🥔 How to Make Mashed Potatoes Creamier

1. Use the Right Potatoes

For the creamiest texture, use:

• Yukon Gold (naturally buttery and smooth)

• Russet (fluffy and great for absorbing cream)

Best results come from a mix of both!

2. Warm Your Dairy

Cold milk or cream will make the potatoes gluey.

Warm your:

• milk

• cream

• or half-and-half

• butter (melted or very soft)

Warm ingredients blend smoothly and create silky potatoes.

3. Add More Fat (Butter = Creaminess)

Butter is key.

Add:

• 4–8 tbsp (½–1 stick) per 2 lbs potatoes

• Add more if you want restaurant-style creaminess

Mix butter in first before adding milk or cream—this coats the starch and keeps potatoes fluffy.

4. Use Heavy Cream or Half-and-Half

For maximum creaminess:

• Use heavy cream

• or half-and-half

For a light version:

• Whole milk

• Evaporated milk also works and gives a nice richness

5. Don’t Overmix

Overmixing = gluey, gummy potatoes.

Best tools:

• Potato ricer (silkiest texture)

• Hand masher (rustic but creamy)

Avoid using:

• a food processor

• a blender

• or electric beaters (easy to overwork)

6. Add Cream Cheese, Sour Cream, or Boursin

For extra creaminess and flavor:

• 2–4 oz cream cheese

• ¼–½ cup sour cream

• 4–6 oz Boursin garlic & herb cheese (amazing!)

These add richness and smoothness.

7. Reserve Some Potato Cooking Water

Add a splash of starchy potato water to make them silkier without thinning too much.

8. Let Potatoes Steam Dry

After draining, return potatoes to the hot pot for 1–2 minutes.
This removes excess water so they absorb more butter and cream.

⭐ Ultimate Creamy Mashed Potato Formula

For 2 lbs potatoes:

• ½ cup warm heavy cream

• 4–8 tbsp butter

• Salt + pepper

• Optional: ¼ cup sour cream or cream cheese

If you want, I can give you:

• Restaurant-style mashed potatoes

• Creamy garlic mashed potatoes

• Slow cooker mashed potatoes

• Loaded mashed potatoes

Which one do you want?