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
Thank you, Natasha for this treat! What an excellent recipe! I really like how you think of making the life of a home cook easy – the mixer is so much nicer than ricer or masher. I went around the problem of uneven (some slightly bigger) potatoes by mixing them as they were getting done – worked like a dream and really for Russets there is not that much time difference with regards to a bigger size. Gradually mixing in softened butter is a secret tip for sure as it turned out super silky. I have tried many recipes – the ones that claim that you do not have to peel Russet potatoes (wrong! they have a dreadful look that way), the ones that mix waxy and starchy potatoes (wrong! at least for me as I like the mash to be silky), the ones that claim that you should cut potatoes to cook them evenly (wrong again for two reasons – the waterlog (as you rightly pointed out) and mash is tasting bland and such move isn’t time saver either). Oh my goodness, your recipe is superb!
Thank you for your tips and for sharing your great experience with this recipe Diana! I’m happy to hear that you loved the outcome!
Delicious and buttery! First time making mashed potatoes and first recipe I found that uses milk and butter instead of heavy cream. Definitely making these as a side dish for the holidays and on a regular basis as a side dish for any dinner. Thank you so much! Can’t wait to try more of your recipes!
I hope you love this recipe, Michelle! Thank you for that wonderful review.
Hi Natasha,
Do you salt the water prior to boiling the potatoes?
Thanks,
Darin
Hi Darin, we do not. We have a not on why in the recipe. I hope that helps.
This is a great recipe that we have used with one option: Add dill weed to the mashed potatoes and omit the garnish herbs. The herbs are a preference as to what your family prefers. Thank you for sharing your recipes. We are trying your Prime Rib recipe for one of our holiday suppers. “Merry Christmas”
Thank you for sharing that tip with us! Merry Christmas!
Love your recipes!
Do you have a cookbook ?
I would certainly purchase one .
Hi Suzanne, we do not at this time but stay tuned! There is one in the works.
I’m trying this recipe today with steak and beans
I hope you love this recipe, Karen!
I plan to try this recipe, along with your juicy roast turkey and your turkey gravy recipes for my family Christmas this Saturday. I am planning on cooking the potatoes in my Instant Pot. Any idea how long they should be under pressure? I love your idea of making the potatoes ahead and then keeping them warm in a crockpot.
Hi Helen, I haven’t tried that in an Instant Pot 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!
Hello Natasha! Your cooking made my husband love dinner again! (he’s a picky chef) We absolutely love these potatoes but I’m not big on whipping up these just for us since my kids are vegetable haters. I’m wondering if you’ve frozen these with good results? I’m about to make a six pound batch and possibly make portions like everyone is doing and see what happens! Thank you
Hi Nathalie, these do freeze well! you could make these a day ahead as they reheat really well. Reheating in the slow cooker or in the oven would work fine.
Hi Natasha, I want to make these for Christmas and was wondering how many hours I can make them in advance and keep them warm in the slow cooker?
Hi Manuela, 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.
Excellent! Now this is my go to mashed potatoes
Oh it really is the best! One of our favorite potato recipes! Thank you for that wonderful review!
Delicious was such a hit! Thank you
You’re welcome! I’m so happy you enjoyed it, Hanna!
Over the years, I’ve noted that when I overcook the potatoes, they tend to have a watery consistency and have little taste. I generally use russet potatoes and try to cut them into chunks about the same size, so they’ll all get done at the same time. The potatoes by themselves don’t have a lot of taste. You add that with butter, salt, pepper and whatever else you throw in.
Thank you so much for sharing that with me, Catherine!
They were mashed potatoes, no better or worse than any other potatoes I’ve made in the past. Served them for Thanksgiving and they were eaten, but they sure weren’t all that much hype.
Hi Mike, This is one of our most popular recipes and I’m sorry to hear you weren’t impressed. Without more details it’s difficult to troubleshoot – did you make any changes or substitutions in the recipe? If so, I would recommend making it exactly per the recipe before modifying it. Hope you had a great Thanksgiving!
So easy, so fluffy and buttery!!
It is our favorite, Tara!! I’m so glad you enjoyed this recipe.
Thank you Natasha, Anna and your Mom. Who’d have thunk (yes, that’s a real word) to cook potatoes “whole”. Just when one thinks you can’t improve mashed potatoes you come up with a better recipe. When I get back from holidays, I am trying this. Who doesn’t love, love mashed potatoes. Mmm. Hope everyone had a great Thanksgiving!
I’m so happy to hear that! Thank you for sharing your great review, Lynn!
These were so yummy!! It was my first time making mashed potatoes with a mixer…. and I was kind of messy! But, SO worth it! Loved them. And used the leftovers on Shepherd’s Pie…. yum! Thanks again for a wonderful recipe!!
I’m so happy to hear that! Thank you for sharing your great review, Tess!
Oh my gosh Natasha. Made these for thanksgiving and they were so creamy and delicious. Will never make them any other way from now on. I put the crockpot on the floor in the back seat and my mom was riding in the back and kept asking if she could open the lid and take a bite.
Sounds like you found a new favorite, Liz. Thank you for sharing that awesome feedback with us.
Thank you for sharing your tips for great mashed potatoes! I made this for Thanksgiving and got lots of compliments! I passed on all the tips Thank you again!
You’re welcome, Olga! I’m glad you go to enjoy this for Thanksgiving dinner!
I don’t know what my daughter did wrong but the whisk attachment to our Kitchen Aid mixer got badly bent. Not sure this was worth it 😔
Hi Ines, oh dear, I’m sorry to hear that. I haven’t had that experience but my first thought is maybe they needed to be cooked a little longer? A whole firm potato would likely bend a wisk attachment. Also, It helps to break them up a little before mixing if the potatoes are particularly large. Also, I’m not sure if this was the case, but if you were leaving the skin on, the mixer probably would not be the best choice.
Can the mash potatoes be made the night before and then warmed in the microwave?
Hi, yes these potatoes can be made ahead, covered and refrigerated overnight then reheated in the microwave the next day. They reheat really well.
I always make mine on Wed. I add cream cheese and they stay nice and soft when heated in the oven the next day. For a pretty presentation you can add some finely diced carrot along with the parsley.
I love that idea. Thanks for sharing!
I tried not cutting the potatoes and they came out starchier each time and this last time cooked them for 30 minutes and they still weren’t done so this recipe didn’t work for me at all!
Hi Deann, did you use the same kind of potatoes? Also if some are very large or they are dramatically different in size, it’s a good idea to cut them in half for even cooking but typically cooking them whole helps them not become water-logged, that is the primary reason for it.
Hi there! Planning on making this tomorrow and can’t wait! One question: To keep the potatoes warm for 2 hours do I really use the Low setting on my slow cooker, or do I use the Warm setting? Thanks!
Hi Bill, I would use the warm setting if you have it since the low setting will keep cooking the potatoes.
Hello I would like to try this recipe with sour cream. Would you advise against it? If not how much sour cream would you add?
Hi Chantelle, We also love sour cream and use it in our garlic and chive mashed potatoes. Mmmm, mmm!!