This creamy mashed potatoes recipe is shockingly good! It is absolutely holiday-worthy. The folks at your table will swoon over these whipped buttery potatoes! My recipe has just 4 simple ingredients (one of which is salt), so believe me when I say it’s easy to make and serve!
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Mashed Potatoes Video
Watch me whip up this simple mashed potatoes recipe and see my best tips for how to get a perfectly fluffy texture and the best flavor. Next to Roast Turkey, mashed potatoes, and Turkey Gravy are always 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, from Sour Cream Mashed Potatoes to Garlic Mashed Potatoes, but I have to say this creamy Mashed Potato Recipe is king, especially for Christmas and Thanksgiving.
I first published this recipe in 2018, inspired by my friend Anna, who invited us for dinner one evening. She served us her whipped mashed potatoes recipe, and I couldn’t get enough of them, so of course, I asked her for the details. Thank you, Anna! This is the perfect side dish for a holiday table and a great addition to any menu year-round. And it’s make-ahead friendly (see my tips below)
Ingredients for Mashed Potatoes
It’s incredible that this recipe only uses 4 ingredients and still tastes so buttery, so flavorful, and so satisfying.
- Potatoes – 4 lbs (12 medium) russet potatoes, peeled. Russets or Idaho Potatoes are the best for mashed potatoes since they mash and whip into a great texture, but you can also use Yukon Gold potatoes or yellow potatoes.
- Milk – Use whole milk for the creamiest potatoes, but you can use lower-fat milk if that is what you have on hand.
- Butter – use unsalted butter at room temperature (not melted). Even if it seems like a lot –trust me. Just add in the full amount.
- Salt – Adding salt at the end keeps them from falling apart while cooking, and it’s easy to add it to taste.
How to Make Mashed Potatoes
This mashed potatoes recipe is simple, but the tips I’ve included make a big difference in taste and texture. Follow these directions, and your potatoes will be the talk of the holiday!
- Boil the potatoes – Peel potatoes and cut in half if very large. Remove knots with a small spoon or the tip of a potato peeler to get the smoothest texture. Place potatoes in a large pot, cover with cold water, and bring to a boil. Partially cover and cook at a light boil until tender and easily pierced with a fork (about 20-25 minutes, depending on potato size). Do not overcook.
- Drain the potatoes well, then transfer hot potatoes to the bowl of your stand mixer (or a large heat-safe mixing bowl). Mash the potatoes lightly (I use the whisk attachment or a potato masher). With the whisk attachment or an electric hand mixer, start to mix on low speed for 30 seconds, then increase the speed to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.
- Whip the Potatoes – With the mixer on, add the softened butter 1 Tbsp at a time, be sure the butter is mostly mixed in after each addition. When the potatoes have a whipped, fluffy consistency, add 1 1/2 tsp salt, or season to taste.
Tips for the Best Mashed Potatoes
Mashed potato recipes are simple and perfect for beginners, but these tips will give you the best mashed potatoes you’ve ever had!
- Russet potatoes must be cooked whole. I learned this awesome tip from my Mom. Russets are starchy potatoes that 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!
- Don’t Overcook Potatoes – this leads to water-logged and gummy mashed potatoes. Also drain well.
- 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 butter’s flavor changes when it’s softened, and it incorporates beautifully into the potatoes, leaving them silky, silky.
- HOT milk incorporates easily into the potatoes and keeps the potatoes warm.
- Using a mixer (whether it be an electric hand mixer or stand mixer) produces the smoothest results. Mash while they are hot and avoid overmixing, which can make them gummy. If you don’t have a mixer, a potato ricer will give you the smoothest results, followed by a hand masher.
How to Keep Mashed Potatoes Warm
It’s easy to make this ahead, so you aren’t rushing at dinnertime. Once they are fluffy and ready, here are a few reliable ways to keep them warm without drying them out. For every method, butter the top to keep a skin from forming.
- Stovetop – Once whipped, cover the pot of potatoes and set over very low heat, or create a bain-marie by setting the pot over a larger pot of simmering water for up to 1 hour.
- Oven – transfer the potatoes to an oven-safe casserole, cover, and keep in a warm oven (around 200˚F) for up to an hour.
- Slow cooker – transfer to a slow cooker on the warm setting, covered, for up to 3 hours. Stir every 30 minutes to keep them smooth until ready to serve.
This creamy whipped Mashed Potatoes recipe is so easy to serve for a weeknight or weekend meal, but it’s fancy and tasty enough for a holiday menu with extra melted butter and a sprinkle of parsley on top. This recipe is a keeper!
Have Leftovers?
I love to repurpose leftover mashed potatoes to make Shepherd’s Pie, Cheesy Mashed Potato Pancakes, or my cheesy Mashed Potato Casserole! Leftover potatoes also keep well in the refrigerator or freezer for longer storage, and these reheat like a dream (see my tips below).
Best Mashed Potatoes
Ingredients
- 4 lbs russet potatoes, (12 medium) 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). Do not overcook.
- 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: cover the mashed potatoes and place them into a warm oven (200°F) 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. Storing leftovers:
- To Refrigerate: Cool and pack in a heat-safe, airtight container for up to 5 days.
- Freezing: Pack cooled potatoes in an airtight freezer-safe container for up to 1 month.
- To Reheat: Thaw in the fridge overnight. Then reheat on the stove, 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.
Nutrition Per Serving
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What to Serve with Mashed Potatoes
Mashed potatoes are one of the most versatile side dishes, and they pair well with pretty much anything. Here are our favorite main courses and sides to pair with mashed potatoes.
- Beef – Meatloaf, Prime Rib, Pan-Seared Steak, Roast Beef
- Chicken – Chicken Casserole, Chicken Fricassee, Roast Chicken
- Turkey – Juicy Thanksgiving Turkey or Spatchcock Turkey
- Pork – Baked Ham, Roasted Pork Tenderloin, Pork Schnitzel
- Gravy – Turkey Gravy, or Easy Mushroom Gravy
- Sides – Roasted Cauliflower, Roasted Broccoli, Sautéed Mushrooms, Stuffing
I love your recipes and so well explained ! I also bought squash and found your recipe for squash soup thank You! You saved me
Thank you so much for that wonderful compliment Joan!
SOOO EASY AND THE BEST MASHED I HAVE ( E-V-E-R ) MADE!!!
I’m so glad you enjoyed it, Paula! Thank you for the wonderful review!
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!
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.
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!!!
Aww, you’re welcome Oksana! I’m so happy you’re enjoying our recipes!
How warm does the milk have to be please are we talking boiled or simmering thanks
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.
Hi Natasha.Can I use gold potatoes for this or does it have to be Russet?
Hi Tanya, we have used gold potatoes – it just gives a different color and texture. Boil until they are tender.
Hi natasha! Can I substitute milk with all purpose cream? Also, do i have to warm it or room temperature will do?
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!
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.
Great idea! Thank you for sharing that wonderful tip with us Pamela!
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!!
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.
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!
That is so great! I am glad you enjoyed the recipes that you tried.
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.
HAHA! That’s just awesome Rebecca! I’m so glad you enjoyed this recipe! Thank you for sharing those tips with us!
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!
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.
great recipe
you’re awesome!
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!
I’m so glad to hear that you loved the mashed potatoes. Thanks for your excellent review!
Great recipe – unbelievably easy and incredibly delicious! Will definitely recommend this to friends and family.
I’m so happy you enjoyed that! Thank you for that wonderful review!
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!
You’re welcome! I’m so glad you enjoyed that!
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!!
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!
I don’t do dairy either. How much olive oil would I use to replace the butter?
Can i store the mashed potatoes in the fridge if i make extra?
Yes the potatoes keep well in the refrigerator.
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!
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.
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!
Hi Katherine! You can cut the recipe and its ingredients in half to halve the recipe.
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!
That’s so great! Sounds like you have a new family favorite.
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?
Hi Roan, that should still work fine as long as they are fully cooked through.