These Super Creamy Mashed Potatoes are everything you want in a classic side dish—smooth, buttery, and indulgently rich. Made with a blend of butter, cream, and a secret touch of sour cream, they pair perfectly with everything from holiday roasts to weeknight chicken dinners.
Ingredients:
3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter, softened
3/4 cup heavy cream, warm
1/4 cup sour cream
Salt to taste
Freshly ground black pepper to taste
Chopped fresh parsley, for garnish (optional)
Continue the instructions on the next page.
Instructions:
Step 1: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
Step 2: Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
Step 3: Drain the potatoes and return them to the hot pot. Let sit uncovered for 2–3 minutes to allow excess moisture to evaporate.
Step 4: Add the butter and mash the potatoes using a potato masher, ricer, or hand mixer until smooth.
Step 5: Gradually stir in the warm cream and sour cream. Season with salt and pepper to taste.
Step 6: Transfer to a serving bowl, garnish with chopped parsley and an extra pat of butter if desired.
Storage Information:
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat or in the microwave, stirring occasionally and adding a splash of cream or milk to restore texture. Not recommended for freezing due to changes in consistency.