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
Have never cooked potatoes whole but willing to give it a try… usually cut them in equal sizes and boil in salted water and always use heavy whipping cream… will try your way next time. Only addition is we always add 1/2 tsp. white pepper. (Love your videos!)
Sounds like a good plan, Dianna. Please share with us how it turns out, we’d love to know!
I read comments and saw that they can be made ahead and reheated. Question: How many days ahead in refrigerator and on what temp in oven to reheat and how long?
Hi Vickie, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
Okay so peel or don’t peel the potatoes? In the article she says she doesn’t peel and in the direction she did?
I peeled them but’s totally optional.
I always boil my potatoes with cloves of garlic and mash them into the potatoes.
That’s a good idea, thanks for sharing that with us, Janice.
Omg!!!! I couldn’t stop admiring and tasting the best mashed potatoes I’ve ever made.. just like in fancy gourmet restaurants ☺️ Thanks so much
You are so welcome! Thanks for sharing your great feedback with us, so glad you loved it!
However………after mashing…….ad minced garlic and sour cream………..yum…………..garlic mashed potatoes………….you wont be dissappointed
Thank you for that suggestion, Bill!
Super recipe! The mashed potatoes turned out just the way you described! Thank you for such a simple yet delicious recipe.
I’m glad you loved it! Thank you for your good comments and review.
These mashed potatoes are the bomb! I made them with the meatloaf! Everything was delicious!
That’s so great! Meatloaf and mashed potatoes are the perfect combination! I’m so happy you enjoyed this recipe, Kevin!
Hey Natasha! Thanks for this amazing recipe! Could you suggest how to make it vegan and which vegan milk would taste best with potatoes? Thanks.
You’re welcome! I honestly haven’t tried doing a vegan version of this recipe yet to advise. If you do an experiment, please share with us how it goes.
Thanks for this. Easy and delicious.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Anita!
Its really😉a great deal and easy to make💁I liked it😍
HI Mildlaurens! Aren’t they the best! I’m so glad you enjoyed it!
Oh my Natasha! My wife does these mashed potatoes but instead of using whole milk, she uses HEAVY CREAM! And oh my! let me tell you, NOTHING compares! Try mixing it up a bit with the heavy cream! You will NEVER go back to milk again!
That sounds so creamy, rich, and dreamy! Thank you for sharing!
I AGREE DAVID HOWEVER….TAKE IT A STEP FURTHER AND USE SOUR CREAM………YUMMMMMMMM
David is it the same amount of heavy cream as milk? Would love to try these for the Holidays.
The only thing that would make this better would be add chopped garlic to the water while boiling and sour cream to the taters, try it.
Yum! Great idea! Thank you so much for sharing that with me.
I prepared these mashed potatoes EXACTLY as written and they were incredibly tasty and creamy….the best! Added bonus: I made them early in the day and kept them warm in my slow cooker until dinner time.
That’s just awesome! Thank you for sharing your wonderful review!
Can I use half and half?
Hi Amy, yes that would work to use half and half. It would be even richer and creamier. You could cut back the butter a bit if using half and half.
Or a pastry blender/cutter?
Can I use a hand mixer? I don’t have a stand mixer.
Hi Amy, yes that would work too. I hope you enjoy the recipe!
I don’t have a stand mixer. Can I use a food processor? I do have a hand mixer but it is old and doesn’t have different attachments. Thx
Hi Helen, I imagine that will work fine too.
If your food processor has a plastic bowl, I would be careful with hot potatoes. I’ve cracked my food processor bowl with too hot items.
Have you ever thought about using evaporated milk instead of whole milk? you should give a try. My granny used it all the time. just a thought. 🙂
Hi Tony, I haven’t tested that yet to advise but thank you for your suggestion!
I tried the Creamy Potato Recipe and my family went wild. Before you know it, all was gone.
Thanks Natasha, you are an inspiration to me.
Wow, that is amazing! I’m glad your family loved this recipe. Thank you so much for your good feedback, Pauline.