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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Best mashed potatoes recipe hands down! I did add a little ranch dressing to the mashed potatoes.Have made your recipe before. I also kept them warm in my crockpot. I also made the honey mustard thighs. They were absolutely delicious. Love your recipes!💕
Thank you, Darla for this excellent feedback and review!
Have you ever made the potatoes ahead and frozen them? I would like to get as much done in advance as possible. Thanks so much!
I haven’t tried freezing them to advise. You could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
Thank you so much! I think that’s exactly what I will do. Can’t wait to try them!
Hello Natasha,
I haven’t made the potatoes yet but it’s just me so I have two nice size potatoes so I want to try this but I need to reduce the butter and milk. Do you have any suggestions of how much butter and milk to use?
Hi Karen! You can change the serving size in the recipe card and it will convert the ingredient list for you. It would probably be best to weigh your potatoes on the food scale, and then come back to the recipe card and change the number of servings until it reflects that weight for the potatoes (or very close to it) on the recipe card. I hope that helps.
Love the mashed potatoes,first time I saw a recipe similar to yours was over 50 years ago in Saskatchewan,when my future mother in law made her mash the same way! Small world….glad you brought back good memories and recipes.
5 🌟 🌟 🌟 🌟 🌟 STARS
Can ALWAYS count on Natasha. Thanks so much 👍
Thank you so much!
I find adding some grated cheese or using a bit of evaporated milk turn up the flavours. Actually, the milk makes the mashed potatoes very creamy. Never ever had to use a mixer…and I love doing things the easy way.
Thank you so much for sharing that with me, Sherrie!
Hi! So I bought yellow potatoes instead of russet. Will it make a big difference if I use the yellow or should I just go get the russet?
Hi Allie! We prefer to use Russet because of its texture. But you can use yellow potatoes if that is all that you have on hand. Some of my readers have reported using other potatoes successfully in this recipe.
I just threw away all of my other mashed potato recipes. This is the only one I want to use from now on – it’s delicious!! I made it late afternoon, and kept it warm in the crockpot per the instructions. Then I made your honey mustard chicken thighs to go along with it. Both were incredible, and I received rave reviews from my husband and 3 kids. Thank you, thank you!
Hi Laurianna! You’re very welcome! I’m so glad to hear that.
Really delicious, creamy smooth, really wonderful mashed potatoes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Laura!
Hi Natasha.
I always thought using a mixer would make the potatoes gummy so but if you say so, I’ll definitely have to try it. I follow you on Instagram and absolutely love all your recipes! Love the cover of your cookbook and can’t wait for it to come out!
Thank you so much, Manny! I’m so happy you’re enjoying my recipes!
It is incredibly tasty 😋. I halved the quantity and this was the best recipe yet simple and easy
So glad you loved it! Thank you for the review.
We only have a hand held electric mixer. Will this recipe work ok with it or do you need a stand stand mixer? Thank You.
Hi Cheryl, yes, an electric hand mixer will work well.
Perfect!! I’ve finally found the BEST recipe! Thank you. : )
So happy to hear that, Jennifer! Thank you for sharing.
I made the mashed potatoes as instructed…added 4 spoons of mayonnaise and wow!!!
Might sound weird for some people, but it’s actually delicious 😋
I’m so glad you loved them! Thanks for sharing.
Want to take these for Christmas Day. Plan on refrigerating at home, next day take them. How can I get them very hot for serving? I did read crock pot. Do I just put them in a warm crock pot cold from frig? like an hour ahead?
Hi Karen, I haven’t tried reheating them that way, But I bet that could work. If you use a low setting it will take longer. Here’s what I found on google: “When it’s time to reheat, simply place the mashed potatoes in the liner in the crock pot. Remove the twist tie, cover and turn on low for 3 to 4 hours while the potatoes re-heat.”
WOW!!!! I am seasoned in cooking and making mashed potatoes. I have always thought more more more, we gotta add more stuff until it is right! NOPE, I was trying to add way too much and this is PERFECT! My new go to of mashed potatoes! I will be making them this way for now on! I may even try adding a little garlic in the future just to try, but I will go check out your garlic mashed potato recipe first! Thank you so much for your amazing recipes! Off to review another one of yours we made last night that was fantastic!
That’s wonderful! Thank you for trying my recipe, Kelsey!
Have to say best mashed potatoes I’ve ever made and I didn’t even peel them (I have a farm so we used unpeeled yukon gold). I did find they dried out a little bit after about 2 hours in the crockpot on warm with lid on though.
That’s just awesome! Thank you for sharing your wonderful review, MW!
Absolutely delicious. Made them for Thanksgiving! Everyone loved them.
So glad to hear that! Thank you!
My husband came across this recipe and we made the creamy mashed potatoes for Thanksgiving. It was a crowd pleaser for sure. They were sooo creamy and delicious. Thank you so much for sharing!! These will be my go to anytime I make mashed potatoes.
You’re very welcome! Good to know that the recipe was a huge hit!
Made these for Thanksgiving with my daughter after reading 25 different recipes. These were simple and so delicious- everyone loved them. I kept them in the slow cooker on warm all day then dropped a couple tabs of room temperature butter on top before serving. Highly recommend. Truly cannot believe how easy.
So glad they were enjoyed! Thank you for the feedback!