Bowl of Creamy Mashed Potatoes topped with butter and chives
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4.64 from 11 votes

Perfect Mashed Potatoes

How to make fluffy, creamy mashed potatoes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 281kcal
Author: Kristen Chidsey


  • 3 pounds russet or yukon gold potatoes scrubbed clean
  • 2 1/2 teaspoons kosher salt divided
  • 3/4 cup half and half or milk
  • 3 tablespoons butter unsalted
  • 1/2 cup sour cream


  • Peel and cube the potatoes into 1 inch cubes. Place into a large stock pan and cover with water. Salt the water with 2 teaspoons kosher salt.
  • Bring the potatoes to a rapid boil, then reduce the heat. Simmer until the potatoes are fork tender (the chunks should fall apart easily when pieced with a fork.)
  • Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.
  • Run potatoes through food mill or ricer, or mashed with hand held potato masher until potatoes are smooth.
  • Heat the half and half or milk and butter together in a small saucepan or in the microwave, until the butter is melted. Slowly fold the warm milk into the potatoes and mix until absorbed and creamy.
  • Stir in the sour cream if using and serve. Taste and season with additional 1/2 teaspoon salt as needed.


  • Yukon Gold or Russet potatoes are best for creamy mashed potatoes.
  • Half and half is best for the most rich luscious mashed potatoes, but milk of any fat percentage can be used if desired. 
  • Dairy Free Mashed Potatoes: Use vegetable stock in place of milk and use a vegan butter in place of butter. Omit sour cream.
  • Low Fat Mashed Potatoes: Use evaporated milk or skim milk in place of cream and decrease butter to only 1 tablespoon. Use low fat sour cream.


Calories: 281kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1059mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg