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
Our new favorite Mashed Potato recipe! It is Natasha’s! The VERY BEST mashed potatoes ever! So easy, practical and YUMMY! All of your recipes are amazing! Now on to the deviled eggs from Natasha’s Kitchen!
Thank you for the wonderful feedback. I’m so glad you’re enjoying the recipes!
I made these potatoes for Christmas dinner. They were easy to make and the best mashed potatoes ever! I forgot to get whole milk so used 2% and they still turned out great. My family and friends raved about them and no leftovers were to be had!
That’s just awesome! Thank you for sharing your wonderful review, Anna! I’m so glad to hear this was a hit with your family!
Absolutely the best recipe for mashed potatoes. We followed the recipe to the letter, and it turned out perfect!
Yay that’s awesome! Thank you for sharing, Eve.
Laura, this potato recipe is the “cat’s meow”! It’s so nice to get the potatoes out of the way earlier and have them so creamy and delicious when they’re dished out! It’s a new standard at the Davis household! Thanks a million!
Hello Natasha, trying to save time. Will it affect the outcome to peel them and cover in cold water and boil the next day?
Hi Cathy! Based on a quick online search, peeled potatoes can stay submerged in water in the refrigerator for 24hrs.
My husband likes fluffy mashed potatoes. This recipe is worth 5 stars! Easy to make & so tasty.
So glad to hear that, Jean!
These have been our official holiday mashed potatoes for the last four years. Folks can’t get enough, even with a double batch we never have leftovers. Making them again today and just wanted to pop in here to say thank you so much!! And – a note to anyone thinking about trying them, if you do you’ll never use another recipe again! 🤗
I’m so happy you found a favorite on my blog, Laura! Thank you so much for sharing that with me.
I made these for Thanksgiving this year and for the first time ever, my mashed potatoes were perfect and delicious! I will be making them again for Christmas! Thank you so much for this recipe and instructions!!
Hi Joy! That’s wonderful news. So glad they were a hit!
Those look great! What happened to mine. I browned my butter and added that and very warm (heated in microwave) whole milk. When I whipped them up, my potatoes had a sour taste. I tested my milk and it was fine. What did I do?
Hi Sandra! I am not sure. I have not had that experience before. Were the potatoes going bad? Or maybe the butter?
I hope you have better results the next time.
I’ve been STRUGGLING to make legitimately GOOD mashed potatoes for so long. Not anymore, these are fantastic. I paired them with some pork I smoked the other day to make a shepherd’s pie and it was a smash hit with everyone. In my opinion, they nearly outshined my pork, which is tough to do. This will be my go to for mashed potatoes moving forward.
Sounds delicious! I’m so glad you enjoyed the recipe! Thank you for sharing.
I made these potatoes with Yukon Gold and they were the best mashed potatoes I have ever had!!!!
Thank you for your great review!
was really craving some mashed potatoes after seeing all sorts of Thanksgiving dinner videos all week. I made 1/4 of this recipe and used a regular hand masher, and it was really good! I liked the ratio of milk/butter to potatoes, tasted rich and creamy but not so much that they’re heavy. I mashed the potatoes just until they were broken down and used a spatula to fold and press in the milk and butter till it was smooth with some small pieces. Will be making these as a snack on days when I need a little cheering up 🙂
I’m so glad you enjoyed it! Thanks a lot for sharing that with us.
We had these for Thanksgiving and they were AMAZING! The best mashed potatoes we’ve ever had. My husband asked if we had enough for leftovers. That never happens! Don’t skimp on the butter. It sounds like a lot, but it was well worth it!!
So glad to hear that, Debbie!
I never thought to use my mixer for mashed potatoes! Im so happy to find a recipe where the potatoes are so fluffy and smooth. These are my favorite and will be my go to recipe in the future! Well done!
I’m glad you loved it!
I usually don’t leave reviews because I always have to doctor up the recipes because they’re too bland or they forgot something. But not this one!
Made it today for thanksgiving dinner later and I keep sampling the pot!
I didn’t measure the amount of butter I used because I had breakstones unsalted butter left at room temperature. And I used 3/4 of the container which is almost equivalent to 16 tablespoons. (25 tablespoons per container). So I may have used a bit less.
But everything else was on point! I added fresh parsley from my plant and a sprinkle of chives.
Natasha’s recipes never disappoint! Happy Thanksgiving!
I’m so happy you loved this recipe, Kim! Thank you for your wonderful review! Happy Thanksgiving!
Can I boil the potatoes a day before and warm them the next day before serving?
Hi Victoria, We prefer to make them fresh on the day of and keep them warm in the crock pot until ready to serve. They do reheat well too, I don’t have those exact instructions but you’ll want to keep it on low and cook until they are heated through, likely 1-2hrs. You can add a little more milk/butter towards the end if needed to help get the desired consistency back. I hope that helps!
Hi Natasha. I absolutely love this recipe. Two questions how long can I keep them warm in the crockpot and do I set it to warm or low? Thank you so much
Hi Susan! I don’t know for certain what food safety guidelines are for this but I’ve kept them warm for a few hours in the slow cooker. Keep it on warm. I hope that helps.
Using the slow cooker to keep them warm worked out great! Thank you!
Glad to hear!
Hello Natasha! I am SO excited to make these for the first time for my family on Thanksgiving. When you say that you can re-heat them in the crockpot, do you have timing/heat settings for that? I’m thinking of making them on Wednesday, refrigerating, and re-heating on Thanksgiving. Let me know!
Hi Hannah! We prefer to make them fresh on the day of and keep them warm in the crock pot until ready to serve. They do reheat well too, I don’t have those exact instructions but you’ll want to keep it on low and cook until they are heated through, likely 1-2hrs. You can add a little more milk/butter towards the end if needed to help get the desired consistency back. I hope that helps!
Going to try this recipe for thanksgiving. Can I use a potato ricer instead of a mixer?
Hello Sherry, I haven’t tested that to advise but feel free to experiment.
i’d like to sub heavy cream for whole milk, would i use the same amount?
Hi Nicole! Yes, you can use heavy cream if you prefer. It will be more rich and creamy so
I’m Lu can start with less and add to your preferred taste and consistency.
I’ve always read to add butter first then milk. Something about the fat in the butter being absorbed better. But I’ll have to try this way~