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
These are the best mashed potatoes i have ever made. I paired it with your dutch oven chuck roast it was amazing. Definitely will be on our dinner rotation.
That’s a great combination! So glad you loved the meal.
Has anyone tried making them ahead of time and warming them up in a slow cooker?
Hi Joan! There are several comments from other viewers who have kept them warm in a slow cooker. They reheat well, but you may need to add some more butter or liquid to get creamy if they are too dry.
Best mashed potatoes in the world we make it that way every time. We thought we were good at making mashed potatoes but oh no Natasha takes it through the roof. Thank you for your recipes we love them.
I made this along with the baked ham and so amazing. Thanks for making it look so easy and I will always do my ham and potatoes this way. You are a gem for showing us how to make cooking fun and delicious. Thanks!!!!
You’re so nice! Thank you for your thoughtful comment and review, I’m smiling big reading this, Anna!
Mashed potatoes were nicely mashed and creamy. Previously I always used a ricer to get them smooth but this way is much easier !!
Thank you for your good feedback, Nancy. I’m gla dyou enjoyed makit it!
Simply delicious
I’m happy you loved it, May!
What size is your Red Le Creuset? I want one, but am not sure what size to get.
Hi Michelle, it’s 5.5 quarts you can find my favorite kitchen tools in my Shop Here (Affiliate link).
Just a note. I make mashed orange yams, basically the same way, but I add a generous dollop of cream cheese….like about two heaping tablespoons….. The cream cheese contributes of a very creamy flavour and texture.
I bet that makes it even more creamy. Thank you for hsaring that with us L.
I stumbled across this mashed potato recipe while searching for top-rated dishes and had to try it—Natasha’s Tres Leches cake has been a family staple for years, so I went in with zero hesitation. My only pause wasn’t doubt, just curiosity about the surprisingly simple ingredient list (no heavy cream or cream cheese like many others). But it did not disappoint. The potatoes were light, flavorful, and a hit with everyone at the table.
The only change I made was whipping them by hand, since I worried a stand mixer might make them gummy—but they whipped up easily and reheated beautifully. We now have a second Natasha recipe that’s officially a family staple.
Thank you for your good comments and feedback, Edit! I hope you’ll love every recipe that you will try.
Hi
I love all your recipes and especially these potatoes
Can I make them about 5 hours before serving and leave them in a crock pot on warm??
Hi Kathy, I’ve never stored them that long. My research is pretty divided on this topic. Some say up to 4 hours while others say 2-3 hours and not more or you’ll start losing flavor and quality. I would probably err on the side of less time on the warm setting in the slow cooker. Adding butter over the top is a good idea to keep a dry film from forming.
The recipe sounds delicious! However, could you use a less starchy potato, like golden potatoes?
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.
I have often wondered why unsalted butter for mashed potato recipes since potatoes need so much salt? Can you please explain why that is? Thank you so much love your recipes.
Hi Marnee! I like to use unsalted butter for my recipes because it allows control over how much salt to add.
Made this for our Thanksgiving today but multiplied it for 15 lb. of potatoes. Absolutely the best I’ve ever made. Followed recipe to a T and will never use another one.
I’m planning to also make 15lb for Thanksgiving- glad to see it turned out well!
Have you ever tried throwing raw onion in your mashed potatoes. You get the crunch plus the onion flavor. I will be following your mash potato recipe and will add raw onion. Its the best.
Hi Linda, I have not tried that to advise. If you happen to experiment with that, I’d love to know how you like it.
Would these be ok if I made the day prior but waited to add the milk and butter til day of?
Hi Brittney, it works but they tend to get pasty or gluey. You may add some butter on day one to coat them and prevent some of the texture from getting too gluey. I would reheat them gently the next day and add warm milk and melted butter.
Great recipe. Basically the same as I do. Although I add the butter to the hot potatoes right after draining and then mash. I also put the drained potatoes back on the burner to dry them a little.Whipping them makes them heavenly .
Best substitute for milk if lactose intolerant and even lactose free dairy milk can’t be tolerated?
Hi Ann! You could use a dairy free milk alternative like oat, almond, cashew, soy, etc.
These are the very best mashed potatoes ever! When people comment and then say that they’re adding sour cream or cream cheese etc. it must drive you crazy. These have been perfected by you and I’ve never tasted better mash potato. I used to add the sour cream etc., but have never been overly happy with them. You’ve got it down with hot milk, butter, and butter and then some more butter LOL
I add sour cream onion powder salt and pepper the sour cream makes it fluffy and mayonnaise
I recommend baking the potatoes as if you were going to make twice baked potatoes if you have the time. It really solved the waterlogged issue for me. Also if you have access to a food mill. Using that and then folding in the butter and milk with a spatula really helps prevent it from getting gummy.
How do you peel them when they are hot? My husband steams them in the instapot. But baking would be ideal for me since I don’t like using that contraption.
I cut them in half. It helps them cool off a bit. When it’s manageable I just scoop them out with a spoon. Usually they separate from the skin quite easily. You do have to be careful though. The surface will be cooler than inside!Its basically what you would do if you were making twice baked potatoes, I just don’t put the filling back and bake them again.