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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

5 from 712 votes
Author: Natasha Kravchuk
These creamy mashed potatoes are shockingly good! It only takes 4 ingredients to make these velvety and holiday-worthy mashed potatoes in just 3 steps. They are perfect for a weekday meal, but also just fancy enough for a holiday table.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 as a side dish
  • 4 lbs (12 medium) russet potatoes, peeled
  • 1 1/4 cups hot milk, (use 1 to 1/4 cups) we used whole milk
  • 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
  • 1 1/2 tsp salt, or to taste (we used sea salt)
  • 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

  • Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potato peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  • Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
  • With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.

Notes

To keep mashed potatoes warm until serving: cover the cooled mashed potatoes and place them into a warm oven or transfer them into a slow cooker on the low or warm setting. Plate or serve out of the slow cooker when ready to serve.
To store leftovers, cover cooled potatoes in a heat-proof, airtight bowl in the fridge for 5 days or the freezer for up to a month. Thaw in the fridge and reheat on the stove, in the oven, or in the microwave with a bit of milk and butter to keep the potatoes creamy. Do not overmix.

Nutrition Per Serving

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

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Whipped creamy mashed potatoes recipe

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

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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5 from 712 votes (509 ratings without comment)

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Comments

  • Darryl
    October 7, 2024

    Hello Natasha, these are a five star hands down! I was wondering if I could make them the night before and put them in a crock pot and warm them up the next day and serve them with melted butter on top? It’s for Sunday our Thanksgiving. Thanks in advance ,Canada

    Reply

    • NatashasKitchen.com
      October 7, 2024

      Hi Darryl! We prefer to make them fresh on the day of and keep them warm in the crock pot until ready to serve. They do reheat well too, I don’t have those exact instructions. You can add a little more milk/butter towards the end if needed to help get the desired consistency back. I hope that helps!

      Reply

      • Darryl
        October 8, 2024

        Thank You, potatoes will be done that morning. P.S.I got your crock pot stew cooking as we speak….. . Thanks for all your tips and recipes Natasha…
        Darryl

        Reply

  • Tanya
    September 16, 2024

    Hi Natasha! I’ve relied on so many of your recipes for years now, and everything is always so amazing!

    I’ve made these mashed potatoes for a couple of Thanksgivings now, and they’re always a big hit! I’m considering your Instant Pot mashed potatoes this year only to avoid using the stove/oven since there will be so many of us cooking other dishes that require stove and/or oven time. In your opinion, do the instant pot ones come close to this dish?

    Thanks for all of your wonderful cooking tips and recipes!

    Reply

    • Natashas Kitchen
      September 18, 2024

      Hi Tanya, I love them both, although the Instant Pot ones help in a time crunch. I recommend trying it at least once before a big event to see if you have a personal preference over the two.

      Reply

  • Steve karneeb
    September 13, 2024

    It looks like melted butter on the serving of mashed, am I correct?

    Reply

    • NatashasKitchen.com
      September 13, 2024

      Yes, that’s correct.

      Reply

  • Tasha
    August 26, 2024

    Hi, can I use red bliss potatoes? I have a 5 pound bag.

    Reply

    • Natasha's Kitchen
      August 26, 2024

      Hello! They will still work well but they’re more dense so it might take a bit more time to mash. Just make sure to cook them until they’re very tender to get a smooth mash.

      Reply

      • Tasha
        August 27, 2024

        Thank You!!! I used a 5 pound bag of red bliss potatoes and yes, I had to almost double the boiling time. I added more butter too. Absolutely delicious!!!! They taste amazing!

        Reply

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