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
This is the BEST mashed potatoes recipe by far!! I followed it to the T and it came out PERFECT! I made it for Thanksgiving and it was a hit. I’ve always had a terrible time making mashed potatoes….come on it should be easy right BUT it isn’t. Anyway that’s why I do the instant potatoes out of the box ….ya. KEEP THIS RECIPE. I’m making it for Christmas dinner too! Thank you for this easy recipe.
Hi Anna! That’s great! So glad you loved this recipe. They truly are so amazing!
Great potatoes! I made them ahead on Wednesday for Thanksgiving. I added 1/4 cup sour cream and also used some half and half when mixing. I did make them a little thinner since reheating on next day. Cooled them (after some sampling) and refrigerated. Next day put them in crock pot on low to start, then once warmed turned down to warm. Took about 1 1/2-2 hours. Tasted great!
Glad you loved them! Thank you for sharing. 🙂
This is HANDS DOWN the best blog post to follow for making mashed potatoes. I love cooking and am not awful at it, but I have never been thrilled with my mashed potatoes.. until now. Everything about this recipe is perfect. Thank you for sharing the recipe and all the info!!
That’s wonderful! Thanks so much! I’m glad you loved these potatoes!
I was looking for cranberry sauce recipes and came across your site and saw your mashed potato recipe. I made them today for thanksgiving tomorrow. They are absolutely the best mashed potatoes I have ever had. Never thought of using a stand mixer but it worked like a charm. Having a huge crowd and tripled the recipe. These will always be my go to recipe. Thanks Natasha. Loved your website and recipes.
Thank you for the lovely feedback and review, Gloria! We’re happy to know that this is now your go-to recipe.
Hi, definatley making these tommorow, can i peel the potatoes the night before??
Hi Lindy, I prefer to peel them fresh, but you can store peeled potatoes in water in the refrigerator for about 24 hours. Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate.
I want to make these for a guest who can’t eat dairy, I can substitute margarine for the butter, but what could I use for the milk – would something like almond milk work??
Hi Natasha, love your recipes! About how many people does this recipe serve? Thank you!
Hi Anne, it’s about 8 servings as a side dish.
This is exactly how I make my mashed potatoes. They are devine! Nothing like them! Thanks for all your wonderful recipes. I’ve used so many of them and they all turned out great. ☘️
Thank you for sharing, Fran! So glad you love my recipes.
These were the best mashed potatoes I’ve ever tasted 😍 My somewhat opinionated husband loved them too. Definitely making these for Thanksgiving.
That’s wonderful! So glad they were a hit.
Love these! I had small bits of potato chunks, tiny but still there. Do I need to mash or whisk longer?
Hi Holly, you can mash it. Glad you love this recipe!
Pretty much my every day mashed potatoes, except I use 1/2 the amount of butter. To make them holiday special, I’m making Ina Garten’s garlic mashed potatoes for Thanksgiving. Gave them a trial run last night & they were delish!
Sounds great, Kelly. Thank you for sharing!
I cut my large russets into 2 or 3 large chunks and steam in double boiler so they don’t get waterlogged.
Came out sooo👏🏽Gud..
whole family loved it..
Keep up the gr8 work..
Thx..
Hi Sherry! I’m so glad it was a hit! Thanks for sharing.
How far in advance of dinner can I make the potatoes and keep them warm in the slow cooker before serving?
Hi TD, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
I never thought of using my stand mixer for potatoes! So good, just the way it’s written. Thanks again for ANOTHER great recipe, Natasha!
You’re very welcome! I’m glad you loved it!
These are the best potatoes ever but now I a need to make them and bring them to a friend’s home 45 minutes away. I’m going to make them right before I leave and then put them in the server with a lid and then put that in a warming bag but I’m so worried they won’t travel well. Is there anything I should do once I get to my friend’s home? Should I try to stick them in their oven to warm? Will they be ruined if people try to microwave them? Help! 🤣
Hi Nikki! You can keep them warm in a slow cooker until ready to serve! 🙂
This is an excellent recipe. It never occurred to me to use the whisk attachment on my standing mixer. GENIUS!!! No more gluey potatoes for me, and just in time for Thanksgiving.
I’m so glad that tip was helpful!
You never mentioned gravy as a topping which I was surprised as it’s usually a main topping lol so wasn’t sure if it just didn’t go with these mashed potatoes or if it was more of just a given that you can add gravy on them, just wondered as I’m making them TN for ppl who love gravy. Thanks in advance😊
Hi Hannah, these mashed potatoes have great taste and texture without gravy but adding gravy would be just fine! 🙂
Another recipe that I was able to do. Thanks Natasha for such simple recipe. This will be now my go to mashed potatoes recipe.
You’re very welcome! I’m glad you found a new go-to! 🙂
Hello! This recipe sounds delicious and easy to make, can I add some mozzarella cheese whilst mixing everything in?
Thanks
Hi Shade, I bet that could work. I would stir in cheese at the very end or sprinkle over the top.
So, most of my life I’ve just been lazy and mashed red potatoes with the skins on. However now I have kids that won’t touch them unless they are “pretty” and without a single lump. (sigh) I seem to either make them watery (I suppose because I was slicing them to cook fast) or lumpy. Neither gets eaten. This recipe is GREAT! Finally, I can make potatoes the kids will eat. 🙂 Thank you for teaching me the secrets to great mashed potatoes!!
Hi Sam! I’m so glad to hear this recipe was helpful and that your family enjoys it. Thank you for sharing.