Chunky mashed potatoes are always a crowd pleaser. This classic side dish is extra buttery, extra creamy, and extra delicious!

Buttery and Delicious, Creamy Chunky Mashed Potatoes

Everyone loves mashed potatoes in my house, and I mean EVERYONE. From my husband, to our 8 year old, to the toddler and the baby (even the dog). They are great with a classic American dinner like juicy meatloaf, and leftovers are just as good as the first day. They are relatively easy to make, and with only 3 base ingredients necessary, I usually have what I need to whip them up if I don’t have a dinner plan.

What kind of potatoes are the best?

You can really use any potato, although the best are Yukon Gold or Russet. I used to always use red potatoes, because they have a great flavor, but I could never get them fluffy enough. Turns out red potatoes aren’t starchy enough for mashed, and you need a good starchy potato for nice and fluffy mashed potatoes. I love using yellow potatoes, because they are starchy and have an amazing flavor.

How should I cook the potatoes?

You can boil them whole or cut them into pieces. I usually cut them into 1″-2″ pieces before boiling, because they cook soooo much faster, and with 3 kids to feed and a busy schedule, I don’t have time to waste when it comes to getting dinner on the table. For this reason, I also leave the skins on. We enjoy them with the skins, and if you don’t like skin in your mashed potatoes it’s easy enough to peel them before you cut and boil them.

What about the butter?

Ah, yes, butter. Arguably the most important ingredient in mashed potatoes (other than the potatoes of course). We use A LOT of butter in our mashed potatoes. I mean A LOT. I add it when I am making it, then top it with a tab of butter when serving. My kids love a little volcano of mashed potatoes with melted butter lava in the middle. Its pleasing to the eye, fun, and in turn they eat more of their dinner (which let’s face it, getting your kids to eat is always the goal of dinner).

What else can I add?

There are so many way to dress up mashed potatoes. We always use butter (of course), and sometimes use gravy on top. Chives are always a great option too, plus the kids like to help with dinner and cutting herbs is always a great way to keep them occupied and feeling involved while I’m busy. Here are some more options below:

• bacon
• sour cream
• carmelized onions
• caramelized mushrooms
• garlic
• cheeddar

How to store leftovers

Place in an airtight container in the refrigerator and they will keep for 3-4 days. They keep really well, and we love to make potato pancakes for breakfast the next day. They go great with sunny side up eggs and are super quick to whip up. I am all for using up all of our food and not wasting anything, so I usually have a plan to make a new meal out of whatever leftovers we have.

Creamy Chunky Mashed Potatoes Recipe

Cook Time 30 minutes

Mashed potatoes are like the ultimate side dish that everyone just can’t get enough of. This recipe is gonna show you how to whip up some super buttery, creamy, and oh-so-deliciously chunky mashed potatoes that will totally wow the fam. Here’s what you’re gonna need:

Ingredients:

• 2 pounds of Yukon Gold or Russet potatoes
• 3/4-1 stick of butter, softened
• 1/4 cup sour cream
• 1/2 cup of whole milk or heavy cream
• Salt and pepper to taste

Instructions:

1. Start by washing the potatoes thoroughly to remove any dirt. You can leave the skin on for added flavor and texture, or peel them if you prefer smoother mashed potatoes.
2. Cut the potatoes into 1″-2″ chunks to ensure even cooking. This will also help shorten the cooking time.
3. Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt to the water.
4. Bring the water to a boil over medium-high heat and then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender. They should be easily pierced with a fork but not too mushy.
5. Once the potatoes are cooked, drain them well and return them to the pot.
6. Add the butter, milk, and sour cream to the pot and use a potato masher or KitchenAid mixer to mash the potatoes until they reach your desired consistency (we like them extra chunky!)
7. Season the mashed potatoes with salt and pepper to taste. Remember to taste as you go and adjust the seasoning and butter accordingly. The potatoes will absorb the salt so you may need more than you think. I use about a tablespoon.
8. Give the mashed potatoes a final stir to ensure that the butter and seasonings are evenly distributed.
9. Serve the creamy chunky mashed potatoes immediately while they are still warm and enjoy!

Feel free to get creative with toppings and add-ins like bacon, sour cream, caramelized onions, mushrooms, garlic, or cheddar cheese. These will add extra deliciousness to your mashed potatoes.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also use any leftovers to make tasty potato pancakes for breakfast the next day.

Enjoy your hearty and comforting homemade mashed potatoes!