Super Creamy Mashed Potatoes

I am so beside myself right now.  Not because of this bowl of creamy dreamy deliciousness, but because it’s only 3 days until my house will be filled with family and close friends, a 20 lb bird in the oven and my living room will be morphed into a cozy dining space filled with candles, painted gourds and dish after dish of great food.  I still feel like it’s Summertime and can’t even believe that we are about ready to give thanks.  I hope I’m not alone on this .  Say you’re with me!

If you’re still on the hunt for a delish mashed potato recipe, this is one for the keeper file.  The only special tool needed is a potato ricer but you can certainly whip them with a hand mixer or even an old fashioned potato masher.  Using a ricer will make the potatoes silky smooth with not a lump in sight.  Lumps or no lumps, mashed potatoes are a GREAT thing. 

Super Creamy Mashed Potatoes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 4-6 Servings

Super Creamy Mashed Potatoes

Mashed potatoes are made extra creamy with the edition of sour cream. Make them skinny with skim milk and fat free sour cream or go crazy with whole milk & regular sour cream. Either way, they are easy and delicious.


  • 3 pounds russet potatoes, peeled and cut into large rounds
  • Kosher salt
  • 1 1/4 cup milk
  • 6 tablespoons unsalted butter
  • 3/4 cup sour cream
  • salt & pepper, to taste


  1. Bring a large pot of water to a boil. Add the potatoes and salt, to taste. Boil until fork tender. Drain well in a colander.
  2. Return the pot to the stove and add the milk and butter and warm over medium-low heat. While the butter and milk are warming, rice the potatoes into the milk mixture. When all potatoes are riced, add the sour cream and season to taste with salt and pepper. Stir with a wooden spoon and serve immediately.


Super Creamy Mashed Potatoes recipe |


  1. oh, Heather I AM right there with ya – while I am SOVERYEXCITED for the holidays, I cannot believe they are here. summer went way too fast, and I *REALLY* don’t like that I sound like “a grown up adult” when I say things like that – “time flies…” “the older I get…”

    GAAH. these mashed potatoes will help comfort me…

    1. Thank you Jennifer. It makes the potatoes so creamy and the hint of acid from the sour cream really makes them tasty. Let me know if you decide to make them how you liked them. Happy Thanksgiving week to you!

  2. You know what’s funny? I saw the picture of all the tools and the first thing I thought was, “Her house is only 66 degrees??” My wife would kill me if I let ours get that cold. Your potatoes look amazing and I love the addition of sour cream! I think I’ll do that and also throw in some roasted garlic. Have a great Thanksgiving!

    1. LOL Matt. We are testing out a new “heating plan” that includes taking the house down to 65 during the day (I have been buying sweaters which are cheaper than energy). So far it’s working out and we are seeing good results on the bill. 🙂 Roasted garlic in those taters would be awesome. Both kids proclaimed them the best mashed potatoes ever. They also said that about my butternut squash mac and cheese until they found out it was butternut squash, so I hope they’re not blowing sunshine. 🙂 Happy Thanksgiving week to you too!!


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