These ultra creamy mashed potatoes are everything you want on a holiday (or any day) table. They’re creamy, fluffy, buttery, and just fancy enough to feel special. They’re incredible served fresh, but they also happen to be totally make-ahead friendly, which means you can prep them ahead of time (and even freeze them!) and still end up with perfectly smooth, delicious mashed potatoes. Whether you’re cooking for a crowd or just trying to save your sanity on a busy day, this potato recipe is for you!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Russet and Yukon Gold Potatoes – I’ve found this to be a great combo, sort of a best-of-both-worlds situation. But you can certainly use one or the other if you prefer. See notes below!
- Butter – I always recommend real, salted butter, unless you need to substitute for dietary reasons.
- Whole Milk – whole milk gives these potatoes extra richness and creaminess.
- Sour Cream – when making these for a special occasion, I always use full fat sour cream.
- Parmesan Cheese– I recommend shredding your own cheese from a wedge of parmesan as pre-shredded doesn’t usually melt as well.
- Garlic Powder
- Kosher salt and Black or White Pepper
Special Tool: Potato Ricer
A potato ricer works like a giant garlic press. You place your cooked potatoes inside the basket, squeeze the handles, and the potatoes are pushed through tiny holes, falling out in soft fluffy little strands. Ricing breaks the potatoes down without overworking them, producing silky-smooth mashed potatoes that won’t turn gummy or gluey. It’s especially helpful in a recipe like this one, where you want an ultra creamy texture that still re-heats light and airy. It’s not a tool you have to own, you can absolutely just mash by hand, but if you love perfect, silky mashed potatoes, it’s worth the drawer space!
How to Make Ultra Creamy Mashed Potatoes
- While you’re chopping your potatoes, place them into cool water to rinse off some of the starch. After boiling until tender, drain super well.
- Rice your hot potatoes for a super smooth texture.
- Add butter first, and then warm milk, sour cream, and parmesan cheese. Season with salt and pepper and a hint of garlic.
- These potatoes can be served fresh just like this, or stored (or frozen) for later!
Science-Backed Tips for Amazing Mashed Potatoes
You don’t need to remember this because all of these tips are naturally built into this recipe, but it does help to know all the different reasons these turn out great!
- Start your potatoes in cold water. Heating potatoes slowly and evenly prevents the outside from overcooking while the inside stays firm. This keeps the final mash smooth instead of grainy.
- Salt your cooking water. Potatoes absorb the water they cook in, so seasoning the water infuses potatoes with better flavor from the inside out!
- Drain well. Like really well. Water is not your friend when it comes to mashed potatoes. After draining really thoroughly in the strainer, put your potatoes back into a warm pan over low heat and stir to evaporate even more water so they’re very dry.
- Rice while hot. Hot potatoes have looser starch structures, so they pass through a rice easily and stay fluffy. Once they cool the starches firm up, which can make your mash lumpy or gluey. It’s a tool and it’s an extra step, but ricing while potatoes are HOT will give you great results.
- Butter First. Fat coats the potato starch molecules, which helps prevent them from over absorbing liquid. This creates a creamier texture!
- Warm your milk. Cold dairy shocks the potatoes and makes the starch seize up, which leads to a thicker and sometimes gluey mash.
Frequently Asked Questions
No! I will often skip the boiling step and opt to put the potatoes in the oven instead. It ensures no extra water is absorbed and produces an extra fluffy mash. Preheat oven to 400°F. Place potatoes directly on an oven rack or on a baking sheet. Bake for about 50-70 minutes. Russets will take a bit longer than the Yukon golds. Remove when they are very soft when squeezed with an oven mitt. Let potatoes cook just enough to handle safely. Cut in half and scoop out the warm insides and proceed with recipe. (I like to take the discarded skins, sprinkle with cheese and pop them back in the hot oven. top with sour cream and chives!)
Not at all, but it really does produce the smoothest, silkiest potatoes! This recipe will also turn out great if they are hand-smashed or slightly chunky.
The 50/50 blend gives you the best of both worlds. Russets make potatoes light and fluffy, while Yukon golds add natural creaminess and a buttery texture. together they create the perfect balanced mash. However if you prefer, you can use one over the other.
You bet. A half batch will fit well in an 8×8 or 9×9 pan, and will bake in less time if you’re making ahead- so keep your eye on the oven!
You can, but freshly grated Parmesan melts more smoothly and blends better into the potatoes.
You can swap milk for cream if you want to make it extra rich. Stick with full fat sour cream for the best texture. I don’t recommend buttermilk for the main liquid, but you can add a splash for tang and flavor. Feel free to experiment with other dairy swaps as needed, but I can’t for sure tell you how it will come out. If you find good results (especially with any non-dairy options, please let me know!)
Ultra Creamy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and cut into 1-2 inch chunks
- 3 pounds Yukon gold potatoes peeled and cut into 1-2 inch chunks
- 12 tablespoons butter (1 ½ sticks) cut into pieces
- 1 ¼ cups whole milk
- 1 ¼ cup sour cream I recommend full fat
- 3 ounces freshly shredded Parmesan about 1 cup
- 1 tablespoon kosher salt plus more to taste
- 1 teaspoon pepper black or white
- ½ teaspoon garlic powder
Toppings – add according to your preference
- melted butter for drizzling on top I do about 3 tablespoons
- additional parmesan for sprinkling
- chopped chives
Instructions
- Before you begin, place measured butter, milk, sour cream, and parmesan on the counter so they can come to room temperature. Slice butter into small pieces and set aside.
- Cook your Potatoes: (See alternate cooking method in Notes). Fill a large stock pot with cold water and place near your work space. As you peel and cut potatoes, place the cut potatoes directly in the cold water. After all potatoes have been cut and are in the pot, stir them around and then drain the cloudy water and replace with fresh so it covers the potatoes by 1-2 inches.
- Add a heaping tablespoon of kosher salt to your fresh cooking water with the potatoes and bring to a gentle boil, stirring occasionally.
- Simmer for 15-20 minutes, or until very tender.
- When the potatoes are almost done, heat your milk in the microwave until it's warm.
- Drain potatoes in a strainer and let sit for 2-3 minutes, shaking occasionally to get them very dry. Return to warm pan on very low heat and stir for a couple minutes to make sure all water is evaporated.
- Rice potatoes while hot into a large bowl, or back into your pot if it's large enough.
- Immediately add the 12 tablespoons butter, and gently stir until melted and evenly distributed. Fold in the warmed milk, sour cream, then the parmesan cheese, salt and pepper, and garlic powder. Taste and adjust seasoning. At this point you can add more warmed milk or sour cream if you want them looser, and more cheese and garlic if you want more flavor. Season with additional salt and pepper as needed.
- Serve potatoes immediately or follow one of the make-ahead options below.
