Creamy Mashed Potatoes Recipe (VIDEO)

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!

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

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. Watch the easy Video Tutorial below.

We added Amazon affiliate links to tools we use for making mashed potatoes.

Creamy Mashed Potatoes Recipe:

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!

Make Ahead Tip: 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.

Creamy mashed potatoes recipe drizzled with butter

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 (1 cup) unsalted butter at room temperature (not melted)
  • 1 1/2 tsp sea salt, or to taste
  • 1 Tbsp fresh parsley or chives, finely chopped for garnish

Ingredients for 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). 

how to make mashed potatoes

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 1 to 1 1/4 cups HOT milk.

adding hot milk to mashed potatoes

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.

adding butter and salt to mashed potatoes

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.

The creamiest whipped mashed potatoes recipe drizzled with butter and garnished with parsley

Watch Natasha Make Creamy Mashed Potatoes:

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Creamy Mashed Potatoes Recipe

4.94 from 60 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$6
Keyword: mashed potatoes, mashed potatoes recipe
Calories: 401 kcal
Servings: 8 as a side dish

Ingredients

  • 4 lbs (12 medium) russet potatoes, peeled
  • 1 1/4 cups hot milk we used whole milk
  • 16 Tbsp unsalted butter (2 sticks) 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)

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 1 1/2 tsp salt, or add to taste.

Recipe 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.

Nutrition Facts
Creamy Mashed Potatoes Recipe
Amount Per Serving
Calories 401 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 468mg 20%
Potassium 1004mg 29%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 15.7%
Vitamin C 16.4%
Calcium 8.1%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Whipped creamy mashed potatoes recipe

Now imagine these potatoes on the table next to a juicy turkey, homemade turkey gravy (keep those turkey drippings!) and all of your favorite Thanksgiving recipes. Mmm…

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Dora
    December 15, 2018

    I made this mashed potatoes yesterday for my son’s Cub Scouts Christmas party and they were a big hit. Thank you for an amazing recipe. This will be my go to mashed potatoes from now on. Reply

    • Natashas Kitchen
      December 15, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Deborah Kind
    December 13, 2018

    I’m certainly going to try these!!! But the last time I put my mashed potatoes in my crock pot, lid on, they were watery….should I leave the lid off? Reply

    • Natashas Kitchen
      December 13, 2018

      They shouldn’t get watery if following the steps in the recipe. I would use the crockpot to reheat the potatoes but I wouldn’t keep them in there for a longer time than that. Reply

  • Lynn
    December 12, 2018

    I have been whipping potatoes like that for years and always had raves about the potatoes. Fresh dill and green onions are really tasty whenever you want a change Reply

    • Natashas Kitchen
      December 12, 2018

      That’s so great!! Reply

  • Teresa
    December 10, 2018

    I just made these and they have wonderful texture and taste!! I would highly recommend this recipe! I just have one question. My potatoes were lumpy. I followed the recipe exact! I noticed that my potatoes were either falling apart when I fork tested them or they weren’t quite done yet. Do you have any suggestions for what I’m doing wrong with boiling potatoes? Thanks! Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Teresa, Were all of the potatoes of the same sort and of similar size? That’s the only thing that I can think of that would cause that. Reply

      • Teresa Stone
        December 10, 2018

        I thought that too, and they were. I bought a bag and picked out ones that were similar in size. It must be just my luck then! I’ll keep practicing. This seriously is the best recipe for mashed potatoes! I always search your site for “the good recipes” so thank you for your help and always sharing wonderful recipes!! Reply

        • Natasha
          December 11, 2018

          I’m so glad you love this mashed potatoes recipe and are enjoying our recipes in general. Thank you for that wonderful feedback! 🙂 Reply

  • Maria A. moore
    November 29, 2018

    Delicious Thanks you!! Reply

    • Natashas Kitchen
      November 29, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Amardeep Singh
    November 24, 2018

    Has anyone tried making with some garlic butter? Going to try this today but wanted to ask. Reply

    • Natashas Kitchen
      November 24, 2018

      Hi! I haven’t tried this with garlic butter, however, I have tried adding garlic flavor by simmering the milk with sliced garlic and then remove the garlic with a slotted spoon before adding hot milk to the mashed potatoes per the recipe. Reply

  • Havi
    November 23, 2018

    I’ve finally found my holy grail mashed potatoes! These were so amazingly light and fluffy – even when I skipped 5 of the tablespoons of butter! Reply

    • Natashas Kitchen
      November 23, 2018

      I”m so happy to hear that! Thank you for the wonderful review! Reply

  • Gigi
    November 23, 2018

    OMG! Made these potatoes for Thanksgiving yesterday. Wonderful!! Only way I will make from now on! Had some for breakfast today lol!!
    Thanks! Reply

    • Natasha
      November 23, 2018

      I’m so glad you loved the recipe!! It’s the same in our house. I tripled the mashed potatoes recipe for a crowd which was too much and now I get to enjoy leftovers! 🙂 Reply

  • Priscilla
    November 23, 2018

    How do i make sure i dont overmix these? Also, how can i make them garlicy without chunks of garlic, if possible. I only need to make enough to feed 3 but i dont know how to minimize ingredients Reply

    • Natasha
      November 23, 2018

      Hi Priscilla, I would add garlic flavor by simmering the milk with sliced garlic and then remove the garlic with a slotted spoon before adding hot milk to the mashed potatoes per the recipe. If made per the recipe, I’ve never had any issue with over-mixing. Reply

  • Lily
    November 23, 2018

    When they say creamy, they mean CREAMY. These were extremely creamy, and while they were delicious, next time I might add a tiny bit less milk and butter. I’d also recommend adding more salt than what’s in the recipe, but go with the 1 1/2 tsp to start and add to your liking. Reply

  • Phill
    November 23, 2018

    Fabulous mashed potatoes! I followed your recipe very closely. I substituted half and half for a little richer result. I also let the potatoes rest covered in the pot for 5 minutes after draining. This helps with moisture issues. I also added half a teaspoon of fresh ground pepper . The potatoes traveled extremely well and reheated in the oven perfectly. Everyone loved, loved the potatoes! Thanks for making me look like a fabulous chef Reply

    • Natashas Kitchen
      November 23, 2018

      Thank you so much for sharing this with us, Phill! I’m so happy you enjoyed that! Reply

  • Nataly
    November 22, 2018

    Amazing recipe! Mashed potatoes sounds so simple, but I couldn’t get it right, until this recipe. Perfect taste, great instructions!
    Спасибо за вкусное пюре!!!
    ~Hаташа Reply

    • Natasha
      November 22, 2018

      I’m so happy you loved the mashed potatoes!! Thank you for the wonderful review 🙂 Reply

  • Joyce
    November 22, 2018

    I’ve never made mashed potatoes so I really appreciate the step by step instructions and all the pictures. These came out fantastic!! Going to make a second batch before dinner because these will be gone before then! 😋 Reply

    • Natasha
      November 22, 2018

      Ha ha!! That is a good problem to have! I’m so happy you love our mashed potatoes recipe! Happy Thanksgiving!! Reply

  • tammy cannoy
    November 22, 2018

    i am a big fan of facebook recipes i try a lot of them some work some fail but these potatoes i am working on at 7am in the morning for our Thanksgiving dinner and i could sit and eat the entire bowl for breakfast Reply

    • Natasha
      November 22, 2018

      I’m so happy you love the potatoes!! They are wonderfully dangerous aren’t they? 😉 We’re making the very same mashed potatoes for Thanksgiving! Reply

  • Melissa Marino
    November 20, 2018

    Will a hand mixer work Reply

    • Natashas Kitchen
      November 20, 2018

      Hi Melissa, a handheld electric mixer would work just fine 😬 Reply

  • Elisha
    November 19, 2018

    Hello, I wanted to make your recipe for about 18 people on thanksgiving. What would you suggest for amounts in your recipe? Reply

    • Natashas Kitchen
      November 20, 2018

      This recipe serves 8 as a side so I would definitely recommend doubling it up if not more. It all depends on how many other side dishes you plan on serving 🙂 I hope this helps! Reply

  • Era
    November 19, 2018

    Hi Natasha, my husband and I are assigned to make the mashed potato for Thanksgiving. I am just wondering if heavy cream can be a substitute for whole milk? Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Era, I haven’t tried this recipe with heavy cream so I can’t say for sure. Reply

  • Zoe
    November 18, 2018

    My son is teething and had been a picky eater but this mashed potatoes is a hit, he loves it <3 Reply

    • Natashas Kitchen
      November 18, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Elfira Sidharta
    November 16, 2018

    Can you make this few days in advance and freeze?
    How do you thaw it? And will it change the flavor?

    Thank you!!! Reply

    • Natashas Kitchen
      November 16, 2018

      Hi Elfira! These do freeze well! you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine. Reply

  • Priya Vengurlekar
    November 15, 2018

    I have 8 people for Thanksgiving. Will I still require 12 potatoes? Reply

    • Natashas Kitchen
      November 15, 2018

      Hi Priya! This recipe is perfect for 8 people since it serves 8 as a side dish! Reply

  • KcCindy
    November 14, 2018

    Hi! I’m wondering if you can make ahead and freeze them? Would I thaw them in the refrigerator like a day ahead? Reply

    • Natashas Kitchen
      November 14, 2018

      Yes! Potatoes freeze well! Reply

  • Tommy
    November 14, 2018

    Some suggestions to try (or ignore):
    Cook your potatoes in chicken stock, not water. Flavor will be absorbed.
    Save and use the stock instead of, or in addition to the milk.
    Go half-half with yukon gold potatoes at least. They are creamier to begin with. Reply

    • Natashas Kitchen
      November 14, 2018

      Those are great suggestions!! Thank you Tommy!! Reply

  • Noppy
    November 11, 2018

    Morning Natasha!!
    I made this DREAMY mushed potatoes yesterday (a Sunday dish, with spicy meatballs in tomato sauce) and I have to say that, my hubby said that it is the best must potatoes he ever had!! Thank you!! Dreamy, creamy, and delicious it is!! Reply

    • Natashas Kitchen
      November 12, 2018

      Wow! Thank you so so much for this amazing feedback! Sounds like you found a new family favorite! & just in time for Thanksgiving! Reply

  • Natalie
    November 7, 2018

    Natasha, I want to use this recipe for thanksgiving dinner. If I make potatoes in the morning, will the be ok in a slow cooker got 6-7 hours? Won’t water from condensation in a lid make potatoes watery? What would be the longest time to keep potatoes in a slow cooker before serving? Thank you! Reply

    • Natashas Kitchen
      November 7, 2018

      Natalie, you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine. Reply

  • Diana
    October 16, 2018

    My goodness!!!! These are GOOD! I made these along with your creamy chicken meatballs and it was yummy. My kids asked to have just potato after they finished their meal. Reply

    • Natashas Kitchen
      October 16, 2018

      That’s amazing! Don’t you love it when kids eat what we moms make? Thank you for sharing this amazing review with me, Diana! Reply

  • Ria S Mathew
    September 28, 2018

    Hey! Happen to have tried these in the instant pot yet?! Thanks!! Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Ria! I haven’t tried that so I’m not sure about the proportion of water to potatoes or the cooking time. If you experiment, please please please let me know how it goes. I’m so curious now!! Reply

  • Landon
    September 27, 2018

    I made these tonight to go with a side salad & some boneless pork chops I’d marinated with a tablespoon of tamari, some minced garlic, paprika, salt & pepper before cooking for a few minutes on each side in a skillet that had a tiny drizzle of olive oil in it.

    This is the same ingredients I always put in my mashed potatoes, but with extra butter & a different cooking method. I thought these were the best mashed potatoes I’d ever eaten. The dog agreed when I let him like the spoon after I put the leftovers up. My husband told me three times how good they were. My daughter came in from work later & ate some before telling me she didn’t know why I thought she was supposed to believe those were just mashed potatoes because they were too good to just be potatoes, milk & butter. Ha!

    WTG Natasha! You knocked that one out the park! Thanks for sharing. Reply

    • Natashas Kitchen
      September 27, 2018

      Thank you Landon! I’m so happy you enjoyed this recipe!! Thank you for sharing this with us! Reply

  • Lo
    September 26, 2018

    Really loved these potatoes! My husband took one bite and said “Nailed it!” My boys took one bite and decided to fill the majority of their plates with it! Seriously, that was all they wanted to eat! I did add two whole cloves of garlic to the potatoes as they were boiling. After, I mixed the softened garlic to the potatoes in the mixer and it added a wonderful garlic flavor (we love garlic!) Thank you for the superb recipe and fail proof technique. I will never make mashed potatoes any other way! Reply

    • Natashas Kitchen
      September 26, 2018

      Thank you for sharing this with me, Lo! I’m so happy you entire family enjoyed this recipe! Reply

    • Priscilla
      November 16, 2018

      How did you prepare the garlic and how much did you put? We LOVVVEEE garlic but ive never made mashed poattoes before. gonna try these but would love to know how to make them more garlicy Reply

  • Chuck
    September 24, 2018

    Hello I make my mashed potatoes almost exactly like that with one small difference. Instead of parsley, I like to use a generous portion of fresh basil. Reply

    • Natashas Kitchen
      September 24, 2018

      Thank you for sharing this with me Chuck! I’ll have to try that! Reply

  • Lillian Aviles
    September 22, 2018

    Loved the potatoes. My grand kids loved them, they are their favorites. Reply

    • Natashas Kitchen
      September 22, 2018

      That’s so great! Reply

  • Corinne Sadowsky
    September 22, 2018

    I was wondering if you have a recipe for potatoe dumplings. My mom use to make them out of left over mashed potatoes, Reply

    • Natashas Kitchen
      September 22, 2018

      Hi Corinne! I actually don’t have a recipe like that but what a great idea! Reply

  • larryc
    September 22, 2018

    Everyone has their family secret. Why re-invent if someone already has done it? This recipe from France depends on using a ricer and fine seives. The secret isn;t so much about how much butter to use but how the mixture is blended. A pint of heavy cream certainly couldn’t hurt 😉 But go careful on the salt… Reply

    • Natashas Kitchen
      September 22, 2018

      There sure are many different versions! Thank you for sharing this with us. Reply

      • Cindy Berka
        September 25, 2018

        I am thinking that since the potatoes need to be kept whole, I would imagine cooking them in an instant pot would be a good idea. Reply

        • Natasha
          September 25, 2018

          Hi Cindy, I haven’t tried that so I’m not sure about the proportion of water to potatoes or the cooking time. If you experiment, please please please let me know how it goes. I’m so curious now!! 🙂 Reply

    • Lindsey
      October 30, 2018

      Do these reheat well? I’m wanting to make them ahead of time (like the day before), but I’m not sure if they’ll be good! Or, how long are they good for to be in the crockpot without drying out? Reply

      • Natashas Kitchen
        October 31, 2018

        Nothing beats fresh but these do reheat really well! Reply

  • Tracy
    September 21, 2018

    Just saw your mashed potato video. Your work is soooo well done! Love the new kitchen and that pot filler over the stove. You have arrived. Nice job.

    BTW I love your sponge cake recipe. Comes out perfect everytime!! Reply

    • Natashas Kitchen
      September 21, 2018

      You’re so nice! Thank you Tracy!! Reply

    • Joanna
      September 22, 2018

      Hi Natasha!! I love all your recipes! Question: do I have to use cows milk for this recipe? Can almond milk be substituted? Thank you! Reply

      • Natashas Kitchen
        September 22, 2018

        Hi Joanna, honestly I haven’t tried that yet. I would love to know how you like it if you experiment. Reply

  • Yuliya
    September 21, 2018

    Do you always use russet potatoes to make mashed? Do you ever use golden potatoes? Does it make a difference ? Reply

    • Natashas Kitchen
      September 21, 2018

      Hi Yulia! 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

  • Josh
    September 19, 2018

    These were the BEST mashed potatoes I’ve ever made. I really think your tips made all the difference. Boiling the potatoes whole and using the mixer were great advice! Thanks for the recipe! Reply

    • Natashas Kitchen
      September 20, 2018

      You’re so welcome! This recipe is so easy and the potatoes always come out creamy and fluffy! Thank you for the great feedback! Reply

  • Julia Meireles
    July 18, 2018

    THANK YOU SO MUCH for this recipe! I always wondered why my mashed potatoes did not turn out so yummy… I will use this recipe as my official mashed potatoes from now on! Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Julia! That’s so great! It sounds like you have a new favorite! Reply

  • Penny
    June 5, 2018

    I very seldom write a review of a recipe but this is an exception!! I followed the instructions as written except I only made a half a recipe! This is my all time favorite mash potato recipe ever!! It was easy and had excellent flavor!! My mouth is watering just posting this review! Thank you so much for this wonderful recipe! Reply

    • Natashas Kitchen
      June 5, 2018

      That’s so great! It sounds like you have a new favorite, Penny! 🙂 Reply

  • Shaurya S
    June 4, 2018

    I normally hate eating mashed potatoes, but this recipe got me pleading for more. Thank you for sharing this! Reply

    • Natashas Kitchen
      June 5, 2018

      That’s so great, Shaurya! It sounds like you have a new favorite! Reply

  • chris
    May 22, 2018

    Oh, mamma, these are so very, very good. I can’t believe I’ve been making mashed potatoes “wrong” all these years. The recipe is easy, but completely different from the several methods I’ve tried. I just made them, a couple of days ahead, but have no doubts they’ll re-heat beautifully, with all that butter … 🙂 Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Chris and thank you for the wonderful review 😀 Reply

  • Susan Fowler
    April 27, 2018

    I’m 62 and I’ve never made mashed potatoes. I tried your recipe and they came out amazing. Totally love this recipe. Easy but so good! Reply

    • Natasha's Kitchen
      April 27, 2018

      I’m so glad to hear how much you enjoy the recipe Susan! Thanks for sharing your fantastic review with other readers! Reply

  • Tom Wilson
    March 22, 2018

    Did I miss the instructions on how to heat the milk? Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Tom, the best way is to heat it on the stove until hot and steamy (not boiling) or microwave until hot. Reply

  • Barb
    March 21, 2018

    I like to chop up onions and cook in butter until just translucent then add to the mashed potato mixture. I only do this once in awhile as some people don’t like them that way. Reply

    • Natasha's Kitchen
      March 21, 2018

      Yum, that’s a great suggestion! Thanks for sharing Barb! Reply

  • yair deljash
    March 15, 2018

    hi natasha, if I dont have eletric mixer, is that a problem? Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Yair, an electric mixer will produce the smoothest results. An electric hand mixer with egg beater attachment should also work well. Reply

  • Amy
    February 21, 2018

    Since moving from Seattle to Denver I have not been able to boil potatoes right. They are hard then if you aren’t watching every second they are suddenly mush. Cooking them whole solved the problem! Only took 22 years to find that out. Couldn’t bring myself to use two sticks of butter so I only used one but they still turned out delish. Thank you, thank you! Reply

    • Natasha's Kitchen
      February 21, 2018

      My pleasure Amy! I’m glad you find the recipe so helpful. Thanks for sharing your great review! Reply

  • 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

  • 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

  • Andrea S.
    November 23, 2017

    Can I freeze the leftovers? Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Yes, potatoes freeze well. Reply

  • Mary Suddell
    November 22, 2017

    Really looking forward to making these mashed potatoes just wondering if you can make them the day before and then reheat? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Mary, you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine. Reply

  • Shawnna
    November 22, 2017

    Hi!

    For rehearing did you add anything before putting in the oven, or they were great as is? Covered, uncovered? Thanks! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Shawnna, because they have so much butter and milk, it isn’t necessary to add anything, just keep them covered so the top doesn’t get dry. Reply

  • Lisa
    November 21, 2017

    Can’t wait to try these yummy looking potatoes! This may be a dumb question but how to you get the little “lakes o’ butter” on the top of your mashed potatoes? Does the butter from the recipe rise up and puddle or did you add more butter to achieve the little “lakes”? Thanks so much! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Lisa, I just melted some butter and poured over the top 😀 Reply

      • Suzie
        November 22, 2017

        Lol! I was going to ask that same exact question myself. I was so amazed how beautiful it looked. Reply

  • Marie DeMoor
    November 21, 2017

    Can I cook the russet potatoes and then peel them. Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Marie, I have always cooked these peeled so I’m not sure if the texture would be different at all. I think it could work to keep them peeled. Reply

  • Zarah
    November 21, 2017

    I want to make my mash potatoes cheesy and garlicy. Could I just add cheese and garlic to this recipe and do you have suggestions on to how much I should add?

    Thanks!! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Zarah, I would suggest infusing the milk with garlic cloves (smash a couple garlic clove with the blunt side of a knife). Place the milk in a saucepan and add the smashed cloves then bring it to the steaming point and let it sit without boiling for a few minutes to infuse with garlic flavor then discard the cloves and use the hot milk in the recipe. I would stir in cheese at the very end or sprinkle over the top. Reply

  • Kate
    November 21, 2017

    Quick question,
    It says hot milk…..how did you heat up your milk? May be a silly question, not sure if there is a right or wrong way to do it 😊 Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Kate, you can either heat it in a small saucepan until it is steaming (not boiling), or heat it in a mug in the microwave. Reply

      • Dana
        November 21, 2017

        So I will need 5 pounds of potatoes. How does everything get adjusted. I really would like to make this recipe, but 4 pounds just isn’t quite enough. Reply

        • Natasha
          natashaskitchen
          November 21, 2017

          Hi Dana, it will be pretty close to the original recipe, but increase everything by 1/4 so about 1 1/2 cups milk, 2 1/2 sticks butter, just shy of 2 tsp salt and add an extra tsp of parsley. Reply

  • Denise
    November 20, 2017

    Can I use a hand mixer? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Denise, I think it will work well with a hand mixer – you may just need to mix it a little longer or until it reaches desired consistency. I hope you love the potatoes! Reply

  • Maria nunziato
    November 20, 2017

    Can you make this recipe a few days before Thanksgiving!!! Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Maria, you could make these 1 to 2 days ahead as they do reheat really well. Heating in the slow cooker or in the oven would work fine. Reply

  • Virginia
    November 17, 2017

    This looks like a great recipe! I’m in charge of mashed potatoes this year. I would need to make them a day ahead and reheat for Thanksgiving dinner.

    Have you done this method with this recipe and did you need to make any adjustments to the recipe? Thank you. Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Virginia, these potatoes do reheat really well – still creamy and nice without needing any adjustments. Reply

  • Stephanie
    November 16, 2017

    I made these and followed the recipe to the dot! The best recipe and the most creamy and delicious mashed potatoes ever. It’s a request for Thanksgiving by all. Thanks for sharing. Reply

    • Natasha's Kitchen
      November 17, 2017

      You’re welcome Stephanie! I’m so glad to hear how much you love the recipe! Thanks for sharing your excellent review! Reply

    • Veronica
      November 21, 2017

      Hi! I’d love to do this but I do not have any kind of mixer. Can I use a food processor and pulse the potatoes? Reply

  • C.J. MacMillan
    November 8, 2017

    Thank you so much for sharing your story and your family back ground.
    Your message of Hope and experience and strength lived through the word of God and Jesus Christ is immensely appreciated. As soon as I saw that the two of you were following through Christ I had to respond and leave a message.
    Your recipes sound delicious and I look forward to dining and sharing your recipes with friends and family.
    God bless you both and your families I look forward to reading more.
    Chris MacMillan Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Thank you so much for your thoughtful comments! Blessings to you as well. I hope you love everything you try! Reply

  • Suzann Welker
    November 5, 2017

    Do yourself a favor, buy a potato ricer. Boil potatoes with the skin on. When potatoes are cooked, cut them in half and pass through the ricer. The skin stays in the ricer and the potatoes pass through to a bowl or even the pot they were cooked in. You never have to peel potatoes again. And the potatoes stay dry since they were cook with the skin on.
    Rice the potatoes while hot and into a deep bowl. Reply

    • Natasha's Kitchen
      November 6, 2017

      Great suggestion Suzann! Thanks for sharing! Reply

  • Yvette
    November 4, 2017

    Hi Natasha, how do you keep from getting gummy potatoes when using a mixer? Is it the speed or attachment that helps? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Yvette, it is the mix-ins, the way the potatoes are cooked (over-cooked potatoes turn gummy quicker) and also the type of potato used in the recipe. Reply

  • Brittany Hannigan
    October 31, 2017

    Hi Natasha,
    In the tips section, you say boil the potatoes with the skin on, but i the recipe, you say to peel them first. which on should I do? Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Brittany, I can’t find where I would have written not to peel the potatoes. In the first tip, I wrote to cook them whole and by that I meant not to chop the potatoes. Is that what you are referring to? Yes, you do want to peel the potatoes for this recipe. I hope you love the recipe! Reply

  • Trisha
    October 30, 2017

    I wanted to try this recipe so I’m currently trying it with 350g of potatoes.. so how much milk, butter and etc. shall i use? please reply asap. Thank you! Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Trisha, it looks like you are using less than 1/4 of the potatoes that are called for in this recipe. It would be a little tough to reduce it down that much. You might need to use an electric hand mixer – I’m not sure if there would be enough of the potatoes for it to adequately whip in a stand mixer. I would suggest using at a minimum 1 lb of potatoes to make it easier to scale down and then use 1/4 of all the remaining ingredients. Reply

  • Jennifer Witmer
    October 23, 2017

    Can I make them and put them in the slow cooker the next day to heat up for a dinner party? Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Hi Jennifer, yes that should work fine. You may need to add a splash of milk if it seems dry at all as it heats up. Reply

  • De
    October 14, 2017

    I will be making these tomorrow with corn beef and cabbage for Sunday dinner, I am sure they are going to be perfect. Thank you for this easy to follow recipe! Reply

    • Natasha's Kitchen
      October 14, 2017

      You’re welcome De! Please let me know what you think of the recipe! Reply

  • Mara
    October 5, 2017

    Hi,
    I’m planning on making them for a Thanksgiving dinner at a friend’s house. Can I make these ahead and heat in the oven just before dinner? What baking time/temperature do you reccommend?
    Thank you, Mara Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Mara, you can keep them warm in the oven but it depends on the temperature of the potatoes when they go into the oven. If they are chilled, I would cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for desired temperature at 20 minutes and heat longer if needed. Reply

  • Manuela
    October 1, 2017

    Hi, I was wondering if this recipe would work with baby yukon gold potatoes? They’re the only ones I have at home right now Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Manuela, 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

  • Tyler
    September 23, 2017

    this is so good like omg thank you Reply

    • Natasha's Kitchen
      September 25, 2017

      You’re welcome Tyler! I’m glad you love it! Reply

  • 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

      • Karen
        October 14, 2017

        Going to try these today. Can you use heavy cream instead of milk? Reply

        • Natasha
          natashaskitchen
          October 14, 2017

          Hi Karen, I have only tried this one with milk since cream isn’t necessary and it allready has a good amount of butter. Cream might make it a thicker consistency rather than the creamy whipped consistency we love in this recipe. I would probably stick with milk for this. 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

  • Lisa
    May 17, 2017

    Have you ever made them without peeling them at all? We love the skins in our mashed potatoes and just wondered how it would affect the outcome, if at all. Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      Hi Lisa, normally I would say yes, but I’m not sure it would whip as efficiently. I’m concerned the potato skins might interfere with that process. If you do test it out, let me know how it goes! 🙂 Reply

  • Pam Martin
    April 16, 2017

    Made these for Easter. They were so good and so creamy. Loved them!!! Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Pam, thank you for such a nice review and for taking the time to share it with us 😬 Reply

  • Deborah
    April 12, 2017

    How long amd on what speed do you mix before the potatoes turn into glue? I always have that problem. Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Following this recipe as it is written without substitutions, you should not have that happen. That can occur for a few reasons; using a different variety of potato, over cooking the potatoes, having the potatoes become water filled and not draining properly. I hope that helps to avoid that possibility in the future! Reply

  • Laura
    April 8, 2017

    You boil the potatoes whole? Wont they absorb an insane amount of water? Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Laura, I have found the opposite to be true – when you cut the potatoes smaller, there is more surface area and they more readily absorb water. Reply

  • Joanne
    March 28, 2017

    Can this recipe freeze? Reply

    • Natasha
      natashaskitchen
      March 28, 2017

      Hi Joanne, I haven’t tried freezing this recipe but I imagine it would work fine to freeze. I don’t see why not! 🙂 Reply

  • Jordan
    February 12, 2017

    I made these mashed potatoes tonight to go along with my beef tips and green bean casserole….my boyfriend, who isn’t a huge fan of mashed potatoes, said, These are awesome! If mashed potatoes tasted like this every time, I’d eat them all the time! 🙂 Thank you for the recipe, it’s a keeper! Reply

    • Natasha's Kitchen
      February 13, 2017

      Perfect! I’m glad you both loved it! 🙂 Reply

  • Amy D
    December 26, 2016

    Everything I make from your website turns out wonderfully, Natasha! These were the best mashed potatoes I ever had! Great recipe! I ended up whipping them in the mixer for about 10 minutes and they were so creamy! Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Amy, thank you for such a wonderful review and the compliment 😬. I’m glad to hear that. Reply

  • Rachel
    December 8, 2016

    Best mashed potatoes I’ve ever had 🙂 Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Rachel, thank you for sharing such a nice review and you are welcome! 😬 Reply

  • Oksana
    December 3, 2016

    Thank you for posting this. It’s the creamiest mashed potatoes I Have ever tried. It gets 10 points on a 10-point scale. Superb!! Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      Hi Oksana, I’m so happy you loved it and thank you for such an amazing review!! 🙂 Reply

  • Hi Natasha,

    This looks yummy! I had a question as I read through. Eer, why the need to add unsalted butter in the mix or did I mix something?

    Also, is it always advisable to peel potatoes before you boil them? Won’t this lose the aroma that comes with it?

    Thanks for the great work you do here Natasha! Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Shelby, I always use unsalted butter so I can control the saltiness of my food, but you could use salted butter and add that to taste if you wanted to. I always peel my potatoes when I’m making mashed potatoes, but I think it could work fine if you boiled them with the skins on then removed the skins before mashing/ whipping the potatoes. Reply

  • November 26, 2016

    I love adding roasted garlic to mine. For many of in my family, mashed potatoes are a favorite. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      Mmm that sounds great! Thanks for sharing! Reply

  • Janelise
    November 26, 2016

    Hi from a Newby,
    I now have filo pastry in the fridge after seeing your Baklava recipe – next on my list.
    Don’t wish to tell the expert her business but another trick with yummy mashed potato is to use sour cream instead of milk. That is wonderful.
    Thanks Natasha Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      HI Janelise, welcome to my blog and I hope you love the Baklava! Thank you for sharing your tip! We also love sour cream and use it in our garlic and chive mashed potatoes. Mmmm, mmm!! 🙂 Reply

  • Jim
    November 26, 2016

    With the addition of salt or sea salt, why use unsalted butter ? Forgot to add the pepper.

    Recipe is what we have used for decades with the exception of using Idaho potato if available. The are a bit less starchy and whip up a bit smoother without having to work them for a longer period Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      Hi Jim, I use unsalted butter to control the amount of salt and I don’t add pepper to keep the potatoes looking white – and I didn’t think it lacked anything without pepper, but I think it would work to use a white pepper if you wanted to. We do use Idaho russet potatoes (one of the perks of living in Idaho :)). Reply

  • Katrina
    November 25, 2016

    Hi,
    What about if I have yellow potatoes? will it work or not? Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Hi Katrina, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes we use yukon/yellow potatoes. Yellow potatoes are more waxy so we use a different method with those. Reply

  • Alena
    November 25, 2016

    Made this for thanksgiving dinner last night. They turned out amazing. Thanks for making me look good time and time again 🙂

    -Alena Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      I’m so happy to hear that!! Thank you for sharing your amazing review and making me look good! lol. 😉 Reply

  • Anna
    November 24, 2016

    Made these tonight, turned out perfectly creamy and whipped, no chunks. Thank you for another easy to follow recipe ! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Yay!! Thanks for sharing that with us 🙂 I hope you had an awesome Thanksgiving! Reply

  • Teresa
    November 24, 2016

    Natasha, I started following you on Instragram. Now I am obsessed with trying a lot of your recipes as they look amazing. I mimicked this recipe and I love it! It was super easy and does taste yummy!

    Can’t wait till the guest try it! Thanks a million! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Teresa, welcome to the site!!! I’m so happy you’re enjoying my recipes 🙂 Have an awesome Thanksgiving!! Reply

  • Elizabeth
    November 23, 2016

    When I put mine in the mixer, the potatos seperated and became clumpy, did i do something wrong? Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Elizabeth, I haven’t had that happen using this method, but I’m always happy to help troubleshoot. Did you cook them until they were easy to pierce with the fork (without over or undercooking) and did you use Russet potatoes? Also, was this after you finished adding milk and butter? Reply

      • November 24, 2016

        I am sorry, I did not break them up and I added oil not soft butter… Thank you anyways. I will be more carfull next tiime. Reply

  • Philippe
    November 23, 2016

    Hi Thank you for this recipe. But I’m a little suprised : all chiefs will tell you that you must NEVER peel potatoes before you make them boil. They will lost perfume and tast. For the same reason you must not cut them before to.

    (Sorry for my english, I’m french)

    Best Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Philippe, I have always boiled potatoes for mashed potatoes, but I do keep the skins on when I am using potatoes for salads. That is a good tip! Reply

  • November 23, 2016

    Natasha, you nailed this recipe! photos look great and recipe sounds delicious 🙂 Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Thank you so much! That’s quite a compliment! 🙂 Reply

  • Erika
    November 23, 2016

    Hi Natasha,

    I am planning on doing this mashed potato for thanksgiving but was wondering if I can do it the night before? If so, any heating recommendation?

    Thank you! And Happy Thanksgiving! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Erika, they do reheat really well. Heating in the slow cooker or in the oven would work fine. Happy Thanksgiving and you are welcome! Reply

  • November 23, 2016

    Yum! These potatoes looks amazing! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Thanks Sara! 🙂 I hope you have an amazing Thanksgiving! Reply

  • Luda
    November 23, 2016

    Thank you Natasha for your recommendation It’s nice to know
    Happy Thanksgiving 😊 And thank you for all your recipes I always wait for some new recipes ☺️🙈 Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Thank you Luda for your sweet comment and I hope you have an awesome Thanksgiving as well! 🙂 Reply

  • Viktoriya
    November 22, 2016

    Can’t wait to try it out! Looks so delicious! Natasha do you recommend using russet potatoes or yellow for mash potatoes? Thank you for your all delicious recipes!!! Reply

  • Anna D
    November 22, 2016

    Aw, what a compliment! Glad you love them:) and I know we do , perfect for holidays. Happy Thanksgiving to your adorable little fambam! God bless. Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      They were seriously the best mashed potatoes ever! Thank you so much for sharing it with us!! 🙂 Reply

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