Real Recipes From Real Home Cooks ®

creamy mashed potatoes

★★★★☆ 19
a recipe by
Judy Sprague
Florence, KY

This is a quick easy recipe that enhances any meal.

Blue Ribbon Recipe

Mashed potatoes are always a welcome addition to our holiday table, and the simple addition of sour cream really knocked our socks off. The potatoes are run through a ricer and are smooth and creamy. Then add heavy cream and butter, they become velvety smooth. This method allows you to make these mashed potatoes ahead of time and pop them in the oven right before serving. Very decadent and perfect for the holidays.

— The Test Kitchen @kitchencrew
★★★★☆ 19
method Stove Top

Ingredients For creamy mashed potatoes

  • 5 md
    potatoes, peeled and cubed
  • 1/4 c
    butter, unsalted
  • 1/2 c
    sour cream
  • 1/4 c
    heavy whipping cream
  • salt, to taste
  • pepper, to taste

How To Make creamy mashed potatoes

  • Boiling the potatoes.
    Peel and cube potatoes. Boil for about 10-15 minutes until fork-tender.
  • Draining the cooked potatoes.
    Drain potatoes.
  • Squeezing potatoes through a ricer.
    Squeeze cooked potatoes through a ricer a little at a time.
  • Stirring in cream, butter, and sour cream.
    Stir in cream, butter, and sour cream. Mix until smooth. Salt and pepper to taste.
  • Mashed potatoes poured into a baking dish.
    Place in a casserole dish. At this point, the potatoes can be placed in the refrigerator for up to two days.
  • Pats of butter on top of the potatoes.
    Remove and let come to room temperature for at least 30 minutes. Top with a few pats of butter.
  • Mashed potatoes baking in the oven.
    Bake at 400 for 30 minutes.