• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Fall Recipes

    The Creamiest Mashed Potatoes Ever

    Published: Sep 16, 2022 · Modified: Sep 27, 2022 by Emily · This post may contain affiliate links.

    Share This Recipe!

    Jump to Recipe Print Recipe

    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

    ingredients with labels.
    • 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.

    garlic in butter in a pan.
    garlic and cream in a pan.
    cream and butter in a pot.

    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.

    riced potatoes in cream.
    all potatoes riced in a pot.

    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.

    butter and cream in potatoes in a pot.
    sour cream in potatoes in a pot.
    mashed potatoes close up.

    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.

    Related Recipes

    • Black Truffle Mashed Potatoes
    • Garlic Truffle Fries Recipe
    • Vegan Potato Leek Soup (Instant Pot & Stove)
    • Escargot Recipe (With & Without Shells)
    creamy mashed potatoes in a bowl with chives.

    The Creamiest Mashed Potatoes Ever

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 667kcal
    Author: Emily

    Equipment

    • Potato Ricer or food mill
    • 1 Large pot or Dutch Oven
    • 1 Large strainer
    • Knife
    • Peeler

    Ingredients

    • 5 large Russet potatoes peeled and cubed
    • 4 cups Vegetable broth
    • 1 cup Water
    • 1 tablespoon Salt *in the broth*
    • 2 cloves Garlic smashed
    • 1½ cups Heavy cream
    • 1 stick Salted butter (8 tbsp)
    • 8 oz Sour cream
    • 1 teaspoon Salt *added in the potatoes*

    Instructions

    • 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.
    • 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.
    • 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.
    • Stir to combine the potatoes with the cream in the pot.
    • Then, add another ½ stick of butter (4 tbsp), 1 cup of 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.

    Notes

    • 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.

    Nutrition

    Calories: 667kcal | Carbohydrates: 61g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1717mg | Potassium: 1395mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Fall Recipes

    • Hot Honey Roasted Carrots and Parsnips
    • Crispy Hot Honey Brussel Sprouts
    • Creamy Peppermint Espresso Martini
    • White Cheddar Mac and Cheese

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm so glad you're here :)

    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

    Learn more about me →

    Let's Be Friends!

    • Facebook
    • Instagram
    • Pinterest

    Fall Recipes

    carrots and parsnips on a plate.

    Hot Honey Roasted Carrots and Parsnips

    brussel sprouts in a bowl.

    Crispy Hot Honey Brussel Sprouts

    Creamy Peppermint Espresso Martini

    mac and cheese with a spoon.

    White Cheddar Mac and Cheese

    Mistletoe Margarita (Holiday Cocktail)

    Stuffed Delicata Squash (Vegetarian)

    Popular Recipes

    Creamy Vegan Miso Ramen Noodles

    Sourdough Stecca Bread (No Knead Baguette)

    Confit Garlic (Stovetop, Oven, & Instant Pot)

    Hibachi Fried Rice With Yum Yum Sauce

    Creamy Vegan Tuscan Pasta (Instant Pot)

    Cowboy Caviar

    Vegan Cowboy Caviar Dip

    Footer

    ↑ back to top

    Legally Healthy Blonde

    Privacy Policy & Terms of Use

    About

    Contact

    Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Legally Healthy Blonde