9 Mashed Potatoes Recipes

Hey there, fellow spud enthusiast! Picture this: You’re craving that perfect bowl of mashed potatoes—velvety smooth, not a lump in sight, and bursting with flavor that makes you go back for seconds (or thirds, no judgment). Whether you’re whipping up a quick weeknight side or impressing guests at a holiday feast, these 9 creamy mashed potatoes recipes deliver every time. I’ve tested them all in my own kitchen chaos, and trust me, they turn out dreamy without fail. Let’s chat about how to nail that creaminess, shall we?

What makes mashed potatoes creamy? It’s all about the right potatoes (russets or Yukon Golds rule for fluffiness), plenty of fat like butter or cream, and mashing just enough—no overworking them into glue. I’ve burned through batches figuring this out, so you don’t have to. These recipes mix classics with twists, keeping things simple yet exciting. Ready to mash?

1. Classic Creamy Mashed Potatoes

You know that nostalgic side dish that steals the show at every family dinner? This one’s your go-to for foolproof creaminess—think buttery bliss that pairs with anything from roast chicken to gravy-smothered everything.

Ingredients

• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• Optional: A splash of milk if you want extra silkiness

Step-by-Step Instructions

1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
2. Drain them well—shake off that excess water like you’re mad at it.
3. Mash them hot with the butter until mostly smooth.
4. Stir in the heavy cream gradually, seasoning with salt and pepper as you go.
5. Taste and adjust—don’t skip this, or you’ll regret it.

Why You’ll Love It

This recipe nails the basics without any fuss, giving you that restaurant-quality creaminess at home. I once made a double batch for a potluck and watched it vanish before the mains hit the table—talk about a crowd-pleaser. Plus, it’s versatile; swap in half-and-half if you’re watching calories, but honestly, go full cream for the win.

Ever wonder why some mashes turn out gummy? Over-mixing is the culprit—stick to a potato masher over a food processor, and you’re golden. I’ve ruined a few holidays with lumpy disasters, but this method? Creamy mashed potatoes every single time. It’s like comfort food therapy.

2. Garlic-Infused Creamy Mashed Potatoes

Garlic lovers, unite! This twist amps up the classic with roasted garlic that melts right in, creating a creamy depth that’ll have you sneaking bites straight from the pot.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and chopped
• 6 cloves garlic, roasted and mashed
• 1/2 cup whole milk
• 3 tablespoons butter
• 1/4 cup sour cream for extra tang
• Salt and fresh cracked pepper

Step-by-Step Instructions

1. Roast the garlic cloves in foil with a drizzle of oil at 400°F for 20 minutes until soft.
2. Boil the potatoes in salted water till tender, around 15 minutes.
3. Drain and return them to the pot to steam off moisture.
4. Mash in the roasted garlic, butter, and sour cream first.
5. Warm the milk and stir it in slowly for ultimate creaminess.
6. Season boldly—garlic demands it.

Why You’ll Love It

The roasted garlic adds a subtle sweetness that elevates these creamy mashed potatoes without overwhelming. I tried raw garlic once—big mistake, it bit back like a vampire. This version? Smooth and addictive; perfect for steak nights. IMO, it’s the upgrade your mashed game needs.

Who doesn’t crave that garlicky hug in their spuds? Pair it with grilled veggies for a balanced meal. I’ve served this at barbecues, and folks always ask for the secret—spoiler: it’s the roasting step that locks in the creaminess.

3. Cheesy Creamy Mashed Potatoes

Cheese makes everything better, right? These mashed potatoes ooze with cheddar sharpness, blending into a creamy dream that’s basically a hug for your taste buds.

Ingredients

• 2.5 pounds russet potatoes, peeled and cubed
• 1 cup shredded sharp cheddar cheese
• 1/3 cup heavy cream
• 4 tablespoons butter
• 1/4 teaspoon garlic powder
• Salt and pepper

Step-by-Step Instructions

1. Boil the potatoes until they fall apart easily, about 18 minutes.
2. Drain thoroughly—no soggy spuds here.
3. Mash with butter and garlic powder while hot.
4. Fold in the cheddar until it melts seamlessly.
5. Pour in the cream and whip lightly for fluff.
6. Taste and add salt—cheese can be sneaky salty.

Why You’ll Love It

That melty cheese creates an unbeatable creamy texture, turning simple mashed potatoes into a star side. I swapped mozzarella once and it got stringy—stick to cheddar for perfection. It’s kid-approved in my house, vanishing faster than I can say “seconds?”

Ever had mashed potatoes that feel like a mac ‘n’ cheese crossover? This is it. Bake leftovers with more cheese on top for a crispy twist. Creamy every time, no lumps allowed.

4. Loaded Bacon Creamy Mashed Potatoes

Loaded means business—bacon bits, green onions, and sour cream team up for creamy mashed potatoes that feel like a loaded baked potato exploded in the best way.

Ingredients

• 2 pounds Yukon Gold potatoes, skin on for texture
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper

Step-by-Step Instructions

1. Boil the potatoes with skins until tender, 15-20 minutes.
2. Fry the bacon crisp, then chop it up.
3. Drain potatoes and mash roughly—skins add rustic charm.
4. Mix in butter, sour cream, and milk for creaminess.
5. Stir in bacon and onions last to keep them crunchy.
6. Season and serve hot.

Why You’ll Love It

The bacon crunch contrasts that ultra-creamy base, making each bite exciting. I left out the skins once and missed the heartiness—don’t skip ’em. Great for game days; my friends devour it every Super Bowl.

Why settle for plain when loaded creamy mashed potatoes recipes exist? It’s like comfort food on steroids. FYI, use turkey bacon for a lighter take, but real deal wins.

5. Herb-Infused Creamy Mashed Potatoes

Fresh herbs bring the garden to your plate, infusing these creamy mashed potatoes with a bright, aromatic kick that cuts through richness.

Ingredients

• 2 pounds russet potatoes, peeled
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1/2 cup half-and-half
• 4 tablespoons butter
• Salt and white pepper

Step-by-Step Instructions

1. Boil potatoes in herb-salted water for 15 minutes.
2. Chop herbs finely while they cook.
3. Drain and mash with butter immediately.
4. Warm half-and-half with herbs, then stir in.
5. Whip gently for creaminess.
6. Adjust seasoning—herbs love pepper.

Why You’ll Love It

Those herbs add a fresh pop that makes these creamy mashed potatoes feel lighter and fancier. I overdid the thyme once and it tasted like a forest—balance is key. Perfect for spring dinners; pairs amazingly with lamb.

Isn’t it fun how herbs transform basics? Try rosemary for a woody twist. Creamy every single time, with zero effort overload.

6. Sour Cream and Chive Creamy Mashed Potatoes

Tangy sour cream meets snappy chives in this creamy mashed potatoes recipe—it’s like your favorite chip dip, but warmer and spoonable.

Ingredients

• 2.5 pounds Yukon Gold potatoes, peeled
• 3/4 cup sour cream
• 1/4 cup chopped fresh chives
• 3 tablespoons butter
• 1/3 cup milk
• Salt and pepper

Step-by-Step Instructions

1. Boil potatoes until soft, about 18 minutes.
2. Drain and let steam dry.
3. Mash with butter and sour cream first.
4. Add milk slowly for desired creaminess.
5. Fold in chives gently.
6. Season and garnish with extra chives.

Why You’ll Love It

The sour cream ensures unbeatable creaminess with a zesty edge that keeps things interesting. I subbed yogurt once—too tangy, stick to sour cream. My go-to for potlucks; always gets compliments. 🙂

Who can resist that chive freshness? Bake it topped with cheese for a casserole vibe. These creamy mashed potatoes recipes never disappoint.

7. Buttermilk Creamy Mashed Potatoes

Buttermilk brings a subtle tang and extra fluff to these creamy mashed potatoes, making them lighter than heavy cream versions without sacrificing silkiness.

Ingredients

• 2 pounds russet potatoes, quartered
• 3/4 cup buttermilk
• 4 tablespoons butter
• 1 teaspoon onion powder
• Salt and pepper

Step-by-Step Instructions

1. Boil potatoes in salted water till tender.
2. Warm buttermilk slightly—cold shocks the mash.
3. Drain potatoes and mash with butter.
4. Stir in buttermilk and onion powder.
5. Whip briefly for creaminess.
6. Taste and pepper up.

Why You’ll Love It

Buttermilk’s acidity cuts richness, yielding the creamiest mashed potatoes that feel almost healthy. I used regular milk once—flat city; buttermilk wins hands down. Ideal for Southern-style meals; think fried chicken sidekick.

Ever tried tangy twists on classics? This one’s a sleeper hit. Creamy every time, with a buttermilk secret.

8. Vegan Creamy Mashed Potatoes

Dairy-free doesn’t mean flavor-free—these creamy mashed potatoes use coconut milk and olive oil for a lush texture that’ll fool even the biggest butter fans.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled
• 1/2 cup full-fat coconut milk
• 3 tablespoons olive oil
• 2 cloves minced garlic
• Salt and pepper
• Optional: Nutritional yeast for cheesiness

Step-by-Step Instructions

1. Boil potatoes until fork-tender.
2. Sauté garlic in olive oil briefly.
3. Drain potatoes and mash with the garlic oil.
4. Heat coconut milk and stir in gradually.
5. Season generously.
6. Add yeast if you want umami.

Why You’ll Love It

Coconut milk delivers that creamy dream without dairy—surprisingly neutral flavor. I added too much once and it went tropical—measure carefully. Vegan friends rave about it; perfect for inclusive dinners. :/

Why go vegan on mashed? Health kicks or allergies, but taste stays top-notch. These creamy mashed potatoes recipes prove plants rock.

9. Truffle Oil Creamy Mashed Potatoes

Fancy up your spuds with truffle oil—these creamy mashed potatoes get an earthy, luxurious boost that’s date-night worthy but weeknight easy.

Ingredients

• 2 pounds russet potatoes, peeled
• 2 tablespoons truffle oil
• 1/2 cup heavy cream
• 3 tablespoons butter
• Salt and white pepper

Step-by-Step Instructions

1. Boil potatoes till soft, 15 minutes.
2. Drain and mash with butter.
3. Drizzle in truffle oil while mashing.
4. Warm cream and incorporate slowly.
5. Season lightly—truffle shines.
6. Serve with a truffle shave if fancy.

Why You’ll Love It

Truffle oil adds gourmet depth to creamy mashed potatoes without extra work. I skimped on oil once—bland regret; a little goes far. Splurge for holidays; impresses without sweat.

Isn’t truffle the ultimate flex? Pair with steak for elegance. Creamy every single time, elevating basics to wow.