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.
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!
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.
Can I make them and put them in the slow cooker the next day to heat up for a dinner party?
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.
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!
You’re welcome De! Please let me know what you think of the recipe!
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
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.
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
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.
this is so good like omg thank you
You’re welcome Tyler! I’m glad you love it!
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 🤣
I’m glad you enjoy the recipe Hillary! Thanks for sharing your wonderful review!
Hi I only have 7 potatoes. How can I adjust the butter and milk. Thank you
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!
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. 😉
You’re welcome Grace! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Natasha this recipe was just great. Rich and creamy. I actually made 24 pounds for a family gathering and everyone loved it.
Wow! I’m happy to hear everyone enjoys the recipe! Thanks for sharing your fantastic review!
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.
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.
Going to try these today. Can you use heavy cream instead of milk?
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.
Is your whipping attachment disfigured, or is that some new design?
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.
How many hours ahead can I make this and leave it in the slow cooker before dinner?
You can keep it warm on the low setting for up to 4 hours.
These look so creamy! Can you use a hand mixer or does it have to be a stand mixer?
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.
I made this last night and it turned out great! Everyone loved it! Thank you for the recipe!
You’re welcome Fatima! I’m happy to hear everyone enjoys the recipe!
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.
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! 🙂
Made these for Easter. They were so good and so creamy. Loved them!!!
Pam, thank you for such a nice review and for taking the time to share it with us 😬
How long amd on what speed do you mix before the potatoes turn into glue? I always have that problem.
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!
You boil the potatoes whole? Wont they absorb an insane amount of water?
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.
Can this recipe freeze?
Hi Joanne, I haven’t tried freezing this recipe but I imagine it would work fine to freeze. I don’t see why not! 🙂