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!
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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.
Secrets for Making the Best Mashed Potatoes Recipe:
- 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!
- 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.
- 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.
- HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
- 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.
- 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
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).
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.
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.
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.
Watch Natasha Make Creamy Mashed Potatoes:
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Creamy Mashed Potatoes Recipe
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
- Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
- Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
- With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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…
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’m 62 and I’ve never made mashed potatoes. I tried your recipe and they came out amazing. Totally love this recipe. Easy but so good!
I’m so glad to hear how much you enjoy the recipe Susan! Thanks for sharing your fantastic review with other readers!
Did I miss the instructions on how to heat the milk?
Hi Tom, the best way is to heat it on the stove until hot and steamy (not boiling) or microwave until hot.
I like to chop up onions and cook in butter until just translucent then add to the mashed potato mixture. I only do this once in awhile as some people don’t like them that way.
Yum, that’s a great suggestion! Thanks for sharing Barb!
hi natasha, if I dont have eletric mixer, is that a problem?
Hi Yair, an electric mixer will produce the smoothest results. An electric hand mixer with egg beater attachment should also work well.
Since moving from Seattle to Denver I have not been able to boil potatoes right. They are hard then if you aren’t watching every second they are suddenly mush. Cooking them whole solved the problem! Only took 22 years to find that out. Couldn’t bring myself to use two sticks of butter so I only used one but they still turned out delish. Thank you, thank you!
My pleasure Amy! I’m glad you find the recipe so helpful. Thanks for sharing your great review!
Why use water? A tip I learned elsewhere; if you’re going to be boiling potatoes and any water is absorbed, then substitute your water with chicken or vegetable stock. Add that tiny bit of an extra layer of flavor underneath the rest of the recipe. Try it!
Great idea! Thank you for sharing! 🙂
Hi Natasha,
These mashed potatoes look delicious. Cannot wait to try it.
A quick way to cook potatoes without them absorbing water is steaming them in the instant pot. cup and a half or 2 of water put steamer basket, placed peeled cut potatoes on top. Close lid and set for 6 min. It works perfectly without the mess that boiling can create around the stove :). I take potatoes out, dump water out, return potatoes in and add other ingredients and whip them with hand mixer. All in one pot.
Hello Carla! Thanks for sharing your helpful tips with other readers! 🙂
I followed this recipe exactly and these were the most DELICIOUS mashed potatoes I have ever eaten! Made them for Christmas Eve dinner and everyone loved them!
Awesome! I’m glad to hear the recipe is such a HIT. Thanks for sharing your fantastic review Madeline!
Hi! Wondering if I could use Gold potatoes instead of Russet.
Hi Sally, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes (also very good) we use yukon/yellow potatoes. Yukon gold potatoes are more waxy so we use a different method with those.
Hi Natasha,
Do you think that I could make these mashed potatoes two days ahead
Thank you so much.
Hi Francine, I think it would work to make it ahead then cover and refrigerate and re-warm before serving. They do reheat well so I think that should work fine.
Can you use a handheld mixer instead of the stand mixer, do same rules apply?
Venessa, handheld electric mixer would work just fine 😬
Can you substitute milk with buttermilk for whipped potatoes?
I haven’t tried that substitution so I’m not sure if that flavor would overwhelm the potatoes.
These potatoes are amazing! I don’t make homemade mashed potatoes very often as it’s just me & my husband, but I was hosting my parents for dinner and I needed a good recipe to follow. This will be my forever recipe! They were so fluffy and delicious! I followed the recipe exactly & they didn’t need anything added, it was perfect! Thank you so much!!
You’re welcome Ashley! I’m glad to her how much you enjoy the recipe! Thanks for sharing your excellent review!
A little bit too much butter, it was very heavy to me. Though, it was great!
I’m so glad you liked it! It’s definitely a special occasion mashed potatoes recipe! Very rich and wonderful 🙂
HI Natasha,
I’m supposed to be making for 10-15 people. Should I double the recipe? Have you done that before?
Hi Bee, I haven’t doubled this one but it really would depend on what your mixer could handle. My mixer is a 6Qt and I think doubling the recipe would overwhelm the mixer and it would not beat properly. You could cook the potatoes and then mix it in 2 batches and that could work well, but I would not put double the recipe in one mixer.
I baked the potatoes, then scooped them out and mashed them with 3/4 cup milk and 1/2 cup heavy cream, wow they were spectacular and will be a holiday regular.
I’m glad you love the recipe Tom! Thanks for sharing 🙂
i tried this recipe and it was delicious! My husband said that this recipe should be the standard of mashed potatoes. I had a question though. Has anyone tried this recipe by adding roasted garlic and cream cheese?
WOW!
I made this for Thanksgiving dinner and everyone loved them. Awesome and easy. 😉
Thank you!
You’re welcome Darlene! I’m happy to hear the recipe is a such a success. Thanks for sharing your fantastic review!
This is a great recipe! I tried this today and it was so yummy, 5 stars!!
I’m happy to hear that! Thanks for sharing your great review with other readers!
Thank you for this super simple recipe with all the basic ingredients! Warming the milk was key! I didn’t follow measurements exactly, I just added milk while beating until texture was good then butter (lots of butter!) to taste. Then salt, of course. So creamy & perfect! Tip to keep them warm: put water in a large stock pot and put on stove on low. Place bowl with potatoes in them inside the pot. Use large enough bowl that it sits above water. Put a top on it and taters stay warm without drying out!
Hi Amye, That is a brilliant idea and thank you for sharing that with us!! 🙂
Can I freeze the leftovers?
Yes, potatoes freeze well.
Really looking forward to making these mashed potatoes just wondering if you can make them the day before and then reheat?
Hi Mary, you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine.
Hi!
For rehearing did you add anything before putting in the oven, or they were great as is? Covered, uncovered? Thanks!
Hi Shawnna, because they have so much butter and milk, it isn’t necessary to add anything, just keep them covered so the top doesn’t get dry.
Can’t wait to try these yummy looking potatoes! This may be a dumb question but how to you get the little “lakes o’ butter” on the top of your mashed potatoes? Does the butter from the recipe rise up and puddle or did you add more butter to achieve the little “lakes”? Thanks so much!
Lisa, I just melted some butter and poured over the top 😀
Lol! I was going to ask that same exact question myself. I was so amazed how beautiful it looked.
Can I cook the russet potatoes and then peel them.
Hi Marie, I have always cooked these peeled so I’m not sure if the texture would be different at all. I think it could work to keep them peeled.
I want to make my mash potatoes cheesy and garlicy. Could I just add cheese and garlic to this recipe and do you have suggestions on to how much I should add?
Thanks!!
Hi Zarah, I would suggest infusing the milk with garlic cloves (smash a couple garlic clove with the blunt side of a knife). Place the milk in a saucepan and add the smashed cloves then bring it to the steaming point and let it sit without boiling for a few minutes to infuse with garlic flavor then discard the cloves and use the hot milk in the recipe. I would stir in cheese at the very end or sprinkle over the top.
Quick question,
It says hot milk…..how did you heat up your milk? May be a silly question, not sure if there is a right or wrong way to do it 😊
Hi Kate, you can either heat it in a small saucepan until it is steaming (not boiling), or heat it in a mug in the microwave.
So I will need 5 pounds of potatoes. How does everything get adjusted. I really would like to make this recipe, but 4 pounds just isn’t quite enough.
Hi Dana, it will be pretty close to the original recipe, but increase everything by 1/4 so about 1 1/2 cups milk, 2 1/2 sticks butter, just shy of 2 tsp salt and add an extra tsp of parsley.
Can I use a hand mixer?
Hi Denise, I think it will work well with a hand mixer – you may just need to mix it a little longer or until it reaches desired consistency. I hope you love the potatoes!
Can you make this recipe a few days before Thanksgiving!!!
Hi Maria, 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.
This looks like a great recipe! I’m in charge of mashed potatoes this year. I would need to make them a day ahead and reheat for Thanksgiving dinner.
Have you done this method with this recipe and did you need to make any adjustments to the recipe? Thank you.
Hi Virginia, these potatoes do reheat really well – still creamy and nice without needing any adjustments.
I made these and followed the recipe to the dot! The best recipe and the most creamy and delicious mashed potatoes ever. It’s a request for Thanksgiving by all. Thanks for sharing.
You’re welcome Stephanie! I’m so glad to hear how much you love the recipe! Thanks for sharing your excellent review!
Hi! I’d love to do this but I do not have any kind of mixer. Can I use a food processor and pulse the potatoes?
Thank you so much for sharing your story and your family back ground.
Your message of Hope and experience and strength lived through the word of God and Jesus Christ is immensely appreciated. As soon as I saw that the two of you were following through Christ I had to respond and leave a message.
Your recipes sound delicious and I look forward to dining and sharing your recipes with friends and family.
God bless you both and your families I look forward to reading more.
Chris MacMillan
Thank you so much for your thoughtful comments! Blessings to you as well. I hope you love everything you try!
Do yourself a favor, buy a potato ricer. Boil potatoes with the skin on. When potatoes are cooked, cut them in half and pass through the ricer. The skin stays in the ricer and the potatoes pass through to a bowl or even the pot they were cooked in. You never have to peel potatoes again. And the potatoes stay dry since they were cook with the skin on.
Rice the potatoes while hot and into a deep bowl.
Great suggestion Suzann! Thanks for sharing!
Hi Natasha, how do you keep from getting gummy potatoes when using a mixer? Is it the speed or attachment that helps?
Hi Yvette, it is the mix-ins, the way the potatoes are cooked (over-cooked potatoes turn gummy quicker) and also the type of potato used in the recipe.
Hi Natasha,
In the tips section, you say boil the potatoes with the skin on, but i the recipe, you say to peel them first. which on should I do?
Hi Brittany, I can’t find where I would have written not to peel the potatoes. In the first tip, I wrote to cook them whole and by that I meant not to chop the potatoes. Is that what you are referring to? Yes, you do want to peel the potatoes for this recipe. I hope you love the recipe!
I wanted to try this recipe so I’m currently trying it with 350g of potatoes.. so how much milk, butter and etc. shall i use? please reply asap. Thank you!
Hi Trisha, it looks like you are using less than 1/4 of the potatoes that are called for in this recipe. It would be a little tough to reduce it down that much. You might need to use an electric hand mixer – I’m not sure if there would be enough of the potatoes for it to adequately whip in a stand mixer. I would suggest using at a minimum 1 lb of potatoes to make it easier to scale down and then use 1/4 of all the remaining ingredients.
Can I make them and put them in the slow cooker the next day to heat up for a dinner party?
Hi Jennifer, yes that should work fine. You may need to add a splash of milk if it seems dry at all as it heats up.
I will be making these tomorrow with corn beef and cabbage for Sunday dinner, I am sure they are going to be perfect. Thank you for this easy to follow recipe!
You’re welcome De! Please let me know what you think of the recipe!
Hi,
I’m planning on making them for a Thanksgiving dinner at a friend’s house. Can I make these ahead and heat in the oven just before dinner? What baking time/temperature do you reccommend?
Thank you, Mara
Hi Mara, you can keep them warm in the oven but it depends on the temperature of the potatoes when they go into the oven. If they are chilled, I would cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for desired temperature at 20 minutes and heat longer if needed.
Hi, I was wondering if this recipe would work with baby yukon gold potatoes? They’re the only ones I have at home right now
Hi Manuela, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes (also very good) we use yukon/yellow potatoes. Yukon gold potatoes are more waxy so we use a different method with those.
this is so good like omg thank you
You’re welcome Tyler! I’m glad you love it!
I just made these for my family for dinner later tonight. Absolutely delicious! They haven’t had them yet but I am sure they will be a hit. Never used hot milk and what a difference! I am on a diet so I guess I am only taste testing….a few times 🤣
I’m glad you enjoy the recipe Hillary! Thanks for sharing your wonderful review!
Hi I only have 7 potatoes. How can I adjust the butter and milk. Thank you
Hi Ginny, it’s difficult to gauge since potatoes can come in a variety of sizes but if they are about the size of mine, I would cut the recipe in half to keep it uncomplicated :). I hope you love it!
I must say that it makes a world of difference when you soften the butter and add got milk. I have always made my mashed potatoes with cold milk and cold butter and they come out good but this recipe had my family swooning for more and I then had to make a second batch. Thank you so much for this recipe. My family thanks you as well. 😉
You’re welcome Grace! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Natasha this recipe was just great. Rich and creamy. I actually made 24 pounds for a family gathering and everyone loved it.
Wow! I’m happy to hear everyone enjoys the recipe! Thanks for sharing your fantastic review!
So I finally made the potatoes but they weren’t as smooth and creamy as I had hoped. No idea what I did wrong, except I did use a hand held mixer instead of a standing one. Would that have made that much of a difference? I don’t know if my standing is big enough and I don’t want to buy a new one for just potatoes 🙂 Any suggestions? Thanks and they were still very flavorful and delicious.
Hi Deborah, did you use the same kind of potatoes? With a hand mixer, you will need to mix a little longer since a stand mixer whips the potatoes more efficiently. You can use a hand mixer, it may just need a little longer of mixing time.
Going to try these today. Can you use heavy cream instead of milk?
Hi Karen, I have only tried this one with milk since cream isn’t necessary and it allready has a good amount of butter. Cream might make it a thicker consistency rather than the creamy whipped consistency we love in this recipe. I would probably stick with milk for this.
Is your whipping attachment disfigured, or is that some new design?
Ha ha it does look odd now that you mention it, but no it’s a normal whisk attachment. I think it just looks weird in the photos.
How many hours ahead can I make this and leave it in the slow cooker before dinner?
You can keep it warm on the low setting for up to 4 hours.
These look so creamy! Can you use a hand mixer or does it have to be a stand mixer?
Hi Andrea, 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 just need to mix it a little longer or until it reaches desired consistency.
I made this last night and it turned out great! Everyone loved it! Thank you for the recipe!
You’re welcome Fatima! I’m happy to hear everyone enjoys the recipe!
Have you ever made them without peeling them at all? We love the skins in our mashed potatoes and just wondered how it would affect the outcome, if at all.
Hi Lisa, normally I would say yes, but I’m not sure it would whip as efficiently. I’m concerned the potato skins might interfere with that process. If you do test it out, let me know how it goes! 🙂
Made these for Easter. They were so good and so creamy. Loved them!!!
Pam, thank you for such a nice review and for taking the time to share it with us 😬
How long amd on what speed do you mix before the potatoes turn into glue? I always have that problem.
Following this recipe as it is written without substitutions, you should not have that happen. That can occur for a few reasons; using a different variety of potato, over cooking the potatoes, having the potatoes become water filled and not draining properly. I hope that helps to avoid that possibility in the future!
You boil the potatoes whole? Wont they absorb an insane amount of water?
Hi Laura, I have found the opposite to be true – when you cut the potatoes smaller, there is more surface area and they more readily absorb water.
Can this recipe freeze?
Hi Joanne, I haven’t tried freezing this recipe but I imagine it would work fine to freeze. I don’t see why not! 🙂
I made these mashed potatoes tonight to go along with my beef tips and green bean casserole….my boyfriend, who isn’t a huge fan of mashed potatoes, said, These are awesome! If mashed potatoes tasted like this every time, I’d eat them all the time! 🙂 Thank you for the recipe, it’s a keeper!
Perfect! I’m glad you both loved it! 🙂
Everything I make from your website turns out wonderfully, Natasha! These were the best mashed potatoes I ever had! Great recipe! I ended up whipping them in the mixer for about 10 minutes and they were so creamy!
Amy, thank you for such a wonderful review and the compliment 😬. I’m glad to hear that.
Best mashed potatoes I’ve ever had 🙂 Thank you for the recipe!
Rachel, thank you for sharing such a nice review and you are welcome! 😬
Thank you for posting this. It’s the creamiest mashed potatoes I Have ever tried. It gets 10 points on a 10-point scale. Superb!!
Hi Oksana, I’m so happy you loved it and thank you for such an amazing review!! 🙂
Hi Natasha,
This looks yummy! I had a question as I read through. Eer, why the need to add unsalted butter in the mix or did I mix something?
Also, is it always advisable to peel potatoes before you boil them? Won’t this lose the aroma that comes with it?
Thanks for the great work you do here Natasha!
Hi Shelby, I always use unsalted butter so I can control the saltiness of my food, but you could use salted butter and add that to taste if you wanted to. I always peel my potatoes when I’m making mashed potatoes, but I think it could work fine if you boiled them with the skins on then removed the skins before mashing/ whipping the potatoes.
I love adding roasted garlic to mine. For many of in my family, mashed potatoes are a favorite. Thank you for sharing.
Mmm that sounds great! Thanks for sharing!
Hi from a Newby,
I now have filo pastry in the fridge after seeing your Baklava recipe – next on my list.
Don’t wish to tell the expert her business but another trick with yummy mashed potato is to use sour cream instead of milk. That is wonderful.
Thanks Natasha
HI Janelise, welcome to my blog and I hope you love the Baklava! Thank you for sharing your tip! We also love sour cream and use it in our garlic and chive mashed potatoes. Mmmm, mmm!! 🙂
With the addition of salt or sea salt, why use unsalted butter ? Forgot to add the pepper.
Recipe is what we have used for decades with the exception of using Idaho potato if available. The are a bit less starchy and whip up a bit smoother without having to work them for a longer period
Hi Jim, I use unsalted butter to control the amount of salt and I don’t add pepper to keep the potatoes looking white – and I didn’t think it lacked anything without pepper, but I think it would work to use a white pepper if you wanted to. We do use Idaho russet potatoes (one of the perks of living in Idaho :)).
Hi,
What about if I have yellow potatoes? will it work or not?
Hi Katrina, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes we use yukon/yellow potatoes. Yellow potatoes are more waxy so we use a different method with those.
Made this for thanksgiving dinner last night. They turned out amazing. Thanks for making me look good time and time again 🙂
-Alena
I’m so happy to hear that!! Thank you for sharing your amazing review and making me look good! lol. 😉
Made these tonight, turned out perfectly creamy and whipped, no chunks. Thank you for another easy to follow recipe !
Yay!! Thanks for sharing that with us 🙂 I hope you had an awesome Thanksgiving!
Natasha, I started following you on Instragram. Now I am obsessed with trying a lot of your recipes as they look amazing. I mimicked this recipe and I love it! It was super easy and does taste yummy!
Can’t wait till the guest try it! Thanks a million!
Teresa, welcome to the site!!! I’m so happy you’re enjoying my recipes 🙂 Have an awesome Thanksgiving!!
When I put mine in the mixer, the potatos seperated and became clumpy, did i do something wrong?
Hi Elizabeth, I haven’t had that happen using this method, but I’m always happy to help troubleshoot. Did you cook them until they were easy to pierce with the fork (without over or undercooking) and did you use Russet potatoes? Also, was this after you finished adding milk and butter?
I am sorry, I did not break them up and I added oil not soft butter… Thank you anyways. I will be more carfull next tiime.
Hi Thank you for this recipe. But I’m a little suprised : all chiefs will tell you that you must NEVER peel potatoes before you make them boil. They will lost perfume and tast. For the same reason you must not cut them before to.
(Sorry for my english, I’m french)
Best
Hi Philippe, I have always boiled potatoes for mashed potatoes, but I do keep the skins on when I am using potatoes for salads. That is a good tip!
Natasha, you nailed this recipe! photos look great and recipe sounds delicious 🙂
Thank you so much! That’s quite a compliment! 🙂
Hi Natasha,
I am planning on doing this mashed potato for thanksgiving but was wondering if I can do it the night before? If so, any heating recommendation?
Thank you! And Happy Thanksgiving!
Erika, they do reheat really well. Heating in the slow cooker or in the oven would work fine. Happy Thanksgiving and you are welcome!
Yum! These potatoes looks amazing!
Thanks Sara! 🙂 I hope you have an amazing Thanksgiving!
Thank you Natasha for your recommendation It’s nice to know
Happy Thanksgiving 😊 And thank you for all your recipes I always wait for some new recipes ☺️🙈
Thank you Luda for your sweet comment and I hope you have an awesome Thanksgiving as well! 🙂
Can’t wait to try it out! Looks so delicious! Natasha do you recommend using russet potatoes or yellow for mash potatoes? Thank you for your all delicious recipes!!!
Hi Viktoriya, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes we use yukon/yellow potatoes.
Aw, what a compliment! Glad you love them:) and I know we do , perfect for holidays. Happy Thanksgiving to your adorable little fambam! God bless.
They were seriously the best mashed potatoes ever! Thank you so much for sharing it with us!! 🙂