These Creamy Whipped Potatoes are incredibly fluffy and buttery, and only take 30 minutes. The perfect mashed potatoes are so easy to make, you’ll never make them another way again.
My family love mashed potatoes. There are so many great recipes and ways to make them. Like my Pressure Cooker Mashed Potatoes and my Garlic Cheesy Mashed Potatoes.
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Why this Creamy Mashed Potato Recipe is a Keeper
This recipe is fluffy, full of flavor, and super quick. It’s perfect even for the pickiest of eaters.
- Fluffy Texture: Using starchy Russet potatoes ensures the potatoes mash up light and airy.
- Rich Creaminess with a Tang: The Half and Half delivers the core creaminess, while the sour cream adds a slight, pleasant tanginess that cuts through the richness and brightens the flavor, which is a hallmark of this recipe.
- Easy Ingredients: This recipe keeps it simple with everyday ingredients. No need for a long grocery list or complicated items.
- Family Friendly: These mashed potatoes are so creamy and delicious; even the pickiest eaters won’t be able to resist.
What Are the Best Potatoes for Mashed Potatoes?
The best potatoes for mashed potatoes are ones that are waxy, so think Idaho, Russet or Yukon Gold potatoes.
What Reader’s Are Saying…
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“These are the best mashed potatoes! I’ll never make them any other way again.”
~ Robin
Ingredient Notes to Make Mashed Potatoes
This recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Potatoes: Use Russet potatoes or yellow potatoes to make these wonderfully creamy potatoes.
- Sour Cream: This is where a lot of your creamy texture will come from.
- Half and Half: Half and half is creamier and richer than regular milk, aiding in the creaminess.
Variations and Substitutions for the Best Mashed Potatoes
This whipped potatoes recipe is so versatile. I like to switch up the flavors by using different ingredients.
- Half and Half: Heavy Cream (for ultra-richness) or Whole Milk (for a slightly lighter mash). You can also use chicken or vegetable broth for more savory flavor.
- Sour Cream: Greek Yogurt (for a tangier, lower-calorie option) or Cream Cheese (for a denser, tangier, and creamier result).
- Russet Potatoes: Yukon Gold Potatoes (richer flavor, slightly less fluffy) or Sweet Potatoes (for a unique, sweet side dish).
- More Flavor: Add roasted garlic or garlic cloves to the boiling water or the Half and Half/butter mixture to make garlic mashed potatoes. Infuse the butter with fresh herbs like rosemary or thyme.
- Toppings: Crispy bacon bits, shredded cheddar cheese, chopped fresh chives or green onions.
Special Equipment Needed for Homemade Mashed Potatoes
While most of this recipe uses everyday kitchen tools, a few items make it even easier.
- Potato Ricer: The recommended tool for the absolute smoothest, fluffiest mash. It breaks down the potato cells without releasing too much starch, preventing gumminess.
- Potato Peeler: For peeling the potatoes.
- Hand Mixer: Can be used to “whip” the potatoes after mashing for a lighter, fluffier texture, but use sparingly on a low setting to avoid over-mixing and turning the potatoes gummy.
How to Make the Best Mashed Potatoes Recipe
This recipe comes together in just 2 quick and easy steps. These are the best creamy mashed potatoes, it’s a great recipe to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boil the Potatoes: Add the potatoes to a large pot. Fill with water, until the potatoes are completely covered. Add some salt and bring to a boil. Let cook until potatoes are fork tender.
- Mash and Add Other Ingredients: When potatoes are done, drain the potatoes and transfer to a large bowl. Mash the potatoes using a potato ricer. Stir in the butter, half and half, sour cream and All Purpose Seasoning.
Prep Ahead Suggestions for Whipped Mashed Potatoes
Since this basic mashed potatoes recipe is already super easy, there are only a couple things you can do ahead of time when you make this for Thanksgiving and Christmas dinner.
- The Day Before: Peel the potatoes and cut them. Place the potatoes in a large bowl of cold water in the refrigerator. This prevents browning. Drain and rinse thoroughly before cooking.
- Make Mashed Potatoes Ahead: Make the best homemade mashed potatoes 2 days ahead. Keep the potatoes warm by transferring them to a slow cooker on the “Keep Warm” setting for serving later that day.
Alternate Cooking Methods for Fluffy Whipped Potatoes
Make this recipe another way by baking or steaming the potatoes.
- Baking/Roasting: Cook the potatoes whole in the oven until tender. This method dries out the potatoes more effectively than boiling, allowing them to absorb more butter and cream without becoming watery, leading to a richer final product.
- Steaming (Whole/Unpeeled): Steaming is a great way to cook potatoes without them absorbing water, also resulting in a drier, more absorbent potato.
Store, Reheat and Use Best Homemade Mashed Potatoes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: Transfer potatoes to a saucepan and gently warm over low heat, stirring frequently. Add an extra splash of Half and Half (or milk) and a small pat of butter to restore moisture and creaminess.
- Slow Cooker: Place in a slow cooker on the “Low” or “Warm” setting, adding a splash of liquid (Half and Half) to keep them from drying out.
- Oven: Place in an oven-safe dish, cover with foil, and bake at 350∘F until heated through.
- Use Leftovers: Leftover mashed potatoes are excellent for shepherd’s pie or cottage pie topping.
- Potato Cakes/Croquettes: Mix with a binder (egg/flour) and pan-fry until golden.
- Mashed Potato Pancakes or Waffles: Cook in a waffle iron for crispy potato waffles.
Common Questions About This Recipe
The easiest way to fix runny potatoes is by adding more potato to the mix.
If you have gummy mashed potatoes, it’s due to overmixing. Be sure to mash just until they’re smooth or add a little more half and half or melted butter to make the creamiest potatoes.
You don’t necessarily have to heat the cream and butter, but you can for even mixing when making incredibly creamy potatoes with butter.
Expert Tips for Making Buttery Mashed Potatoes
- Start with Cold Water: Always place your peeled and cut potatoes in cold, salted water and then bring them to a boil. This ensures the potatoes cook evenly from the inside out.
- Salt the Water Liberally: The only chance to season the potato itself is in the boiling water. The water should taste “obviously salty” like the ocean.
- Dry Them Out: After draining the cooked potatoes, return them to the empty, hot pot on the stove over low heat for about a minute. Gently shake the pot to allow any remaining surface moisture to steam away. Less water in the potatoes means more room for butter and cream!
- Keep Liquids Warm: Ensure your Half and Half (or other dairy) and butter are warm or melted before adding them. Cold dairy will cool down the potatoes and prevent smooth absorption, potentially leading to a gluey texture.
- Do Not Over-Mix: This is the most critical rule. Over-mixing potatoes (especially with a mixer) breaks down too much starch, resulting in a thick, sticky, gummy mess. Mix just until the ingredients are incorporated and the desired fluffy texture is reached, then stop immediately.
- Serve With: Serve with Ham Gravy, Glazed Air Fryer Ham or Cream Style Corn.
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Whipped Mashed Potatoes
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Ingredients
- 3 pounds Russet potatoes, peeled and cut into small pieces
- Water
- 1 teaspoon Salt
- ¼ cup Butter
- ¼ cup Sour cream
- ⅔ cup Half and half
- 1 teaspoon All Purpose Seasoning
Instructions
- Put potatoes into a large pot filled with cold water.
- Add enough water to cover the potatoes.
- Add salt.
- Cover and bring to a boil; boil potatoes for about 15 minutes or until cooked through. You can tell if they're done by sticking a fork into one of the pieces. If it comes out easily, the potatoes are done.
- Drain the potatoes and mash the potatoes into a large bowl using a potato ricer.
- Stir in butter, half and half, sour cream and All Purpose Seasoning. You can add more half and half to reach your desired consistency.
- Taste for seasoning and add more All Purpose Seasoning if desired.
Christina’s Notes
- Potato Type: Potatoes with more starch will turn into lighter, fluffier mashed potatoes. The really soak up the ingredients and turn into the creamiest mashed potatoes.
- More Flavor: Feel free to add chicken broth or vegetable broth for more flavor.
- Variation tip: Fresh herbs such as thyme, rosemary or garlic cloves add tons of great flavor for garlic mashed potatoes.
- Alternate ingredient: Replace the sour cream with Greek yogurt to lower the calories.
- Top: Top with crispy bacon, sundried tomatoes, green onions, cheese, chives or sauteed onions.
- No Ricer: Use a hand mixer or potato masher.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is so easy to make and was such a hit at our house. Thanks for the recipe.
These are the best mashed potatoes! I’ll never make them any other way again.
You’re right, these are the best mashed potatoes. Thank you for a wonderful recipe and the tips. Everyone loved them them when I served them for Thanksgiving.
I’ve not used a potato ricer before! 🙂 Does it take long to make mashed potatoes that way vs. using a hand mixer to beat them? 🙂
Also, would you mind adding a link back to Kitchen Tip Tuesdays? Thank you! 🙂
Tammy
Hi Tammy — I’ve found that it takes about the same time to use the ricer vs hand mixer. The benefit is that you will NEVER have a lump in your potatoes if you use the ricer. They turn out extremely creamy and smooth. I’ve used the ricer to make potatoes for 20+ people and it was any more cumbersome than try to do the job with a hand mixer.
I hope this helps!
Thanks for reading!
i like that idea! i usually use my stand mixer…add sauteed butter and onions, a little salt, fat free cream, and fresh mozzarella. they never need gravy!
That sounds yummy! I’ve also used bottled alfredo sauce to make mine creamy and cheesy!
Rob loves mashed potatoes – what a cool gadget! We use garlic (pressed), milk, Gruyere Cheese and salt for ours – delish!
I have never tried a potato ricer, I use a potato masher for “smashed potatoes” and sometimes use a hand mixer when I add milk to make them smoother!