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 (do not chop). 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!

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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 33 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

  • Thomas Mercks
    February 14, 2018

    Why use water? A tip I learned elsewhere; if you’re going to be boiling potatoes and any water is absorbed, then substitute your water with chicken or vegetable stock. Add that tiny bit of an extra layer of flavor underneath the rest of the recipe. Try it! Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Great idea! Thank you for sharing! 🙂 Reply

  • Carla
    January 5, 2018

    Hi Natasha,

    These mashed potatoes look delicious. Cannot wait to try it.
    A quick way to cook potatoes without them absorbing water is steaming them in the instant pot. cup and a half or 2 of water put steamer basket, placed peeled cut potatoes on top. Close lid and set for 6 min. It works perfectly without the mess that boiling can create around the stove :). I take potatoes out, dump water out, return potatoes in and add other ingredients and whip them with hand mixer. All in one pot. Reply

    • Natasha's Kitchen
      January 5, 2018

      Hello Carla! Thanks for sharing your helpful tips with other readers! 🙂 Reply

  • Madeline
    December 25, 2017

    I followed this recipe exactly and these were the most DELICIOUS mashed potatoes I have ever eaten! Made them for Christmas Eve dinner and everyone loved them! Reply

    • Natasha's Kitchen
      December 26, 2017

      Awesome! I’m glad to hear the recipe is such a HIT. Thanks for sharing your fantastic review Madeline! Reply

  • Sally
    December 24, 2017

    Hi! Wondering if I could use Gold potatoes instead of Russet. Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      Hi Sally, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes (also very good) we use yukon/yellow potatoes. Yukon gold potatoes are more waxy so we use a different method with those. Reply

  • Francine
    December 23, 2017

    Hi Natasha,
    Do you think that I could make these mashed potatoes two days ahead
    Thank you so much. Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Francine, I think it would work to make it ahead then cover and refrigerate and re-warm before serving. They do reheat well so I think that should work fine. Reply

  • Vanessa
    December 21, 2017

    Can you use a handheld mixer instead of the stand mixer, do same rules apply? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Venessa, handheld electric mixer would work just fine 😬 Reply

  • Kami
    December 20, 2017

    Can you substitute milk with buttermilk for whipped potatoes? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      I haven’t tried that substitution so I’m not sure if that flavor would overwhelm the potatoes.  Reply

  • Ashley M
    December 16, 2017

    These potatoes are amazing! I don’t make homemade mashed potatoes very often as it’s just me & my husband, but I was hosting my parents for dinner and I needed a good recipe to follow. This will be my forever recipe! They were so fluffy and delicious! I followed the recipe exactly & they didn’t need anything added, it was perfect! Thank you so much!! Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Ashley! I’m glad to her how much you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Lawmak
    December 13, 2017

    A little bit too much butter, it was very heavy to me. Though, it was great! Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      I’m so glad you liked it! It’s definitely a special occasion mashed potatoes recipe! Very rich and wonderful 🙂 Reply

  • Bee
    December 11, 2017

    HI Natasha,
    I’m supposed to be making for 10-15 people. Should I double the recipe? Have you done that before? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Bee, I haven’t doubled this one but it really would depend on what your mixer could handle. My mixer is a 6Qt and I think doubling the recipe would overwhelm the mixer and it would not beat properly. You could cook the potatoes and then mix it in 2 batches and that could work well, but I would not put double the recipe in one mixer. Reply

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