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
Can you please tell me what the serving size is for the nutritional information? I want to try these for Thanksgiving, and my son is a Type 1 diabetic, so we need to know the serving size so we can calculate his dose for the carbohydrates. Thanks! I LOVE your recipes and appreciate you!
Hi Gail, If you follow this link here it will take you to our printable recipe page that also displays servings sizes and the nutritional facts. I hope that helps.
I only have a manual hand potato masher, and a very basic 5 speed, hand mixer. WHIch would be better and if hand mixer what speed?
Hi Carole, a handheld electric mixer would work just fine.
I just made these potatoes and they were great, everyone loved them! I didn’t have milk, so I used half and half. I will definitely use this recipe again. Thank you for sharing!!
That’s just awesome, Dianna! Thank you for that great review!
These look delish…do you ever use red potatoes or yukon gold? I usually use one or the other and they are always good. I have never used unsalted butter either. Does it make a big difference? I also peel my potatoes the night before and put them in cold water in the fridge overnight….this gets rid of alot of the starch and makes them creamy.
Hi Iris, the recipe would need to be altered with red or yukon potatoes
How do you alter the recipe if using Yukon Golden potatoes in place of the russet?
Hi Ron, the recipe would need to be altered with red or Yukon potatoes without testing it; it’s hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Can’t wait to eat leftovers.” I hope that helps
Can you use heavy cream in place of the whole milk? Would it make a huge difference?
Hi Michelle, I haven’t tried this recipe with heavy cream so I can’t say for sure.
If I don’t have cream, I used canned (evaporated, not condensed) milk. It’s what my mother always used. The flavor is slightly different, but it’s excellent.
Hi Sara, I honestly haven’t tested that myself to advise. If you experiment, please let us know how you like that.
Fabulous with heavy cream! Taste as you go so it suits you. I like several twists of fresh pepper stirred into the potatoes.
Thank you for sharing that with me.
Wondering if you tried it w the heavy cream as i was going to?
100 percent better than instant mashed potatoes and not that much longer to make. Tasted great as it is but we like cream cheese so tossed some of that in there the second time, turned out awesome
I’m so happy to hear that! Thank you for sharing your great review!
This is my exact way to prepare mashed or whipped potatoes. I use half and half and less butter. This makes the potatoes even fluffier almost like air. We also add white pepper to taste after the salt. Last thanksgiving we made 30lbs and they flew faster thank we could put out. Will use your slow cooker idea this year. Thanks.
Thank you so much for sharing that with us, Millie!
Can you use a hand mixer instead? If so, how long, and at what speed?
Hi Cheryl, a handheld electric mixer would work just fine.
Okay, I probably made the mistakes. The potatoes kind of shredded while cooking? Because I didn’t cut them most were done, some overdone and some not done. Then I think I may have added too much milk, although I measured it? And I put in crock pot to keep warm and they were runny. The flavor was great, but way too runny. Will try again.
I hope you give it another try. Did you have the right amount of potatoes?
I made 1/2 recipe and used 1/2 of all ingredients. I will try, again.
The amount of milk may vary slightly with the humidity that day, believe it or not, and how much water is left in the potatoes. I prefer to add the butter first, then add milk a little at a time until the potatoes get to the consistency that I want.
Natasha,
Do you have any idea how many marriages you are keeping together with your amazing recipes?
Can’t wait to try this recipe – if it’s half as amazing as your cherry pie recipe, I’ll be 10 pounds heavier by Christmas.
Thank you for your hard work in putting these recipes together for everyone.
You’re welcome, Paul! I’m so glad you’re enjoying our recipes!
Definitely plan to try this. Why do other recipes say whipping the potatoes will cause them to become gluey?
Hi Vickie! I hope you try this one soon! The type of potatoes used matters and how long you mix them. We believe we found the perfect balance to avoid that.
I’m going to make these for our Friendsgiving on Saturday! I’m hoping to make them Friday night and reheat like you suggest in the oven on low–would you suggest adding more milk or butter to reheat? Or will that not be necessary? Thanks!
Hi Erin, These do reheat well if you wanted to make them a day ahead and reheat the next day in the oven. If potatoes are chilled, you can reheat them in the oven as follows: cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for the desired temperature at 20 minutes and heat longer if needed.
can the potatoes be reheated in a slow cooker, if they were prepared the night before?
Hi James! They sure can! It may take a while longer but thats a great way to reheat the potatoes.
Last year for Thanksgiving I made a batch of this and a batch of the Pioneer Woman’s mashed potatoes. I told everyone to try both and let me know their thoughts. This was the clear winner! Thanks for the detailed (and delicious) recipe!
Oh my goodness that is quite the compliment! I am a big fan of Ree Drummond. Thank you so much.
Can you use salted butter? If so, how would you alter?
Hi Amy, I always use unsalted butter so I can control the saltiness of my food, but you could use salted butter and add that to taste if you wanted to. I always peel my potatoes when I’m making mashed potatoes, but I think it could work fine if you boiled them with the skins on then removed the skins before mashing/ whipping the potatoes.
These look perfect!! Have you ever used yellow potatoes? Could they be substituted for the russet? Also, could these be put in a 9×13 casserole dish too to be heated up in the oven when needed?
Hi Becky, 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.
These look amazing! I’m going to try them out before Thanksgiving. Mine always turn out stiff or overdone while were waiting for everything else to be finished. My question is this: How early can I make these and how long can they stay warmed in a crock pot without ruining them? Thanks so much.
Hi Roz, I would suggest keeping them on the warm setting up to 4 hours. These also reheat well if you wanted to make them a day ahead and reheat the next day in the oven. If potatoes are chilled, you can reheat them in the oven as follows: cover tightly with foil and bake for around 20-30 minutes at 350˚F. Check the potatoes for the desired temperature at 20 minutes and heat longer if needed.
Hi Roz, we like to make mashed potatoes last since it’s pretty easy and quick. If making ahead, a great way to keep them warm is to keep them covered in a pot and maybe have a towel over the pot to prevent heat from escaping. Another option, having the oven on a warm setting and placing the potatoes in an oven-safe pot/ dish to keep warm until serving.
Natashaskitchen,
I make creamy mashed potatoes similar but I put in some cream cheese and a little all purpose seasoning. Delicious!
That sounds delicious! Thank you for sharing that with me, Donna!
Hey Natasha! I was wondering since I don’t have fresh parsley on hand, what do you think about putting in dried parsley with butter when I melt it?
Hi Chase, I haven’t tested that but I imagine that will work! If you experiment, please let me know how you like the recipe.
I made this recipe last night even though I don’t have a Kitchen-Aid mixer to whip them. Nevertheless, I discovered that boiling the potatoes whole and not salting the water, were key to the potato’s creaminess. I simply used a hand-held potato masher with just a little amount of effort, and these resulted in the MOST delcious mashed potatoes ever. Thanks so much, Natasha!
That’s just awesome!! Thank you for sharing your wonderful review Connie!
I love your recipes. Its so yum. I have been cooking back to back most of your recipes. I am just loving the food and my interest for cooking has got much more exciting. Thank you natasha
You’re welcome! I’m so happy you enjoyed it, Riya.
I never knew about russet potatoes getting watery. I always thought I left them on too long lol Guaranteed I will not do that again. Thank you for your beautiful website and your happy and energetic ways to explain things to us. You rock!!
You’re welcome, Linda! I’m so glad you’re enjoying our site.
Made these mashed potatoes yesterday for my Thanksgiving dinner. They were a big hit. Very creamy. No leftovers!
I’m so happy to hear that! Thank you for sharing your great review!
Some of the comments I read stated not cutting the potatoes would not result in great mashed potatoes, well that is incorrect. I always cut mine in the past but not anymore ! I followed the recipe as written and the result were the best mashed potatoes I ever had. Creamy and had the perfect amount of salt. This is a keeper fore sure. Thank you Natasha for this wonderful dish.
You’re welcome! I’m so happy you enjoyed it, Paulette!