There’s just something special about a big bowl of creamy mashed potatoes. They’re the ultimate comfort side dish — fluffy, buttery, and smooth enough to make any meal feel complete. In my kitchen, mashed potatoes are a must for Sunday dinners, holidays, or anytime I want that cozy, home-cooked goodness. And the secret? It’s all about using a potato ricer instead of a mixer. This simple step keeps them light, fluffy, and never gluey.
When Thanksgiving, Christmas, or a family-style dinner rolls around, creamy mashed potatoes are always the first thing everyone scoops onto their plate. Let’s mix it up and make a side dish so delicious, it practically steals the show.
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Table of contents
- What Makes These Creamy Mashed Potatoes So Good?
- Why You’ll Love These Creamy Mashed Potatoes
- The Secret to the Best Mashed Potatoes
- The Best Potatoes to Use
- Ingredients You’ll Need
- How to Make Creamy Mashed Potatoes
- Tips for Success
- How to Store and Reheat
- More Cozy Recipes from The Recipe Bowl That Are Reader Favorites!
- FAQ
What Makes These Creamy Mashed Potatoes So Good?
A lot of mashed potato recipes rely on heavy mixing, which can turn them dense and gluey. However, this version uses a potato ricer, which gently creates soft strands of potato for a smoother, silkier finish. Plus, we add melted butter first, allowing it to coat the potatoes before the milk goes in. As a result, these creamy mashed potatoes turn out light, luscious, and restaurant-quality.
Why You’ll Love These Creamy Mashed Potatoes
- They’re smooth, rich, and never gummy.
- A potato ricer makes them extra airy and lump-free.
- You control the creaminess by adding as much milk as you like.
- They pair perfectly with roast beef, turkey, ham, meatloaf, or stew.
- They’re holiday-worthy yet simple enough for a weeknight.
The Secret to the Best Mashed Potatoes
If you’ve ever had mashed potatoes turn heavy or sticky, overworking them was likely the cause. When potatoes are mixed too much, the starch breaks down and creates that gluey texture.
The secret to making creamy mashed potatoes is to use a potato ricer. It gently presses the potatoes into fluffy pieces without overworking them. Then, adding melted butter first helps the starches stay smooth, while warm milk blends in beautifully.
The Best Potatoes to Use
Choosing the right potato can make or break your creamy mashed potatoes:
- Yukon Gold Potatoes: Naturally buttery flavor and smooth texture. Great for rich, creamy mashed potatoes.
- Russet Potatoes: Light and fluffy, ideal for softer, airier potatoes.
- Combination of Yukon Gold & Russet: The perfect mash-up of creamy and fluffy!
Avoid waxy potatoes like red or fingerling because they tend to become dense.
Ingredients You’ll Need
You just need a few classic ingredients to make the best creamy mashed potatoes:
- 3 pounds Yukon Gold or Russet potatoes (or a mix)
- ½ cup warm milk or heavy cream, more or less as needed until creamy
- ¼ cup (½ stick) unsalted butter, melted
- 2 teaspoons salt, plus more to taste
- ½ teaspoon black pepper
- Optional: 2–3 cloves roasted garlic or a sprinkle of Parmesan
How to Make Creamy Mashed Potatoes
- Peel and chop potatoes into 2-inch pieces.
- Place in a pot of cold water and add salt.
- Boil until fork-tender, about 15–20 minutes.
- Drain well and return to the pot for 1–2 minutes to release steam.
- Rice the potatoes into a large mixing bowl using a potato ricer.
- Stir in melted butter to coat the potato strands.
- Add warm milk gradually, starting with ½ cup and adding more until you reach your desired creamy consistency.
- Season with salt and pepper.
- Serve warm, topped with a pat of butter if desired.
Tips for Success
- Always begin with cold water for even cooking.
- Let the potatoes steam off excess moisture after draining.
- Warm milk blends better and keeps the potatoes hot.
- Add milk slowly so you don’t thin them too much.
- For extra richness, add a spoonful of sour cream or cream cheese.
How to Store and Reheat
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of milk or butter.
- Freeze mashed potatoes for up to 1 month and stir well when reheating.
More Cozy Recipes from The Recipe Bowl That Are Reader Favorites!
- Beef Stew
- Homemade Stuffing Balls
- Turkey Noodle Casserole
- Easy Baked Corn
- Shepherd’s Pie Recipe
- Deli Style Egg Salad
- Banana Muffin Recipe
- Meatloaf Recipe
- Savory Sweet Potato Bake
WATCH VIDEO HERE:
FAQ
Can I still make these if I don’t have a ricer?
Yes! A hand masher works — just mash gently and avoid overmixing.
Can creamy mashed potatoes be made ahead of time?
Absolutely. Reheat with a little extra milk or butter to refresh the texture.
How can I boost the flavor?
Add roasted garlic, Parmesan, fresh chives, or browned butter.
Creamy Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold or Russet potatoes or a mix
- ½ cup heavy cream or milk – warm more or less as needed until creamy
- ¼ cup butter melted
- 2 teaspoons salt plus more to taste
- ½ teaspoon black pepper
- roasted garlic or Parmesan cheese Optional
Instructions
- Peel and chop potatoes into 2-inch pieces.
- Place potatoes in a large pot and cover with cold water. Add salt.
- Bring to a boil and cook until fork-tender, 15–20 minutes.
- Drain well and return to the pot to steam dry for 1–2 minutes.
- Use a potato ricer to rice potatoes into a mixing bowl.
- Stir in melted butter until absorbed.
- Add warm milk gradually, starting with ½ cup, until creamy.
- Season with salt and pepper.
- Serve warm with butter on top if desired.