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BEST Mashed Potatoes Recipe (VIDEO)

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.

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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!

  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 713 votes
Author: Natasha Kravchuk
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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

5 from 713 votes (509 ratings without comment)

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Recipe Rating




Comments

  • Trisha
    October 30, 2017

    I wanted to try this recipe so I’m currently trying it with 350g of potatoes.. so how much milk, butter and etc. shall i use? please reply asap. Thank you!

    Reply

    • Natasha
      natashaskitchen
      October 31, 2017

      Hi Trisha, it looks like you are using less than 1/4 of the potatoes that are called for in this recipe. It would be a little tough to reduce it down that much. You might need to use an electric hand mixer – I’m not sure if there would be enough of the potatoes for it to adequately whip in a stand mixer. I would suggest using at a minimum 1 lb of potatoes to make it easier to scale down and then use 1/4 of all the remaining ingredients.

      Reply

  • Jennifer Witmer
    October 23, 2017

    Can I make them and put them in the slow cooker the next day to heat up for a dinner party?

    Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Hi Jennifer, yes that should work fine. You may need to add a splash of milk if it seems dry at all as it heats up.

      Reply

  • De
    October 14, 2017

    I will be making these tomorrow with corn beef and cabbage for Sunday dinner, I am sure they are going to be perfect. Thank you for this easy to follow recipe!

    Reply

    • Natasha's Kitchen
      October 14, 2017

      You’re welcome De! Please let me know what you think of the recipe!

      Reply

  • Mara
    October 5, 2017

    Hi,
    I’m planning on making them for a Thanksgiving dinner at a friend’s house. Can I make these ahead and heat in the oven just before dinner? What baking time/temperature do you reccommend?
    Thank you, Mara

    Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Mara, you can keep them warm in the oven but it depends on the temperature of the potatoes when they go into the oven. If they are chilled, I would cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for desired temperature at 20 minutes and heat longer if needed.

      Reply

  • Manuela
    October 1, 2017

    Hi, I was wondering if this recipe would work with baby yukon gold potatoes? They’re the only ones I have at home right now

    Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Manuela, for this recipe, we only use russets but for our Garlic and Chive mashed potatoes (also very good) we use yukon/yellow potatoes. Yukon gold potatoes are more waxy so we use a different method with those.

      Reply

  • Tyler
    September 23, 2017

    this is so good like omg thank you

    Reply

    • Natasha's Kitchen
      September 25, 2017

      You’re welcome Tyler! I’m glad you love it!

      Reply

  • Hillary
    August 30, 2017

    I just made these for my family for dinner later tonight. Absolutely delicious! They haven’t had them yet but I am sure they will be a hit. Never used hot milk and what a difference! I am on a diet so I guess I am only taste testing….a few times 🤣

    Reply

    • Natasha's Kitchen
      August 30, 2017

      I’m glad you enjoy the recipe Hillary! Thanks for sharing your wonderful review!

      Reply

  • Ginny
    August 7, 2017

    Hi I only have 7 potatoes. How can I adjust the butter and milk. Thank you

    Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Ginny, it’s difficult to gauge since potatoes can come in a variety of sizes but if they are about the size of mine, I would cut the recipe in half to keep it uncomplicated :). I hope you love it!

      Reply

  • Grace Paez Salcido
    July 17, 2017

    I must say that it makes a world of difference when you soften the butter and add got milk. I have always made my mashed potatoes with cold milk and cold butter and they come out good but this recipe had my family swooning for more and I then had to make a second batch. Thank you so much for this recipe. My family thanks you as well. 😉

    Reply

    • Natasha's Kitchen
      July 17, 2017

      You’re welcome Grace! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!

      Reply

  • Sparkle-Ann Morris
    July 8, 2017

    Natasha this recipe was just great. Rich and creamy. I actually made 24 pounds for a family gathering and everyone loved it.

    Reply

    • Natasha's Kitchen
      July 8, 2017

      Wow! I’m happy to hear everyone enjoys the recipe! Thanks for sharing your fantastic review!

      Reply

  • Deborah
    June 27, 2017

    So I finally made the potatoes but they weren’t as smooth and creamy as I had hoped. No idea what I did wrong, except I did use a hand held mixer instead of a standing one. Would that have made that much of a difference? I don’t know if my standing is big enough and I don’t want to buy a new one for just potatoes 🙂 Any suggestions? Thanks and they were still very flavorful and delicious.

    Reply

    • Natasha
      natashaskitchen
      June 27, 2017

      Hi Deborah, did you use the same kind of potatoes? With a hand mixer, you will need to mix a little longer since a stand mixer whips the potatoes more efficiently. You can use a hand mixer, it may just need a little longer of mixing time.

      Reply

      • Karen
        October 14, 2017

        Going to try these today. Can you use heavy cream instead of milk?

        Reply

        • Natasha
          natashaskitchen
          October 14, 2017

          Hi Karen, I have only tried this one with milk since cream isn’t necessary and it allready has a good amount of butter. Cream might make it a thicker consistency rather than the creamy whipped consistency we love in this recipe. I would probably stick with milk for this.

          Reply

  • LesliM
    June 26, 2017

    Is your whipping attachment disfigured, or is that some new design?

    Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Ha ha it does look odd now that you mention it, but no it’s a normal whisk attachment. I think it just looks weird in the photos.

      Reply

  • Y.Montes
    June 19, 2017

    How many hours ahead can I make this and leave it in the slow cooker before dinner?

    Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      You can keep it warm on the low setting for up to 4 hours.

      Reply

  • Andrea
    June 13, 2017

    These look so creamy! Can you use a hand mixer or does it have to be a stand mixer?

    Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Andrea, it’s really ideal if it is a stand mixer – it’s much easier and the large whisk makes the consistency really cream but I think you could make it work with a hand mixer – you may just need to mix it a little longer or until it reaches desired consistency.

      Reply

  • Fatima
    May 27, 2017

    I made this last night and it turned out great! Everyone loved it! Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      May 27, 2017

      You’re welcome Fatima! I’m happy to hear everyone enjoys the recipe!

      Reply

  • Lisa
    May 17, 2017

    Have you ever made them without peeling them at all? We love the skins in our mashed potatoes and just wondered how it would affect the outcome, if at all.

    Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      Hi Lisa, normally I would say yes, but I’m not sure it would whip as efficiently. I’m concerned the potato skins might interfere with that process. If you do test it out, let me know how it goes! 🙂

      Reply

  • Pam Martin
    April 16, 2017

    Made these for Easter. They were so good and so creamy. Loved them!!!

    Reply

    • Natasha
      natashaskitchen
      April 16, 2017

      Pam, thank you for such a nice review and for taking the time to share it with us 😬

      Reply

  • Deborah
    April 12, 2017

    How long amd on what speed do you mix before the potatoes turn into glue? I always have that problem.

    Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Following this recipe as it is written without substitutions, you should not have that happen. That can occur for a few reasons; using a different variety of potato, over cooking the potatoes, having the potatoes become water filled and not draining properly. I hope that helps to avoid that possibility in the future!

      Reply

  • Laura
    April 8, 2017

    You boil the potatoes whole? Wont they absorb an insane amount of water?

    Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Laura, I have found the opposite to be true – when you cut the potatoes smaller, there is more surface area and they more readily absorb water.

      Reply

  • Joanne
    March 28, 2017

    Can this recipe freeze?

    Reply

    • Natasha
      natashaskitchen
      March 28, 2017

      Hi Joanne, I haven’t tried freezing this recipe but I imagine it would work fine to freeze. I don’t see why not! 🙂

      Reply

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