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Creamy Mashed Potatoes

Crazy Good Creamy Mashed Potatoes

  • Author: Mila Furman


This is pretty much as simple and as good as it gets. Easy. Delicious. Creamy mashed potatoes. And for some reason I get asked how to make these more than other potato dish out there. The secret to the ultimate creamy mashed potatoes will blow you away.


  • 5 pounds potatoes (peeled, cut and washed)
  • 1 stick of butter
  • 1 cup of half and half
  • 3/4 cup sour cream
  • salt and pepper to season


  1. Boil potatoes until they are fork tender.
  2. In a small saucepan, melt the butter with the half and half on a low flame; keep warm.
  3. Strain the potatoes so that there is not water left.
  4. For the actual mashing process, I have found that using a food mill is by far the most effective way to get the creamiest mashed potatoes, with minimal effort. If you do not have a food mill then use a smasher or a mixer if you have it.
  5. Add all the sour cream and half of the butter mixture to the potatoes. Combine and see the consistency. Add in more butter and half and half if necessary. I like mine super creamy so I added it all in. Just add it in a bit at a time so the potatoes get a chance to absorb the liquids.
  • Category: Vegetarian
  • Cuisine: American
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