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creamy mashed potatoes topped with butter and chives

The Best Creamy Mashed Potatoes Recipe

I don't mess around when it comes to potatoes and these creamy mashed potatoes are the kind of rich, decadent delight you'll be talking about for days after eating them!
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Servings 6
Calories 377 kcal


  • 3 lbs Russet potatoes or Yukon golds, washed well, peeled, and cut into large chunks
  • 1 stick + 2-4 tbsp butter divided
  • 1 cup heavy cream or whipping cream
  • ¾ cup sour cream
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt plus more, to taste
  • black pepper


  • Wash potatoes thoroughly. Peel them well. Cut them into large chunks. Place them in a large pot of cold, heavily salted water. 
  • Bring to a boil, and once boiling, cook for 15-20 minutes or until a fork pierces them easily. 
  • Drain well, and return the potatoes to the pot on the element for a few minutes until the excess moisture evaporates. 
    Using a potato ricer, rice the potatoes and add them back to the pot.
  • Heat 1 stick of butter on the stovetop until it’s melted. Add the heavy cream, onion powder, and garlic powder. Continue cooking on low heat until warm. 
  • Add the heated cream/butter mixture to the potatoes and mix with hand mixer for about 2 or 3 minutes until creamy and well-incorporated.
    Add the sour cream, salt, and pepper, and use the hand mixer again just until blended.
    Taste test, and add more salt/pepper accordingly.
    Transfer to serving dish. Top the potatoes with an extra 2-4* tablespoons of butter.
    Serve hot!


*Just depends how buttery you like them!


Calories: 377kcalCarbohydrates: 43gProtein: 6gFat: 21gSaturated Fat: 13gCholesterol: 70mgSodium: 437mgPotassium: 1016mgFiber: 3gSugar: 2gVitamin A: 775IUVitamin C: 13mgCalcium: 87mgIron: 2mg
Keyword potatoes
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