.
• Extra smooth: Use a potato ricer for the silkiest texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of milk or cream and warm on the stovetop over low heat, stirring frequently.
Microwave in 30-second intervals, stirring between, until heated through. Avoid freezing for best texture.

FAQs

What potatoes are best for creamy mashed potatoes?

Yukon Gold and Russet potatoes are ideal due to their starchy texture, which results in a smooth and fluffy mash.

Should I peel the potatoes?

Yes, for classic creamy mashed potatoes, peeling is recommended. Leaving the skins on gives a more rustic texture.

Can I make mashed potatoes ahead of time?

Yes, you can make them a day in advance and reheat with a bit of milk and butter to restore creaminess.

How do I avoid gluey mashed potatoes?

Don’t over-mix. Mash until just smooth and avoid using a blender or food processor, which can make them gummy.

What kind of milk should I use?

Whole milk or heavy cream provides the richest texture, but 2% or plant-based alternatives work too.

Can I add garlic?

Absolutely. Add roasted or sautéed garlic for a flavorful upgrade, or boil garlic cloves with the potatoes.

How do I fix dry mashed potatoes?

Add a little more warm milk, cream, or butter and mix gently until the desired texture is reached.

What can I serve with mashed potatoes?

They pair well with roast chicken, turkey, beef, gravy, meatloaf, or grilled vegetables.

Can I use a hand mixer?

Yes, but mix gently and stop once they’re smooth to avoid overworking the starches.

How long do mashed potatoes last in the fridge?

They last up to 4 days in an airtight container and reheat well with added moisture.

Conclusion

Creamy White Mashed Potatoes are a timeless, versatile side dish that everyone loves. With a rich, smooth texture and endless customization options, they’re perfect for both casual dinners and festive occasions. Once you master the basics, you’ll find yourself making these again and again.

Creamy White Mashed Potatoes

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Creamy White Mashed Potatoes are the ultimate comfort food—smooth, buttery, and rich with just the right amount of fluff. Perfect as a side dish for any occasion, these potatoes are easy to make and endlessly customizable for your favorite flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Boiled, Mashed
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 lbs white or Yukon Gold potatoes, peeled and chopped
• 4 tbsp unsalted butter
• 1/2 cup whole milk or heavy cream (warmed)
• Salt and pepper to taste
• Optional: 2 cloves garlic, peeled
• Optional: 1/4 cup sour cream or cream cheese

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Instructions

1. Place peeled, chopped potatoes (and optional garlic cloves) in a large pot of cold salted water. Bring to a boil.
2. Simmer for 15–20 minutes or until potatoes are fork-tender. Drain well.
3. Return potatoes to the pot and let sit for 1–2 minutes to steam dry.
4. Mash using a potato masher, ricer, or hand mixer until smooth.
5. Add butter and warmed milk or cream. Stir until creamy and well combined.
6. Season with salt and pepper to taste. Stir in sour cream or cream cheese if using.
7. Serve warm with an extra pat of butter or garnish with herbs if desired.

Notes

• For extra smooth texture, use a ricer instead of a masher.
• Do not overmix to avoid gluey potatoes.
• Add chopped fresh herbs or shredded cheese for extra flavor.

Nutrition

• Serving Size: 1 cup (approx.)
• Calories: 230
• Sugar: 2g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 25mg