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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

4.98 from 319 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
Cuisine: American
Course: Side Dish
Calories: 401
Servings: 8 as a side dish

Ingredients

  • 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

  1. 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).

  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 1 to 1 1/4 cups of the HOT milk to reach your desired texture.

  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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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Speattle
    April 13, 2022

    I just made these for the first time, and they are perfect! I am bringing dinner to my 93 year old dad, and he loves super smooth and creamy mashed potatoes. I know he is going to love these. I cut the recipe in half and it worked just fine. Thank you for the recipe.

    Reply

    • Natashas Kitchen
      April 13, 2022

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

      Reply

  • Donna McLamb
    April 3, 2022

    I love to watch you cook. You make it so much fun. Can’t wait to try the Apple fritters

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Thank you for your compliments, Donna!

      Reply

  • Harold Rail
    March 20, 2022

    These are the absolute best mashed potatoes ever!!! After the first time I made them, my Kitchen Aid Mixer broke down. Because we all liked these so much, I learned how to repair it just so I could continue making this recipe. Thank you so much. : )

    Reply

    • Natasha's Kitchen
      March 20, 2022

      You’re so welcome! I’m glad you found your new go-to recipe.

      Reply

  • Friedel
    February 14, 2022

    Re: mashed potatoes
    I push my boiled potatoes through the Spätzlemaker; add Butter, heavy cream, salt, pepper and eggyolks

    Reply

    • Natashas Kitchen
      February 14, 2022

      Thank you so much for sharing that with me.

      Reply

  • Gie
    January 31, 2022

    Love this mashed potato recipe! This is the texture my son (a food tech student) wants to achieve when he cooks mashed potatoes. I’ll show this to him 🙂

    Thanks!

    P.S. We’ll buy an oven with air fry because of your post hahaha. Will try those chicken recipes.

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Sounds like a great plan! I hope you love it and all the recipes that you will try on your air fryer.

      Reply

    • Hp
      April 15, 2022

      Gie- I highly recommend the dual chamber air fryer by Ninja! It’s amazing how many ways it can cook a perfectly balanced meal in no time….

      Reply

  • Deborah
    January 21, 2022

    I love your recipes a d your so darn cute too!
    FYai, I add cream cheese to my mashed potatoes and it canned milk. Both make amazing creamy potatoes.

    Reply

    • Natashas Kitchen
      January 21, 2022

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

      Reply

  • Meg
    December 20, 2021

    Can I reheat these in the oven??? I know you keep saying they reheat in the crockpot really well but I would prefer to make them the day before and put them in the dish and then throw it in the oven while the turkey is resting.

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Meg, they will always be the best when made fresh but they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh.

      Reply

    • Laura Schlachta
      February 25, 2022

      They reheat beautifully. I do the same as you and prepare in advance. I put the cooled potatoes in a vacuum bag and on the day I’m serving, I’ll pop the bagged potatoes in a large pot of boiling water for 5 to 10 minutes. Then squeeze it into your serving dish. Yum!!

      Reply

      • Natashas Kitchen
        February 25, 2022

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

        Reply

  • Angela
    December 18, 2021

    Hi. Love this recipe. My kids hate any lumps in their potatoes. Could I use a ricer instead of the blender? Would using a ricer change how much milk to add? Thank you.

    Reply

    • Natasha
      December 18, 2021

      Hi Angela, you could totally use a ricer if you prefer and then mix in everything else. You’ll probably use about the same amount of milk, but you can start with less and add it to your desired texture.

      Reply

  • Caroline
    November 29, 2021

    These are our favorite mashed potatoes! We made these for thanksgiving. Thanks for an awesome recipe!

    Reply

    • Natasha's Kitchen
      November 30, 2021

      You’re so welcome, Caroline!

      Reply

  • Greta
    November 26, 2021

    These are simply the best mashed potatoes. I don’t schmatz them up with sour cream, etc. They’re delicious just using the original recipe.

    Reply

    • Natashas Kitchen
      November 26, 2021

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

      Reply

  • Edith R.
    November 23, 2021

    How hot does the milk need to be? Or How long do you microwave it for?

    Reply

    • Natasha
      November 24, 2021

      Hi Edith, if you get it to the point where it’s steamy hot, the potatoes will keep warmer. Do not boil the milk.

      Reply

  • Spencer
    November 22, 2021

    I read that using an electric mixer risks making the potatoes gluey. Is it okay to use a wooden spoon?

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Spencer, an electric hand mixer would work. The key is to bot over mix it.

      Reply

    • Lawdida
      March 7, 2022

      I have had this problem as well. As an Idaho native that is well versed in russet potatoes, for Thanksgiving one year, I decided to whip them with my Kitchenaid mixer, and they turned into a ball of glue–I now know that is due to the starches ” being cut” and then they come back together as
      glue. I see your statement about “not over mixing” but your recipe has a lot of mixing time (or so it appears). How does one know when to stop before the inevitable happens? Does the rinsing and “boiling the potatoes” help prevent that problem? or only a little? That advice in the video would help–and a little warning. I appreciate the recipe. I just don’t want to destroy another Thanksgiving disaster, when I try to make something better and it turns out worse. Advice is appreciated. Thank you!

      Reply

  • Juan
    November 21, 2021

    For mashed potatoes made ahead of time – does anything need to be added to reheat them? How long and at what temp should they be reheated in the crockpot? Lastly, what is the recommended time for the mashed potatoes to sit in the “warm” temp in the crockpot? Sorry for all the questions. I am the only one cooking at my family’s dinner and would like to find ways to get ahead. Thank-you!

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hi Juan, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.

      Reply

  • GG
    November 16, 2021

    Evaporate milk has the water removed and using it it helps the potatoes have a richer creamier taste. Also helps mix with any water that remains. I drain my potatoes into a saucepan. Then use the water to make my gravy. So flavorful.

    Reply

    • Natashas Kitchen
      November 16, 2021

      Thank you so much for sharing that with us.

      Reply

  • Kim
    November 11, 2021

    We have always used canned evaporated milk. Could you give me your opinion between that and whole milk?

    Reply

    • Natasha's Kitchen
      November 12, 2021

      Hi Kim, I haven’t tested that yet to advise but thank you for your suggestion!

      Reply

    • Kay
      November 24, 2021

      I know people swear by evaporated but I prefer whole milk. I tried it twice and I like regular milk better. It probably has a lot to what you grew up with.

      Reply

  • Betsy
    November 11, 2021

    Can I make these mashed potatoes ahead of time? If so, how do I reheat them?

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Betsy, you could make these 1 to 2 days ahead as they do reheat well in the crockpot.

      Reply

  • Barbara Warner
    November 8, 2021

    I use Coffee Creamer in a cup of hot water instead of milk. Makes them so fluffy.

    Reply

    • Natashas Kitchen
      November 9, 2021

      Thank you so much for sharing that with me!

      Reply

  • Angela
    November 8, 2021

    Amazing recipe! Love the instructions and tips. So easy to follow. Thank u!!

    Reply

    • Natashas Kitchen
      November 8, 2021

      I’m so happy to hear that the instructions were easy! Thank you for sharing your great review with me, Angela!

      Reply

  • Dianna
    October 26, 2021

    Have never cooked potatoes whole but willing to give it a try… usually cut them in equal sizes and boil in salted water and always use heavy whipping cream… will try your way next time. Only addition is we always add 1/2 tsp. white pepper. (Love your videos!)

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Sounds like a good plan, Dianna. Please share with us how it turns out, we’d love to know!

      Reply

  • Vickie
    October 17, 2021

    I read comments and saw that they can be made ahead and reheated. Question: How many days ahead in refrigerator and on what temp in oven to reheat and how long?

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Hi Vickie, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.

      Reply

  • Joan Morabito
    October 8, 2021

    Okay so peel or don’t peel the potatoes? In the article she says she doesn’t peel and in the direction she did?

    Reply

  • Janice Beach
    October 5, 2021

    I always boil my potatoes with cloves of garlic and mash them into the potatoes.

    Reply

    • Natasha's Kitchen
      October 5, 2021

      That’s a good idea, thanks for sharing that with us, Janice.

      Reply

  • Rohaya
    September 26, 2021

    Omg!!!! I couldn’t stop admiring and tasting the best mashed potatoes I’ve ever made.. just like in fancy gourmet restaurants ☺️ Thanks so much

    Reply

    • Natasha's Kitchen
      September 26, 2021

      You are so welcome! Thanks for sharing your great feedback with us, so glad you loved it!

      Reply

  • bill nata
    August 28, 2021

    However………after mashing…….ad minced garlic and sour cream………..yum…………..garlic mashed potatoes………….you wont be dissappointed

    Reply

    • Natashas Kitchen
      August 28, 2021

      Thank you for that suggestion, Bill!

      Reply

  • Preeti Takle
    August 28, 2021

    Super recipe! The mashed potatoes turned out just the way you described! Thank you for such a simple yet delicious recipe.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      I’m glad you loved it! Thank you for your good comments and review.

      Reply

  • Kevin reed
    August 18, 2021

    These mashed potatoes are the bomb! I made them with the meatloaf! Everything was delicious!

    Reply

    • Natashas Kitchen
      August 18, 2021

      That’s so great! Meatloaf and mashed potatoes are the perfect combination! I’m so happy you enjoyed this recipe, Kevin!

      Reply

  • Deepti from vegbuffet.com
    August 10, 2021

    Hey Natasha! Thanks for this amazing recipe! Could you suggest how to make it vegan and which vegan milk would taste best with potatoes? Thanks.

    Reply

    • Natasha's Kitchen
      August 10, 2021

      You’re welcome! I honestly haven’t tried doing a vegan version of this recipe yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Anita M Sulley
    July 10, 2021

    Thanks for this. Easy and delicious.

    Reply

    • Natashas Kitchen
      July 10, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, Anita!

      Reply

  • Mildlaurens
    July 5, 2021

    Its really😉a great deal and easy to make💁I liked it😍

    Reply

    • Natashas Kitchen
      July 5, 2021

      HI Mildlaurens! Aren’t they the best! I’m so glad you enjoyed it!

      Reply

  • David Marcum
    June 7, 2021

    Oh my Natasha! My wife does these mashed potatoes but instead of using whole milk, she uses HEAVY CREAM! And oh my! let me tell you, NOTHING compares! Try mixing it up a bit with the heavy cream! You will NEVER go back to milk again!

    Reply

    • Natasha
      June 7, 2021

      That sounds so creamy, rich, and dreamy! Thank you for sharing!

      Reply

    • BILL
      June 26, 2021

      I AGREE DAVID HOWEVER….TAKE IT A STEP FURTHER AND USE SOUR CREAM………YUMMMMMMMM

      Reply

    • Chrystal Candelaria
      November 24, 2021

      David is it the same amount of heavy cream as milk? Would love to try these for the Holidays.

      Reply

  • William Bratton
    May 31, 2021

    The only thing that would make this better would be add chopped garlic to the water while boiling and sour cream to the taters, try it.

    Reply

    • Natashas Kitchen
      May 31, 2021

      Yum! Great idea! Thank you so much for sharing that with me.

      Reply

  • Harriet
    May 25, 2021

    I prepared these mashed potatoes EXACTLY as written and they were incredibly tasty and creamy….the best! Added bonus: I made them early in the day and kept them warm in my slow cooker until dinner time.

    Reply

    • Natashas Kitchen
      May 25, 2021

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

      Reply

  • Amy Wonder
    May 8, 2021

    Can I use half and half?

    Reply

    • Natasha
      May 8, 2021

      Hi Amy, yes that would work to use half and half. It would be even richer and creamier. You could cut back the butter a bit if using half and half.

      Reply

  • Amy Wonder
    May 4, 2021

    Or a pastry blender/cutter?

    Reply

  • Amy Wonder
    May 4, 2021

    Can I use a hand mixer? I don’t have a stand mixer.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Hi Amy, yes that would work too. I hope you enjoy the recipe!

      Reply

  • Helen
    April 12, 2021

    I don’t have a stand mixer. Can I use a food processor? I do have a hand mixer but it is old and doesn’t have different attachments. Thx

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hi Helen, I imagine that will work fine too.

      Reply

    • Matt Smith
      May 27, 2021

      If your food processor has a plastic bowl, I would be careful with hot potatoes. I’ve cracked my food processor bowl with too hot items.

      Reply

  • tony
    April 10, 2021

    Have you ever thought about using evaporated milk instead of whole milk? you should give a try. My granny used it all the time. just a thought. 🙂

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hi Tony, I haven’t tested that yet to advise but thank you for your suggestion!

      Reply

  • Pauline Henry-Drummond
    April 7, 2021

    I tried the Creamy Potato Recipe and my family went wild. Before you know it, all was gone.
    Thanks Natasha, you are an inspiration to me.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Wow, that is amazing! I’m glad your family loved this recipe. Thank you so much for your good feedback, Pauline.

      Reply

  • Carol Troendle
    April 5, 2021

    How far in advance can I make these potatoes? How long can they stay in the crock pot on warm ?

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Carol, you could make these 1 to 2 days ahead as they do reheat really well.

      Reply

  • Faith
    April 4, 2021

    They are the most tasty, fluffy mashed potatoes I have ever made thanks to you Natasha!!! I’m also making right now the ham with your sauce.. can’t wait to taste all of the dinner together.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      So perfect! Thank you for sharing that with us, I hope you love all of the recipes that you will try.

      Reply

  • Andrea
    April 4, 2021

    These are AMAZING! So many recipes call for gold potatoes and, in my opinion, ick! Russets are the way to go – reminds me of my grandmothers mashed potatoes. Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You are very welcome, Andrea. I’m. so glad you enjoyed it!

      Reply

  • Jean
    March 22, 2021

    You are my go to for special meals, desserts, ok everything! Prime Rib was the best ever!

    Reply

    • Natashas Kitchen
      March 22, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Marta Richardson
    March 22, 2021

    Thank you Natasha. They are the best. I have been making potatoes all wrong. I love cooking and I’m never too old to learn new tricks.

    Reply

    • Natashas Kitchen
      March 22, 2021

      I’m so glad my site has been helpful! Thank you for this thoughtful comment!

      Reply

  • Mandy Ho
    March 22, 2021

    can still make it without a stand mixer?

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Mandy, 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 need to mix it a little longer or until it reaches desired consistency.

      Reply

  • Sue H
    March 7, 2021

    Excellent recipe and sooo delicious. This is definitely a “keeper” for dinner and holidays. Thanks for sharing. Love your sight and have made other recipes as well. Your meatballs are to die for and I’ve made many batches since. 👍🏻👍🏻👍🏻👍🏻

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Sue, thank you for your great review and feedback. I’m so glad you enjoyed the recipe!

      Reply

  • Anna
    March 3, 2021

    Seriously, sooo creamy! I used skin on red potatoes (I just love them). It took only a little over a cup of milk to get the consistency I liked.

    I used a hand mixer, worked out perfect.

    Reply

    • Natashas Kitchen
      March 3, 2021

      That’s the best! Thank you so much for sharing that with me!

      Reply

  • Larry Cook
    February 12, 2021

    I may have already commented but here goes.

    I’ve made these around 15 times in a year and a half or so.

    They have been amazing every single time.

    I always get the potatoes at 4 pounds plus or minus a couple of ounces.

    Exactly 1.25 cups of warm milk.

    But I do reduce the butter to 1.5 sticks.

    One other change: I use russets and do some knot removing but otherwise leaving the skin on.

    Thank you for an awesome mp (cmp) recipe 🙂

    Larry

    Reply

    • Natashas Kitchen
      February 12, 2021

      Wow! Thank you for sharing that with me, Larry! I’m so happy you’re enjoying this recipe!

      Reply

  • Jose Rivera
    February 8, 2021

    good recipe. I run my potatoes though a ricer. They come out perfectly smooth. a food mill would work also.

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Great! Thanks for sharing your feedback and stips with us.

      Reply

  • Lisa
    February 4, 2021

    Hi! I’m so excited to try this recipe but I’m wondering will the potatoes be lumpy? Thank you for all your other incredible recipes!!!

    Reply

    • Natashas Kitchen
      February 4, 2021

      Hi Lisa, if you follow all the steps and use the same potatoes in the recipe, you should not find a lump. This is a top-rated recipe for its texture and creaminess. 🙂

      Reply

  • Deb Bloch
    January 27, 2021

    After 52 years of cooking I finally know how to make the BEST mashed potatoes!! Thank you!! I love watching you and trying your recipes!!

    Reply

    • Natashas Kitchen
      January 27, 2021

      Aww, that’s the best! Thank you so much for sharing that with me.

      Reply

  • Anouk
    January 20, 2021

    Will never cut up my potatoes or salt them again before mashing!!! Unbelievable deliciousness!!

    Reply

    • Natashas Kitchen
      January 20, 2021

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

      Reply

  • Barbara Cavalier
    January 18, 2021

    Thanks for your Recipes Have a Bless Day

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome, Barbara! I’m glad you’re enjoying our recipes!

      Reply

  • Karen
    January 9, 2021

    I don’t have a stand mixer. Can a hand mixer be used instead? I assume I will need to hand mash them first, then finish creaming them with the hand mixer. Thanks!

    Reply

  • Chigger
    January 9, 2021

    Very very good will definitely make again

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoeyd that! Thank you for that wonderful review!

      Reply

  • Robert Byerley
    January 1, 2021

    Hi, I just made these taters and they turned out perfect. They’ll go good with the Prime Rib I made.

    Thank you.

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so glad you enjoyed it! It sounds like the perfect combination!

      Reply

  • Cheryl
    December 31, 2020

    Hi Natasha. This mashed potatoes recipe is the best I’ve ever made. It’s really easy to make and it goes really well with any meal at any time. My family especially my dad loves potatoes very much and your recipe has become his a time favourite recipe!

    Reply

    • Natashas Kitchen
      December 31, 2020

      That’s so awesome, Cheryl! Thank you for that wonderful review.

      Reply

  • Brynja
    December 28, 2020

    Made this recipe on Thanksgiving and it was wonderful! I too have a history of making mediocre mashed potatoes but this recipe was a hit! Making them again tonight for a post Christmas Meal for the family! This will be my go to recipe from now on.

    Reply

    • Natasha's Kitchen
      December 28, 2020

      That is just awesome! I’m glad you were finally able to find a recipe for mashed potato that perfectly works for you.

      Reply

  • Audrey
    December 28, 2020

    I tried out this recipe on Christmas day but I reduced the butter to 1 stick and used lactose free milk. It was very tasty and all was eaten. Thank you sharing this recipe.

    Reply

    • Natashas Kitchen
      December 28, 2020

      You’re welcome, Audrey! I’m happy you enjoyed that.

      Reply

  • Love Venice Evangelista
    December 27, 2020

    Hi natasha! Do you have a recipe of gravy as well?

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Venice, sure you can check out these gravy recipes.

      Reply

  • Islah Raoof
    December 27, 2020

    Hi Natasha, just wanted to tell you how wonderful a cook you are. Last night we had your Instant Pot Whole chicken.
    We have been married for fifty years. For the first time in a long time. My husband told me how good I cook. Your recipes are absolutely scrumptious. You know how to bring the flavors out, when you cook. I really enjoy your cooking. Because being married for so long, you don’t know what to cook. But, I know if I cook something from your recipes. I know that it will be a hit.
    Also, we had the Creamy Mashed Potatoes Recipe. The potatoes were so fluffy. The way you incorporate the butter and the milk made the difference.
    So, please don’t stop cooking.
    Thank so much.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hello Islah, that is so sweet of you to share. Thank you for your kind words and good feedback. It helps inspire me to do more recipes and video tutorials for you all!

      Reply

  • Laura
    December 16, 2020

    Natasha, I’ve been making mashed potatoes forever with varying degrees of success. I figured I was doomed to making “Meh” smashed spuds forever.

    Then I watched your video and thought it can’t be THAT easy.

    Well it is and now my family actually ASKS for mashed potatoes when they used to offer up alternatives. We all live it.

    Thank you!

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Laura, I am so happy to hear that! Thank you for sharing that with us, I hope you and your family will love all the recipes that you will try from my videos and website.

      Reply

  • Sherry Herron
    December 6, 2020

    Hi Natasha! I’m making these potatoes with a roast prime rib today for my hubby’s 50th birthday! I have many times in the past, tried to whip my potatoes, only for them to turn into a gluten ball of yuck!!! Before I do this today, any pointers? I am a very good cook, but eggs and potatoes (in different forms!) seem to be my Achilles heel!!! Thank you and have a very Merry Christmas🎄

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Sherry, it sounds like they may be over mixed. But also, make sure you follow all the recipe steps and use the right kind of potatoes.

      Reply

    • Deb Bloch
      January 27, 2021

      I love the mashed pita when their sticky!! Lol

      Reply

  • Jean DuBose Cornelius
    December 5, 2020

    Add fresh ground pepper!

    Reply

  • Mary
    December 2, 2020

    My stand mixer does not have a whisk but my had mixer has a very small one. Will regular beaters over mash the potatoes? Also, if I make a day ahead and reheat in crock pot chilled what setting do I use Low or Warm? Also if making a half recipe my crock pot is too large. Can I put it in a bowl in the crock pot with water at the bottom of the crock to steam heat them? Thank you.

    Reply

    • Natasha
      December 2, 2020

      Hi Mary, I often use my electric hand mixer to beat mashed potatoes. This especially convenient when I make instant pot mashed potatoes and I can just beat it inside the bowl or inside the pot with regular mashed potatoes.

      Reply

    • Karmen
      December 3, 2020

      Here is the easiest way to keep mashed potatoes hot… my grandma did this, my mom did it, I do it and my daughter does it! If you mashed the potatoes in the pot you boiled them in, leave them in there; if you whipped them in a stand mixer, put them back into the pot you boiled them in (because the pot will still be warm).Put the lid on the pot, take it to the bedroom, and wrap them up in a duvet on the bed and leave them there! You can leave them there for many hours and they will still be hot when you’re ready to serve them 🙂

      Reply

      • Natasha's Kitchen
        December 4, 2020

        Thanks for sharing some tips with us, Karmen!

        Reply

  • Robert Speake
    December 1, 2020

    My daughter and I made your mashed potatoes for Thanksgiving this year. They were absolutely delicious.

    Reply

    • Natashas Kitchen
      December 1, 2020

      I’m so glad you enjoyed it!

      Reply

  • Robbi Luttinger
    November 29, 2020

    Hi Natasha. I made your mashed potato recipe on Thanksgiving exactly the way you instructed. They came out so creamy fluffy and delicious! My family really loved them! Two days later I reheated them in the microwave and they still tasted yummy!
    Thank you so much! Your videos and recipes are wonderful!

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hello Robbi, you are so welcome! I also want to thank you for trying out this recipe and for sharing your great experience with us. I’m happy that you loved it even the leftovers!

      Reply

  • Mahi
    November 28, 2020

    This is an amazing recipe!! I just made this for my family on Thanksgiving and it was creamy deliciousness. Already excited to make it again, thanks Natasha!

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • R Coleman
    November 27, 2020

    Tried your mash potatoes.
    They were delicious.
    Good job on showing us how to.

    Reply

    • Natashas Kitchen
      November 27, 2020

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

      Reply

  • Meytal
    November 27, 2020

    Thank you Natasha!
    Made it last night and was a fantastic success!

    Could I ask, how do you calculate the nutritional value? Calories?
    How much does one serving weight?

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Meytal, I recommend reading through our nutritional disclosure but also we use a nutritional calculator. I have not weighed the end product to advise on that.

      Reply

  • Yolanda Corzine
    November 26, 2020

    This was the BEST mashed potatoes I ever made.. It went over well and everyone love it. SOOOO creamy and light.. I even was tasting it while it was mixing..
    Thank you for this recipe.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hello Yolanda, thank you for your awesome comment and feedback. We appreciate you sharing that with us!

      Reply

  • Susan
    November 26, 2020

    Happy Thanksgiving Natasha & Family!
    I made your Creamy Mashed Potatoes and Turkey Gravy! Delicious!! Thanks so much!!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Happy Thanksgiving to you and your family too, Susan! Wonderful, I hope both recipes were a hit!

      Reply

  • Elyse
    November 25, 2020

    Hi!!! These potatoes are DELICIOUS! I am curious how to store them overnight? Do you let them sit at room temp and then just cover the bowl with foil and leave them in the fridge overnight? Also to reheat do you just put them in the oven? Thank you so much!! 🙂

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Thank you, I’m glad you loved it! Yes, they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh. Heating in the slow cooker or in the oven would work fine.

      Reply

  • Liz W
    November 25, 2020

    Hi Natasha!

    Can you use salted butter?

    Are eastern potatoes okay instead of russet potatoes?

    Thanks!
    Liz

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hi Liz, yes, you may use salted butter and you may just adjust the salt in the recipe. Yukon Gold potatoes are the best for mashed potatoes but I think that will work too if that’s what you have handy.

      Reply

  • Rainah
    November 25, 2020

    As good or possibly a tad better than the ones I used to make with my Mom…. Yours are silky and creamy indeed! I am soooo glad for your recipe as I had lost the touch, and my husband needed all of your well deserved rave reviews to reconsider whipped/mashed potatoes. After all, his rustic mashed potatoes are full of rich and earthy goodness. Still, I missed my Mom’s mashed potatoes. Thank you, thank you, thank you!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      I’m sure you do and I’m also sure your mon’s version is also so delicious. But I’m glad you also liked our recipe! Thank you for your great comments and feedback.

      Reply

  • Carolyn Rodriguez
    November 25, 2020

    I am a decent cook, however, I have always had problems with mashed potatoes. This was very easy and as promised they are delicious and creamy. The only comment I have is that if like me you have the smaller kitchen aide it is a little easier to do mix this in 2 batches otherwise it is hard to get the lumps out.

    Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

  • Dorothy
    November 25, 2020

    Hi can another type of potato like Yukon work in this recipe ? Thank you ! Happy Thanksgiving

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Dorothy, the recipe would need to be altered with red or Yukon potatoes without testing it; it’s hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Can’t wait to eat leftovers.” I hope that helps

      Reply

  • Liz
    November 24, 2020

    Hi Natasha, can you substitute with Yukon gold potatoes? Love your recipes.

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hi Liz, the recipe would need to be altered with red or yukon potatoes without testing it, its hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers.” I hope that helps.

      Reply

  • Robbi Luttinger
    November 24, 2020

    Hello! In your video after peeling the potatoes you rinse them off under running water and say it removes the starch. But in the actual written recipe there’s no mention of this. Also in the video you say to use between 1-1/4 cups hot milk, and in your written recipe it says 1 1/4 cups milk.
    Can you please clarify? Thanks.

    Reply

    • Natasha
      November 24, 2020

      Hi Robbi, you are correct – I have added those details in the recipe card to rinse the potatoes and also to add 1 to 1 1/4 cups milk to reach the desired consistency. Thank you so much for pointing that out and Happy Thanksgiving!

      Reply

      • Robbi Luttinger
        November 24, 2020

        Thank you very much for clarifying Natasha!
        Happy Thanksgiving to you and your family as well!

        Reply

      • Robbi Luttinger
        November 25, 2020

        Hi Natasha. I see the details you added about running the potatoes under cold water and adding 1-1 1/4 cup milk to the recipe card, but when it prints, it loses those details and
        deviates to the original.

        Reply

        • Natasha
          November 25, 2020

          Hi Robbi, it may be due to your computer showing a cached version of the page. Try clearing your browser cache. I am seeing it loading and I have flushed the caches on our end which may also help.

          Reply

          • Robbi Luttinger
            November 25, 2020

            Thank you! Whatever you did on your end worked! I didn’t do anything on, except click on print again and it’s showing the added details. Thank you so much. Can’t wait to make the recipe tomorrow!
            Happy Thanksgiving!!🦃🍁

          • Natasha
            November 25, 2020

            Wonderful and Happy Thanksgiving to you also!

  • E.
    November 24, 2020

    Hi Natasha,

    I love and have enjoyed this recipe many times in the past. I was wondering if the fluffy texture will change if I make it in advance then reheat in the oven or will they feel as fluffy as if I made it the same day?

    Also, would it be okay to steam the potatoes instead of boiling? Thank you!

    Reply

    • Natasha
      November 24, 2020

      Hi E, they will always be the best when made fresh but they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh.

      Reply

  • Mary ann
    November 23, 2020

    can I make these 1 day ahead and then heat on the crockpot?

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Mary Ann, that should work! These reheat really well!

      Reply

  • emma
    November 21, 2020

    Hi! I have a question for the mashed potatoes, is it ok to use any milk like 2% or organic, or should we use whole milk?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Emma, we prefer it with whole milk for the creaminess, but readers have reported using Half & Half, almond milk, etc.; I recommend reading through a few comments for other substitutions.

      Reply

  • Heizel
    November 18, 2020

    May I know how long can I keep these mashed potatoes in the fridge if I’ve added sour cream?? Thanks

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Heizel, you could make these 1 to 2 days ahead as they do reheat really well.

      Reply

  • Anna Marie Murphy
    November 18, 2020

    I add cream cheese and sour cream to my mashed potatoes. So delicious.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Sounds oh so yummy and creamy, Anna!

      Reply

    • Robert
      November 24, 2020

      Anna did you substitute the cream cheese and sour cream for one of the other ingredients? How much did you use? Thanks!

      Reply

    • Randa Abdulkarim
      November 24, 2020

      How much did you add?

      Reply

  • Carol H
    November 17, 2020

    Just wondering if red skin potatoes would work in this recipe??

    Reply

    • Natasha
      November 17, 2020

      Hi Carol, you would get a very different consistency since red potatoes are waxier, but that should still work. Red potatoes can also have a different cooking time so cook until fork tender.

      Reply

  • Carol H
    November 17, 2020

    Hi Natasha,
    Can red skin potatoes be used in place of russet??

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hi Carol, you would get a very different consistency since red potatoes are waxier, but that should still work. Red potatoes can also have a different cooking time so cook until fork tender.

      Reply

  • Charity
    November 17, 2020

    Instead of a crock pot, would it work to warm them up in the oven? If so, could you guess how long? Or would crock pot be best? (Trying to figure out what to use my crock pot for this Thanksgiving)

    Reply

    • Natasha
      November 17, 2020

      Hi Charity, you could keep them covered in a warm oven. If you are putting warm potatoes in the oven, I would probably keep the temperature around 200˚F. If keeping in the oven for longer than 20 minutes, check with a thermometer to make sure the temperature is staying at least at 140˚F. A slow cooker is ideal because you can keep it in there for a few hours where as I probably wouldn’t keep it in the oven for more than 1-2 hours without the food texture suffering.

      Reply

  • Letty
    November 15, 2020

    Is it necessary to make a gravy for mashed potatoes, or can they stand alone?

    Reply

    • Natasha's Kitchen
      November 16, 2020

      They can stand alone, it is already yummy and creamy on it’s own.

      Reply

  • Arabella
    November 15, 2020

    Greetings Natasha,
    I made these tonight exactly according to your recipe. They were so delicious. Better than any I’ve made before. Thank you!! Tomorrow your chicken soup.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hello Arabella, so great to hear that. Thanks for giving this recipe a try!

      Reply

  • Susan
    November 14, 2020

    Natasha, for all of your wonderful recipes! Everything I’ve made is so delicious!! I’ll be making your creamy mashed potatoes for sure!
    You’re delightful!
    Happy Thanksgiving!

    Reply

    • Natashas Kitchen
      November 14, 2020

      I hope you love the potato recipes, Susan! Thank you for sharing your wonderful review!

      Reply

  • Renée
    November 12, 2020

    This recipe is very similar t the technique I use. I found it looking for extra tips on “whipped RUSSET potatoes”. I tiny took one failure for e to realize that Yukon potatoes turn to gué when overworked. Very happy for your tip about boiling whole and using hot milk. Do you ever run into problems with the potatoes becoming dry while warming in the oven, or does the tight cover suffice to maintain moisture. Finally, could these be kept covered at room temperature for about 12 hours and then warmed? Thank you for the tips.

    Reply

    • Natasha
      November 13, 2020

      Hi Renee, typically, it is not recommended to keep potatoes at room temperature for that long. it would be better to refrigerate after they reach room temperature and then re-warm. Thankfully these re-warm really well and turn creamy again.

      Reply

      • Renée
        November 13, 2020

        Than you Natasha

        Reply

        • Natashas Kitchen
          November 13, 2020

          You’re welcome!

          Reply

  • Mhyrr Calugay
    November 9, 2020

    Thank you so much for the recipe I love it so much

    Reply

    • Natasha's Kitchen
      November 10, 2020

      You are most welcome. Thanks for checking out this recipe!

      Reply

  • Ed Trouskie
    October 22, 2020

    I prefer running the potatoes though a food mill into a container with the softened butter in it then stirring the milk and seasonings.

    Reply

    • Natashas Kitchen
      October 22, 2020

      Thank you for sharing that with me Ed!

      Reply

  • Delia Chudanski
    October 19, 2020

    I have another way to make mashpotatos. The last ingredient to add is 1/3cup of sour cream. (Amount of sour cream depends on the amount of potatoes) this will make the potatoes taste terrific. Try it!

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Thank you for the tip, Delia. I should try that next time!

      Reply

    • BILL
      June 26, 2021

      YESSSSSSSSSSSSSSS…………….i use sour cream…………….garlic mashed potatoes with sour cream………….we are on the same page

      Reply

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