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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 126 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 kcal
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

  • 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

  • Shivana toolsie sanchez
    October 18, 2020

    Creamy mashed potatoes is super delicious

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Thank you so much for your awesome review!

      Reply

  • Randy
    October 12, 2020

    The crock pot is a nice idea too. Will be using that during the holidays. Thanks for sharing that idea.

    Reply

    • Natashas Kitchen
      October 12, 2020

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

      Reply

  • Randy
    October 12, 2020

    Made these and they turned out great. I made a smaller batch as it is just my wife and I. When I boiled the potatoes I added some dill to the pot and boiled them together. The potatoes took on a slight dill flavor and it was so good!!!

    Reply

    • Natashas Kitchen
      October 12, 2020

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

      Reply

  • Ella
    October 10, 2020

    So CREAMY and absolutely DELISH!!

    Thanks Natasha for another of your amazing recipes! <3

    Reply

    • Natashas Kitchen
      October 10, 2020

      You’re welcome, Ella! Thank you so much for that wonderful review!

      Reply

  • Ella
    October 10, 2020

    So CREAMY and absolutely DELISH!!!

    Thank you Natasha do another of your amazing recipes! <3

    Reply

    • Natashas Kitchen
      October 10, 2020

      Thank you for that wonderful review Ella!

      Reply

  • Joan Mozdzynski
    October 8, 2020

    I love your recipes and so well explained ! I also bought squash and found your recipe for squash soup thank You! You saved me

    Reply

    • Natashas Kitchen
      October 8, 2020

      Thank you so much for that wonderful compliment Joan!

      Reply

  • PAULA
    October 2, 2020

    SOOO EASY AND THE BEST MASHED I HAVE ( E-V-E-R ) MADE!!!

    Reply

    • Natashas Kitchen
      October 2, 2020

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

      Reply

  • Laura
    September 28, 2020

    Can I make these mashed potatoes a day ahead? Then warm in the crockpot the day of? I like to make as much as possible the day before Thanksgiving so I’m not stuck in the kitchen all day! Thanks!

    Reply

    • Natashas Kitchen
      September 28, 2020

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

      Reply

  • Oksana
    September 21, 2020

    Dear, Natasha! I want to thank you for all your recipes and fun videos. You really helped me to improve my cooking skills

    P.S. The mashed potatoes taste like heaven!!!

    Reply

    • Natashas Kitchen
      September 21, 2020

      Aww, you’re welcome Oksana! I’m so happy you’re enjoying our recipes!

      Reply

  • lisa evans
    September 20, 2020

    How warm does the milk have to be please are we talking boiled or simmering thanks

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Hi Lisa, HOT milk incorporates easiest into the potatoes and keeps the potatoes warm. It doesn’t have to be boiling just as long as it’s hot.

      Reply

      • Tanya M.
        October 6, 2020

        Hi Natasha.Can I use gold potatoes for this or does it have to be Russet?

        Reply

        • Natasha
          October 6, 2020

          Hi Tanya, we have used gold potatoes – it just gives a different color and texture. Boil until they are tender.

          Reply

  • Eirel
    September 8, 2020

    Hi natasha! Can I substitute milk with all purpose cream? Also, do i have to warm it or room temperature will do?

    Reply

    • Natashas Kitchen
      September 8, 2020

      Hi Eirel, I haven’t tried this recipe with heavy cream so I can’t say for sure. HEre’s what one of our readers wrote: ” Fabulous with heavy cream! Taste as you go so it suits you. I like several twists of fresh pepper stirred into the potatoes.” I hope this is helpful!

      Reply

  • Pamela Collins
    September 3, 2020

    Add 2 tablespoons of sour cream to your mashed potatoes it gives it just a little Thang. If you’re making instant potatoes it makes them taste like real Mashed potatoes just try it and see you might like it.

    Reply

    • Natashas Kitchen
      September 3, 2020

      Great idea! Thank you for sharing that wonderful tip with us Pamela!

      Reply

  • Mary Volpe
    August 15, 2020

    Hi Natasha – If I make three batches of this recipe would you recommend me putting them in 13×9″ casserole dishes and reheating in the oven before serving? I am having a large gathering. Thanks!!

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Mary, that may work! These do reheat well if you wanted to make them ahead of time. 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

  • Orsolya Hemani
    July 30, 2020

    Thank you Nathasha for another great recipe. I made it last week and was very easy and delicious! Tonight I tried your spaghetti meat sauce recipe and it was fantastic!

    Reply

    • Natasha's Kitchen
      July 30, 2020

      That is so great! I am glad you enjoyed the recipes that you tried.

      Reply

  • Rebecca
    July 22, 2020

    These are very similar to my mashed potatoes, learned from my grandma. I’ve had marriage proposals based on then. However, I recently discovered that they are even better with some sour cream in place of some of the butter. Give it a try.

    Reply

    • Natashas Kitchen
      July 22, 2020

      HAHA! That’s just awesome Rebecca! I’m so glad you enjoyed this recipe! Thank you for sharing those tips with us!

      Reply

  • Deborah Roland
    July 17, 2020

    I absolutely love watching you cook and I love your recipes. Question, it’s just me and my husband so I don’t need that many mashed potatoes. How do I cut this recipe in half so I wont make so many? Thank you so much, p.s. your the best cook ever!

    Reply

    • Natashas Kitchen
      July 17, 2020

      Hi Deborah, you can cut the recipe and its ingredients in half to halve the recipe. We also have a recipe slider, scroll down to the printable recipe and choose how many servings you would like and that will adjust your ingredient quantity.

      Reply

      • Pam
        July 22, 2020

        great recipe

        Reply

      • Joyce
        August 31, 2020

        you’re awesome!

        Reply

  • Regan
    July 16, 2020

    It was my first time making mashed potatoes for my family and it turned out great! I added a bit more salt and pepper. It was so creamy! I’m so glad I tried your recipe and I’ll continue to use it in the future!

    Reply

    • Natasha's Kitchen
      July 17, 2020

      I’m so glad to hear that you loved the mashed potatoes. Thanks for your excellent review!

      Reply

  • Abhipsita Kundu
    July 2, 2020

    Great recipe – unbelievably easy and incredibly delicious! Will definitely recommend this to friends and family.

    Reply

    • Natashas Kitchen
      July 2, 2020

      I’m so happy you enjoyed that! Thank you for that wonderful review!

      Reply

  • Wiera
    June 18, 2020

    These are the best potatoes! I ended up with gummy and watery potatoes the last few times i tried mashed potatoes WITHOUT this recipe. I made these today with your meatloaf and my son said everything tasted as good as Mama’s! Now there’s a compliment! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      June 18, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • AuntRose
    June 14, 2020

    Hi Natasha!
    I can’t have cows milk so will use almond milk as suggested by Heather. What would be a good substitue for butter?
    BTW the garlic, lemon, mustard drumsticks are marinating for tomorrow!!

    Reply

    • Natasha
      June 15, 2020

      Hi, I haven’t tested anything else but I have read that a drizzle of oil is a good substitute. I hope you love the drumsticks recipe!

      Reply

      • RH
        October 11, 2020

        I don’t do dairy either. How much olive oil would I use to replace the butter?

        Reply

  • Anam
    June 7, 2020

    Can i store the mashed potatoes in the fridge if i make extra?

    Reply

  • Portia
    June 2, 2020

    These potatoes are terrific. I served them for dinner with your instant pot ribs and my husband was blown away! Next I’m trying your creamy chicken and rice recipe but I’m sure going to keep this recipe handy! Yummy. Thank you!

    Reply

    • Natasha's Kitchen
      June 2, 2020

      What a great comment, Portia. I am so glad you and your husband enjoyed the mashed potatoes! I hope you enjoy every recipe that you try.

      Reply

  • Katherine
    May 30, 2020

    Hi! I’m planning on making these very soon but I only need half the amount produced by the recipe. Can I just cut all the ingredients in half or are there some other alterations that need to be made? Thanks!

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Katherine! You can cut the recipe and its ingredients in half to halve the recipe.

      Reply

  • Rebecca Underwood
    May 30, 2020

    Absolutely love all your recipes that I’ve tried so far!! The food is delicious and recipes are easy to follow!! Your website is ALWAYS my go to site if I need a recipe for something! Thanks so much for helping us all feed our families!
    And next time you make mashed potatoes, try replacing the milk with evaporated milk!! It’s a whole new taste explosion! My kids LOVE it with the evaporated milk!

    Reply

    • Natashas Kitchen
      May 30, 2020

      That’s so great! Sounds like you have a new family favorite.

      Reply

  • Roan
    May 22, 2020

    Hi Natasha,

    Great recipe and can’t wait to try! I was wondering if I can boil the potatoes, let them cool, peel them, and then mash them? Will there be any difference on the quality or end product?

    Reply

    • Natasha
      May 22, 2020

      Hi Roan, that should still work fine as long as they are fully cooked through.

      Reply

  • Wendy Hadulla
    May 13, 2020

    I had tried this recipe is lovely my hubby loves it. By the way Natasha is there any gravy which i can go with this recipe ?

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Thanks for your great feedback, Wendy. Here are some of my gravy recipes.

      Reply

  • Kainat Qazi
    May 9, 2020

    Will be trying these babies today! Any cautions about sprinkling in some garlic powder at the end with the salt to the mix?

    Reply

    • Natashas Kitchen
      May 9, 2020

      We enjoy garlic around here! That sounds like a great addition to the recipe! If you experiment, let me know how you liked the recipe.

      Reply

  • Gail Hofstad
    May 7, 2020

    As usual 100% perfect!
    Thank you

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Thank you so much Gail!

      Reply

      • ROSEMARIE ST MICHAEL
        May 12, 2020

        You are amazing. So far I have tried yr creamy potato, apple pie to die for. Meat balls, hamburger, and more love you n yr recipes

        Reply

        • Natashas Kitchen
          May 12, 2020

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

          Reply

  • Gerry BK
    April 13, 2020

    Delicious mashed potatoes; they were creamy, silky and delicious. I love the use of the butter and cream. Thank you for sharing this quick and easy to make recipe. The potatoes were perfect served with bbq chicken wings.

    Reply

    • Natashas Kitchen
      April 13, 2020

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

      Reply

  • Heather
    April 12, 2020

    These are so amazing and so easy. I’ve tried many mashed potato recipes over the decades and this is the best. They come out tasty and creamy. Two of my family members can’t have cow’s milk so I substituted almond milk (original unsweetened) and it was still super creamy and rich tasting. Thanks so much for this wonderful recipe.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Nice to know that almond milk is a great substitute for this recipe. Thank you for sharing that with us and for giving this recipe an excellent review!

      Reply

    • Aunt Rose
      June 14, 2020

      Hi heather, i too will need to use almond milk so just wondering what you used as a substitute for butter. TY!

      Reply

  • Amber Kanos
    April 11, 2020

    Hi Natasha I absolutely love your videos and every recipe that I tried was amazing and super easy to follow. I was wondering if I can use red potatoes instead of the Russet potatoes.

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi Amber, the recipe would need to be altered with red or yukon potatoes. 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

      • Becky
        July 7, 2020

        What’s the alteration if using red potatos. Please and thank you

        Reply

        • Natashas Kitchen
          July 7, 2020

          Hi Becky 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

  • Nikki
    April 8, 2020

    Tried these today and they were definitely the best mashed potatoes I’ve had! I usually cheat and make the instant potatoes, but never again! This will be my go-to recipe! Thank you!

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Super! I am so happy that you loved this recipe so much. Thank you for your great feedback and review.

      Reply

  • SGR
    April 7, 2020

    Hello Natasha! I’m a big fan! I LOVE your videos and recipes.
    What model of kitchen aid mixer do you Recomendo? Greetings from Mexico!

    Reply

    • Natashas Kitchen
      April 7, 2020

      Hi! We have our mixer linked in our online shop here. I hope that helps.

      Reply

  • June
    April 6, 2020

    The very best potatoes are those cooked in the instant pot. I place UNpeeled potatoes on the rack and cook about 20 minutes. When cool enough to handle I cut the skin around the center of the potato, squeeze the skin on each end of the potato and the skin slips right off. They are so nice and fluffy and ready to be mashed. If I want crisp-skinned baked potatoes I leave the skin on, spray a little olive oil on them and add salt, pepper, garlic powder and put them in the toaster oven for a few minutes.

    Reply

    • Natashas Kitchen
      April 6, 2020

      That sounds delicious! Thank you for sharing that with us, June!

      Reply

  • Sydney Barrios
    April 1, 2020

    Hi What do you mean when you say partially cover your potatoes? Thank you! Excited to try these tonight.

    Reply

    • Natashas Kitchen
      April 1, 2020

      Hi Sydney, we keep the pot partially covered with the pot cover. I hope that helps.

      Reply

  • Cy
    March 30, 2020

    Amazing !! I’m a southern girl and I’ve had my share of homemade mashed potatoes, but oh my i was surprised at how creamy and delightfully delicious these were. So yummy and beautiful and easy!! The butter drizzle on the finished product took it over the top. My entire family loved them!! Thanks again!

    Reply

    • Natashas Kitchen
      March 30, 2020

      You’re welcome, Cy! I’m so glad you enjoyed this recipe!

      Reply

  • Nancy
    March 25, 2020

    Love all your recipes!!!

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Thank you, Nancy!

      Reply

  • Ginny
    March 25, 2020

    I have followed Natasha for three months now. Beautiful recipes, always perfect.
    I have shared with my children and they follow you now also.
    Thanks Natasha.
    Love how fun you make cooking

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Thank you for your kind words and compliment. I appreciate your support!

      Reply

  • Zada Penick
    March 22, 2020

    Hi Natasha I’m thinking about making your homemade mash potatoes today I have all the ingredients for it except whole milk what is a good substitute for whole milk?

    Reply

    • Natasha's Kitchen
      March 23, 2020

      You can also try half and half if you have it or almond milk works too!

      Reply

  • Marie
    March 21, 2020

    I don’t usually do reviews but I had to for this recipe! On point! Amazing recipe. I’ve been trying to figure how my mom and brother would make mashed potatoes like this. I made them for my 19 year olds birthday and he had two big servings and everyone raved about it. It only took me 30 years. Lol. Thankful for your recipe!!

    Reply

    • Natashas Kitchen
      March 21, 2020

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

      Reply

  • Boband Squa
    March 19, 2020

    Carrot

    Reply

  • Jen
    March 11, 2020

    What are the directions to make this in a 8 quart Instant Pot?
    Thanks!!

    Reply

    • Natashas Kitchen
      March 11, 2020

      Hi Jen, I haven’t tried that in an Instant Pot 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

    • June
      April 7, 2020

      Put a cup of water in the instant pot. Insert the rack and place the potatoes (WITH their skin) on the rack. The potatoes will NOT be in the water. Cook any number of potatoes you want for 20 minutes. Release pressure immediately after that time. This is the only way I make my potatoes now.

      Reply

      • Natasha
        April 7, 2020

        Thank you so much for sharing that with us! I have a recipe for instant pot mashed potatoes coming soon. I’m trying to get it up before Easter!

        Reply

  • Jen
    March 10, 2020

    How can this be converted to a 8 quart Instant Pot recipe? Thank you

    Reply

    • Natashas Kitchen
      March 10, 2020

      Hi Jen, I haven’t tried that in an Instant Pot 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

  • KrisC
    March 4, 2020

    These are awesome! Recipe was so easy to follow, and they were so light and fluffy. Used a hand mixer instead of pulling out my Stand mixer. Served with Pot Roast! Thank you for this recipe!

    Reply

    • Natashas Kitchen
      March 4, 2020

      You’re welcome, Kris! I’m so glad you enjoyed this recipe, it’s one of our favorites.

      Reply

  • Tess
    February 22, 2020

    I made my mashed potato with the mixer for a long time , I keep them hot setting the mixer bowl with potato into a hot water bath , keeps it hot for a long time and does not change the texture . It is a good recipe Natasha , I top mine with chives and sometimes with home made brown crispy
    onions Thank you !

    Reply

    • Natashas Kitchen
      February 22, 2020

      That’s a great tip! Thank you so much for sharing that with us Tess!

      Reply

  • Diana Zohdy
    February 5, 2020

    Thank you, Natasha for this treat! What an excellent recipe! I really like how you think of making the life of a home cook easy – the mixer is so much nicer than ricer or masher. I went around the problem of uneven (some slightly bigger) potatoes by mixing them as they were getting done – worked like a dream and really for Russets there is not that much time difference with regards to a bigger size. Gradually mixing in softened butter is a secret tip for sure as it turned out super silky. I have tried many recipes – the ones that claim that you do not have to peel Russet potatoes (wrong! they have a dreadful look that way), the ones that mix waxy and starchy potatoes (wrong! at least for me as I like the mash to be silky), the ones that claim that you should cut potatoes to cook them evenly (wrong again for two reasons – the waterlog (as you rightly pointed out) and mash is tasting bland and such move isn’t time saver either). Oh my goodness, your recipe is superb!

    Reply

    • Natasha's Kitchen
      February 5, 2020

      Thank you for your tips and for sharing your great experience with this recipe Diana! I’m happy to hear that you loved the outcome!

      Reply

  • Michelle
    January 13, 2020

    Delicious and buttery! First time making mashed potatoes and first recipe I found that uses milk and butter instead of heavy cream. Definitely making these as a side dish for the holidays and on a regular basis as a side dish for any dinner. Thank you so much! Can’t wait to try more of your recipes!

    Reply

    • Natashas Kitchen
      January 13, 2020

      I hope you love this recipe, Michelle! Thank you for that wonderful review.

      Reply

  • Darin
    December 26, 2019

    Hi Natasha,
    Do you salt the water prior to boiling the potatoes?

    Thanks,
    Darin

    Reply

    • Natashas Kitchen
      December 26, 2019

      Hi Darin, we do not. We have a not on why in the recipe. I hope that helps.

      Reply

  • Bob & Wendy McLeary
    December 21, 2019

    This is a great recipe that we have used with one option: Add dill weed to the mashed potatoes and omit the garnish herbs. The herbs are a preference as to what your family prefers. Thank you for sharing your recipes. We are trying your Prime Rib recipe for one of our holiday suppers. “Merry Christmas”

    Reply

    • Natashas Kitchen
      December 21, 2019

      Thank you for sharing that tip with us! Merry Christmas!

      Reply

  • Suzanne
    December 21, 2019

    Love your recipes!
    Do you have a cookbook ?
    I would certainly purchase one .

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Suzanne, we do not at this time but stay tuned! There is one in the works.

      Reply

    • Karen
      January 8, 2020

      I’m trying this recipe today with steak and beans

      Reply

      • Natashas Kitchen
        January 8, 2020

        I hope you love this recipe, Karen!

        Reply

  • Helen
    December 16, 2019

    I plan to try this recipe, along with your juicy roast turkey and your turkey gravy recipes for my family Christmas this Saturday. I am planning on cooking the potatoes in my Instant Pot. Any idea how long they should be under pressure? I love your idea of making the potatoes ahead and then keeping them warm in a crockpot.

    Reply

    • Natashas Kitchen
      December 16, 2019

      Hi Helen, I haven’t tried that in an Instant Pot 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

    • Nathalie
      March 21, 2020

      Hello Natasha! Your cooking made my husband love dinner again! (he’s a picky chef) We absolutely love these potatoes but I’m not big on whipping up these just for us since my kids are vegetable haters. I’m wondering if you’ve frozen these with good results? I’m about to make a six pound batch and possibly make portions like everyone is doing and see what happens! Thank you

      Reply

      • Natashas Kitchen
        March 21, 2020

        Hi Nathalie, these do freeze well! you could make these a day ahead as they reheat really well. Reheating in the slow cooker or in the oven would work fine.

        Reply

  • Manuela
    December 15, 2019

    Hi Natasha, I want to make these for Christmas and was wondering how many hours I can make them in advance and keep them warm in the slow cooker?

    Reply

    • Natashas Kitchen
      December 16, 2019

      Hi Manuela, 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

  • Nataliia
    December 14, 2019

    Excellent! Now this is my go to mashed potatoes

    Reply

    • Natashas Kitchen
      December 14, 2019

      Oh it really is the best! One of our favorite potato recipes! Thank you for that wonderful review!

      Reply

    • Hanna
      December 29, 2019

      Delicious was such a hit! Thank you

      Reply

      • Natashas Kitchen
        December 30, 2019

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

        Reply

  • Catherine
    December 12, 2019

    Over the years, I’ve noted that when I overcook the potatoes, they tend to have a watery consistency and have little taste. I generally use russet potatoes and try to cut them into chunks about the same size, so they’ll all get done at the same time. The potatoes by themselves don’t have a lot of taste. You add that with butter, salt, pepper and whatever else you throw in.

    Reply

    • Natashas Kitchen
      December 12, 2019

      Thank you so much for sharing that with me, Catherine!

      Reply

  • 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

    • Natasha
      November 27, 2019

      I love that idea. Thanks for sharing!

      Reply

    • Deann
      December 19, 2019

      I tried not cutting the potatoes and they came out starchier each time and this last time cooked them for 30 minutes and they still weren’t done so this recipe didn’t work for me at all!

      Reply

      • Natasha
        December 19, 2019

        Hi Deann, did you use the same kind of potatoes? Also if some are very large or they are dramatically different in size, it’s a good idea to cut them in half for even cooking but typically cooking them whole helps them not become water-logged, that is the primary reason for it.

        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

      • Ron
        November 25, 2020

        How do you alter the recipe if using Yukon Golden potatoes in place of the russet?

        Reply

        • Natashas Kitchen
          November 25, 2020

          Hi Ron, 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

  • 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

      • SaraD
        December 17, 2019

        If I don’t have cream, I used canned (evaporated, not condensed) milk. It’s what my mother always used. The flavor is slightly different, but it’s excellent.

        Reply

        • Natashas Kitchen
          December 17, 2019

          Hi Sara, I honestly haven’t tested that myself to advise. If you experiment, please let us know how you like that.

          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

    • Nadja
      December 19, 2019

      Wondering if you tried it w the heavy cream as i was going to?

      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

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