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 tried this today! My family loved it!! So nice and creamy!
That’s great! So glad it was enjoyed.
It is delicious, all family members and friends loved this mashed potatoes, and remained me mashed potatoes of my Russian grandmother ( mixer did fantastic work to improve texture of the mashed potatoes). We made it at least 30 times.
Thank you very much. God bless your family!
Wow, thank you for sharing! That makes me so happy knowing that your family members always enjoy this recipe.
I just made these for the first time, and they are perfect! I am bringing dinner to my 93 year old dad, and he loves super smooth and creamy mashed potatoes. I know he is going to love these. I cut the recipe in half and it worked just fine. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it!
I love to watch you cook. You make it so much fun. Can’t wait to try the Apple fritters
Thank you for your compliments, Donna!
These are the absolute best mashed potatoes ever!!! After the first time I made them, my Kitchen Aid Mixer broke down. Because we all liked these so much, I learned how to repair it just so I could continue making this recipe. Thank you so much. : )
You’re so welcome! I’m glad you found your new go-to recipe.
Re: mashed potatoes
I push my boiled potatoes through the Spätzlemaker; add Butter, heavy cream, salt, pepper and eggyolks
Thank you so much for sharing that with me.
Love this mashed potato recipe! This is the texture my son (a food tech student) wants to achieve when he cooks mashed potatoes. I’ll show this to him 🙂
Thanks!
P.S. We’ll buy an oven with air fry because of your post hahaha. Will try those chicken recipes.
Sounds like a great plan! I hope you love it and all the recipes that you will try on your air fryer.
Gie- I highly recommend the dual chamber air fryer by Ninja! It’s amazing how many ways it can cook a perfectly balanced meal in no time….
I love your recipes a d your so darn cute too!
FYai, I add cream cheese to my mashed potatoes and it canned milk. Both make amazing creamy potatoes.
That’s so great! Thank you so much for sharing that with me.
Can I reheat these in the oven??? I know you keep saying they reheat in the crockpot really well but I would prefer to make them the day before and put them in the dish and then throw it in the oven while the turkey is resting.
Hi Meg, 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.
They reheat beautifully. I do the same as you and prepare in advance. I put the cooled potatoes in a vacuum bag and on the day I’m serving, I’ll pop the bagged potatoes in a large pot of boiling water for 5 to 10 minutes. Then squeeze it into your serving dish. Yum!!
That’s just awesome! Thank you for sharing your wonderful review, Laura!
Hi. Love this recipe. My kids hate any lumps in their potatoes. Could I use a ricer instead of the blender? Would using a ricer change how much milk to add? Thank you.
Hi Angela, you could totally use a ricer if you prefer and then mix in everything else. You’ll probably use about the same amount of milk, but you can start with less and add it to your desired texture.
These are our favorite mashed potatoes! We made these for thanksgiving. Thanks for an awesome recipe!
You’re so welcome, Caroline!
These are simply the best mashed potatoes. I don’t schmatz them up with sour cream, etc. They’re delicious just using the original recipe.
That’s so great! It sounds like you have a new favorite!
How hot does the milk need to be? Or How long do you microwave it for?
Hi Edith, if you get it to the point where it’s steamy hot, the potatoes will keep warmer. Do not boil the milk.
I read that using an electric mixer risks making the potatoes gluey. Is it okay to use a wooden spoon?
Hi Spencer, an electric hand mixer would work. The key is to bot over mix it.
I have had this problem as well. As an Idaho native that is well versed in russet potatoes, for Thanksgiving one year, I decided to whip them with my Kitchenaid mixer, and they turned into a ball of glue–I now know that is due to the starches ” being cut” and then they come back together as
glue. I see your statement about “not over mixing” but your recipe has a lot of mixing time (or so it appears). How does one know when to stop before the inevitable happens? Does the rinsing and “boiling the potatoes” help prevent that problem? or only a little? That advice in the video would help–and a little warning. I appreciate the recipe. I just don’t want to destroy another Thanksgiving disaster, when I try to make something better and it turns out worse. Advice is appreciated. Thank you!
I had an issue as well. I made it according to recipe and they came out great but since I made them a couple hours before dinner was cooked they were hard and almost crumbly? by the time we served them. I had put them in a bowl covered with foil and just kept the bowl next to the stove where it was warm. I was like what the heck happened? I like making them ahead so im not stressed out when everything is ready at the same time. Any tips for next time?
Hi Kimberly, I hope you had a great Thanksgiving! My Make ahead tip above might help: “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.”
For mashed potatoes made ahead of time – does anything need to be added to reheat them? How long and at what temp should they be reheated in the crockpot? Lastly, what is the recommended time for the mashed potatoes to sit in the “warm” temp in the crockpot? Sorry for all the questions. I am the only one cooking at my family’s dinner and would like to find ways to get ahead. Thank-you!
Hi Juan, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
Evaporate milk has the water removed and using it it helps the potatoes have a richer creamier taste. Also helps mix with any water that remains. I drain my potatoes into a saucepan. Then use the water to make my gravy. So flavorful.
Thank you so much for sharing that with us.
We have always used canned evaporated milk. Could you give me your opinion between that and whole milk?
Hi Kim, I haven’t tested that yet to advise but thank you for your suggestion!
I know people swear by evaporated but I prefer whole milk. I tried it twice and I like regular milk better. It probably has a lot to what you grew up with.
Can I make these mashed potatoes ahead of time? If so, how do I reheat them?
Hi Betsy, you could make these 1 to 2 days ahead as they do reheat well in the crockpot.
I use Coffee Creamer in a cup of hot water instead of milk. Makes them so fluffy.
Thank you so much for sharing that with me!
Amazing recipe! Love the instructions and tips. So easy to follow. Thank u!!
I’m so happy to hear that the instructions were easy! Thank you for sharing your great review with me, Angela!