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Creamy Mashed Potatoes – Rich, Fluffy & Easy Homemade Side Dish

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Rich and Creamy Mashed Potatoes make the perfect side dish for any meal. Made with sour cream, butter, heavy cream, and milk, these potatoes are rich, creamy, fluffy, and full of comforting flavor.

Ingredients

Scale
  • 5 lbs russet potatoes, cut into large cubes
  • 1 bay leaf
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • salt and pepper to taste

Instructions

  1. Peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill with cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
  2. Add the softened butter and mash the potatoes until smooth and lump free.
  3. Add in the sour cream and heavy cream and continue mashing until the potatoes are smooth and fluffy. Add in the milk, stir then add in the remaining milk as needed.
  4. Season with salt and pepper to taste and serve immediately.

Notes

  • Make ahead instructions: Cook as directed and refrigerate for up to 3 days. Rewarm with a bit of butter and a splash of milk on the stovetop when ready to serve.
  • You can also make these potatoes the day of and keep them warm in the crockpot on low or warm setting until ready to serve.
  • Add butter before liquids: For super creamy mashed potatoes, add the room temperature butter first. This allows the fat to coat the starch and results in creamy mashed potatoes.
  • Don’t add all of your milk at once. The potatoes need time to soak up the liquid, and adding all of the milk at once can make the potatoes gummy or stiff.
  • Don’t over mix. Just like with baked goods, overmixing your potatoes can lead to a gummy consistency.
  • Salt your potatoes twice. Salt the water when the potatoes are boiling and again after adding the remaining ingredients. Taste as you go.

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