Creamy & Buttery Mashed Potatoes


Yield: 6-8 people
Author: Ana Marti
Creamy and Buttery Mashed Potatoes

Creamy and Buttery Mashed Potatoes

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This creamy, buttery, fluffy mashed potatoes recipe is truly the best and the only recipe you will ever need!


  • 4lb Russet or Yukon potatoes, peeled and quartered
  • 6 whole cloves garlic
  • 1 cup half and half,
  • 1/2 cup butter, room temperature
  • 1/2 cup sour cream, room temperature
  • salt and pepper to taste


  1. In a large pot, add water, potatoes, whole garlic cloves, and a generous amount of salt. Bring to a boil and cook until soft, 10 to 15 minutes. Drain and return potatoes to the pot or a large bowl. Discard the garlic cloves.
  2. In a small saucepan, warm up the milk.
  3. Meanwhile, use a potato masher to mash potatoes until smooth. Add room temperature butter and stir until completely melted.
  4. Pour over warm milk and stir until thoroughly combined and creamy. Add sour cream and season with salt and pepper to taste. Stir until combined.
  5. Transfer the potatoes to a serving bowl and top it with melted butter and a sprinkle of parsley, if desired.


*Make sure all of your ingredients are at room temperature; otherwise, you will end up with gluey instead of fluffy potatoes. *Mashed potatoes can be made a day in advance. Follow the recipe as directed and cool completely. Refrigerate until ready to reheat. *To reheat, add the mashed potatoes to a pot. Pour about 1/4 cup of warm whole milk and stir until you have reached the right consistency.
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