Simplify your Thanksgiving dinner prep with these Easy Creamy Mashed Potatoes. These simple one pot whipped mashed potatoes are super fluffy.
Mashed potatoes are my favorite Thanksgiving dinner side dish.
Don’t get me wrong, I love the turkey and the stuffing and the gravy, but I REALLY love these easy creamy mashed potatoes. Last year I made them as a side dish for three separate Friendsgiving dinners.
This year was my fourth time making my easy creamy mashed potatoes and I know that I have perfected the fluffy whipped texture and creamy, buttery taste that is essential for perfect mashed potatoes.
What are whipped mashed potatoes?
Whipped mashed potatoes are mashed potatoes that have been whipped up with a hand mixer until they are light and fluffy as air. These potatoes are super light and fluffy, but still rich and delicious.
What kitchen tools do you need to make these easy creamy mashed potatoes?
- Large stockpot for boiling and mixing the potatoes
- Hand mixer for whipping up the potatoes
- Large serving dish to storing and reheating these potatoes
- Vegetable peeler for peeling the potatoes
- Cutting board and sharp knife to chopping the potatoes
What ingredients do you need to make these easy creamy mashed potatoes?
- Russet potatoes
- Salt for boiling the potatoes and to season
- Half & half milk or heavy whipping cream
- Sour cream
What kind of potatoes are best for whipped mashed potatoes?
I love the texture of russet potatoes because it is light and fluffy. For a thicker mashed potato texture you can use yukon gold potatoes.
How to make creamy mashed potatoes
Step 1: Peel and Cube russet potatoes
To begin, peel the russet potatoes and cut into 1” cubes. Then, add potatoes to a large stockpot with 2 tbsp of salt.
Step 2: Boil potatoes until fork tender
Next, fill the stockpot with cold water until the potatoes are fully covered. Bring the water to a boil.
Once boiling, reduce to a simmer and cover the pot. Then, simmer the potatoes for 10 minutes and then remove from the heat. The potatoes are cooked through when they are easily pierced through with a fork.
Step 3: Add butter, milk, and sour cream to pot
Then, drain the water from the pot and immediately return the warm potatoes to the original pot. Add milk and butter to the pot and recover the pot until the butter fully melts.
Step 4: Whip the Potatoes
Finally, use a hand mixer and whip the potatoes in the pot. Once fully mixed, add in the sour cream and continuing whipping the potatoes.
Whipped mashed potatoes should have a texture that is light as air, but a rich taste.
Can I make these easy creamy mashed potatoes ahead of time?
Yes! If I make these ahead of time, I pour them into the serving dish and allow them to cool fully. Then I top them with some butter and milk, cover the pan and place in the refrigerator.
Finally, I reheat them covered in the oven at 350F for about 10 minutes.
Can you taste the sour cream when they are finished?
NO! If you are not a fan of sour cream, do not fear! This ingredient makes for smooth, creamy and rich mashed potatoes!
If you really do not like sour cream, just replace the milk with heavy whipping cream and add a little extra butter.
Serve it with these other delicious thanksgiving recipes
- Green Beans Almondine
- Slow Cooked Turkey Breast with Gravy
- Kale Cranberry Quinoa Salad
- How to Roast a Turkey Breast
- Maple Bacon Brussels Sprouts
Grab the recipe for these fluffy, whipped mashed potatoes below!
Keeping reading for the full recipe for these simple mashed potatoes below. If you make the recipe, please let me know in the comments below or on Instagram!
- Peel russet potatoes and cut into 1″ cubes
- Place potatoes and 2 tbsp salt into a large stock pot
- Fill the pot with cold water until the potatoes are fully submerged and the top layer is covered in at least 2″ of water
- Place the pot on the stove and bring the water to a boil
- Once boiling reduce the heat to a simmer and cover the pot
- Allow the potatoes to simmer for at least 10 minutes – potatoes should be soft when pierced with a fork
- Remove the pot from the stove and drain the water
- Immediately return the hot potatoes to the stockpot and cover the pot to retain the heat
- Place a stick of butter and half and half in the warm pot
- Cover the pot and wait a few minutes for the butter to melt
- Using an electric hand mixer, mix the potatoes until almost fully whipped
- Add sour cream to the pot and continue mixing with the hand mixer until fully mixed in
- Best if served immediately!
- If you are making these potatoes ahead of time and serving later, allow the mashed potatoes to cool fully then add some butter and milk on top, cover and place in the fridge until you are ready to reheat