The Creamiest Mashed Potatoes Ever

Name: The Creamiest Mashed Potatoes Ever
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 large Russet potatoes (peeled and cubed); 4 cups Vegetable broth; 1 cup Water; 1 tbsp Salt (*in the broth*); 2 cloves Garlic (smashed); 1½ cups Heavy cream; 1 stick Salted butter ((8 tbsp)); 8 oz Sour cream; 1 tsp Salt (*added in the potatoes*)

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You won't believe how well this method works to create THE creamiest mashed potatoes you've ever had! Make these for a holiday gathering, or just enjoy by yourself. Creamy, buttery, fluffy, and decadent – you need this recipe in your repertoire.

mashed potatoes with melted butter and chives in a bowl.

I am passionate when it comes to mashed potatoes. And, don't get me wrong, almost all types of potatoes are delicious. But there is nothing better than a fluffy, creamy, smooth bowl of mashed potatoes.

This recipe yields the creamiest mashed potatoes ever by using a potato ricer. Now, before you go exit out and look for a new recipe that doesn't require using a new tool, hear me out.

The potato ricer is a GAME CHANGER. So, just trust me, buy the potato ricer if you don't already have one, and thank me later when everyone is praising the potatoes you just made.

Recipe Origins

Believe it or not, potatoes are not native to Ireland or anywhere in Europe for that matter. Potatoes are originally from Peru and have been eaten for thousands and thousands of years. In fact, France had banned potatoes for human consumption, as it was believed to cause leprosy.

The first documented recipe for a mashed version of potatoes comes from English author Hannah Glasse. They were introduced to the United States from a cookbook called The Virginia Housewife.

Potatoes took off in popularity in Ireland, where they mash them with cabbage in a dish called colcannon.

Why you'll love this recipe

Impressive - People will be so impressed when they taste the creamiest mashed potatoes they've ever had!
Easier than it seems - While it seems like using a fancy potato ricer will be complicated, its actually incredibly easy.
Hearty - This recipe is creamy, hearty, delicious, and decadent.

What you need for this recipe

Ingredients and Substitutions

Potatoes - Russet potatoes are my best recommendation. Thankfully, they're also probably the easiest to find!
Garlic - Optional, this is just used to flavor the cream.
Butter - Salted butter is what I choose to use, but to each their own. As always, better quality ingredients equals better tasting food.
Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
Sour Cream - This recipe is rich it needs some tanginess for balance. Sour cream is best, but something like labneh could be fun too!
Broth - I used vegetable broth to boil the potatoes. This is optional. You can also use a different broth if you like.

How to make this recipe

Step 1: Prepare Ingredients

Begin by peeling all of the skin off of 5 large russet potatoes. Cut them into 8-10 roughly equal pieces.

Add potatoes to a large dutch oven (or other large pot) and cover with broth and 1 cup of water.

Add 1 tablespoon salt and gently stir.

chopped potatoes in broth in a large pot.

Bring to a boil and keep at a rolling simmer with a lid on for about 25-30 minutes.

Boil until the larger chunks of potato are past fork tender. They should be very soft.

Once cooked completely, strain potatoes and allow them to sit in the strainer for a few minutes, ensuring all excess moisture is removed.

Step 2: Mash the Potatoes

In a large pot (it can be the same pot you boiled the potatoes in), melt ½ stick of butter and add 2 cloves smashed garlic.

Stir in ½ cup of cream and simmer gently for about 5 minutes, until garlic is fragrant.

Remove the garlic cloves and lower the heat.

Add cubes of potato to the potato ricer and press out into the pot with cream.

Repeat this until all of the potatoes have been riced.

Step 3: Finishing Touches

Stir to combine the potatoes with the cream in the pot.

Then, add another ½ stick of room temp. butter (4 tbsp), 1 cup of room temp. heavy cream, 8 oz of sour cream, and 1 teaspoon of salt.

Stir to combine until butter is completely melted (you may need to heat the pot up a little).

Serve warm and garnish with chives, more butter, and/or vegetarian gravy.

creamy potatoes in a white bowl with chives.

Expert Tips & Tricks:

While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
Now, before you go exit-out and look for a new recipe that doesn't require using a new tool, hear me out. The potato ricer is a GAME CHANGER. So, just trust me, buy the potato ricer if you don't already have one, and thank me later when everyone is praising the potatoes you just made.
In order to avoid the potatoes having any risk of becoming "gluey," make sure the cream and butter and sour cream that is added at the end is at least room temperature or warm before adding.

Recipe FAQs

Is milk or cream better for mashed potatoes?

100%, heavy cream is best for mashed potatoes. Heavy cream will be thicker and result in a richer and more decadent mashed potatoes!

How do you fluff up mashed potatoes?

Easily the best way to get fool-proof fluffy mashed potatoes is to use a potato ricer. It may seem like more of a hassle, but it is so worth it.

What causes gluey mashed potatoes?

Too much mashing or stirring can cause gluey mashed potatoes, as can having too much water in the potatoes before mashing, as can letting the potatoes cool too much in the mashing process. A potato ricer or food mill will alleviate some of these problems.