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!
This post may contain affiliate links. Read my disclosure policy.
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
Filed Under
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
I have a query….I want to use this recipe for a very small quantity for two persons at one time .Can I use a blender at a low speed for the same?
Hi there! I would not recommend a blender. They tend to overwork the potatoes and they will become gooey.
I cannot believe how good these were! I have avoiding making mashed potatoes for years (unwilling to accept the amount of butter that is necessary) until now!
That’s amazing to hear, Lauren! Thank you so much for sharing.
Thank you for this perfect recipe. Fluffy, tasty, and so so easy. Came together in no time and delicious! Thank you for posting this recipe, it will be my go to from now on!
I’m so glad you enjoyed it!
If we wanted to add Parmesan or garlic, is this a good base recipe? Or would quantities need to be adjusted?
Hi Elizabeth, see this post for how I made: Garlic Mashed Potatoes.
Can you use oat milk instead of regular milk?
Hi Autumn! I haven’t tried it, but I think it would be a good DF alternative.
They are the BEST! Unfortunately I potatoes needed to cook for a few more minutes so I had small lumps but the taste was still there!
Love it! Made for thanksgiving and it was delish!!
I’m so glad these were a hit!
Will be my go to potluck side dish going forward. Delicious!
So happy you loved it!
Can you use milk instead of water to boil them
Hi Regina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha ! Can I use yellow potatoes instead ?
Hi Maria! Yes, I have this note above- 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.
Natasha, I just cooked all the sides for thanksgiving from your recipes. They never fail and they were all delicious. Sweet potatoes and green bean casserole. Yummy!!
Thank you so much, Staci! I’m so happy to hear that.
I usually put sour cream in them, is it OK to do it in this recipe?
Hi Jess! I have a recipe for Simple mashed potatoes with sour cream here that you can reference for the quantities. They are almost the same.
Hi I am going to make 2 batches, 1 will have cheese. What cheese would you recommend?
Hi Joseph! That’s going to be a lot of potties! But they are so good so I bet they will disappera in no time. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I have always salted the water when boiling the potatoes…why don’t you?
Hi Susan! I actually have a note on this above, “Adding salt at the end keeps them from falling apart while cooking and it’s easy to add it to taste.”
Hi! I plan on making this for my mom this thanksgiving, since she has to work, normally, she doesn’t eat homemade mashed potatoes because they aren’t creamy or smooth enough, so I’m really glad I found this recipe! Here’s hoping she likes it!
Hi Bruce! I hope she loves the recipe!
Can I use salted butter and omit salt at the end?
Hi Chrissy! Yes, you can use salted butter and just adjust the amount of salt that you need to add at the end.
Delicious! We are a family of mashed potato lovers. These are definitely our favorite. Served with your roast beef with gravy on top. Wow! Thank you!
Hello Natasha, these are a five star hands down! I was wondering if I could make them the night before and put them in a crock pot and warm them up the next day and serve them with melted butter on top? It’s for Sunday our Thanksgiving. Thanks in advance ,Canada
Hi Darryl! 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. You can add a little more milk/butter towards the end if needed to help get the desired consistency back. I hope that helps!
Thank You, potatoes will be done that morning. P.S.I got your crock pot stew cooking as we speak….. . Thanks for all your tips and recipes Natasha…
Darryl
Hi Natasha! I’ve relied on so many of your recipes for years now, and everything is always so amazing!
I’ve made these mashed potatoes for a couple of Thanksgivings now, and they’re always a big hit! I’m considering your Instant Pot mashed potatoes this year only to avoid using the stove/oven since there will be so many of us cooking other dishes that require stove and/or oven time. In your opinion, do the instant pot ones come close to this dish?
Thanks for all of your wonderful cooking tips and recipes!
Hi Tanya, I love them both, although the Instant Pot ones help in a time crunch. I recommend trying it at least once before a big event to see if you have a personal preference over the two.
It looks like melted butter on the serving of mashed, am I correct?
Yes, that’s correct.
Hi, can I use red bliss potatoes? I have a 5 pound bag.
Hello! They will still work well but they’re more dense so it might take a bit more time to mash. Just make sure to cook them until they’re very tender to get a smooth mash.
Thank You!!! I used a 5 pound bag of red bliss potatoes and yes, I had to almost double the boiling time. I added more butter too. Absolutely delicious!!!! They taste amazing!