Easy, creamy Southern mashed potatoes with heavy cream - Soft, tangy, and butter-smooth this is an all-family pleasing winner.
Mashed potatoes are one of those dishes that everyone seems to have their own way of making them. Some like them creamy, some like them lumpy, and some like them with lots of added ingredients.
But no matter how you make them, they always seem to disappear fast! This recipe is for creamy mashed potatoes that will disappear just as fast as any others, but with a little bit of added flavor. So give these a try the next time you're looking for a side dish to go with your dinner!
Southern mashed potatoes are a comfort food that is loved by many. The dish is traditionally made with yellow potatoes, which are peeled and boiled before being mashed with butter, milk, and salt to taste.
While creamy mashed potatoes can be enjoyed any time of year, they are especially comforting in the colder months. The rich, creamy texture and hearty flavor make them a perfect side dish for winter meals. So next time you're in the mood for something comforting, be sure to give southern mashed potatoes a try.
You can make this dish whenever, but I recommend reserving for those special moments when you need to bring out the big guns to let everybody this a special day.
The ingredients are simple, but sour cream, heavy cream, and ghee (clarified butter) combined with precise technique really set this off.
Homemade Mashed Potatoes Ingredients
- Potatoes – I'm a Yukon gold potatoes guy. Great texture and flavor, but a mix of Yukon and Russet potatoes give you the best of both worlds with a mix of starchy + waxy
- Sour Cream – under the radar sneaky ingredient that adds some zip and creaminess to the dish. Many like to add cream cheese but sour cream is the way to go.
- Kosher Salt
- Smoked Paprika – prefer a good quality smoky sweet paprika for that earthy and smoky flavor.
- Butter or Ghee - don't skimp on the butter and go quality. I actually prefer clarified butter as it's got a unique flavor profile.
- Heavy Cream - these mashed potatoes weren't meant to be anything but mild, so I go hard with full flavor ingredients. You get creaminess plus indulgence with cream.
- Kosher Salt - mashed potatoes are bland without salt. Be generous!
- Black Pepper - add some bite with pepper.
How to make this Southern style mashed potatoes recipe (step by step)
Step 1: Boil Potatoes
Place water in a large pot. Salt the water well and add potatoes then bring to a boil until fork tender. Be careful not too overcook however, as you run the risk of producing sticky potatoes which ain't a good thing here.
Step 2: Drain the potatoes
Important step! Drain thoroughly ridding as much moisture as possible
Step 3: Heat Dairy Ingredients
Heat ghee, cream, and season well with the paprika, salt, and pepper. Mix in the sour cream
Step 4: Mash the potatoes
Add in parts of the hot dairy mixture, then using a potato hand masher, mash the potatoes as much as possible until liquid is absorbed then repeat the process a few times until potatoes reach desired consistency. I prefer smooth and creamy all day! Taste and adjust seasoning with either more spices (fresh ground pepper and salt) and/or add butter.
Garnish with green onions
Expert Cooking Tips for The Perfect Mashed Potatoes Recipe
Mashed potatoes are simple. But a few key steps can make a big difference in both texture and flavor. Trust me on this:
Choose the right potatoes
No brainer, right? This is a mashed potatoes dish, so make sure you get the main ingredient right. Yukon gold and Russet are the money potatoes!
Cut Potatoes Evenly
Try to cut the potatoes as evenly in size as possible. They don't have to be exactly identical but the closer to uniform they are the more evenly they will cook which ultimately ensures creamier mash unless you prefer the chunks.
Limit impact of water
Too much water is a NO NO. Less water, equals more flavor. If you boil them with skin on you can always remove the skin after cooking. Less water absorbed means more dairy absorbed later. If you're shorter on time, then peel and cut into smaller pieces. It's a quicker cook and minimizes time spent in boiling water
Start spuds in cold, salted water
This will help ensure potatoes cook evenly as in the exterior won't be shocked before the interior starts cooking.
Mash the hot potatoes
For max creaminess mash those bad boys as soon as they're ready. If you boiled them with skin on you'll need dish gloves of some sort.
Season and taste as you go
Season at each step. Salt the water before boiling. Add seasoning (salt, pepper, paprika) to butter and milk mixture before adding to mashed potatoes. Taste afterwards and if needed add more seasoning.
Add liquid in phases
I'm not a fan of super wet, thin mashed potatoes. Pouring all the liquid in at once will lead to over-saturation. I like to add a little at a time and lightly mix after each pour.
Mash potatoes: Try a little tenderness with your mash technique
Use a potato ricer to mash the potatoes if you have one. Otherwise use a regular potato masher. If using a masher mash as light as possible.Too much pressing and activity will push all the starch out which would be a very bad thing. Loss of starch = extra gumminess. For this reason electric tools (blenders, hand mixers, etc.) for mashing are not recommended.
Warm dairy beats cold dairy
Warm your dairy source before adding it to your mash. Heated dairy is more easily absorbed and keeps the dish hot.
Drain the boiled potatoes well
This is the key to great consistency. I like to drain the cooked potatoes for about 5 minutes. This is enough time for them to drain while also staying sufficiently hot. After draining place the potatoes back into the warm pot, for further evaporation of any remaining liquid.
Don't skimp on the butter
Mo butter equals mo creamy and mo buttery texture.
Pair creamy mashed potatoes with fried chicken like this smoked and fried version, green beans, and corn salad.
Other Considerations In Making A Mashed Potato Recipe
Try to dice your ingredients as evenly as possible. Smaller chunks are also better than larger ones. You want each bite to get a mix of the different ingredients vs. only the larger diced potato.
Bring the water and potatoes to a boil at the same time vs. heating the water first. The potatoes will cook evenly this way.
Season at each step, especially early. During boiling the potatoes can/will absorb the flavors in the liquid. Boil potatoes in seasoned broth to maximize flavor
Add a bit of chicken stock or chicken broth for additional flavor
Load up on garlic cloves (minced) to create a garlic mashed potatoes vibe
Not necessarily my thing, but for more rustic mashed potatoes you can leave the skin on some of the potatoes.
Frequently Asked Questions (FAQs) About Making This Easy Creamy Mashed Potatoes Recipe
Can mashed potatoes be frozen?
I'm not a fan of freezing mashed potatoes. These won't last anyway as people will eat most if not all at time of serving. However, if you make extra you can try freezing. The extra fat in the sour cream and heavy cream will definitely help.
Do I have to use Ghee?
No not at all, as regular sticks of butter will get the job done. Ghee does add much flavor to the dish though.
Can I substitute for Heavy Cream?
Yes, you can use either milk or half and half, but just be sure to use the full fat versions.
What Do You Serve With Southern Mashed Potatoes
As comforting as these mashed potatoes with heavy cream are, they deserve to be around other comforting dishes like Mac and cheese, collard greens, Southern meatloaf, or pork chops. Top them with additional butter and cracked black pepper.
What do you do with leftover mashed potatoes?
I like to re-heat leftovers in the oven on low heat with some butter. Then I serve them topped with a browned ground beef gravy Popeye's style. You can also make loaded mashed potatoes
For other similar recipes try any of these:
Creole Mashed Potatoes and Gravy
Puerto Rican Mashed Root Vegetables
making this recipe
Creamy mashed potatoes are the perfect comfort food for a chilly winter night. This recipe is easy to follow and produces delicious results. Give it a try, and let us know what you think!
If you make this homemade mashed potatoes with sour cream recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 2 lbs potatoes diced
- 2 cup Heavy cream
- 6 tablespoon butter or ghee
- ½ cup Sour Cream
- 1 tablespoon Paprika
- ½ tablespoon pepper
- 1 tablespoon kosher salt
Instructions
- Salt a pot of water, add potatoes and bring to a boil and cook until fork tender
- Drain the potatoes and set aside
- Place heavy cream and butter in a saucepan and heat on low. Add in the paprika, salt, and pepper plus the sour cream, mixing well.
- Mash the potatoes with a masher as soon as they've drained. You'll need to add the liquid dairy mixture into the potatoes gradually while mashing along the way.
Notes
- Choose the right potatoes
No brainer, right? This is a mashed potatoes dish, so make sure you get the main ingredient right. Yukon gold and Russet are the money potatoes! - Limit the impact of water
Too much water is a NO NO. Less water, equals more flavor. If you boil them with skin on you can always remove the skin after cooking. Less water absorbed means more dairy absorbed later. If you’re shorter on time, then peel and cut into smaller pieces. It’s a quicker cook and minimizes time spent in boiling water - Start spuds in cold, salted water
This will help ensure potatoes cook evenly as in the exterior won’t be shocked before the interior starts cooking. - Mash hot potatoes
For max creaminess mash those bad boys as soon as they’re ready. If you boiled them with skin on you’ll need dish gloves of some sort. - Season and taste as you go
Season at each step. Salt the water before boiling. Add seasoning (salt, pepper, paprika) to butter and milk mixture before adding to mashed potatoes. Taste afterwards and if needed add more seasoning. - Add liquid in phases
I’m not a fan of super wet, thin mashed potatoes. Pouring all the liquid in at once will lead to over-saturation. I like to add a little at a time and lightly mix after each pour. - Be delicate with your mash technique
Use a potato ricer to mash the potatoes if you have one. Otherwise use a regular potato masher. If using a masher mash as light as possible.Too much pressing and activity will push all the starch out which would be a very bad thing. Loss of starch = extra gumminess. For this reason electric tools (blenders, hand mixers, etc.) for mashing are not recommended. - Warm dairy beats cold dairy
Warm your dairy source before adding it to your mash. Heated dairy is more easily absorbed and keeps the dish hot. - Drain the potatoes well
This is the key to great consistency. I like to drain them for about 5 minutes. This is enough time for them to drain while also staying sufficiently hot. After draining place the potatoes back into the warm pot, for further evaporation of any remaining liquid. - Don’t skimp on the butter
Mo butter equals mo creamy and mo buttery texture.