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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!

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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 warm 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

4.96 from 89 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*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol 64mg21%
Sodium 468mg20%
Potassium 1004mg29%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 785IU16%
Vitamin C 13.5mg16%
Calcium 81mg8%
Iron 2mg11%
* 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

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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

  • Mike Sargent
    December 4, 2019

    They were mashed potatoes, no better or worse than any other potatoes I’ve made in the past. Served them for Thanksgiving and they were eaten, but they sure weren’t all that much hype. Reply

    • Natasha
      December 4, 2019

      Hi Mike, This is one of our most popular recipes and I’m sorry to hear you weren’t impressed. Without more details it’s difficult to troubleshoot – did you make any changes or substitutions in the recipe? If so, I would recommend making it exactly per the recipe before modifying it. Hope you had a great Thanksgiving! Reply

  • Tara
    December 2, 2019

    So easy, so fluffy and buttery!! Reply

    • Natashas Kitchen
      December 2, 2019

      It is our favorite, Tara!! I’m so glad you enjoyed this recipe. Reply

  • Lynn
    December 2, 2019

    Thank you Natasha, Anna and your Mom. Who’d have thunk (yes, that’s a real word) to cook potatoes “whole”. Just when one thinks you can’t improve mashed potatoes you come up with a better recipe. When I get back from holidays, I am trying this. Who doesn’t love, love mashed potatoes. Mmm. Hope everyone had a great Thanksgiving! Reply

    • Natashas Kitchen
      December 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Lynn! Reply

  • Tess
    December 2, 2019

    These were so yummy!! It was my first time making mashed potatoes with a mixer…. and I was kind of messy! But, SO worth it! Loved them. And used the leftovers on Shepherd’s Pie…. yum! Thanks again for a wonderful recipe!!  Reply

    • Natashas Kitchen
      December 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Tess! Reply

  • Liz Tedder
    November 30, 2019

    Oh my gosh Natasha. Made these for thanksgiving and they were so creamy and delicious. Will never make them any other way from now on. I put the crockpot on the floor in the back seat and my mom was riding in the back and kept asking if she could open the lid and take a bite. Reply

    • Natashas Kitchen
      November 30, 2019

      Sounds like you found a new favorite, Liz. Thank you for sharing that awesome feedback with us. Reply

  • Olga
    November 28, 2019

    Thank you for sharing your tips for great mashed potatoes! I made this for Thanksgiving and got lots of compliments! I passed on all the tips Thank you again! Reply

    • Natashas Kitchen
      November 29, 2019

      You’re welcome, Olga! I’m glad you go to enjoy this for Thanksgiving dinner! Reply

  • Ines
    November 28, 2019

    I don’t know what my daughter did wrong but the whisk attachment to our Kitchen Aid mixer got badly bent. Not sure this was worth it 😔 Reply

    • Natasha
      November 28, 2019

      Hi Ines, oh dear, I’m sorry to hear that. I haven’t had that experience but my first thought is maybe they needed to be cooked a little longer? A whole firm potato would likely bend a wisk attachment. Also, It helps to break them up a little before mixing if the potatoes are particularly large. Also, I’m not sure if this was the case, but if you were leaving the skin on, the mixer probably would not be the best choice. Reply

  • Selersteen Reed
    November 27, 2019

    Can the mash potatoes be made the night before and then warmed in the microwave? Reply

    • Natasha
      November 27, 2019

      Hi, yes these potatoes can be made ahead, covered and refrigerated overnight then reheated in the microwave the next day. They reheat really well. Reply

  • Jacky Gregore
    November 27, 2019

    I always make mine on Wed. I add cream cheese and they stay nice and soft when heated in the oven the next day. For a pretty presentation you can add some finely diced carrot along with the parsley. Reply

  • Bill O’Sullivan
    November 27, 2019

    Hi there! Planning on making this tomorrow and can’t wait! One question: To keep the potatoes warm for 2 hours do I really use the Low setting on my slow cooker, or do I use the Warm setting? Thanks! Reply

    • Natasha
      November 27, 2019

      Hi Bill, I would use the warm setting if you have it since the low setting will keep cooking the potatoes. Reply

  • Chantelle
    November 27, 2019

    Hello I would like to try this recipe with sour cream. Would you advise against it? If not how much sour cream would you add? Reply

  • Gail James
    November 26, 2019

    Can you please tell me what the serving size is for the nutritional information? I want to try these for Thanksgiving, and my son is a Type 1 diabetic, so we need to know the serving size so we can calculate his dose for the carbohydrates. Thanks! I LOVE your recipes and appreciate you! Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Gail, If you follow this link here it will take you to our printable recipe page that also displays servings sizes and the nutritional facts. I hope that helps. Reply

  • Carole
    November 25, 2019

    I only have a manual hand potato masher, and a very basic 5 speed, hand mixer. WHIch would be better and if hand mixer what speed? Reply

    • Natashas Kitchen
      November 26, 2019

      Hi Carole, a handheld electric mixer would work just fine. Reply

  • Dianna B
    November 25, 2019

    I just made these potatoes and they were great, everyone loved them! I didn’t have milk, so I used half and half. I will definitely use this recipe again. Thank you for sharing!! Reply

    • Natashas Kitchen
      November 25, 2019

      That’s just awesome, Dianna! Thank you for that great review! Reply

  • Iris
    November 21, 2019

    These look delish…do you ever use red potatoes or yukon gold? I usually use one or the other and they are always good. I have never used unsalted butter either. Does it make a big difference? I also peel my potatoes the night before and put them in cold water in the fridge overnight….this gets rid of alot of the starch and makes them creamy. Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Iris, the recipe would need to be altered with red or yukon potatoes Reply

  • Michelle
    November 19, 2019

    Can you use heavy cream in place of the whole milk? Would it make a huge difference? Reply

    • Natashas Kitchen
      November 19, 2019

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

    • Catherine
      November 21, 2019

      Fabulous with heavy cream! Taste as you go so it suits you. I like several twists of fresh pepper stirred into the potatoes. Reply

      • Natashas Kitchen
        November 21, 2019

        Thank you for sharing that with me. Reply

  • Gray B
    November 19, 2019

    100 percent better than instant mashed potatoes and not that much longer to make. Tasted great as it is but we like cream cheese so tossed some of that in there the second time, turned out awesome Reply

    • Natashas Kitchen
      November 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Millie Bisonó-Baker
    November 18, 2019

    This is my exact way to prepare mashed or whipped potatoes. I use half and half and less butter. This makes the potatoes even fluffier almost like air. We also add white pepper to taste after the salt. Last thanksgiving we made 30lbs and they flew faster thank we could put out. Will use your slow cooker idea this year. Thanks. Reply

    • Natashas Kitchen
      November 18, 2019

      Thank you so much for sharing that with us, Millie! Reply

    • Cheryl
      November 19, 2019

      Can you use a hand mixer instead? If so, how long, and at what speed? Reply

      • Natashas Kitchen
        November 19, 2019

        Hi Cheryl, a handheld electric mixer would work just fine. Reply

  • Roz Lopez
    November 18, 2019

    Okay, I probably made the mistakes. The potatoes kind of shredded while cooking? Because I didn’t cut them most were done, some overdone and some not done. Then I think I may have added too much milk, although I measured it? And I put in crock pot to keep warm and they were runny. The flavor was great, but way too runny. Will try again. Reply

    • Natashas Kitchen
      November 18, 2019

      I hope you give it another try. Did you have the right amount of potatoes? Reply

    • Rosalynne Lopez
      November 18, 2019

      I made 1/2 recipe and used 1/2 of all ingredients. I will try, again. Reply

    • Catherine
      November 21, 2019

      The amount of milk may vary slightly with the humidity that day, believe it or not, and how much water is left in the potatoes. I prefer to add the butter first, then add milk a little at a time until the potatoes get to the consistency that I want. Reply

  • Paul Perkins
    November 18, 2019

    Natasha,

    Do you have any idea how many marriages you are keeping together with your amazing recipes?

    Can’t wait to try this recipe – if it’s half as amazing as your cherry pie recipe, I’ll be 10 pounds heavier by Christmas.

    Thank you for your hard work in putting these recipes together for everyone. Reply

    • Natashas Kitchen
      November 18, 2019

      You’re welcome, Paul! I’m so glad you’re enjoying our recipes! Reply

  • Vickie Martin
    November 18, 2019

    Definitely plan to try this. Why do other recipes say whipping the potatoes will cause them to become gluey? Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Vickie! I hope you try this one soon! The type of potatoes used matters and how long you mix them. We believe we found the perfect balance to avoid that. Reply

  • Erin
    November 13, 2019

    I’m going to make these for our Friendsgiving on Saturday! I’m hoping to make them Friday night and reheat like you suggest in the oven on low–would you suggest adding more milk or butter to reheat? Or will that not be necessary? Thanks! Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Erin, These do reheat well if you wanted to make them a day ahead and reheat the next day in the oven. If potatoes are chilled, you can reheat them in the oven as follows: cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for the desired temperature at 20 minutes and heat longer if needed. Reply

      • James
        November 19, 2019

        can the potatoes be reheated in a slow cooker, if they were prepared the night before? Reply

        • Natashas Kitchen
          November 19, 2019

          Hi James! They sure can! It may take a while longer but thats a great way to reheat the potatoes. Reply

          • Joyce
            November 28, 2019

            Last year for Thanksgiving I made a batch of this and a batch of the Pioneer Woman’s mashed potatoes. I told everyone to try both and let me know their thoughts. This was the clear winner! Thanks for the detailed (and delicious) recipe!

          • Natasha
            November 28, 2019

            Oh my goodness that is quite the compliment! I am a big fan of Ree Drummond. Thank you so much.

    • Amy M Watts
      November 27, 2019

      Can you use salted butter? If so, how would you alter? Reply

      • Natashas Kitchen
        November 27, 2019

        Hi Amy, 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

  • Becky
    November 11, 2019

    These look perfect!! Have you ever used yellow potatoes? Could they be substituted for the russet? Also, could these be put in a 9×13 casserole dish too to be heated up in the oven when needed? Reply

    • Natashas Kitchen
      November 12, 2019

      Hi Becky, 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

  • Roz Lopez
    November 9, 2019

    These look amazing! I’m going to try them out before Thanksgiving. Mine always turn out stiff or overdone while were waiting for everything else to be finished. My question is this: How early can I make these and how long can they stay warmed in a crock pot without ruining them? Thanks so much. Reply

    • Natasha
      November 9, 2019

      Hi Roz, I would suggest keeping them on the warm setting up to 4 hours. These also reheat well if you wanted to make them a day ahead and reheat the next day in the oven. If potatoes are chilled, you can reheat them in the oven as follows: cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for the desired temperature at 20 minutes and heat longer if needed. Reply

    • Natashas Kitchen
      November 9, 2019

      Hi Roz, we like to make mashed potatoes last since it’s pretty easy and quick. If making ahead, a great way to keep them warm is to keep them covered in a pot and maybe have a towel over the pot to prevent heat from escaping. Another option, having the oven on a warm setting and placing the potatoes in an oven-safe pot/ dish to keep warm until serving. Reply

  • Donna
    November 4, 2019

    Natashaskitchen,

    I make creamy mashed potatoes similar but I put in some cream cheese and a little all purpose seasoning. Delicious! Reply

    • Natashas Kitchen
      November 5, 2019

      That sounds delicious! Thank you for sharing that with me, Donna! Reply

  • Chase Miller
    November 4, 2019

    Hey Natasha! I was wondering since I don’t have fresh parsley on hand, what do you think about putting in dried parsley with butter when I melt it? Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Chase, I haven’t tested that but I imagine that will work! If you experiment, please let me know how you like the recipe. Reply

  • Connie K Johnson
    October 25, 2019

    I made this recipe last night even though I don’t have a Kitchen-Aid mixer to whip them. Nevertheless, I discovered that boiling the potatoes whole and not salting the water, were key to the potato’s creaminess. I simply used a hand-held potato masher with just a little amount of effort, and these resulted in the MOST delcious mashed potatoes ever. Thanks so much, Natasha! Reply

    • Natashas Kitchen
      October 25, 2019

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

  • Riya
    October 20, 2019

    I love your recipes. Its so yum. I have been cooking back to back most of your recipes. I am just loving the food and my interest for cooking has got much more exciting. Thank you natasha Reply

    • Natashas Kitchen
      October 20, 2019

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

  • linda
    October 16, 2019

    I never knew about russet potatoes getting watery. I always thought I left them on too long lol Guaranteed I will not do that again. Thank you for your beautiful website and your happy and energetic ways to explain things to us. You rock!! Reply

    • Natashas Kitchen
      October 16, 2019

      You’re welcome, Linda! I’m so glad you’re enjoying our site. Reply

  • Gia
    October 14, 2019

    Made these mashed potatoes yesterday for my Thanksgiving dinner. They were a big hit. Very creamy. No leftovers! Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Paulette
    October 13, 2019

    Some of the comments I read stated not cutting the potatoes would not result in great mashed potatoes, well that is incorrect. I always cut mine in the past but not anymore ! I followed the recipe as written and the result were the best mashed potatoes I ever had. Creamy and had the perfect amount of salt. This is a keeper fore sure. Thank you Natasha for this wonderful dish. Reply

    • Natashas Kitchen
      October 14, 2019

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

  • Sahana Nair
    October 10, 2019

    Hey Natasha!
    This is the second recipe of yours that I’m trying and it turned out pretty good. Thank you again for the great recipes! Reply

    • Natashas Kitchen
      October 10, 2019

      You’re welcome, Sahana! I’m so glad you’ve enjoyed our recipes! Reply

  • Jennifer Greer
    October 9, 2019

    This is THE BEST recipe I have ever tried! My husband and I love mashed potatoes and we couldn’t stop commenting all night about how good these were for dinner. SO GOOD! Thank you, Natasha!! Reply

    • Natashas Kitchen
      October 9, 2019

      I’m so glad you enjoyed it, Jennifer! Thank you for the wonderful review! Reply

  • Stephanie
    October 8, 2019

    Yes yes yes. Finally a mashed potato recipe I don’t screw up and actually produces creamy mashed potatoes! I always chopped my potatoes to save time, but the trick of keeping them whole or halved is so worth it. Super easy as well! Thank you for sharing. Reply

    • Natashas Kitchen
      October 8, 2019

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

  • Claud
    October 5, 2019

    HANDS DOWN the best mashed potatoes I’ve ever made and eaten…WOW! Reply

    • Natashas Kitchen
      October 5, 2019

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

  • n.wilt
    October 1, 2019

    Natasha, I made my mashed potatoes early on Sunday morning and then I put them in my crock pot and did NOT turn it on because sometimes they get a brown crust around them. When I got home from church, they seemed to have held their heat and didn’t have that crust on them. So good! (We left the house for 4.5 hours and they were fine) Reply

    • Natashas Kitchen
      October 1, 2019

      That’s so great! Thank you so much for sharing that with me. Reply

      • n.wilt
        October 2, 2019

        Very good! Reply

        • Natashas Kitchen
          October 2, 2019

          I’m so glad you enjoyed that! Reply

  • Karen Marie Prust
    September 29, 2019

    Hi Natasha. This looks really good and I am going to have to try them. I only have two questions. I find if I do not salt the water when boiling, my potatoes turn out very bland. Do you have this problem? Also, I once read on another site to never beat the potatoes with a mixmaster. They say it breaks down the gluten. Only mash by hand. Do you agree with this? Reply

    • Natasha
      September 30, 2019

      Hi Karen, once the potatoes are mashed, they absorb the salt flavor easily, which is why I add it last, so it doesn’t change the structure of the potatoes cooking in salted water. Also, if potatoes are overcooked, they can turn gummy in a mixer (or if mixed by hand). It has more to do with overcooking potatoes than what tool is used. Overmixing can also result in gooey potatoes so it’s best to keep an eye on it and turn off the mixer when it reaches the right consistency. If you walk away from it and forget about the potatoes in the mixer, it can turn gooey. Reply

      • Karen Marie Prust
        September 30, 2019

        Thank you so much for teaching me new tricks. I am 71 and I am still learning something new. You are such a beautiful person. I love your recipes. How did you obtain all of your knowledge? Did you go to culinary school? I have taken classes on cooking and I had so much fun doing them. Reply

        • Natasha
          September 30, 2019

          Hi Karen, I have taken some cooking classes here and there but did not attend culinary school. Much of my knowledge was self-taught (out of necessity 16 years ago when I got married) and then for the love of cooking of course. Thank you for the sweet compliment! Reply

  • Vidhya
    September 17, 2019

    Can we cook the potatoes in a pressure cooker, that saves a lot of time; please advise. Reply

    • Natashas Kitchen
      September 17, 2019

      Hi Vidhya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe Reply

  • claude
    August 4, 2019

    wow.. that’s a lot of butter!!!! Reply

  • Katie
    July 30, 2019

    I substituted whole milk with unsweetened almond milk and they were delicious! My husband LOVED them! Reply

    • Natashas Kitchen
      July 31, 2019

      I’m so happy to hear that, Thank you for sharing that with me! Reply

  • Honey
    June 12, 2019

    I have made this mashed potatoes for a couple of times now and it never disappointas. I just have a question, do you think this recipe will freeze well? Reply

    • Natashas Kitchen
      June 12, 2019

      Hi Honey, 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

  • Denise
    May 27, 2019

    I’m sure I just did something weird, maybe my potatoes were too big..but they are still cooking and it’s been a half hour..I wound up just cutting them up in the water because my meatloaf is done already..next time I will start the potatoes even sooner. Still giving it all the stars because I should have known better after so many years of being a home cook lol. Reply

    • Natashas Kitchen
      May 28, 2019

      I hope you love this recipe, Denise! Reply

  • Ella
    April 1, 2019

    I have tried this recipe and it was a hit! My family loved it. Thank you so much for sharing this recipe. Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy to hear that! Thank you for sharing that with me Ella! Reply

  • Juanita
    March 5, 2019

    I made this just now – and it made so much more than I expected. Perfect for leftovers! Your recipe is easy in every area: cleanup, explanation, cooking, taste.

    These potatoes are SO creamy and very flavorful! We haven’t even sat down for dinner, and we are digging into the potatoes! Reply

    • Natashas Kitchen
      March 5, 2019

      Hi Juanita! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Eva
    February 20, 2019

    This was my first “Natasha recipe” as I’m new to the blog. And I can say it was not only easy but the best mashed potatoes I’ve ever made. What a difference not cutting up the potatoes made! Thank you! Reply

    • Natashas Kitchen
      February 20, 2019

      You’re so welcome! I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂 Reply

  • Voula
    February 20, 2019

    I want to make these for supper, so maybe just 4-6 portions. What are the measurements for the ingredients? Reply

    • Natashas Kitchen
      February 20, 2019

      Hi Voula, this recipe serves 8 people as a side. You can halve the recipe for 4 people. Reply

  • Ted
    February 10, 2019

    Amazing the best mashed potato’s you will ever have! Beyond easy to make. Reply

    • Natasha
      February 10, 2019

      I’m so glad you enjoyed the potatoes! Thanks for the awesome review 🙂 Reply

  • Sandra Caputo
    February 3, 2019

    Would these mashed potatoes be too creamy to use for shepherd’s pie??? Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Sandra! These are very creamy and shepherd’s pie usually calls for a stiffer potato. I haven’t tried that however if you experiment please let me know how you like that recipe. Reply

  • Victoria Brubaker
    January 26, 2019

    Yum yum! Love your blog hunny! A tip I learned from a chef. Cook potatoes with skin on, or instead of boiling, bake them. Potatoes are water soluble starch and they tend to lose flavor in the water. Reply

    • Natashas Kitchen
      January 26, 2019

      Thank you for sharing that with us, Victoria! Reply

    • Leah
      October 7, 2019

      Can I use sweet potatoes for this recipe? Reply

      • Natashas Kitchen
        October 7, 2019

        Hi Leah, I haven’t tried this specific recipe with sweet potatoes, we do have this Sweet Potato recipe here you may enjoy. Reply

  • Aria Caden
    January 12, 2019

    These are fantastic!!! So fast, super easy to make, and very tasty. This turned out amazing. Just used a little more butter in mine. 😉 Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great! I’m happy you enjoyed that, Aria! Reply

  • Mary
    January 2, 2019

    A pinch of nutmeg! try it , you’ll like it Reply

    • Natashas Kitchen
      January 2, 2019

      I just might! thank you for sharing that with me, Mary! Reply

  • Kristin Moller
    December 28, 2018

    I followed the directions precisely, aside from adding a few extra potatoes for good measure, and it turned out so well!! Very creamy as advertised. Highly recommend. Reply

    • Natashas Kitchen
      December 28, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Carla
    December 26, 2018

    i followed this recipe step by step… and for once my mashed potatoes were delicious! Thank you for this great recipe and tips!!! Reply

    • Natashas Kitchen
      December 26, 2018

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

  • Kaytee
    December 25, 2018

    Super creamy. Only thing I changed was adding a bag of real bacon bits. Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers. Made this for Christmas with the garlic prime rib that was to die for! Reply

    • Natashas Kitchen
      December 25, 2018

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

  • Kathleen
    December 25, 2018

    I always make the Pioneer Woman’s mashed potatoes but I really loved how creamy and smooth these turned out. I was leery about cooking whole potatoes but it worked out well. Reply

    • Natashas Kitchen
      December 25, 2018

      Thank you so much for sharing that with me. Reply

  • Mya
    December 23, 2018

    Are the nutrition facts per serving or for the entire recipe? Reply

  • Jackie
    December 17, 2018

    I only have Yukon gold potatoes on hand. Has anyone tried this recipe with Yukon gold rather than russet? Reply

    • Natasha
      December 17, 2018

      Hi Jackie, for this mashed potatoes 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 waxier so we use a different method for them. Reply

    • Anna
      December 20, 2018

      I made them using Yukon gold potatoes several time and each time they turn out fluffy and tasty! I thought they would become very sticky but it didn’t they’re really good! Reply

    • Allison Scarpa
      July 29, 2019

      I also used Yukon Gold and they’re delicious! Next time I’ll try russet. Love this! Reply

      • Natashas Kitchen
        July 29, 2019

        I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • 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

      • Sheila
        December 16, 2018

        If making ahead, how long would you suggest warming in the crockpot? Reply

        • Natashas Kitchen
          December 16, 2018

          Hi Sheila, you could definitely make these a day ahead. Heating in the slow cooker or in the oven would work fine. many of our readers have reported the great result. I would put it on a setting depending on how quickly you need it reheated. Reply

    • Anita Moore
      December 16, 2018

      Hi. Small problem. I only have salted butter. Can I skip the additional salt if using salted butter for similar results Reply

      • Natasha
        December 16, 2018

        Hi Anita, that should still work fine and then add salt to taste. I hope you love the mashed potatoes! 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

    • Ruth
      April 10, 2019

      What if u don’t have a wisk attachment for ur mixer? Reply

      • Natasha
        April 10, 2019

        Hi Ruth, the next best thing would be to either mash by hand with a hand masher or use an electric hand mixer with the egg beater attachment (easier and more fluffy than mashing by hand), or use you can use a potato ricer if you have one which also produces a smooth and creamy mashed potato consistency. 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

      • Maggi
        February 4, 2019

        I have used almond milk but in potatoes it tends to make the potatoes sweet 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

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