This post may contain affiliate links. See disclosure for details.

The Creamiest Mashed Potatoes You’ll Ever Make

If you’re looking for mashed potatoes that are creamy, buttery, and downright irresistible, this is the recipe. The secret? Yukon Gold potatoes. Unlike russets, Yukon potatoes hold less water, so they avoid that dreaded gummy texture, plus they naturally have a buttery flavor that adds richness to the dish.

Why Yukon Golds?

When shopping, look for Yukon Gold or “gold” potatoes—they’re often used interchangeably. Their unique texture makes them ideal for mashing, and I love using a potato ricer for an extra-smooth finish. Don’t worry if you don’t have a ricer; a masher works just as well!

The Secret Ingredient: Onion

Here’s where the magic happens: steamed onion. Adding steamed onion brings a hint of sweetness that elevates the flavor to a whole new level. I even put the onion through the ricer for a flawless, creamy consistency. Pro tip: make sure your steamer is fully steaming before adding the chopped potatoes and onion for even cooking.

Tips for Perfect Texture

When you pour in the hot milk mixture, it might seem like too much liquid at first. Don’t worry! The potatoes will absorb it as they sit, thickening beautifully. Use medium to large potatoes for this recipe, or double up if you can only find smaller ones.

Serving Guide

Plan for about one potato per person, but if it’s Thanksgiving, Christmas, or any other big gathering, make extra. Trust me—guests always come back for seconds, and you won’t want to run out of this creamy goodness!

Creamy Mashed Potatoes
Print Pin

Creamy Mashed Potatoes

(2)
Click stars to rate now!
By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
These mashed potatoes are next-level! Mixing in onions adds an irresistible sweetness, making them unbelievably creamy and addictive.

Ingredients 

  • 5 yukon potatoes, medium to large cut into one inch pieces, around 4 cups
  • 1 onion, cut into one inch pieces
  • ½ cup milk, hot
  • ¼ cup unsalted butter
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • chives, chopped for garnish

Instructions

  • Peel potatoes and cut into one inch pieces. Do the same with the onion.
  • Bring steamer to a boil, then add potatoes and onions and steam for 30 minutes.
  • Mash potatoes and onions with a masher or through a ricer to make it extra smooth. My preference is through a ricer.
  • In a small saucepan, on medium heat, add butter, milk, until butter is melted and milk is heated.   
  • Pour butter mix into mashed potatoes and mix well. NOTE: it might seem very watery at first but it will thicken.  
  • Garnish with chives.
  • NOTE: add more milk or salt as needed.

Notes

For big party events, I like to make my mashed potatoes in advance and then put them in a casserole dish and refrigerate and when it’s ready to be reheated, I pop it in the oven at 350 degrees until you see a very slight faint brown crust on top or when you feel that it’s piping hot.  Remove from oven and put some sliced butter pads on top and garnish with chives.  

Nutrition

Serving: 1portion | Calories: 236kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 952mg | Potassium: 790mg | Fiber: 4g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 1mg

Did you make this recipe? Give it a star rating below!