Creamy Mashed Potatoes
Creamy mashed potatoes are the one side dish my family will never let me skip, whether it is a regular Tuesday or Thanksgiving dinner. With three kids at the table, a big pot of these disappears fast, so I always make the full batch.
These creamy mashed potatoes are rich, smooth, and full of flavor from the very first bite. Russet potatoes simmer in chicken bouillon water, so they are seasoned all the way through. Then they get whipped with garlic and herb butter, sour cream, whole milk, and heavy cream. The result is the best easy mashed potatoes recipe for weeknight dinners and holiday tables alike. You only need a handful of ingredients and one pot, and these creamy mashed potatoes come out perfect every time.
Why You'll Love This Recipe
- Boiling the potatoes in chicken bouillon seasons them from the inside, so they never taste bland.
- Garlic and herb butter adds big flavor without any extra chopping or measuring.
- Sour cream and heavy cream make them extra creamy with a little tang.
- They are holiday worthy but simple enough for any weeknight.
Why do you boil the potatoes in chicken bouillon?
Boiling potatoes in chicken bouillon seasons them as they cook. Potatoes soak up the flavor of the water, so a little bouillon gives you savory, well seasoned mashed potatoes before you even add the butter.
Ingredients Needed to Make Creamy Mashed Potatoes
The Potatoes
Russet potatoes are the best choice here. They are starchy and fluffy, so they mash up light and soak in all the butter and cream. Peel them well and remove any knots or brown spots for the smoothest texture.
The Butter
A stick of garlic and herb salted butter is my favorite shortcut. It brings garlic and herb flavor in one simple ingredient. Make sure it is softened so it melts right into the hot potatoes.
The Dairy
Sour cream adds richness and a little tang. Whole milk and heavy whipping cream make the potatoes silky and smooth. Keep all three at room temperature before you start.
Why should the dairy be room temperature?
Room temperature dairy blends in smoothly and keeps the potatoes hot. Cold milk, cream, or sour cream cools the potatoes down and makes them harder to whip into a creamy texture.
The Seasoning
Knorr chicken bouillon goes into the boiling water, and salt and pepper finish the potatoes off at the end. Taste as you go, since the bouillon and salted butter already add some salt.
How to Make Creamy Mashed Potatoes
Step 1: Prep the Potatoes
Rinse and peel the potatoes. Remove any knots or brown spots for the smoothest texture. Cut the potatoes into evenly sized pieces so they cook at the same rate, then add them to a large pot.
Step 2: Boil in Chicken Bouillon
Cover the potatoes with cold water and add 1 to 2 tablespoons of chicken bouillon. Bring to a boil and cook for about 30 to 35 minutes. The potatoes are ready when they are fork tender but not falling apart.
Step 3: Drain and Mash
Drain the potatoes in a colander, then return them to the same pot. Add the butter and sour cream. I like using an electric mixer to break up the clumps and get a smoother texture, but a handheld masher works too. Slowly pour in the whole milk and heavy cream until the potatoes reach the consistency you like.
Step 4: Season and Serve
Season with salt and pepper to taste. Top with an extra pat of butter and fresh herbs if you like, and serve warm.
Storing and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. They firm up in the fridge, so add a splash of milk or cream when reheating. Warm them on the stovetop over low heat, stirring often, or in the microwave in 1 minute intervals. You can also freeze mashed potatoes for up to 3 months. Thaw them overnight in the fridge, then reheat with a little extra cream and stir until smooth.
Can I make creamy mashed potatoes ahead of time?
Yes. You can make creamy mashed potatoes up to 2 days ahead and keep them covered in the fridge. Reheat with a splash of milk or cream, or keep them warm in a slow cooker on the warm setting for holiday dinners.
What to Serve With Creamy Mashed Potatoes
These mashed potatoes go with just about everything. They are a must next to roast turkey, ham, meatloaf, pot roast, or fried chicken. Add a green vegetable like roasted green beans or buttered corn to round out the plate. For an easy weeknight dinner, spoon these Slow Cooker Mississippi Chicken Meatballs and all of that savory sauce right over the top.
Creamy Mashed Potatoes
Ingredients
Equipment
Method
- Rinse and peel potatoes. Remove any knots or brown spots on the potatoes to help give the smoothest texture. Cut potatoes into ¼ pieces to allow the potatoes to cook evenly. Add sliced potatoes into large pot.
- Next, add cold water to pot and cover to the top of the potatoes. Add 1-2 tablespoon chicken bouillon to the water to give the potatoes added flavor. Bring to a boil. It should take about 30-35 minutes to boil. The potatoes will be fork tender, but not falling apart when ready to be drained.
- Strain the potatoes in a colander, and then place back in the same large pot. I prefer using an electric mixer to help remove the clumps in the potatoes, and give a smoother consistency. But, a handheld masher will work as well. Add butter, room temperature sour cream, and slowly add the whole milk and heavy cream to the potatoes until you get the desired consistency.
- Season with salt and pepper.
Notes
- Set the milk, sour cream, heavy cream, and butter out about 30 minutes before you start. Room temperature dairy blends in smoothly and keeps the potatoes hot.
- Start the potatoes in cold water so they cook evenly from the outside in.
- Add the milk and cream a little at a time. You can always add more, but you cannot take it back out.
- If using an electric mixer, mix just until smooth. Overmixing can make mashed potatoes gluey.
