✔ Updated · garlic butter, riced russets + make-ahead reheating
These creamy mashed potatoes are the silky, buttery kind that disappear first at every holiday table. My secret is riced russets folded with slow-cooked garlic butter, warm cream and a spoonful of sour cream.
At a glance
The one tip that matters: Rice the potatoes while they're hot and fold everything in by hand. Hot potatoes take the butter and cream smoothly, and gentle folding keeps them silky instead of gluey.
Why I Love These Mashed Potatoes
- Silky, not gluey: riced hot potatoes and warm dairy give a smooth, fluffy mash.
- Mellow garlic flavor from cloves slowly poached in butter, so there's no raw garlic bite.
- Make-ahead friendly: they reheat beautifully, which is a lifesaver on Thanksgiving.
Best Potatoes for Creamy Mashed Potatoes
Russets are my first pick. Their high starch cooks up dry and fluffy, so they soak up butter and cream like a sponge. Yukon Golds are naturally creamy and golden with a buttery flavor, but a little denser. Red potatoes are waxy and best left for skin-on smashed potatoes.
My mum taught me to judge mash with a spoon: a good scoop holds soft peaks and slowly relaxes, never stiff and never runny. Russets nail that every time.
| Potato | Texture when mashed | Best for |
|---|---|---|
| Russet | Light, fluffy, very absorbent | Classic creamy mash (this recipe) |
| Yukon Gold | Dense, buttery, naturally creamy | Rich mash with less dairy |
| Red | Waxy, can turn gluey | Rustic skin-on smashed potatoes |
How to Make Mashed Potatoes Extra Creamy
- Use a ricer or food mill. It makes the smoothest, lump-free mash without overworking the starch.
- Dry the potatoes. A minute or two in the hot pot after draining cooks off water that would thin the mash.
- Add fat before liquid. Folding the butter in first coats the starch, so the cream makes the mash silky rather than sticky.
- Finish with something tangy. Sour cream, or 4 ounces of cream cheese, adds richness and a gentle tang that keeps the mash from tasting flat.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick the right potato. Russets give the fluffiest, lightest mash. Yukon Golds are naturally buttery and a touch denser. I use russets for holidays and Yukons on busy weeknights.
- Never add cold dairy. Cold cream and butter cool the potatoes and make them stiff and lumpy. Warm everything first, and take the sour cream out of the fridge when you start.
- Don't overwork them. A blender, food processor or long beating with a mixer bursts the starch cells and turns the mash gluey. A ricer plus a spatula is all you need.
- Season the water. Salting the cooking water seasons the potatoes all the way through. You'll need less salt at the end, so taste before you add more.
- Make them ahead. Make the mash up to 2 days ahead, cool, cover and refrigerate. Reheat covered in a 350°F oven for 25 to 30 minutes, or in a slow cooker on low for 2 to 3 hours, with a splash of warm cream and a few pats of butter, stirring once or twice.
- Storing leftovers. Refrigerate within 2 hours and use within 3 to 4 days. Reheat until steaming hot (165°F) with a splash of milk. They freeze for up to 2 months and come back a little looser, so I stir in an extra pat of butter.
Creamy Garlic Butter Mashed Potatoes
8
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minutesCreamy mashed potatoes made with riced russet potatoes, slow-cooked garlic butter, warm heavy cream and sour cream. Silky, rich and never gluey, with make-ahead and reheating tips.
Ingredients
- For the Potatoes
3 lb russet potatoes (or Yukon Gold), peeled and cut into 2-inch chunks
1 tablespoon kosher salt, for the cooking water
- For the Garlic Butter
10 tablespoons unsalted butter
6 garlic cloves, peeled and lightly smashed
- To Finish
3/4 cup heavy cream, warmed
3/4 cup sour cream, at room temperature
1 teaspoon fine salt, to taste
1/4 teaspoon black or white pepper, to taste
1 tablespoon chives, finely chopped, to garnish
Directions
- Cook the Potatoes
- Put the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Starting in cold water cooks the chunks evenly, so the outsides don’t turn to mush before the centers are soft.
- Bring to a boil over high heat, then lower to a steady simmer and cook for 15 to 20 minutes, until a knife slides into the biggest chunk with no resistance.
- Make the Garlic Butter
- While the potatoes cook, melt the butter in a small saucepan over low heat. Add the smashed garlic and cook gently for 12 to 15 minutes, until the garlic is soft and pale gold and the butter smells sweet and nutty. Don’t let it brown hard. Fish out the garlic (or mash it in for a stronger garlic flavor) and keep the butter warm.
- Warm the heavy cream in a small pan or the microwave until steaming but not boiling.
- Mash and Finish
- Drain the potatoes well, then tip them back into the hot, empty pot over low heat for 1 to 2 minutes, shaking gently, so the extra steam cooks off.
- Press the hot potatoes through a ricer or food mill into a large bowl. For a rustic mash, use a hand masher instead. Avoid a blender or food processor, which makes potatoes gluey.
- Pour in the warm garlic butter and fold gently with a spatula until absorbed. Fold in the warm cream, then the sour cream, until smooth and creamy.
- Season with salt and pepper, tasting as you go. Spoon into a warm bowl, make a swirl with the back of a spoon, add a pat of butter and the chives, and serve hot.
Notes
- Transfer to serving the dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.
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Easy Ways to Flavor Your Mash
- Loaded: fold in shredded cheddar, crumbled bacon and sliced green onions.
- Roasted garlic: squeeze in a whole head of roasted garlic for a deeper, sweeter flavor.
- Herb: stir in chopped parsley, chives and a little fresh thyme.
- Brown butter: brown the butter until it smells toasty before adding the garlic.
- Colcannon: for an Irish twist, fold in buttered cabbage or kale and scallions to make colcannon.
What to Serve With Creamy Mashed Potatoes
Mashed potatoes belong next to anything with gravy: roast turkey, pot roast, meatloaf, fried chicken and pork chops. If you love a fast-food style mash, try my copycat KFC mashed potatoes or the Popeyes-inspired mashed potatoes with Cajun gravy, and browse more potato side dishes for the holidays.
🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.
🎄 Planning Christmas dinner? See all our Christmas side dishes next to the mains and a make-ahead timeline.
Frequently Asked Questions
What makes mashed potatoes creamy?
Hot, well-drained starchy potatoes, a ricer for a smooth texture, and warm fat and dairy folded in gently. Butter, heavy cream and sour cream or cream cheese give the creamiest result. Overmixing and cold dairy are the usual reasons mash turns out gluey or lumpy.
What is the best potato for creamy mashed potatoes?
Russets make the fluffiest, lightest mashed potatoes because they're high in starch. Yukon Golds are naturally creamier and more buttery but a little denser. A half-and-half mix of both is a great middle ground.
Should I use milk or cream in mashed potatoes?
Heavy cream gives the richest, creamiest mash, which is why I use it here. Whole milk or half-and-half work too and make a lighter version. Warm whichever you use before adding it so the potatoes stay hot and smooth.
Why are my mashed potatoes gluey?
Gluey mash comes from overworking the potatoes, usually in a blender, food processor or with a mixer running too long. Waxy potatoes like red potatoes are also more prone to it. Rice or hand-mash hot russets and fold the dairy in gently.
Can I make creamy mashed potatoes ahead of time?
Yes. Make them up to 2 days ahead and refrigerate in a covered dish. Reheat covered in a 350°F oven, on the stove over low heat or in a slow cooker, adding a splash of warm cream and some butter, until steaming hot all the way through.
