Creamy mashed potatoes are a classic side dish made with Russet or Yukon Gold potatoes, butter, sour cream, and evaporated milk for a smooth, fluffy texture. This easy homemade mashed potato recipe is perfect for Thanksgiving, Christmas, or everyday dinners. Serve with gravy, roast chicken, turkey, or steak for a comforting and flavorful meal. Simple ingredients and quick preparation make these mashed potatoes a family favorite for any occasion.

These mashed potatoes are light, fluffy, and rich with buttery flavor — the perfect side dish for any meal. Made with simple ingredients and a touch of sour cream, they’re smooth, creamy, and utterly delicious.

Table of Contents

Ingredients

5 medium Russet or Yukon Gold potatoes, peeled (or leave the skins on for texture)
¼ cup butter (57g), at room temperature
1 teaspoon chicken bouillon paste (optional)
½–¾ cup evaporated milk (120–180mL), warmed (or use cream or half-and-half)
¼ cup sour cream (58g)
Salt and freshly ground black pepper, to taste

Instructions

Cook the Potatoes:
Cut the potatoes in half and place them in a large pot with about 4 inches of water (they don’t need to be fully submerged). Cover with a lid and cook over medium heat until the potatoes are fork-tender, about 15–20 minutes. Avoid overcooking — they should be tender but not falling apart.
Drain and Steam:
Drain the water completely, then return the potatoes to the hot pot. Cover with a lid and let them sit for about 10 minutes. This step allows excess moisture to evaporate, resulting in fluffier mashed potatoes.
Season and Mash:
Add the butter, chicken bouillon paste (if using), evaporated milk, sour cream, and salt and pepper. Mash with a potato masher until smooth and creamy.
Whip (Optional):
For extra fluffiness, beat the potatoes briefly with an electric mixer on medium speed. Be careful not to overmix — this can make them gummy.

Tips

Use starchy potatoes like Russet for the fluffiest texture, or Yukon Gold for a creamier consistency.
Warm your milk before adding it to prevent the potatoes from cooling down.
Letting the potatoes steam dry after draining makes a big difference in texture.
Don’t overmix; it releases starch and can turn the mash gluey.

Variations and Substitutions

Substitute cream cheese or Greek yogurt for sour cream for a tangy twist.
Use vegetable broth paste instead of chicken bouillon for a vegetarian version.
Add roasted garlic, herbs, or parmesan cheese for extra flavor.
Replace evaporated milk with whole milk or heavy cream for a richer taste.

FAQs

Can I make mashed potatoes ahead of time?
Yes. Prepare them up to a day in advance, then reheat gently on the stovetop or in the oven with a splash of milk.

Why are my mashed potatoes gummy?
They were likely overmixed or contained too much water. Make sure to drain well and mash by hand for the best texture.

Can I freeze mashed potatoes?
Yes. Store in an airtight container for up to 2 months. Thaw and reheat with a little extra milk or butter.

Serving Suggestions

Serve alongside roast chicken, grilled steak, meatloaf, or holiday turkey. They’re also perfect with gravy, stew, or sautéed vegetables.

Why You’ll Love This Recipe

These mashed potatoes are everything you want in a comfort-food side: rich, creamy, and easy to make. With their buttery flavor and fluffy texture, they elevate any meal — from weeknight dinners to festive gatherings.