Creamy Mashed Potatoes Recipe

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!

Also, you can keep them warm in a slow cooker until ready to serve, which is awesome because it’s one less thing to make just before dinner. The idea for these potatoes came from Anna, a gal in our church who invited us for dinner one evening. She served us her whipped mashed potatoes and I couldn’t get enough of them, so of course I asked her for the details. Thank you Anna!

This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secrets that make this recipe work so well:

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

Secrets for Making the Best Mashed Potatoes Recipe:

1. Russet potatoes must be cooked whole. I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it!

2. BUTTAH!! Lots of butter and don’t skimp here. I’ve tried with less and the recipe still works but it’s incredible with the amount called for.

3. Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.

4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.

5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.

6. Salting the potatoes at the end keeps them from falling apart while cooking.

Ingredients for Mashed Potatoes Recipe:

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk (we used whole milk)
2 sticks (226 grams) unsalted butter at room temperature (not melted)
1 1/2 tsp salt, or to taste (we used sea salt)
1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

creamy-mashed-potatoes

How to Make Creamy Mashed Potatoes:

1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min). 

creamy-mashed-potatoes-7

2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in HOT milk.

creamy-mashed-potatoes-9

3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.

creamy-mashed-potatoes-8

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

Creamy Mashed Potatoes Recipe

4.9 from 17 reviews
Prep time:
Cook time:
Total time:
These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.
Author:
Skill Level: Easy
Cost To Make: $4-$6
Serving: 6 to 8 as a side

Ingredients

  • 4 lbs (12 medium) russet potatoes, peeled
  • 1¼ cups hot milk (we used whole milk)
  • 2 sticks (226 grams) unsalted butter at room temperature (not melted)
  • 1½ tsp salt, or to taste (we used sea salt)
  • 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

  1. Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.
  3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1½ tsp salt, or add to taste.

Notes

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Hillary
    August 30, 2017

    I just made these for my family for dinner later tonight. Absolutely delicious! They haven’t had them yet but I am sure they will be a hit. Never used hot milk and what a difference! I am on a diet so I guess I am only taste testing….a few times 🤣 Reply

    • Natasha's Kitchen
      August 30, 2017

      I’m glad you enjoy the recipe Hillary! Thanks for sharing your wonderful review! Reply

  • Ginny
    August 7, 2017

    Hi I only have 7 potatoes. How can I adjust the butter and milk. Thank you Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Ginny, it’s difficult to gauge since potatoes can come in a variety of sizes but if they are about the size of mine, I would cut the recipe in half to keep it uncomplicated :). I hope you love it! Reply

  • Grace Paez Salcido
    July 17, 2017

    I must say that it makes a world of difference when you soften the butter and add got milk. I have always made my mashed potatoes with cold milk and cold butter and they come out good but this recipe had my family swooning for more and I then had to make a second batch. Thank you so much for this recipe. My family thanks you as well. 😉 Reply

    • Natasha's Kitchen
      July 17, 2017

      You’re welcome Grace! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review! Reply

  • Sparkle-Ann Morris
    July 8, 2017

    Natasha this recipe was just great. Rich and creamy. I actually made 24 pounds for a family gathering and everyone loved it. Reply

    • Natasha's Kitchen
      July 8, 2017

      Wow! I’m happy to hear everyone enjoys the recipe! Thanks for sharing your fantastic review! Reply

  • Deborah
    June 27, 2017

    So I finally made the potatoes but they weren’t as smooth and creamy as I had hoped. No idea what I did wrong, except I did use a hand held mixer instead of a standing one. Would that have made that much of a difference? I don’t know if my standing is big enough and I don’t want to buy a new one for just potatoes 🙂 Any suggestions? Thanks and they were still very flavorful and delicious. Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi Deborah, did you use the same kind of potatoes? With a hand mixer, you will need to mix a little longer since a stand mixer whips the potatoes more efficiently. You can use a hand mixer, it may just need a little longer of mixing time. Reply

  • LesliM
    June 26, 2017

    Is your whipping attachment disfigured, or is that some new design? Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Ha ha it does look odd now that you mention it, but no it’s a normal whisk attachment. I think it just looks weird in the photos. Reply

  • Y.Montes
    June 19, 2017

    How many hours ahead can I make this and leave it in the slow cooker before dinner? Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      You can keep it warm on the low setting for up to 4 hours. Reply

  • Andrea
    June 13, 2017

    These look so creamy! Can you use a hand mixer or does it have to be a stand mixer? Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Andrea, it’s really ideal if it is a stand mixer – it’s much easier and the large whisk makes the consistency really cream but I think you could make it work with a hand mixer – you may just need to mix it a little longer or until it reaches desired consistency. Reply

  • Fatima
    May 27, 2017

    I made this last night and it turned out great! Everyone loved it! Thank you for the recipe! Reply

    • Natasha's Kitchen
      May 27, 2017

      You’re welcome Fatima! I’m happy to hear everyone enjoys the recipe! Reply

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