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BEST Mashed Potatoes Recipe (VIDEO)

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!

Creamy mashed potatoes recipe in a black bowl with parsley and butter on top.

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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!

  1. 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!
  2. Don’t Overcook the Potatoes – this leads to water-logged and gummy mashed potatoes. Also drain well.
  3. 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.
  4. 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.
  5. HOT milk incorporates the easiest into the potatoes and keeps the potatoes warm.
  6. 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.
Creamy mashed potatoes recipe drizzled with butter and sprinkled with parsley

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.
Ingredients for Thanksgiving Side Dish including russets, whole milk, butter, salt and parsley

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.
How to boil Russets for your Thanksgiving side dish
  1. 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.
The secret to fluffy Spuds - hot milk added when whipped
  1. 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.
adding butter and salt to mashed potatoes

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.
bowl of whipped mashed potatoes with a whisk attachment

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.
The creamiest whipped mashed potatoes recipe drizzled with butter and garnished with parsley

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.

Best Mashed Potatoes Recipe (So Creamy!)

5 from 713 votes
Author: Natasha Kravchuk
These creamy mashed potatoes are shockingly good! It only takes 4 ingredients to make these velvety and holiday-worthy mashed potatoes in just 3 steps. They are perfect for a weekday meal, but also just fancy enough for a holiday table.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 10 as a side dish
  • 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 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.
To store leftovers, cover cooled potatoes in a heat-proof, airtight bowl in the fridge for 5 days or the freezer for up to a month. Thaw in the fridge and reheat on the stove, in the oven, or in the microwave with a bit of milk and butter to keep the potatoes creamy. Do not overmix.

Nutrition Per Serving

319kcal Calories34g Carbs5g Protein19g Fat12g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat51mg Cholesterol374mg Sodium806mg Potassium2g Fiber3g Sugar625IU Vitamin A11mg Vitamin C65mg Calcium2mg Iron
Nutrition Facts
Best Mashed Potatoes Recipe (So Creamy!)
Amount per Serving
Calories
319
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
51
mg
17
%
Sodium
 
374
mg
16
%
Potassium
 
806
mg
23
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
625
IU
13
%
Vitamin C
 
11
mg
13
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, mashed potatoes recipe
Skill Level: Easy
Cost to Make: $
Calories: 319
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

5 from 713 votes (509 ratings without comment)

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Recipe Rating




Comments

  • Josh
    September 19, 2018

    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!

    Reply

    • Natashas Kitchen
      September 20, 2018

      You’re so welcome! This recipe is so easy and the potatoes always come out creamy and fluffy! Thank you for the great feedback!

      Reply

  • Julia Meireles
    July 18, 2018

    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!

    Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Julia! That’s so great! It sounds like you have a new favorite!

      Reply

  • Penny
    June 5, 2018

    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!

    Reply

    • Natashas Kitchen
      June 5, 2018

      That’s so great! It sounds like you have a new favorite, Penny! 🙂

      Reply

  • Shaurya S
    June 4, 2018

    I normally hate eating mashed potatoes, but this recipe got me pleading for more. Thank you for sharing this!

    Reply

    • Natashas Kitchen
      June 5, 2018

      That’s so great, Shaurya! It sounds like you have a new favorite!

      Reply

  • chris
    May 22, 2018

    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 … 🙂

    Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Chris and thank you for the wonderful review 😀

      Reply

  • Susan Fowler
    April 27, 2018

    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!

    Reply

    • Natasha's Kitchen
      April 27, 2018

      I’m so glad to hear how much you enjoy the recipe Susan! Thanks for sharing your fantastic review with other readers!

      Reply

  • Tom Wilson
    March 22, 2018

    Did I miss the instructions on how to heat the milk?

    Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Tom, the best way is to heat it on the stove until hot and steamy (not boiling) or microwave until hot.

      Reply

  • Barb
    March 21, 2018

    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.

    Reply

    • Natasha's Kitchen
      March 21, 2018

      Yum, that’s a great suggestion! Thanks for sharing Barb!

      Reply

  • yair deljash
    March 15, 2018

    hi natasha, if I dont have eletric mixer, is that a problem?

    Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Yair, an electric mixer will produce the smoothest results. An electric hand mixer with egg beater attachment should also work well.

      Reply

  • Amy
    February 21, 2018

    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!

    Reply

    • Natasha's Kitchen
      February 21, 2018

      My pleasure Amy! I’m glad you find the recipe so helpful. Thanks for sharing your great review!

      Reply

  • Thomas Mercks
    February 14, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Great idea! Thank you for sharing! 🙂

      Reply

  • Carla
    January 5, 2018

    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.

    Reply

    • Natasha's Kitchen
      January 5, 2018

      Hello Carla! Thanks for sharing your helpful tips with other readers! 🙂

      Reply

  • Madeline
    December 25, 2017

    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!

    Reply

    • Natasha's Kitchen
      December 26, 2017

      Awesome! I’m glad to hear the recipe is such a HIT. Thanks for sharing your fantastic review Madeline!

      Reply

  • Sally
    December 24, 2017

    Hi! Wondering if I could use Gold potatoes instead of Russet.

    Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      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.

      Reply

  • Francine
    December 23, 2017

    Hi Natasha,
    Do you think that I could make these mashed potatoes two days ahead
    Thank you so much.

    Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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.

      Reply

  • Vanessa
    December 21, 2017

    Can you use a handheld mixer instead of the stand mixer, do same rules apply?

    Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Venessa, handheld electric mixer would work just fine 😬

      Reply

  • Kami
    December 20, 2017

    Can you substitute milk with buttermilk for whipped potatoes?

    Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      I haven’t tried that substitution so I’m not sure if that flavor would overwhelm the potatoes.

      Reply

  • Ashley M
    December 16, 2017

    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!!

    Reply

    • Natasha's Kitchen
      December 18, 2017

      You’re welcome Ashley! I’m glad to her how much you enjoy the recipe! Thanks for sharing your excellent review!

      Reply

  • Lawmak
    December 13, 2017

    A little bit too much butter, it was very heavy to me. Though, it was great!

    Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      I’m so glad you liked it! It’s definitely a special occasion mashed potatoes recipe! Very rich and wonderful 🙂

      Reply

  • Bee
    December 11, 2017

    HI Natasha,
    I’m supposed to be making for 10-15 people. Should I double the recipe? Have you done that before?

    Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      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.

      Reply

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