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
I followed the directions precisely, aside from adding a few extra potatoes for good measure, and it turned out so well!! Very creamy as advertised. Highly recommend.
I’m so happy you enjoyed that. Thank you for sharing that with us!
i followed this recipe step by step… and for once my mashed potatoes were delicious! Thank you for this great recipe and tips!!!
You’re welcome! I’m so happy you enjoyed it, Carla!
Super creamy. Only thing I changed was adding a bag of real bacon bits. Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers. Made this for Christmas with the garlic prime rib that was to die for!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I always make the Pioneer Woman’s mashed potatoes but I really loved how creamy and smooth these turned out. I was leery about cooking whole potatoes but it worked out well.
Thank you so much for sharing that with me.
Are the nutrition facts per serving or for the entire recipe?
Hi Mya, it is per serving.
I only have Yukon gold potatoes on hand. Has anyone tried this recipe with Yukon gold rather than russet?
Hi Jackie, for this mashed potatoes 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 waxier so we use a different method for them.
I made them using Yukon gold potatoes several time and each time they turn out fluffy and tasty! I thought they would become very sticky but it didn’t they’re really good!
I also used Yukon Gold and they’re delicious! Next time I’ll try russet. Love this!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this mashed potatoes yesterday for my son’s Cub Scouts Christmas party and they were a big hit. Thank you for an amazing recipe. This will be my go to mashed potatoes from now on.
That’s so great! It sounds like you have a new favorite!
I’m certainly going to try these!!! But the last time I put my mashed potatoes in my crock pot, lid on, they were watery….should I leave the lid off?
They shouldn’t get watery if following the steps in the recipe. I would use the crockpot to reheat the potatoes but I wouldn’t keep them in there for a longer time than that.
If making ahead, how long would you suggest warming in the crockpot?
Hi Sheila, you could definitely make these a day ahead. Heating in the slow cooker or in the oven would work fine. many of our readers have reported the great result. I would put it on a setting depending on how quickly you need it reheated.
Hi. Small problem. I only have salted butter. Can I skip the additional salt if using salted butter for similar results
Hi Anita, that should still work fine and then add salt to taste. I hope you love the mashed potatoes!
I have been whipping potatoes like that for years and always had raves about the potatoes. Fresh dill and green onions are really tasty whenever you want a change
That’s so great!!
I just made these and they have wonderful texture and taste!! I would highly recommend this recipe! I just have one question. My potatoes were lumpy. I followed the recipe exact! I noticed that my potatoes were either falling apart when I fork tested them or they weren’t quite done yet. Do you have any suggestions for what I’m doing wrong with boiling potatoes? Thanks!
Hi Teresa, Were all of the potatoes of the same sort and of similar size? That’s the only thing that I can think of that would cause that.
I thought that too, and they were. I bought a bag and picked out ones that were similar in size. It must be just my luck then! I’ll keep practicing. This seriously is the best recipe for mashed potatoes! I always search your site for “the good recipes” so thank you for your help and always sharing wonderful recipes!!
I’m so glad you love this mashed potatoes recipe and are enjoying our recipes in general. Thank you for that wonderful feedback! 🙂
Delicious Thanks you!!
You’re welcome! I’m so happy you enjoyed it
Has anyone tried making with some garlic butter? Going to try this today but wanted to ask.
Hi! I haven’t tried this with garlic butter, however, I have tried adding garlic flavor by simmering the milk with sliced garlic and then remove the garlic with a slotted spoon before adding hot milk to the mashed potatoes per the recipe.
I’ve finally found my holy grail mashed potatoes! These were so amazingly light and fluffy – even when I skipped 5 of the tablespoons of butter!
I”m so happy to hear that! Thank you for the wonderful review!
OMG! Made these potatoes for Thanksgiving yesterday. Wonderful!! Only way I will make from now on! Had some for breakfast today lol!!
Thanks!
I’m so glad you loved the recipe!! It’s the same in our house. I tripled the mashed potatoes recipe for a crowd which was too much and now I get to enjoy leftovers! 🙂
How do i make sure i dont overmix these? Also, how can i make them garlicy without chunks of garlic, if possible. I only need to make enough to feed 3 but i dont know how to minimize ingredients
Hi Priscilla, I would add garlic flavor by simmering the milk with sliced garlic and then remove the garlic with a slotted spoon before adding hot milk to the mashed potatoes per the recipe. If made per the recipe, I’ve never had any issue with over-mixing.
When they say creamy, they mean CREAMY. These were extremely creamy, and while they were delicious, next time I might add a tiny bit less milk and butter. I’d also recommend adding more salt than what’s in the recipe, but go with the 1 1/2 tsp to start and add to your liking.
Fabulous mashed potatoes! I followed your recipe very closely. I substituted half and half for a little richer result. I also let the potatoes rest covered in the pot for 5 minutes after draining. This helps with moisture issues. I also added half a teaspoon of fresh ground pepper . The potatoes traveled extremely well and reheated in the oven perfectly. Everyone loved, loved the potatoes! Thanks for making me look like a fabulous chef
Thank you so much for sharing this with us, Phill! I’m so happy you enjoyed that!
Amazing recipe! Mashed potatoes sounds so simple, but I couldn’t get it right, until this recipe. Perfect taste, great instructions!
Спасибо за вкусное пюре!!!
~Hаташа
I’m so happy you loved the mashed potatoes!! Thank you for the wonderful review 🙂
I’ve never made mashed potatoes so I really appreciate the step by step instructions and all the pictures. These came out fantastic!! Going to make a second batch before dinner because these will be gone before then! 😋
Ha ha!! That is a good problem to have! I’m so happy you love our mashed potatoes recipe! Happy Thanksgiving!!
i am a big fan of facebook recipes i try a lot of them some work some fail but these potatoes i am working on at 7am in the morning for our Thanksgiving dinner and i could sit and eat the entire bowl for breakfast
I’m so happy you love the potatoes!! They are wonderfully dangerous aren’t they? 😉 We’re making the very same mashed potatoes for Thanksgiving!