Solid Creamy Mashed Potatoes

The best creamy mashed potatoes recipe – good light and fluffy creamy solid mashed potatoes in under 30 minutes! good creamy mashed potatoes made with chicken stock, garlic powder, butter, heavy cream, and sour cream are a decadent twist on the classic side dish. We use chicken stock as a base to add a savory depth of flavor, elevating the potatoes beyond their usual taste profile.

Serve with The Best Easy Turkey Gravy Recipe for a good, hearty side dish that will be the star of your Thanksgiving, Christmas, or other dinner table!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Creamy Mashed Potatoes

First assemble the following ingredients:

Boiler potatoes (6) – Boiler potatoes have a mild, subtly earthy flavor with a creamy, starchy texture that absorbs other flavors well.
Chicken stock (1 cup) – Chicken stock offers a rich, savory depth with subtle notes of herbs and vegetables, enhancing the overall umami in dishes.
Garlic powder (2 tbsp) – Garlic powder provides a concentrated, slightly sweet and pungent garlic flavor that is more mellow and less sharp than fresh garlic.
Celtic sea salt (3 tbsp) – Celtic sea salt adds a complex, briny flavor with a hint of minerality, distinct from regular table salt.
Pepper (2 tbsp) – Pepper contributes a sharp, mildly spicy and slightly woody flavor that complements and accentuates other ingredients.
Butter (4 tbsp) – Butter imparts a creamy, rich taste with a slightly sweet and smooth texture that adds a luxurious mouthfeel to dishes.
Heavy cream (1/2 cup) – Heavy cream has a rich, velvety texture with a mildly sweet and buttery taste, adding a lush richness to recipes.
Whole milk (1/2 cup) – Whole milk provides a gentle, creamy sweetness with a full-bodied texture, offering a subtle backdrop for other flavors.
Sour cream (1/2 cup) – Sour cream delivers a tangy, slightly acidic flavor with a creamy, thick consistency, often used to add richness and balance to the potatoes.

Use this Method

Drain. Drain potatoes and immediately transfer to large bowl or the bowl of a stand mixer.

Toppings. Add all other ingredients to bowl. Mix with a whisk, a hand mixer, or a stand mixer with a whisk attachment. Continue mixing until there are no lumps and potatoes are light, fluffy, and airy. Serve immediately.

Boil. Bring water and chicken stock to a boil in a large stock pot. Peel potatoes and cut into 1″ chunks When water and stock are boiling, add in prepped potatoes. Cook until potatoes are soft to the touch and crumble with light pressure, about 8-10 minutes.

Kitchen notes

Peel and cut potatoes before boiling. This will reduce cook time significantly, ensuring potatoes don't dry out.

No Rinse. Don't rinse potatoes with cold water after cooking.

Quick. Mix hot potatoes with butter and sour cream immediately after draining water from stock pot to prevent potatoes from drying out.

Fresh vs powder. If using garlic cloves instead of garlic powder, dice garlic finely and place in a pan with butter until butter is melted and garlic is fragrant. Add to hot, drained potatoes when ready in the large pot when adding sour cream and continue with recipe instructions.

Indulge. For extra indulgent mashed potatoes, add up to ½ cup of cream cheese or parmesan cheese.

Cream Sub. If you don't have heavy cream, swap it for ¾ cup milk, preferably whole.

• Bring water and chicken stock to a boil in a large stock pot.
• Peel potatoes and cut into 1″ chunks
• When water and stock are boiling, add in prepped potatoes.
• Cook until potatoes are soft to the touch and crumble with light pressure, about 8-10 minutes.
• Drain potatoes and immediately transfer to large bowl or the bowl of a stand mixer. Add all other ingredients to bowl.
• Mix with a whisk, a hand mixer, or a stand mixer with a whisk attachment.
• Continue mixing until there are no lumps and potatoes are light, fluffy, and airy.
• Serve immediately.

Make without a stand mixer. If you don't have a stand mixer, you can still make amazingly good, light, and airy mashed potatoes!

• Using a hand potato masher or large slotted spoon, break potatoes down by pushing on them.
• When potatoes are mashed, but aren't entirely lump-free, slowly add in cream, sour cream, and butter while still mashing.
• When creams and butters have been added, use a whisk and whip potatoes for 2-3 minutes, until fluffy, light, and lump-free!
• If any lumps remain, press on them with the back of a fork to break them down, then re-whip with a whisk.

If you're looking for lump-free mashed potatoes, you're in the right place! We're sharing the best easy tips for solid spuds without lumps!

Use warm milk. Milk that has been warmed mixes better, so you don't overwork potatoes.

Pick the right potatoes. For this recipe, we are a strong advocate of boiler potatoes, the smaller, light yellow potatoes that are a bit bigger than a fist and smaller than russet potatoes with a thin, smooth skin.

Use a handheld mixer or stand mixer. For lightning quick -smooth mashed potatoes – add ingredients and cooked potatoes in a large bowl or the bowl of your stand mixer with a whisk attachment, and blend to smooth. Using a stand or hand mixer will cut this recipes time down to around 20 minutes if potatoes are prepped properly before cooking.

Be Quick. Work quickly after draining water from potatoes as the potatoes will need moisture to keep it from drying out and firming up.

A few answers

How long can mashed potatoes be stored?

Mashed potatoes can be stored in the refrigerator for up to three days in an airtight container.

How to prevent gluey potatoes?

Too much mashing will cause thick, glue-like potatoes – mash quickly to prevent overworking potatoes to keep them light, creamy, and rich.

Why use warm milk in mashed potatoes?

Using warm milk helps it mix in better, so you don't need to overmix potatoes.

Other Potato Dishes You'll Love

If you love these good mashed potatoes, you'll love these other good mashed potato dishes on our site, like Slow Cooker Mashed Potatoes Instant Pot Mashed Potatoes Leftover Mashed Potato Soup and Ham Potato and cheese Casserole !

You can find the rest of our Thanksgiving recipes here!

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Ingredients

• 6 large boiler potatoes, peeled
• 1 cup chicken stock
• 3 cups water
• 2 tbsp garlic powder
• 3 tbsp celtic sea salt
• 2 tbsp fresh cracked pepper
• 4 tbsp butter
• ½ cup heavy cream, warmed
• ½ cup whole milk, warmed
• ½ cup sour cream

Method

1. Bring water and chicken stock to a boil in a large stock pot.
2. Peel potatoes and cut into 1" chunks
3. When water and stock are boiling, add in prepped potatoes.
4. Cook until potatoes are soft to the touch and crumble with light pressure, about 8-10 minutes.
5. Drain potatoes and immediately transfer to large bowl or the bowl of a stand mixer. Add all other ingredients to bowl.
6. Mix with a whisk, a hand mixer, or a stand mixer with a whisk attachment.
7. Continue mixing until there are no lumps and potatoes are light, fluffy, and airy.
8. Serve immediately.