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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Natasha's Kitchen Cookbook

Creamy Mashed Potatoes Recipe

5 from 703 votes
Author: Natasha of NatashasKitchen.com
These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 as a side dish
  • 4 lbs (12 medium) russet potatoes, peeled
  • 1 1/4 cups hot milk, (use 1 to 1/4 cups) 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

  • Peel potatoes and rinse in cold water (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).
  • 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 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
  • 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.

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 Per Serving

401kcal Calories42g Carbs6g Protein23g Fat15g Saturated Fat64mg Cholesterol468mg Sodium1004mg Potassium2g Fiber3g Sugar785IU Vitamin A13.5mg Vitamin C81mg Calcium2mg Iron
Nutrition Facts
Creamy Mashed Potatoes Recipe
Amount per Serving
Calories
401
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
15
g
94
%
Cholesterol
 
64
mg
21
%
Sodium
 
468
mg
20
%
Potassium
 
1004
mg
29
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
785
IU
16
%
Vitamin C
 
13.5
mg
16
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, mashed potatoes recipe
Skill Level: Easy
Cost to Make: $
Calories: 401

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Ccjam
    May 12, 2024

    I just made these. This recipe has stepped up my game. Thank you.

    Reply

    • Natasha's Kitchen
      May 12, 2024

      Great job! I’m glad to hear that it was a success.

      Reply

  • Jesse
    May 6, 2024

    You say they must be cooked whole, and then the very first instruction says cut them in half if very large…

    Reply

    • NatashasKitchen.com
      May 6, 2024

      That’s correct. We used 12 medium russet potatoes for this. If you have different size potatoes, such as medium and large, the larger ones should be cut in half for even cooking or you’ll end up with hard potatoes in the mix.

      Reply

  • Jack
    April 21, 2024

    I added 2/3 cup heavy cream and it was the best mashed potatoes I’ve ever had

    Reply

    • Natasha's Kitchen
      April 21, 2024

      Thanks for sharing, Jack!

      Reply

  • Peggy
    April 20, 2024

    I don’t even especially like mashed potatoes, but I needed something to go with beef bourguignon. Oh Em Gee these were absolutely delicious. I used gold potatoes, and half the butter (trying to watch the calories a bit). So, so wonderful! Thank you!

    Reply

    • NatashasKitchen.com
      April 20, 2024

      I’m so glad you tried this recipe! Thank you for sharing.

      Reply

  • K
    April 1, 2024

    Finally found my go-to recipe for holidays or just for everyday. I’ve tried many self proclaimed “best” mashed potatoes recipes over the years and none deliver…until this one! No fuss, straightforward and so delicious – restaurant quality for sure. Made exactly as is (using Yukon gold) and it was perfection. Only wish I’d thought to double to have more leftovers. Thank you for the recipe; I’ll never use another!

    Reply

    • NatashasKitchen.com
      April 1, 2024

      Aw, that’s great to hear, K! So glad you love this recipe.

      Reply

  • Katherine Vonk
    March 31, 2024

    I made these several years ago for Christmas. Now I need to make them for every family meal. When it is our entire family I double the recipe.

    Reply

  • Al
    March 30, 2024

    Best mashed potatoes I’ve ever made! And probably best homemade potatoes I’ve ever had. I’ve always struggled to get them right, and can’t believe how easy it is! I used 2% organic milk and also used organic potatoes. Result was amazing. My toddler loved them too. Thank you Natasha, you always come through. 🙂

    Reply

    • NatashasKitchen.com
      March 31, 2024

      You’re so very welcome, Al!

      Reply

  • Mindi
    February 18, 2024

    I used yellow potatoes and I left some skins on. These turned out amazing! Easy to make and they whipped up nicely. Will be my new go to recipe for sure!

    Reply

    • NatashasKitchen.com
      February 18, 2024

      I’m so glad you loved the recipe!

      Reply

    • PAUL PECIAK
      March 20, 2024

      Fantastic recipe. I put the cooked potatoes through a ricer first than to my mixer to incorporate. 10 out of 10.

      Reply

  • jessica
    January 23, 2024

    Hi Natasha! can I cook peeled potatoes in the instant pot? If so, for how long? Thank you!

    Reply

    • NatashasKitchen.com
      January 23, 2024

      Hi Jessica! I would reference my Instant pot baked potatoes recipe for instructions on how to make potatoes in an instant pot.

      Reply

  • Lisa D. Grimsley
    January 11, 2024

    I made the mash potatoes for Thanksgiving for my family. They came out so creamy and fluffy. It was like biting into a cloud, the best mashed potatoes we had ever had. I will always make these and continuing to make them now and forever,I have started sharing the recipe since everybody wants to make them also. Honestly everything I’ve made from Natasha‘s recipes are incredible. I’ve not had one meal or recipe that was bad. She is incredible.

    Reply

    • Natashas Kitchen
      January 11, 2024

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Lisa!

      Reply

  • Taylor
    January 2, 2024

    Perfect results. I’ve struggled to get the right texture in the past but this recipe is the secret recipe.

    Reply

    • NatashasKitchen.com
      January 2, 2024

      That’s great, Taylor! Thank you for the feedback.

      Reply

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