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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Will a hand mixer work
Hi Melissa, a handheld electric mixer would work just fine 😬
Hello, I wanted to make your recipe for about 18 people on thanksgiving. What would you suggest for amounts in your recipe?
This recipe serves 8 as a side so I would definitely recommend doubling it up if not more. It all depends on how many other side dishes you plan on serving 🙂 I hope this helps!
Hi Natasha, my husband and I are assigned to make the mashed potato for Thanksgiving. I am just wondering if heavy cream can be a substitute for whole milk?
Hi Era, I haven’t tried this recipe with heavy cream so I can’t say for sure.
I use both heavy cream and whole milk, but I have used cream with no problem. Taste as you go, a little at a time, and keep in mind that you can always add more.
My son is teething and had been a picky eater but this mashed potatoes is a hit, he loves it <3
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can you make this few days in advance and freeze?
How do you thaw it? And will it change the flavor?
Thank you!!!
Hi Elfira! These do freeze well! you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine.
I have 8 people for Thanksgiving. Will I still require 12 potatoes?
Hi Priya! This recipe is perfect for 8 people since it serves 8 as a side dish!
Hi! I’m wondering if you can make ahead and freeze them? Would I thaw them in the refrigerator like a day ahead?
Yes! Potatoes freeze well!
Some suggestions to try (or ignore):
Cook your potatoes in chicken stock, not water. Flavor will be absorbed.
Save and use the stock instead of, or in addition to the milk.
Go half-half with yukon gold potatoes at least. They are creamier to begin with.
Those are great suggestions!! Thank you Tommy!!
Morning Natasha!!
I made this DREAMY mushed potatoes yesterday (a Sunday dish, with spicy meatballs in tomato sauce) and I have to say that, my hubby said that it is the best must potatoes he ever had!! Thank you!! Dreamy, creamy, and delicious it is!!
Wow! Thank you so so much for this amazing feedback! Sounds like you found a new family favorite! & just in time for Thanksgiving!
What if u don’t have a wisk attachment for ur mixer?
Hi Ruth, the next best thing would be to either mash by hand with a hand masher or use an electric hand mixer with the egg beater attachment (easier and more fluffy than mashing by hand), or use you can use a potato ricer if you have one which also produces a smooth and creamy mashed potato consistency.
Natasha, I want to use this recipe for thanksgiving dinner. If I make potatoes in the morning, will the be ok in a slow cooker got 6-7 hours? Won’t water from condensation in a lid make potatoes watery? What would be the longest time to keep potatoes in a slow cooker before serving? Thank you!
Natalie, you could make these a day ahead as they reheat really well. Heating in the slow cooker or in the oven would work fine.
My goodness!!!! These are GOOD! I made these along with your creamy chicken meatballs and it was yummy. My kids asked to have just potato after they finished their meal.
That’s amazing! Don’t you love it when kids eat what we moms make? Thank you for sharing this amazing review with me, Diana!
Hey! Happen to have tried these in the instant pot yet?! Thanks!!
Hi Ria! I haven’t tried that 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!!
I made these tonight to go with a side salad & some boneless pork chops I’d marinated with a tablespoon of tamari, some minced garlic, paprika, salt & pepper before cooking for a few minutes on each side in a skillet that had a tiny drizzle of olive oil in it.
This is the same ingredients I always put in my mashed potatoes, but with extra butter & a different cooking method. I thought these were the best mashed potatoes I’d ever eaten. The dog agreed when I let him like the spoon after I put the leftovers up. My husband told me three times how good they were. My daughter came in from work later & ate some before telling me she didn’t know why I thought she was supposed to believe those were just mashed potatoes because they were too good to just be potatoes, milk & butter. Ha!
WTG Natasha! You knocked that one out the park! Thanks for sharing.
Thank you Landon! I’m so happy you enjoyed this recipe!! Thank you for sharing this with us!
Really loved these potatoes! My husband took one bite and said “Nailed it!” My boys took one bite and decided to fill the majority of their plates with it! Seriously, that was all they wanted to eat! I did add two whole cloves of garlic to the potatoes as they were boiling. After, I mixed the softened garlic to the potatoes in the mixer and it added a wonderful garlic flavor (we love garlic!) Thank you for the superb recipe and fail proof technique. I will never make mashed potatoes any other way!
Thank you for sharing this with me, Lo! I’m so happy you entire family enjoyed this recipe!
How did you prepare the garlic and how much did you put? We LOVVVEEE garlic but ive never made mashed poattoes before. gonna try these but would love to know how to make them more garlicy
Hello I make my mashed potatoes almost exactly like that with one small difference. Instead of parsley, I like to use a generous portion of fresh basil.
Thank you for sharing this with me Chuck! I’ll have to try that!
Loved the potatoes. My grand kids loved them, they are their favorites.
That’s so great!
I was wondering if you have a recipe for potatoe dumplings. My mom use to make them out of left over mashed potatoes,
Hi Corinne! I actually don’t have a recipe like that but what a great idea!
Everyone has their family secret. Why re-invent if someone already has done it? This recipe from France depends on using a ricer and fine seives. The secret isn;t so much about how much butter to use but how the mixture is blended. A pint of heavy cream certainly couldn’t hurt 😉 But go careful on the salt…
There sure are many different versions! Thank you for sharing this with us.
I am thinking that since the potatoes need to be kept whole, I would imagine cooking them in an instant pot would be a good idea.
Hi Cindy, I haven’t tried that 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!! 🙂
Do these reheat well? I’m wanting to make them ahead of time (like the day before), but I’m not sure if they’ll be good! Or, how long are they good for to be in the crockpot without drying out?
Nothing beats fresh but these do reheat really well!
Just saw your mashed potato video. Your work is soooo well done! Love the new kitchen and that pot filler over the stove. You have arrived. Nice job.
BTW I love your sponge cake recipe. Comes out perfect everytime!!
You’re so nice! Thank you Tracy!!
Hi Natasha!! I love all your recipes! Question: do I have to use cows milk for this recipe? Can almond milk be substituted? Thank you!
Hi Joanna, honestly I haven’t tried that yet. I would love to know how you like it if you experiment.
I have used almond milk but in potatoes it tends to make the potatoes sweet
Do you always use russet potatoes to make mashed? Do you ever use golden potatoes? Does it make a difference ?
Hi Yulia! 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.