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!

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 28 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

  • 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

  • Tom
    December 10, 2017

    I baked the potatoes, then scooped them out and mashed them with 3/4 cup milk and 1/2 cup heavy cream, wow they were spectacular and will be a holiday regular. Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m glad you love the recipe Tom! Thanks for sharing 🙂 Reply

  • natasha
    December 9, 2017

    i tried this recipe and it was delicious! My husband said that this recipe should be the standard of mashed potatoes. I had a question though. Has anyone tried this recipe by adding roasted garlic and cream cheese? Reply

  • Darlene
    December 2, 2017

    WOW!
    I made this for Thanksgiving dinner and everyone loved them. Awesome and easy. 😉
    Thank you! Reply

    • Natasha's Kitchen
      December 2, 2017

      You’re welcome Darlene! I’m happy to hear the recipe is a such a success. Thanks for sharing your fantastic review! Reply

  • Z
    November 23, 2017

    This is a great recipe! I tried this today and it was so yummy, 5 stars!! Reply

    • Natasha's Kitchen
      November 24, 2017

      I’m happy to hear that! Thanks for sharing your great review with other readers! Reply

  • Amye
    November 23, 2017

    Thank you for this super simple recipe with all the basic ingredients! Warming the milk was key! I didn’t follow measurements exactly, I just added milk while beating until texture was good then butter (lots of butter!) to taste. Then salt, of course. So creamy & perfect! Tip to keep them warm: put water in a large stock pot and put on stove on low. Place bowl with potatoes in them inside the pot. Use large enough bowl that it sits above water. Put a top on it and taters stay warm without drying out! Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Amye, That is a brilliant idea and thank you for sharing that with us!! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.