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! Our 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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Next to Roasted Turkey, mashed potatoes and Turkey Gravy, are always the most popular dishes on our Thanksgiving table. In fact, I think there are a few members of the family who may come specifically for the potatoes, and I don’t blame them. This recipe is incredible alone, but out of this world when drizzled with butter and gravy.
Creamy Mashed Potatoes Video
Watch Natasha whip up this simple mashed potatoes recipe and share her tips for how to get a perfectly fluffy whipped texture and the best flavor.
Mashed Potatoes Recipe
We have made many 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, but as Anna showed me, they are a great addition to any menu all year round. It’s a simple dish and can be made ahead to make dinner easier.
Tips for Making the Best Mashed Potatoes
Mashed potato recipes are simple and perfect for beginners, but there are several tips that make the best mashed potatoes you’ve ever had!
- Russet potatoes must be cooked whole (do not chop). 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 the 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 flavor of the butter is different when it’s softened, and it incorporates into the potatoes beautifully, leaving them silky, silky.
- HOT milk incorporates the 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. Mash them while they are hot and avoid overmixing, which can make them gummy.
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 are the best potatoes for this recipe 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.
- Garnish – optional, but sprinkling with chopped fresh parsley or chives is the best way to dress up mashed potatoes, especially for the holidays.
How to Make Mashed Potatoes
This mashed potatoes recipe is simple, but the tips I’ve included make so much difference in taste and texture. Follow these directions and you’ll be the talk of the holiday!
- Boil the potatoes – Peel (and cut potatoes in half if very large) and then you may want to remove eyes or knots with a small spoon or the tip of a potato peeler to get the smoothest texture (optional). Place potatoes in a large pot (5 Qt+), cover with cold water, and then bring to a boil. Partially cover and boil until tender and easily pierced with a fork (about 20-25 minutes). Do not overcook.
- Drain the potatoes well and then transfer to the bowl of your stand mixer. Mash the hot potatoes lightly (I use the whisk attachment by hand or a potato masher). Attach the whisk attachment on the mixer (or use a hand mixer) and 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. Finally, the potatoes should be whipped and fluffy, then add 1 1/2 tsp salt or add it to taste.
Pro Tip:
You can use a hand mixer to whip these potatoes if you don’t have a stand mixer, just be sure to transfer the cooked potatoes into a mixing bowl before beating, because beaters may damage the bottom of the cooking pot.
How to Keep Mashed Potatoes Warm for Serving
It’s easy to make this mashed potatoes recipe ahead of time to make serving dinner easier.
- Stovetop – Once whipped, cover the potatoes and place them in a warm oven, or you can create a bain-marie and set the pot over a larger pot of simmering water.
- Slow cooker – transfer into a slow cooker on the warm setting to keep potatoes warm until ready to serve.
Make-Ahead and Storage
Have Leftover Mashed Potatoes? Use them to make our delicious Shepherd’s Pie or Cheesy Mashed Potato Pancakes! Leftover potatoes also keep well in the refrigerator or freezer for longer storage and these reheat like a dream.
- To Refrigerate: Cool and pack in a heat-safe, airtight container with a lid 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 with a splash of milk and a bit of butter. Mix until the milk is just incorporated so the potatoes aren’t overmixed and gummy.
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. This recipe is a keeper!
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
- Pork – Baked Ham, Roasted Pork Tenderloin, Pork Schnitzel
- Gravy – Turkey Gravy, or Easy Mushroom Gravy
- Sides – Roasted Cauliflower, Roasted Broccoli, Sautéed Mushrooms
Best Mashed Potatoes Recipe (So Creamy!)
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
Nutrition Per Serving
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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!
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.
can I make these 1 day ahead and then heat on the crockpot?
Hi Mary Ann, that should work! These reheat really well!
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?
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.
May I know how long can I keep these mashed potatoes in the fridge if I’ve added sour cream?? Thanks
Hi Heizel, you could make these 1 to 2 days ahead as they do reheat really well.
I add cream cheese and sour cream to my mashed potatoes. So delicious.
Sounds oh so yummy and creamy, Anna!
Anna did you substitute the cream cheese and sour cream for one of the other ingredients? How much did you use? Thanks!
How much did you add?
Just wondering if red skin potatoes would work in this recipe??
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.
Hi Natasha,
Can red skin potatoes be used in place of russet??
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.
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)
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.
Is it necessary to make a gravy for mashed potatoes, or can they stand alone?
They can stand alone, it is already yummy and creamy on it’s own.
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.
Hello Arabella, so great to hear that. Thanks for giving this recipe a try!
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!
I hope you love the potato recipes, Susan! Thank you for sharing your wonderful review!
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.
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.
Than you Natasha
You’re welcome!
Thank you so much for the recipe I love it so much
You are most welcome. Thanks for checking out this recipe!
I prefer running the potatoes though a food mill into a container with the softened butter in it then stirring the milk and seasonings.
Thank you for sharing that with me Ed!
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!
Thank you for the tip, Delia. I should try that next time!
YESSSSSSSSSSSSSSS…………….i use sour cream…………….garlic mashed potatoes with sour cream………….we are on the same page
Creamy mashed potatoes is super delicious
Thank you so much for your awesome review!
The crock pot is a nice idea too. Will be using that during the holidays. Thanks for sharing that idea.
You’re welcome! I’m so happy you enjoyed it!
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!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So CREAMY and absolutely DELISH!!
Thanks Natasha for another of your amazing recipes! <3
You’re welcome, Ella! Thank you so much for that wonderful review!
So CREAMY and absolutely DELISH!!!
Thank you Natasha do another of your amazing recipes! <3
Thank you for that wonderful review Ella!