BEST Mashed Potatoes Recipe

These Creamy Mashed Potatoes are the best recipe ever! Step-by-step instructions on how to make the creamiest mashed potatoes every single time!

Prep time: PT20M

Cook time: PT15M

Total time: PT35M

Rating

4.72 stars (52 reviews)

Keywords

creamy mashed potatoes, the best mashed potatoes, easy mashed potatoes

Ingredients

3 pounds russet or yukon gold potatoes, peeled and cut into large cubes
1 sticks + 2 tbsp unsalted butter, divided
7 cloves garlic (cloves individually smashed with the back of a knife )
3/4 cup warm heavy cream
3/4 cup sour cream
1 teaspoon salt, plus more to taste

Cuisine

American

Steps

Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until white milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low to infuse the garlic. Cook for 15 minutes. REMOVE GARLIC CLOVES AND DISCARD, keep butter warm over a low heat.
While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season water liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.
Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.
While potatoes are still hot, pass through a ricer and add back to the same pot you cooked them in. (I rice them into the pot.)
Pour in warm melted butter, salt, and warm cream. Use a hand held mixer on a medium speed until the potatoes are whipped and butter is incorporated, about 2-3 minutes, max. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. (Sour cream does not need to be at room temperature or warm.) DO NOT OVER BEAT. Season to taste with salt and pepper.
Transfer to serving dish. Melt remaining two tablespoons of butter and pour over potatoes. Sprinkle with paprika and chopped parsley.

Nutitrion

Serving Size: 1 g
Calories: 338 kcal
Carbohydrates: 43 g
Protein: 6 g
Fat: 17 g
Saturated Fat: 10 g
Cholesterol: 56 mg
Sodium: 433 mg
Sugar: 2 g

Reviews

Lindsay Costich on 2026-04-05 (5 stars):
The best mashed potatoes I have ever made! Everyone loved them!!
CW on 2025-12-26 (5 stars):
Just as the name implies. Easy, peezy, and tasty. Add salt to taste. Tender enough and tasty enough to not need gravy.
Mariana Lobo on 2025-12-02 (5 stars):
These were FANTABULOUS AND SO DELICIOUS! We used 5.5 lbs of potatoes, Yukon gold and one large russet potato! We froze some to have with our spiral honey ham for Christmas. A MUST:Buy a RICER on Amazon…ours was $25 and worked great! Follow all directions and I guarantee your mouth and tummy will thank you👏🏼
Yvonne Ramirez on 2025-11-26 (5 stars):
I made this recipe & it came out AMAZING!! Thank you so much, I did make 1 modification, I added 7.5 oz of P. Chive & Onion Cream Cheese to the Heavy Cream and heated it together. I will probably never make mashed potatoes without garlic infused butter again! Life changing xo
Mike Cubbin on 2025-02-20 (5 stars):
Made these exactly to recipe. So awesome! Thank you!!!
ashley on 2024-11-29 (5 stars):
made this for thanksgiving and it was amazing! the garlic flavor was subtle but a perfect touch that didn't overwhelm the other ingredients. I followed the recipe given but added extra heavy cream and butter per our preferences for a more creamy style. the sour cream flavor really comes through. I used a potato masher and a hand mixer since I didn't have a ricer with no issue
Laura on 2024-11-28 (5 stars):
The best potatoes I have made!
Tim Voigt on 2024-11-24 (5 stars):
I thoroughly enjoyed this recipe! Made enough for 6 even though there are only 2of us to ensure left overs. Didn’t have any sour cream so used a creamy honey infused goat cheese. With a strip steak and pan drippings gravy, doesn’t get any better! I used a masher with excellent results…
Cowgirl on 2024-11-03 (5 stars):
I have made these mashed potatoes several times and they always turn out perfectly. As some of the other comments, I too use a potato masher instead of ricer.
SS on 2024-07-24 (5 stars):
Recipe is great- serving size makes zero sense.
Jenny on 2024-01-21 (5 stars):
Jill, instead of discarding the garlic I mashed them in my mortar and added them to my green beans and it gave them a delicious garlic taste without being overpowering.