Creamy One-Pot Mashed Potatoes


Many homemade mashed potatoes recipes claim to be the creamiest and the most "classic." With all due respect to them, it's time to meet the real deal.

Hands On Time:
20 mins
Total Time:
40 mins
8 servings

File this one under your new favorite mashed potatoes recipe. First off, you'll be using Yukon Gold potatoes, not the traditional Russet variety. Yukon Golds aren't as starchy, which avoids the classic gummy potato disaster. Then, cooking the potatoes together with half-and-half means that the potatoes absorb the liquid while cooking—resulting in a tender, creamy potato before you even get to mashing. Finally, using a potato ricer makes all the difference in transforming the dense spuds into fluffy grains. Fold in butter, salt, and sour cream, and the result is a revelation.


  • 4 pounds yellow potatoes, peeled and cut into 1-in. pieces

  • 4 cups half-and-half

  • 5 teaspoons kosher salt, divided

  • ½ cup (1 stick) unsalted butter, melted

  • ½ cup sour cream


  1. Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to low, partially cover, and cook, stirring often, until potatoes are tender when pierced with a fork, 20 to 22 minutes. Remove from heat and transfer mixture to a large heatproof bowl.

  2. Working in batches and using a slotted spoon, transfer potatoes to a potato ricer and rice over the saucepan. Reserve cooking liquid in a bowl (you should have about 1½ to 2 cups). Stir butter and remaining 3 teaspoons of salt into mashed potatoes. Fold in sour cream and enough cooking liquid to reach desired consistency. Reserve any leftover cooking liquid for reheating.

  3. Note: Reheat mashed potatoes in a saucepan over medium, stirring often, adding about ¼ cup of cooking liquid to thin if needed.

    Easy Mashed Potatoes: Creamy One-Pot Mashed Potatoes
    Greg DuPree
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