This Super creamy mashed potatoes are the perfect accompaniment to any meal. Buttery and smooth with a hint of garlic, this potato dish is flavorful and delicious.
Try these wonderfully creamy potatoes with our hearty beef stew or a cast-iron ribeye steak.
Table of contents
recipe details
Potatoes are one of the best side dishes out there, and these super creamy mashed potatoes are no exception. I love that this recipe is so easy, versatile and goes with every meal I serve.
- TASTE GOOD: This creamy mashed potato is richly flavored with butter and cream and has a tangy flavor from the sour cream. Garlic and salt top it all off.
- TEXTURE: Smooth and creamy, this mashed potato is delicious. They are thick and perfectly pitched.
- TIME: This recipe takes about 25 minutes.
- EASE: These delicious potatoes are so easy to make. It only takes a few simple ingredients to make them table-ready.
what you will need
Ingredient Notes
- red potato These work best with mashed potatoes because they’re so creamy when cooked.
- cream and sour cream These provide a rich, flavorful flavor and the necessary moisture for really creamy potatoes.
- Butter- This makes them nice and smooth. Use unsalted as we add salt in the recipe.
- Garlic– Pressed fresh garlic gives the potatoes the best flavor, but you can also use garlic powder in a pinch.
Add-Ins and Substitutions
- add green onions- That mild onion adds a delicious flavor that pairs well with these creamy buttered potatoes.
- Substitute non-dairy ingredients – For this recipe, use plant-based butter and sour cream and unsweetened coconut cream for the cream.
- add cheese- Add some grated parmesan, cheddar cheese, or pepper jack cheese to this dish for a gooey and delicious addition.
- Substitute Seasoning Make this with other seasonings like parsley, oregano, basil, onion powder, thyme, rosemary, or bay leaves.
How to make super creamy mashed potatoes
- Prepare the potatoes. Peel and wash your potatoes. I love using this potato peeler. Then cut them into 1- to 2-inch cubes, making sure their size stays the same to ensure even cooking.
- Boil the potatoes. Place the potatoes in a large saucepan and fill with cold water until the potatoes are submerged. Add salt and bring to a boil.
- Boil the potatoes. Once the potatoes are cooked, reduce the heat to medium-low and cook for an additional 15 minutes, until tender.
Pro Tip: Make sure the water is cold. This way the potatoes will cook while the water is being heated.
- Drain and then add other ingredients. Strain the water from the saucepan, then add the cream, sour cream, butter, and garlic.
- Puree and mix. Mix the potatoes and ingredients with an electric mixer until creamy and smooth. Add salt if necessary. Surcharge.
recipe tips
- Use cold water – Boiling the potatoes in cold water heats the water around the potatoes so they all cook evenly at the same time.
- Crop to similar sizes- For even cooking, it is important to cook evenly sized potato chunks. If some are smaller, they cook too quickly, larger ones too slowly.
- Use warm cream and softened butter – Softened butter and warm cream ensure the potatoes are mashed smooth and creamy. Ingredients that are too cold can cause lumps to form, as can cold pieces of butter.
- Add Garlic to Enhance Flavor – Garlic goes well with butter and potatoes, enhancing their natural flavors and adding a delicious, tangy touch to the dish.
FAQs
Cream works best in mashed potatoes because it’s thicker and richer, giving your potatoes a rich flavor and smooth texture. You can also use milk, but the lower the fat content, the less creamy the mashed potatoes will be.
Red potatoes are best for mashed potatoes because they have one of the highest starch levels, making them easy to mash, fluffy, and pliable. They also absorb liquids like butter and cream beautifully, so it’s not hard to incorporate the best flavor components for the creamiest mashed potatoes possible.
If the water used to cook the potatoes isn’t drained well enough, your mashed potatoes will runny. To thicken them, add either cornstarch, flour, or powdered milk. Mixing in any of these won’t make your mashed potatoes too watery.
serving suggestions
These super creamy mashed potatoes are a versatile side dish that goes with everything. Serve with your favorite meats, seafood, and other side dishes.
- beef: Serve this with prime rib, cast iron ribeye steak, smoked brisket, or braised beef ribs (VIDEO).
- Chicken: Enjoy this side dish with smoked chicken thighs, succulent air fryer chicken breasts, vertical roasted chicken or chicken caprese.
- Seafood: Pair this super creamy mashed potato with some seared cod with sautéed veggies, pesto salmon, baked shrimp, or cedar plank salmon.
- Pages: Serve this dish with Sautéed Garlic Asparagus, Crispy Airfryer Broccoli, Airfryer Corn on the Cob, or Airfryer Green Beans.
Make this recipe ahead of time
Go on: You can prepare this dish by boiling the potatoes beforehand and then storing them in a covered bowl in the fridge. Return to the pot to warm and mix with the other ingredients before serving.
storage: Store these super creamy mashed potatoes in an airtight container in the fridge. They last about 3-4 days.
Freeze: Let the potatoes cool before placing in a ziplock bag. They can be frozen for about 1-3 months. Thaw in the refrigerator and reheat to serve.
More delicious side dishes!
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Full Recipe Guide
Creamy mashed potatoes
These creamy mashed potatoes are so rich and smooth. With their notes of butter and garlic, they’re a delicious addition to your favorite meal.
Press Pen rate
Servings: 8th
Calories: 335kcal
instructions
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First, peel your potatoes with a knife or potato peeler. Then rinse thoroughly.
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Then cut the potatoes into 1-2 inch cubes. Make sure the potato pieces are the same size to ensure even cooking.
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Place the sliced potatoes in a large soup pot
and fill it with enough water to submerge all the potatoes in it. Approximately about 5 cups of water. Make sure the water is cold. This way the potatoes will cook while the water is being heated.  -
Now add 1 1/2 tablespoons of sea salt to the potatoes and bring the water to a boil.
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After the potatoes are cooked, let them cook over medium-low heat for about 15 minutes. Or until the potatoes are tender.
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Carefully strain the water out of the pot while the lid is open so the potatoes don’t fall out.
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Now add the softened butter, sour cream, heavy cream and crushed garlic.
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 Beat the mashed potatoes with an electric hand mixer until smooth and creamy. Season with salt as needed. 
Remarks
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- Use cold water – Boiling the potatoes in cold water heats the water around the potatoes so they all cook evenly at the same time.
- Crop to similar sizes- For even cooking, it is important to cook evenly sized potato chunks. If some are smaller, they cook too quickly, larger ones too slowly.
- Use warm cream and softened butter – Softened butter and warm cream ensure the potatoes are mashed smooth and creamy. Ingredients that are too cold can cause lumps to form, as can cold pieces of butter.
- Add Garlic to Enhance Flavor – Garlic goes well with butter and potatoes, enhancing their natural flavors and adding a delicious, tangy touch to the dish.
- Got leftover mashed potatoes- Try these delicious mashed potato pancakes, turkey shepherd pie or make homemade gnocchi.
Nourishment
Calories: 335kcal | Carbohydrates: 34G | Protein: 7G | Fat: 20G | Saturated Fatty Acids: 13G | Cholesterol: 53mg | Sodium: 1349mg | Potassium: 1125mg | Fiber: 7G | Sugar: 1G | Vitamin A: 621IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 9mg
Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!