Creamy Mashed Potatoes Recipe (VIDEO)
This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!
This post may contain affiliate links. Read my disclosure policy.
This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secrets that make this recipe work so well. Watch the easy Video Tutorial below.
We added Amazon affiliate links to tools we use for making mashed potatoes.
Creamy Mashed Potatoes Recipe:
The idea for these potatoes came from Anna, a gal in our church who invited us for dinner one evening. She served us her whipped mashed potatoes and I couldn’t get enough of them, so of course I asked her for the details. Thank you Anna!
Make Ahead Tip: you can keep them warm in a slow cooker until ready to serve, which is awesome because it’s one less thing to make just before dinner.
Secrets for Making the Best Mashed Potatoes Recipe:
- Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which 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!
- 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 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.
- Salting the potatoes at the end keeps them from falling apart while cooking.
Ingredients for Mashed Potatoes Recipe:
- 4 lbs (12 medium) russet potatoes, peeled
- 1 1/4 cups hot milk (we used whole milk)
- 2 sticks (1 cup) unsalted butter at room temperature (not melted)
- 1 1/2 tsp sea salt, or to taste
- 1 Tbsp fresh parsley or chives, finely chopped for garnish
How to Make Creamy Mashed Potatoes:
1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).
2. 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 mixer on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.
3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the warm setting to keep potatoes warm until ready to serve.
Watch Natasha Make Creamy Mashed Potatoes:
If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.
Creamy Mashed Potatoes Recipe
Ingredients
- 4 lbs (12 medium) russet potatoes, 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 potatoes 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).
- 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 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
- With 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now imagine these potatoes on the table next to a juicy turkey, homemade turkey gravy (keep those turkey drippings!) and all of your favorite Thanksgiving recipes. Mmm…
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Creamy mashed potatoes is super delicious
Thank you so much for your awesome review!
The crock pot is a nice idea too. Will be using that during the holidays. Thanks for sharing that idea.
You’re welcome! I’m so happy you enjoyed it!
Made these and they turned out great. I made a smaller batch as it is just my wife and I. When I boiled the potatoes I added some dill to the pot and boiled them together. The potatoes took on a slight dill flavor and it was so good!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So CREAMY and absolutely DELISH!!
Thanks Natasha for another of your amazing recipes! <3
You’re welcome, Ella! Thank you so much for that wonderful review!
So CREAMY and absolutely DELISH!!!
Thank you Natasha do another of your amazing recipes! <3
Thank you for that wonderful review Ella!
I love your recipes and so well explained ! I also bought squash and found your recipe for squash soup thank You! You saved me
Thank you so much for that wonderful compliment Joan!
SOOO EASY AND THE BEST MASHED I HAVE ( E-V-E-R ) MADE!!!
I’m so glad you enjoyed it, Paula! Thank you for the wonderful review!
Can I make these mashed potatoes a day ahead? Then warm in the crockpot the day of? I like to make as much as possible the day before Thanksgiving so I’m not stuck in the kitchen all day! Thanks!
Hi Laura, you could make these 1 to 2 days ahead as they do reheat really well. Heating in the slow cooker or in the oven would work fine.
Dear, Natasha! I want to thank you for all your recipes and fun videos. You really helped me to improve my cooking skills
P.S. The mashed potatoes taste like heaven!!!
Aww, you’re welcome Oksana! I’m so happy you’re enjoying our recipes!
How warm does the milk have to be please are we talking boiled or simmering thanks
Hi Lisa, HOT milk incorporates easiest into the potatoes and keeps the potatoes warm. It doesn’t have to be boiling just as long as it’s hot.
Hi Natasha.Can I use gold potatoes for this or does it have to be Russet?
Hi Tanya, we have used gold potatoes – it just gives a different color and texture. Boil until they are tender.
Hi natasha! Can I substitute milk with all purpose cream? Also, do i have to warm it or room temperature will do?
Hi Eirel, I haven’t tried this recipe with heavy cream so I can’t say for sure. HEre’s what one of our readers wrote: ” Fabulous with heavy cream! Taste as you go so it suits you. I like several twists of fresh pepper stirred into the potatoes.” I hope this is helpful!
Add 2 tablespoons of sour cream to your mashed potatoes it gives it just a little Thang. If you’re making instant potatoes it makes them taste like real Mashed potatoes just try it and see you might like it.
Great idea! Thank you for sharing that wonderful tip with us Pamela!
Hi Natasha – If I make three batches of this recipe would you recommend me putting them in 13×9″ casserole dishes and reheating in the oven before serving? I am having a large gathering. Thanks!!
Hi Mary, that may work! These do reheat well if you wanted to make them ahead of time. If potatoes are chilled, you can reheat them in the oven as follows: cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for the desired temperature at 20 minutes and heat longer if needed.
Thank you Nathasha for another great recipe. I made it last week and was very easy and delicious! Tonight I tried your spaghetti meat sauce recipe and it was fantastic!
That is so great! I am glad you enjoyed the recipes that you tried.
These are very similar to my mashed potatoes, learned from my grandma. I’ve had marriage proposals based on then. However, I recently discovered that they are even better with some sour cream in place of some of the butter. Give it a try.
HAHA! That’s just awesome Rebecca! I’m so glad you enjoyed this recipe! Thank you for sharing those tips with us!
I absolutely love watching you cook and I love your recipes. Question, it’s just me and my husband so I don’t need that many mashed potatoes. How do I cut this recipe in half so I wont make so many? Thank you so much, p.s. your the best cook ever!
Hi Deborah, you can cut the recipe and its ingredients in half to halve the recipe. We also have a recipe slider, scroll down to the printable recipe and choose how many servings you would like and that will adjust your ingredient quantity.
great recipe
you’re awesome!
It was my first time making mashed potatoes for my family and it turned out great! I added a bit more salt and pepper. It was so creamy! I’m so glad I tried your recipe and I’ll continue to use it in the future!
I’m so glad to hear that you loved the mashed potatoes. Thanks for your excellent review!
Great recipe – unbelievably easy and incredibly delicious! Will definitely recommend this to friends and family.
I’m so happy you enjoyed that! Thank you for that wonderful review!
These are the best potatoes! I ended up with gummy and watery potatoes the last few times i tried mashed potatoes WITHOUT this recipe. I made these today with your meatloaf and my son said everything tasted as good as Mama’s! Now there’s a compliment! Thanks for the recipe!
You’re welcome! I’m so glad you enjoyed that!
Hi Natasha!
I can’t have cows milk so will use almond milk as suggested by Heather. What would be a good substitue for butter?
BTW the garlic, lemon, mustard drumsticks are marinating for tomorrow!!
Hi, I haven’t tested anything else but I have read that a drizzle of oil is a good substitute. I hope you love the drumsticks recipe!
I don’t do dairy either. How much olive oil would I use to replace the butter?
Can i store the mashed potatoes in the fridge if i make extra?
Yes the potatoes keep well in the refrigerator.
These potatoes are terrific. I served them for dinner with your instant pot ribs and my husband was blown away! Next I’m trying your creamy chicken and rice recipe but I’m sure going to keep this recipe handy! Yummy. Thank you!
What a great comment, Portia. I am so glad you and your husband enjoyed the mashed potatoes! I hope you enjoy every recipe that you try.
Hi! I’m planning on making these very soon but I only need half the amount produced by the recipe. Can I just cut all the ingredients in half or are there some other alterations that need to be made? Thanks!
Hi Katherine! You can cut the recipe and its ingredients in half to halve the recipe.
Absolutely love all your recipes that I’ve tried so far!! The food is delicious and recipes are easy to follow!! Your website is ALWAYS my go to site if I need a recipe for something! Thanks so much for helping us all feed our families!
And next time you make mashed potatoes, try replacing the milk with evaporated milk!! It’s a whole new taste explosion! My kids LOVE it with the evaporated milk!
That’s so great! Sounds like you have a new family favorite.
Hi Natasha,
Great recipe and can’t wait to try! I was wondering if I can boil the potatoes, let them cool, peel them, and then mash them? Will there be any difference on the quality or end product?
Hi Roan, that should still work fine as long as they are fully cooked through.
I had tried this recipe is lovely my hubby loves it. By the way Natasha is there any gravy which i can go with this recipe ?
Thanks for your great feedback, Wendy. Here are some of my gravy recipes.
Will be trying these babies today! Any cautions about sprinkling in some garlic powder at the end with the salt to the mix?
We enjoy garlic around here! That sounds like a great addition to the recipe! If you experiment, let me know how you liked the recipe.
As usual 100% perfect!
Thank you
Thank you so much Gail!
You are amazing. So far I have tried yr creamy potato, apple pie to die for. Meat balls, hamburger, and more love you n yr recipes
That’s just awesome!! Thank you for sharing your wonderful review!
Delicious mashed potatoes; they were creamy, silky and delicious. I love the use of the butter and cream. Thank you for sharing this quick and easy to make recipe. The potatoes were perfect served with bbq chicken wings.
That’s just awesome!! Thank you for sharing your wonderful review, Gerry!
These are so amazing and so easy. I’ve tried many mashed potato recipes over the decades and this is the best. They come out tasty and creamy. Two of my family members can’t have cow’s milk so I substituted almond milk (original unsweetened) and it was still super creamy and rich tasting. Thanks so much for this wonderful recipe.
Nice to know that almond milk is a great substitute for this recipe. Thank you for sharing that with us and for giving this recipe an excellent review!
Hi heather, i too will need to use almond milk so just wondering what you used as a substitute for butter. TY!
Hi Natasha I absolutely love your videos and every recipe that I tried was amazing and super easy to follow. I was wondering if I can use red potatoes instead of the Russet potatoes.
Hi Amber, the recipe would need to be altered with red or yukon potatoes. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers.” I hope that helps.
What’s the alteration if using red potatos. Please and thank you
Hi Becky the recipe would need to be altered with red or yukon potatoes without testing it, its hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers.” I hope that helps.
Tried these today and they were definitely the best mashed potatoes I’ve had! I usually cheat and make the instant potatoes, but never again! This will be my go-to recipe! Thank you!
Super! I am so happy that you loved this recipe so much. Thank you for your great feedback and review.
Hello Natasha! I’m a big fan! I LOVE your videos and recipes.
What model of kitchen aid mixer do you Recomendo? Greetings from Mexico!
Hi! We have our mixer linked in our online shop here. I hope that helps.
The very best potatoes are those cooked in the instant pot. I place UNpeeled potatoes on the rack and cook about 20 minutes. When cool enough to handle I cut the skin around the center of the potato, squeeze the skin on each end of the potato and the skin slips right off. They are so nice and fluffy and ready to be mashed. If I want crisp-skinned baked potatoes I leave the skin on, spray a little olive oil on them and add salt, pepper, garlic powder and put them in the toaster oven for a few minutes.
That sounds delicious! Thank you for sharing that with us, June!
Hi What do you mean when you say partially cover your potatoes? Thank you! Excited to try these tonight.
Hi Sydney, we keep the pot partially covered with the pot cover. I hope that helps.
Amazing !! I’m a southern girl and I’ve had my share of homemade mashed potatoes, but oh my i was surprised at how creamy and delightfully delicious these were. So yummy and beautiful and easy!! The butter drizzle on the finished product took it over the top. My entire family loved them!! Thanks again!
You’re welcome, Cy! I’m so glad you enjoyed this recipe!
Love all your recipes!!!
Thank you, Nancy!
I have followed Natasha for three months now. Beautiful recipes, always perfect.
I have shared with my children and they follow you now also.
Thanks Natasha.
Love how fun you make cooking
Thank you for your kind words and compliment. I appreciate your support!
Hi Natasha I’m thinking about making your homemade mash potatoes today I have all the ingredients for it except whole milk what is a good substitute for whole milk?
You can also try half and half if you have it or almond milk works too!
I don’t usually do reviews but I had to for this recipe! On point! Amazing recipe. I’ve been trying to figure how my mom and brother would make mashed potatoes like this. I made them for my 19 year olds birthday and he had two big servings and everyone raved about it. It only took me 30 years. Lol. Thankful for your recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Marie!
Carrot
What are the directions to make this in a 8 quart Instant Pot?
Thanks!!
Hi Jen, I haven’t tried that in an Instant Pot so I’m not sure about the proportion of water to potatoes or the cooking time. If you experiment, please please please let me know how it goes. I’m so curious now!
Put a cup of water in the instant pot. Insert the rack and place the potatoes (WITH their skin) on the rack. The potatoes will NOT be in the water. Cook any number of potatoes you want for 20 minutes. Release pressure immediately after that time. This is the only way I make my potatoes now.
Thank you so much for sharing that with us! I have a recipe for instant pot mashed potatoes coming soon. I’m trying to get it up before Easter!
How can this be converted to a 8 quart Instant Pot recipe? Thank you
Hi Jen, I haven’t tried that in an Instant Pot so I’m not sure about the proportion of water to potatoes or the cooking time. If you experiment, please please please let me know how it goes. I’m so curious now!
These are awesome! Recipe was so easy to follow, and they were so light and fluffy. Used a hand mixer instead of pulling out my Stand mixer. Served with Pot Roast! Thank you for this recipe!
You’re welcome, Kris! I’m so glad you enjoyed this recipe, it’s one of our favorites.
I made my mashed potato with the mixer for a long time , I keep them hot setting the mixer bowl with potato into a hot water bath , keeps it hot for a long time and does not change the texture . It is a good recipe Natasha , I top mine with chives and sometimes with home made brown crispy
onions Thank you !
That’s a great tip! Thank you so much for sharing that with us Tess!
Thank you, Natasha for this treat! What an excellent recipe! I really like how you think of making the life of a home cook easy – the mixer is so much nicer than ricer or masher. I went around the problem of uneven (some slightly bigger) potatoes by mixing them as they were getting done – worked like a dream and really for Russets there is not that much time difference with regards to a bigger size. Gradually mixing in softened butter is a secret tip for sure as it turned out super silky. I have tried many recipes – the ones that claim that you do not have to peel Russet potatoes (wrong! they have a dreadful look that way), the ones that mix waxy and starchy potatoes (wrong! at least for me as I like the mash to be silky), the ones that claim that you should cut potatoes to cook them evenly (wrong again for two reasons – the waterlog (as you rightly pointed out) and mash is tasting bland and such move isn’t time saver either). Oh my goodness, your recipe is superb!
Thank you for your tips and for sharing your great experience with this recipe Diana! I’m happy to hear that you loved the outcome!
Delicious and buttery! First time making mashed potatoes and first recipe I found that uses milk and butter instead of heavy cream. Definitely making these as a side dish for the holidays and on a regular basis as a side dish for any dinner. Thank you so much! Can’t wait to try more of your recipes!
I hope you love this recipe, Michelle! Thank you for that wonderful review.
Hi Natasha,
Do you salt the water prior to boiling the potatoes?
Thanks,
Darin
Hi Darin, we do not. We have a not on why in the recipe. I hope that helps.
This is a great recipe that we have used with one option: Add dill weed to the mashed potatoes and omit the garnish herbs. The herbs are a preference as to what your family prefers. Thank you for sharing your recipes. We are trying your Prime Rib recipe for one of our holiday suppers. “Merry Christmas”
Thank you for sharing that tip with us! Merry Christmas!
Love your recipes!
Do you have a cookbook ?
I would certainly purchase one .
Hi Suzanne, we do not at this time but stay tuned! There is one in the works.
I’m trying this recipe today with steak and beans
I hope you love this recipe, Karen!
I plan to try this recipe, along with your juicy roast turkey and your turkey gravy recipes for my family Christmas this Saturday. I am planning on cooking the potatoes in my Instant Pot. Any idea how long they should be under pressure? I love your idea of making the potatoes ahead and then keeping them warm in a crockpot.
Hi Helen, I haven’t tried that in an Instant Pot so I’m not sure about the proportion of water to potatoes or the cooking time. If you experiment, please please please let me know how it goes. I’m so curious now!
Hello Natasha! Your cooking made my husband love dinner again! (he’s a picky chef) We absolutely love these potatoes but I’m not big on whipping up these just for us since my kids are vegetable haters. I’m wondering if you’ve frozen these with good results? I’m about to make a six pound batch and possibly make portions like everyone is doing and see what happens! Thank you
Hi Nathalie, these do freeze well! you could make these a day ahead as they reheat really well. Reheating in the slow cooker or in the oven would work fine.
Hi Natasha, I want to make these for Christmas and was wondering how many hours I can make them in advance and keep them warm in the slow cooker?
Hi Manuela, we like to make mashed potatoes last since it’s pretty easy and quick. If making ahead, a great way to keep them warm is to keep them covered in a pot and maybe have a towel over the pot to prevent heat from escaping. Another option, having the oven on a warm setting and placing the potatoes in an oven-safe pot/ dish to keep warm until serving.
Excellent! Now this is my go to mashed potatoes
Oh it really is the best! One of our favorite potato recipes! Thank you for that wonderful review!
Delicious was such a hit! Thank you
You’re welcome! I’m so happy you enjoyed it, Hanna!
Over the years, I’ve noted that when I overcook the potatoes, they tend to have a watery consistency and have little taste. I generally use russet potatoes and try to cut them into chunks about the same size, so they’ll all get done at the same time. The potatoes by themselves don’t have a lot of taste. You add that with butter, salt, pepper and whatever else you throw in.
Thank you so much for sharing that with me, Catherine!
They were mashed potatoes, no better or worse than any other potatoes I’ve made in the past. Served them for Thanksgiving and they were eaten, but they sure weren’t all that much hype.
Hi Mike, This is one of our most popular recipes and I’m sorry to hear you weren’t impressed. Without more details it’s difficult to troubleshoot – did you make any changes or substitutions in the recipe? If so, I would recommend making it exactly per the recipe before modifying it. Hope you had a great Thanksgiving!
So easy, so fluffy and buttery!!
It is our favorite, Tara!! I’m so glad you enjoyed this recipe.
Thank you Natasha, Anna and your Mom. Who’d have thunk (yes, that’s a real word) to cook potatoes “whole”. Just when one thinks you can’t improve mashed potatoes you come up with a better recipe. When I get back from holidays, I am trying this. Who doesn’t love, love mashed potatoes. Mmm. Hope everyone had a great Thanksgiving!
I’m so happy to hear that! Thank you for sharing your great review, Lynn!
These were so yummy!! It was my first time making mashed potatoes with a mixer…. and I was kind of messy! But, SO worth it! Loved them. And used the leftovers on Shepherd’s Pie…. yum! Thanks again for a wonderful recipe!!
I’m so happy to hear that! Thank you for sharing your great review, Tess!
Oh my gosh Natasha. Made these for thanksgiving and they were so creamy and delicious. Will never make them any other way from now on. I put the crockpot on the floor in the back seat and my mom was riding in the back and kept asking if she could open the lid and take a bite.
Sounds like you found a new favorite, Liz. Thank you for sharing that awesome feedback with us.
Thank you for sharing your tips for great mashed potatoes! I made this for Thanksgiving and got lots of compliments! I passed on all the tips Thank you again!
You’re welcome, Olga! I’m glad you go to enjoy this for Thanksgiving dinner!
I don’t know what my daughter did wrong but the whisk attachment to our Kitchen Aid mixer got badly bent. Not sure this was worth it 😔
Hi Ines, oh dear, I’m sorry to hear that. I haven’t had that experience but my first thought is maybe they needed to be cooked a little longer? A whole firm potato would likely bend a wisk attachment. Also, It helps to break them up a little before mixing if the potatoes are particularly large. Also, I’m not sure if this was the case, but if you were leaving the skin on, the mixer probably would not be the best choice.
Can the mash potatoes be made the night before and then warmed in the microwave?
Hi, yes these potatoes can be made ahead, covered and refrigerated overnight then reheated in the microwave the next day. They reheat really well.
I always make mine on Wed. I add cream cheese and they stay nice and soft when heated in the oven the next day. For a pretty presentation you can add some finely diced carrot along with the parsley.
I love that idea. Thanks for sharing!
I tried not cutting the potatoes and they came out starchier each time and this last time cooked them for 30 minutes and they still weren’t done so this recipe didn’t work for me at all!
Hi Deann, did you use the same kind of potatoes? Also if some are very large or they are dramatically different in size, it’s a good idea to cut them in half for even cooking but typically cooking them whole helps them not become water-logged, that is the primary reason for it.
Hi there! Planning on making this tomorrow and can’t wait! One question: To keep the potatoes warm for 2 hours do I really use the Low setting on my slow cooker, or do I use the Warm setting? Thanks!
Hi Bill, I would use the warm setting if you have it since the low setting will keep cooking the potatoes.
Hello I would like to try this recipe with sour cream. Would you advise against it? If not how much sour cream would you add?
Hi Chantelle, We also love sour cream and use it in our garlic and chive mashed potatoes. Mmmm, mmm!!
Can you please tell me what the serving size is for the nutritional information? I want to try these for Thanksgiving, and my son is a Type 1 diabetic, so we need to know the serving size so we can calculate his dose for the carbohydrates. Thanks! I LOVE your recipes and appreciate you!
Hi Gail, If you follow this link here it will take you to our printable recipe page that also displays servings sizes and the nutritional facts. I hope that helps.
I only have a manual hand potato masher, and a very basic 5 speed, hand mixer. WHIch would be better and if hand mixer what speed?
Hi Carole, a handheld electric mixer would work just fine.
I just made these potatoes and they were great, everyone loved them! I didn’t have milk, so I used half and half. I will definitely use this recipe again. Thank you for sharing!!
That’s just awesome, Dianna! Thank you for that great review!
These look delish…do you ever use red potatoes or yukon gold? I usually use one or the other and they are always good. I have never used unsalted butter either. Does it make a big difference? I also peel my potatoes the night before and put them in cold water in the fridge overnight….this gets rid of alot of the starch and makes them creamy.
Hi Iris, the recipe would need to be altered with red or yukon potatoes
How do you alter the recipe if using Yukon Golden potatoes in place of the russet?
Hi Ron, the recipe would need to be altered with red or Yukon potatoes without testing it; it’s hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Can’t wait to eat leftovers.” I hope that helps
Can you use heavy cream in place of the whole milk? Would it make a huge difference?
Hi Michelle, I haven’t tried this recipe with heavy cream so I can’t say for sure.
If I don’t have cream, I used canned (evaporated, not condensed) milk. It’s what my mother always used. The flavor is slightly different, but it’s excellent.
Hi Sara, I honestly haven’t tested that myself to advise. If you experiment, please let us know how you like that.
Fabulous with heavy cream! Taste as you go so it suits you. I like several twists of fresh pepper stirred into the potatoes.
Thank you for sharing that with me.
Wondering if you tried it w the heavy cream as i was going to?
100 percent better than instant mashed potatoes and not that much longer to make. Tasted great as it is but we like cream cheese so tossed some of that in there the second time, turned out awesome
I’m so happy to hear that! Thank you for sharing your great review!
This is my exact way to prepare mashed or whipped potatoes. I use half and half and less butter. This makes the potatoes even fluffier almost like air. We also add white pepper to taste after the salt. Last thanksgiving we made 30lbs and they flew faster thank we could put out. Will use your slow cooker idea this year. Thanks.
Thank you so much for sharing that with us, Millie!
Can you use a hand mixer instead? If so, how long, and at what speed?
Hi Cheryl, a handheld electric mixer would work just fine.
Okay, I probably made the mistakes. The potatoes kind of shredded while cooking? Because I didn’t cut them most were done, some overdone and some not done. Then I think I may have added too much milk, although I measured it? And I put in crock pot to keep warm and they were runny. The flavor was great, but way too runny. Will try again.
I hope you give it another try. Did you have the right amount of potatoes?
I made 1/2 recipe and used 1/2 of all ingredients. I will try, again.
The amount of milk may vary slightly with the humidity that day, believe it or not, and how much water is left in the potatoes. I prefer to add the butter first, then add milk a little at a time until the potatoes get to the consistency that I want.
Natasha,
Do you have any idea how many marriages you are keeping together with your amazing recipes?
Can’t wait to try this recipe – if it’s half as amazing as your cherry pie recipe, I’ll be 10 pounds heavier by Christmas.
Thank you for your hard work in putting these recipes together for everyone.
You’re welcome, Paul! I’m so glad you’re enjoying our recipes!
Definitely plan to try this. Why do other recipes say whipping the potatoes will cause them to become gluey?
Hi Vickie! I hope you try this one soon! The type of potatoes used matters and how long you mix them. We believe we found the perfect balance to avoid that.