Creamy Mashed Potatoes

Photo by Marcus Nilsson
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 401 calories
    • Calories 49 calories from fat
    • Fat 22 g
    • Sat Fat 14 g
    • Cholesterol 73 mg
    • Sodium 258 mg
    • Protein 5 g
    • Carbohydrate 38 g
    • Sugar 3 g
    • Fiber 7 g


  1. Check 5pounds white or Yukon gold potatoes, peeled and cut into 2-inch chunks
  2. Check 2 1/2tablespoons plus 1 teaspoon kosher salt
  3. Check 12tablespoons unsalted butter, cut into pieces, at room temperature
  4. Check 1/2 to 3/4 cup heavy cream
  5. Check 1cup sour cream
  6. Check 1/4teaspoon ground nutmeg
  7. Check 3/4teaspoon black pepper


  1. Place the potatoes and 2½ tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and ½ cup of the heavy cream until the butter melts.
  2. Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
  3. Transfer the mashed potatoes to a heatproof serving dish.