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.
Notes
Nutrition Per Serving
Filed Under
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I baked the potatoes, then scooped them out and mashed them with 3/4 cup milk and 1/2 cup heavy cream, wow they were spectacular and will be a holiday regular.
I’m glad you love the recipe Tom! Thanks for sharing 🙂
i tried this recipe and it was delicious! My husband said that this recipe should be the standard of mashed potatoes. I had a question though. Has anyone tried this recipe by adding roasted garlic and cream cheese?
WOW!
I made this for Thanksgiving dinner and everyone loved them. Awesome and easy. 😉
Thank you!
You’re welcome Darlene! I’m happy to hear the recipe is a such a success. Thanks for sharing your fantastic review!
This is a great recipe! I tried this today and it was so yummy, 5 stars!!
I’m happy to hear that! Thanks for sharing your great review with other readers!
Thank you for this super simple recipe with all the basic ingredients! Warming the milk was key! I didn’t follow measurements exactly, I just added milk while beating until texture was good then butter (lots of butter!) to taste. Then salt, of course. So creamy & perfect! Tip to keep them warm: put water in a large stock pot and put on stove on low. Place bowl with potatoes in them inside the pot. Use large enough bowl that it sits above water. Put a top on it and taters stay warm without drying out!
Hi Amye, That is a brilliant idea and thank you for sharing that with us!! 🙂
Can I freeze the leftovers?
Yes, potatoes freeze well.
Really looking forward to making these mashed potatoes just wondering if you can make them the day before and then reheat?
Hi Mary, you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine.
Hi!
For rehearing did you add anything before putting in the oven, or they were great as is? Covered, uncovered? Thanks!
Hi Shawnna, because they have so much butter and milk, it isn’t necessary to add anything, just keep them covered so the top doesn’t get dry.
Can’t wait to try these yummy looking potatoes! This may be a dumb question but how to you get the little “lakes o’ butter” on the top of your mashed potatoes? Does the butter from the recipe rise up and puddle or did you add more butter to achieve the little “lakes”? Thanks so much!
Lisa, I just melted some butter and poured over the top 😀
Lol! I was going to ask that same exact question myself. I was so amazed how beautiful it looked.
Can I cook the russet potatoes and then peel them.
Hi Marie, I have always cooked these peeled so I’m not sure if the texture would be different at all. I think it could work to keep them peeled.
I want to make my mash potatoes cheesy and garlicy. Could I just add cheese and garlic to this recipe and do you have suggestions on to how much I should add?
Thanks!!
Hi Zarah, I would suggest infusing the milk with garlic cloves (smash a couple garlic clove with the blunt side of a knife). Place the milk in a saucepan and add the smashed cloves then bring it to the steaming point and let it sit without boiling for a few minutes to infuse with garlic flavor then discard the cloves and use the hot milk in the recipe. I would stir in cheese at the very end or sprinkle over the top.
Quick question,
It says hot milk…..how did you heat up your milk? May be a silly question, not sure if there is a right or wrong way to do it 😊
Hi Kate, you can either heat it in a small saucepan until it is steaming (not boiling), or heat it in a mug in the microwave.
So I will need 5 pounds of potatoes. How does everything get adjusted. I really would like to make this recipe, but 4 pounds just isn’t quite enough.
Hi Dana, it will be pretty close to the original recipe, but increase everything by 1/4 so about 1 1/2 cups milk, 2 1/2 sticks butter, just shy of 2 tsp salt and add an extra tsp of parsley.
Can I use a hand mixer?
Hi Denise, I think it will work well with a hand mixer – you may just need to mix it a little longer or until it reaches desired consistency. I hope you love the potatoes!
Can you make this recipe a few days before Thanksgiving!!!
Hi Maria, 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.
This looks like a great recipe! I’m in charge of mashed potatoes this year. I would need to make them a day ahead and reheat for Thanksgiving dinner.
Have you done this method with this recipe and did you need to make any adjustments to the recipe? Thank you.
Hi Virginia, these potatoes do reheat really well – still creamy and nice without needing any adjustments.
I made these and followed the recipe to the dot! The best recipe and the most creamy and delicious mashed potatoes ever. It’s a request for Thanksgiving by all. Thanks for sharing.
You’re welcome Stephanie! I’m so glad to hear how much you love the recipe! Thanks for sharing your excellent review!
Hi! I’d love to do this but I do not have any kind of mixer. Can I use a food processor and pulse the potatoes?
Thank you so much for sharing your story and your family back ground.
Your message of Hope and experience and strength lived through the word of God and Jesus Christ is immensely appreciated. As soon as I saw that the two of you were following through Christ I had to respond and leave a message.
Your recipes sound delicious and I look forward to dining and sharing your recipes with friends and family.
God bless you both and your families I look forward to reading more.
Chris MacMillan
Thank you so much for your thoughtful comments! Blessings to you as well. I hope you love everything you try!
Do yourself a favor, buy a potato ricer. Boil potatoes with the skin on. When potatoes are cooked, cut them in half and pass through the ricer. The skin stays in the ricer and the potatoes pass through to a bowl or even the pot they were cooked in. You never have to peel potatoes again. And the potatoes stay dry since they were cook with the skin on.
Rice the potatoes while hot and into a deep bowl.
Great suggestion Suzann! Thanks for sharing!
Hi Natasha, how do you keep from getting gummy potatoes when using a mixer? Is it the speed or attachment that helps?
Hi Yvette, it is the mix-ins, the way the potatoes are cooked (over-cooked potatoes turn gummy quicker) and also the type of potato used in the recipe.
Hi Natasha,
In the tips section, you say boil the potatoes with the skin on, but i the recipe, you say to peel them first. which on should I do?
Hi Brittany, I can’t find where I would have written not to peel the potatoes. In the first tip, I wrote to cook them whole and by that I meant not to chop the potatoes. Is that what you are referring to? Yes, you do want to peel the potatoes for this recipe. I hope you love the recipe!