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!

Creamy mashed potatoes recipe in a black bowl with parsley and butter on top.

This post may contain affiliate links. Read my disclosure policy.

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!

  1. 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!
  2. Don’t Overcook the Potatoes – this leads to water-logged and gummy mashed potatoes. Also drain well.
  3. 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.
  4. 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.
  5. HOT milk incorporates the easiest into the potatoes and keeps the potatoes warm.
  6. 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.
Creamy mashed potatoes recipe drizzled with butter and sprinkled with parsley

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.
Ingredients for Thanksgiving Side Dish including russets, whole milk, butter, salt and parsley

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.
How to boil Russets for your Thanksgiving side dish
  1. 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.
The secret to fluffy Spuds - hot milk added when whipped
  1. 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.
adding butter and salt to mashed potatoes

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.
bowl of whipped mashed potatoes with a whisk attachment

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.
The creamiest whipped mashed potatoes recipe drizzled with butter and garnished with parsley

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.

Best Mashed Potatoes Recipe (So Creamy!)

5 from 728 votes
These creamy mashed potatoes are shockingly good! It only takes 4 ingredients to make these velvety and holiday-worthy mashed potatoes in just 3 steps. They are perfect for a weekday meal, but also just fancy enough for a holiday table.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 10 as a side dish
  • 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 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.
To store leftovers, cover cooled potatoes in a heat-proof, airtight bowl in the fridge for 5 days or the freezer for up to a month. Thaw in the fridge and reheat on the stove, in the oven, or in the microwave with a bit of milk and butter to keep the potatoes creamy. Do not overmix.

Nutrition Per Serving

319kcal Calories34g Carbs5g Protein19g Fat12g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat51mg Cholesterol374mg Sodium806mg Potassium2g Fiber3g Sugar625IU Vitamin A11mg Vitamin C65mg Calcium2mg Iron
Nutrition Facts
Best Mashed Potatoes Recipe (So Creamy!)
Amount per Serving
Calories
319
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
51
mg
17
%
Sodium
 
374
mg
16
%
Potassium
 
806
mg
23
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
625
IU
13
%
Vitamin C
 
11
mg
13
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, mashed potatoes recipe
Skill Level: Easy
Cost to Make: $
Calories: 319
Natasha's Kitchen Cookbook
5 from 728 votes (509 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Fatma Said
    June 13, 2022

    I tried this today! My family loved it!! So nice and creamy!

    Reply

    • NatashasKitchen.com
      June 13, 2022

      That’s great! So glad it was enjoyed.

      Reply

  • Olga Barela
    June 5, 2022

    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!

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Wow, thank you for sharing! That makes me so happy knowing that your family members always enjoy this recipe.

      Reply

  • Speattle
    April 13, 2022

    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.

    Reply

    • Natashas Kitchen
      April 13, 2022

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Donna McLamb
    April 3, 2022

    I love to watch you cook. You make it so much fun. Can’t wait to try the Apple fritters

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Thank you for your compliments, Donna!

      Reply

  • Harold Rail
    March 20, 2022

    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. : )

    Reply

    • Natasha's Kitchen
      March 20, 2022

      You’re so welcome! I’m glad you found your new go-to recipe.

      Reply

  • Friedel
    February 14, 2022

    Re: mashed potatoes
    I push my boiled potatoes through the Spätzlemaker; add Butter, heavy cream, salt, pepper and eggyolks

    Reply

    • Natashas Kitchen
      February 14, 2022

      Thank you so much for sharing that with me.

      Reply

  • Gie
    January 31, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Sounds like a great plan! I hope you love it and all the recipes that you will try on your air fryer.

      Reply

    • Hp
      April 15, 2022

      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….

      Reply

  • Deborah
    January 21, 2022

    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.

    Reply

    • Natashas Kitchen
      January 21, 2022

      That’s so great! Thank you so much for sharing that with me.

      Reply

  • Meg
    December 20, 2021

    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.

    Reply

    • Natashas Kitchen
      December 20, 2021

      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.

      Reply

    • Laura Schlachta
      February 25, 2022

      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!!

      Reply

      • Natashas Kitchen
        February 25, 2022

        That’s just awesome! Thank you for sharing your wonderful review, Laura!

        Reply

  • Angela
    December 18, 2021

    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.

    Reply

    • Natasha
      December 18, 2021

      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.

      Reply

  • Caroline
    November 29, 2021

    These are our favorite mashed potatoes! We made these for thanksgiving. Thanks for an awesome recipe!

    Reply

    • Natasha's Kitchen
      November 30, 2021

      You’re so welcome, Caroline!

      Reply

  • Greta
    November 26, 2021

    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.

    Reply

    • Natashas Kitchen
      November 26, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Edith R.
    November 23, 2021

    How hot does the milk need to be? Or How long do you microwave it for?

    Reply

    • Natasha
      November 24, 2021

      Hi Edith, if you get it to the point where it’s steamy hot, the potatoes will keep warmer. Do not boil the milk.

      Reply

  • Spencer
    November 22, 2021

    I read that using an electric mixer risks making the potatoes gluey. Is it okay to use a wooden spoon?

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Spencer, an electric hand mixer would work. The key is to bot over mix it.

      Reply

    • Lawdida
      March 7, 2022

      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!

      Reply

      • Kimberly
        November 25, 2022

        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?

        Reply

        • Natasha
          November 26, 2022

          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.”

          Reply

  • Juan
    November 21, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hi Juan, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.

      Reply

  • GG
    November 16, 2021

    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.

    Reply

    • Natashas Kitchen
      November 16, 2021

      Thank you so much for sharing that with us.

      Reply

  • Kim
    November 11, 2021

    We have always used canned evaporated milk. Could you give me your opinion between that and whole milk?

    Reply

    • Natasha's Kitchen
      November 12, 2021

      Hi Kim, I haven’t tested that yet to advise but thank you for your suggestion!

      Reply

    • Kay
      November 24, 2021

      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.

      Reply

  • Betsy
    November 11, 2021

    Can I make these mashed potatoes ahead of time? If so, how do I reheat them?

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Betsy, you could make these 1 to 2 days ahead as they do reheat well in the crockpot.

      Reply

  • Barbara Warner
    November 8, 2021

    I use Coffee Creamer in a cup of hot water instead of milk. Makes them so fluffy.

    Reply

    • Natashas Kitchen
      November 9, 2021

      Thank you so much for sharing that with me!

      Reply

  • Angela
    November 8, 2021

    Amazing recipe! Love the instructions and tips. So easy to follow. Thank u!!

    Reply

    • Natashas Kitchen
      November 8, 2021

      I’m so happy to hear that the instructions were easy! Thank you for sharing your great review with me, Angela!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.