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 were the BEST mashed potatoes I’ve ever made. I really think your tips made all the difference. Boiling the potatoes whole and using the mixer were great advice! Thanks for the recipe!
You’re so welcome! This recipe is so easy and the potatoes always come out creamy and fluffy! Thank you for the great feedback!
THANK YOU SO MUCH for this recipe! I always wondered why my mashed potatoes did not turn out so yummy… I will use this recipe as my official mashed potatoes from now on!
Hi Julia! That’s so great! It sounds like you have a new favorite!
I very seldom write a review of a recipe but this is an exception!! I followed the instructions as written except I only made a half a recipe! This is my all time favorite mash potato recipe ever!! It was easy and had excellent flavor!! My mouth is watering just posting this review! Thank you so much for this wonderful recipe!
That’s so great! It sounds like you have a new favorite, Penny! 🙂
I normally hate eating mashed potatoes, but this recipe got me pleading for more. Thank you for sharing this!
That’s so great, Shaurya! It sounds like you have a new favorite!
Oh, mamma, these are so very, very good. I can’t believe I’ve been making mashed potatoes “wrong” all these years. The recipe is easy, but completely different from the several methods I’ve tried. I just made them, a couple of days ahead, but have no doubts they’ll re-heat beautifully, with all that butter … 🙂
Hi Chris and thank you for the wonderful review 😀
I’m 62 and I’ve never made mashed potatoes. I tried your recipe and they came out amazing. Totally love this recipe. Easy but so good!
I’m so glad to hear how much you enjoy the recipe Susan! Thanks for sharing your fantastic review with other readers!
Did I miss the instructions on how to heat the milk?
Hi Tom, the best way is to heat it on the stove until hot and steamy (not boiling) or microwave until hot.
I like to chop up onions and cook in butter until just translucent then add to the mashed potato mixture. I only do this once in awhile as some people don’t like them that way.
Yum, that’s a great suggestion! Thanks for sharing Barb!
hi natasha, if I dont have eletric mixer, is that a problem?
Hi Yair, an electric mixer will produce the smoothest results. An electric hand mixer with egg beater attachment should also work well.
Since moving from Seattle to Denver I have not been able to boil potatoes right. They are hard then if you aren’t watching every second they are suddenly mush. Cooking them whole solved the problem! Only took 22 years to find that out. Couldn’t bring myself to use two sticks of butter so I only used one but they still turned out delish. Thank you, thank you!
My pleasure Amy! I’m glad you find the recipe so helpful. Thanks for sharing your great review!
Why use water? A tip I learned elsewhere; if you’re going to be boiling potatoes and any water is absorbed, then substitute your water with chicken or vegetable stock. Add that tiny bit of an extra layer of flavor underneath the rest of the recipe. Try it!
Great idea! Thank you for sharing! 🙂
Hi Natasha,
These mashed potatoes look delicious. Cannot wait to try it.
A quick way to cook potatoes without them absorbing water is steaming them in the instant pot. cup and a half or 2 of water put steamer basket, placed peeled cut potatoes on top. Close lid and set for 6 min. It works perfectly without the mess that boiling can create around the stove :). I take potatoes out, dump water out, return potatoes in and add other ingredients and whip them with hand mixer. All in one pot.
Hello Carla! Thanks for sharing your helpful tips with other readers! 🙂
I followed this recipe exactly and these were the most DELICIOUS mashed potatoes I have ever eaten! Made them for Christmas Eve dinner and everyone loved them!
Awesome! I’m glad to hear the recipe is such a HIT. Thanks for sharing your fantastic review Madeline!
Hi! Wondering if I could use Gold potatoes instead of Russet.
Hi Sally, 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.
Hi Natasha,
Do you think that I could make these mashed potatoes two days ahead
Thank you so much.
Hi Francine, I think it would work to make it ahead then cover and refrigerate and re-warm before serving. They do reheat well so I think that should work fine.
Can you use a handheld mixer instead of the stand mixer, do same rules apply?
Venessa, handheld electric mixer would work just fine 😬
Can you substitute milk with buttermilk for whipped potatoes?
I haven’t tried that substitution so I’m not sure if that flavor would overwhelm the potatoes.
These potatoes are amazing! I don’t make homemade mashed potatoes very often as it’s just me & my husband, but I was hosting my parents for dinner and I needed a good recipe to follow. This will be my forever recipe! They were so fluffy and delicious! I followed the recipe exactly & they didn’t need anything added, it was perfect! Thank you so much!!
You’re welcome Ashley! I’m glad to her how much you enjoy the recipe! Thanks for sharing your excellent review!
A little bit too much butter, it was very heavy to me. Though, it was great!
I’m so glad you liked it! It’s definitely a special occasion mashed potatoes recipe! Very rich and wonderful 🙂
HI Natasha,
I’m supposed to be making for 10-15 people. Should I double the recipe? Have you done that before?
Hi Bee, I haven’t doubled this one but it really would depend on what your mixer could handle. My mixer is a 6Qt and I think doubling the recipe would overwhelm the mixer and it would not beat properly. You could cook the potatoes and then mix it in 2 batches and that could work well, but I would not put double the recipe in one mixer.