This creamy mashed potatoes recipe is shockingly good, and it’s the side dish my family looks forward to most at Thanksgiving and Christmas. It takes just 4 simple ingredients (one of them is salt), and a few easy tricks like hot milk and softened butter give you fluffy, buttery potatoes instead of gummy ones.
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Helpful Reader Review
“I have tried for years to make mashed potatoes that were fluffy instead of gummy. Tonight, after following this recipe and the tips, I finally did it! They were perfect.” – Lara ★★★★★
Mashed Potatoes Video
Watch me whip up this simple mashed potatoes recipe and see my best tips for a perfectly fluffy texture. Along with Roast Turkey and Turkey Gravy, mashed potatoes are always one of the most popular dishes on our Thanksgiving table. In fact, I think a few family members may come specifically for the potatoes, and I don’t blame them.
Creamy Mashed Potatoes Recipe
I’ve made many mashed potato recipes over the years, but this creamy version is king, especially for the holidays. I first shared it years ago, inspired by my friend Anna, who invited us over for dinner one evening and served her whipped mashed potatoes. I couldn’t get enough of them, so of course I asked her for the details. Thank you, Anna! It’s make-ahead friendly too (see my tips below).
Ingredients for Mashed Potatoes
- Potatoes – Russet or Idaho potatoes are my top pick because they’re starchy and whip into a light, fluffy texture. Yukon Gold or yellow potatoes also work and are a little denser and creamier. Their thin skins can stay on for a rustic mash, but peel them for the smoothest texture.
- Milk – Use whole milk for the creamiest potatoes, but lower-fat milk works if that’s what you have on hand.
- Butter – Use unsalted butter at room temperature (not melted). Even if it seems like a lot, trust me and add the full amount.
- Salt – Adding salt at the end keeps the potatoes from falling apart while cooking, and it’s easy to season to taste.
- Parsley or Chives – Optional, but a sprinkle on top makes them look extra special.
How to Make Mashed Potatoes
- Boil the Potatoes: Peel and rinse the potatoes, leaving them whole (halve only very large ones). Cover with cold water in a large pot, bring to a boil, and cook partially covered until easily pierced with a fork, about 20-25 minutes. Do not overcook.
- Drain and Add Hot Milk: Drain well and transfer the hot potatoes to the bowl of your stand mixer (or a large heat-safe bowl). Break them up lightly, mix on low for 30 seconds, then increase to medium and slowly drizzle in the HOT milk.
- Whip in the Butter: With the mixer running, add the softened butter 1 Tbsp at a time. When the potatoes are whipped and fluffy, season with salt to taste.
Natasha’s Pro Tip:
Cook russets whole. I learned this tip from my Mom. Russets are starchy potatoes that can fall apart or get waterlogged when they’re cut up and boiled. Whole potatoes take a few minutes longer to cook, but it’s well worth it.
Tips for the Best Mashed Potatoes
- BUTTAH!! – Lots of butter, and don’t skimp here. I’ve tried it with less, and the recipe still works, but it’s incredible with the amount called for. Soften it, don’t melt it, so it incorporates beautifully and leaves the potatoes silky, silky.
- Use HOT milk – Hot milk blends easily into the potatoes and keeps them warm. Cold milk cools them down and makes them harder to whip.
- Use a mixer – An electric hand mixer or stand mixer gives the smoothest results. No mixer? A potato ricer is the next best thing, followed by a hand masher.
Why Are My Mashed Potatoes Gummy?
A lot of readers ask me if a mixer makes mashed potatoes gummy. It’s really about how the potatoes are cooked, not the tool you use. Here’s what usually causes it:
- Overcooking – Potatoes that boil too long get waterlogged and turn gummy whether you use a mixer or a masher, so start checking with a fork at about 20 minutes.
- Not draining well – Water left in the pot makes them waterlogged, so drain them really well before mixing.
- Overmixing – Mix while they’re hot and turn the mixer off as soon as the potatoes look whipped and fluffy. If you walk away and forget about them, they can turn gooey.
Make-Ahead and Storage
If you have leftovers, I love turning them into Shepherd’s Pie or Mashed Potato Pancakes.
You can make them up to a day ahead and refrigerate, then reheat on the stovetop, in the oven, or in the microwave with a splash of milk and a little butter. To keep them warm until dinner, butter the top and cover them in a slow cooker on the warm setting. They keep for 3-4 days in the fridge or up to 1 month in the freezer, and you’ll find all the details in the recipe card notes below.
Mashed Potato Add-Ins
I love this classic, but it’s easy to change up with a few add-ins:
- Sour Cream – Mash it in at the end for a little tang, like in my Sour Cream Mashed Potatoes.
- Garlic – Warm smashed garlic cloves in the milk, like my Garlic Mashed Potatoes.
- Cheese and Bacon – Top with shredded Colby Jack and crispy bacon, then bake, like my Loaded Mashed Potato Casserole.
What to Serve with Mashed Potatoes
Mashed potatoes go with pretty much anything. Here are my favorite mains and sides to serve with them:
- Beef – Meatloaf, Prime Rib, Pan-Seared Steak, Roast Beef
- Chicken – Chicken Casserole, Chicken Fricassee, Roast Chicken
- Turkey – Spatchcock Turkey
- Pork – Baked Ham, Roasted Pork Tenderloin, Pork Schnitzel
- Gravy – Easy Mushroom Gravy
- Sides – Roasted Cauliflower, Roasted Broccoli, Stuffing
This creamy, whipped mashed potatoes recipe is easy enough for a weeknight dinner but special enough for your holiday menu, especially with extra melted butter and a sprinkle of parsley on top. It’s a keeper, and I’d love to know what you serve it with, so tell me in the comments.
Best Mashed Potatoes
Ingredients
- 4 lbs russet potatoes, (12 medium) peeled
- 1 1/4 cups hot milk, (use 1 to 1 1/4 cups) I used whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
- 1 1/2 tsp salt, or to taste (I used sea salt)
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
Instructions
- Boil the Potatoes: 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). Do not overcook.
- Drain and Add Hot Milk: 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.
- Whip in the Butter: 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: Cover and keep them on the stovetop over very low heat or over a pot of simmering water, or in a warm oven (200°F), for up to 1 hour. For longer, transfer them to a slow cooker on the low or warm setting for up to 3 hours, stirring every 30 minutes, and serve right from the slow cooker. Make-ahead and storage:
- To Make Ahead: Make them up to 1 day ahead, let them cool, and refrigerate in an airtight container. Reheat before serving.
- To Refrigerate: Cool and pack in a heat-safe, airtight container for 3-4 days.
- Freezing: Pack cooled potatoes in an airtight freezer-safe container for up to 1 month.
- To Reheat: If frozen, thaw in the fridge overnight. Then reheat on the stove over low heat, in a 350°F oven, or in the microwave. Stir in a splash of milk and a bit of butter to restore their silky texture and avoid overmixing.
