If you’ve ever dreamed of perfect, fluffy, and downright luscious potatoes, you’re in for a treat with this Creamy Mashed Potatoes Recipe. I absolutely love how these come out every single time—smooth, buttery, and irresistibly comforting. Whether it’s a busy weeknight or a special holiday, these mashed potatoes never fail to impress and satisfy. Stick around because I’m spilling all my secrets to get yours just right!
Why You’ll Love This Recipe
- Simplicity at Its Best: Just a few wholesome ingredients deliver rich, creamy results without fuss.
- Perfect Texture Every Time: Whipping potatoes with softened butter and hot milk creates that ideal fluffy, silky feel.
- Versatile Side Dish: These mashed potatoes pair beautifully with everything from weeknight dinners to holiday feasts.
- Family-Approved: My family goes crazy for this recipe — I’m betting yours will too!
Ingredients You’ll Need
The magic of this Creamy Mashed Potatoes Recipe starts with simple, quality ingredients that balance one another perfectly. Russet potatoes, creamy butter, and hot milk come together for that classic smooth texture — and a pinch of salt just brings everything to life. Here’s what I always have on hand:
- Russet potatoes: These are your best bet for fluffy, dry potatoes that soak up butter and milk beautifully.
- Whole milk: Using hot milk makes the potatoes tender and creamy—cold milk just won’t blend as well.
- Unsalted butter: Softened, not melted, butter gives you control over the richness and texture.
- Salt: I prefer sea salt for a clean, balanced flavor, but any salt you like will do.
- Fresh parsley or chives (optional): A sprinkle of fresh herbs adds color and a subtle fresh note – I love this little touch for garnishing.
Variations
I love customizing this creamy mashed potatoes recipe depending on the occasion and what I have in the kitchen. Feel free to make it your own — these tweaks are simple but tasty!
- Garlic Infusion: When I’m craving extra flavor, I add roasted garlic to the potatoes before mashing; it’s a game-changer for garlic lovers.
- Dairy-Free Alternative: Swap butter for olive oil and milk for warm almond or oat milk to keep things creamy without dairy.
- Herb Mix-Up: Experiment with rosemary, thyme, or even dill to give a new dimension to the traditional taste.
- For a Chunkier Texture: Just mash by hand instead of whipping in a mixer—I’ve found a chunkier mash has a more rustic charm.
How to Make Creamy Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes
Start by peeling your russet potatoes and giving them a good rinse under cold water. If your potatoes are on the larger side, cut them in halves so they cook evenly. Here’s a trick I discovered: if you want ultra-smooth potatoes, gently scoop out any little “eyes” or knots with the tip of your peeler or a small spoon — it makes for a fluffier mash without lumps. Place the potatoes in a roomy pot, cover with cold water, and bring to a boil. Partially cover the pot and cook for about 20 to 25 minutes (mine usually hit perfect doneness right around 22 minutes). You want the potatoes tender enough to pierce easily with a knife but not falling apart. Trust me, overcooked potatoes turn gluey, so keep an eye on them!
Step 2: Mash and Whip with Butter and Milk
Drain the potatoes well — this is key to avoiding watery mash. Transfer them to the bowl of your stand mixer if you have one (don’t worry, you can still mash by hand if not!). I start by using the whisk attachment to lightly break the potatoes up, then turn on the mixer low for about 30 seconds. Gradually increase it to medium speed and slowly drizzle in 1 to 1¼ cups of hot milk. This slowly introduces moisture and helps you control the texture. Remember, add milk slowly — you don’t want your potatoes soupy. Next, with the mixer still running, add your softened butter tablespoon by tablespoon, pausing a moment between each addition. This method is my secret for super fluffy, airy mashed potatoes that melt in your mouth!
Step 3: Season and Garnish
Finally, stir in about 1½ teaspoons of salt or adjust to your taste. At this point, taste and add more salt if needed — seasoning is crucial to bring out all the richness. If you’re feeling fancy, sprinkle finely chopped fresh parsley or chives on top for a pop of color and fresh flavor. I do this even on casual weeknights because it never hurts to feel a little extra special!
Pro Tips for Making Creamy Mashed Potatoes Recipe
- Choose the Right Potato: Russets are your best friend for fluffy mashed potatoes; Yukon Golds are great but give a creamier, denser texture.
- Heat Your Milk: Pouring in cold milk can shock the potatoes and make them gluey — hot milk keeps everything silky smooth.
- Butter at Room Temperature: Using softened butter instead of melted lets you whip it evenly into the potatoes without breaking the texture.
- Don’t Overmix: Over-whipping potatoes can release more starch, making mash gummy, so stop as soon as you reach creaminess.
How to Serve Creamy Mashed Potatoes Recipe
Garnishes
I often top mine with freshly chopped chives or parsley — not just for looks, but for that fresh, bright counterpoint to the rich potatoes. Another trick I love is a light drizzle of browned butter or a sprinkle of sharp cheddar cheese for an indulgent twist. It’s such a small touch that makes a big difference!
Side Dishes
This creamy mashed potatoes recipe plays well with anything from juicy roast chicken, classic meatloaf, or a crispy pork chop. I’ve also served it alongside green beans almondine, glazed carrots, or sautéed garlic spinach when I want a colorful and balanced plate.
Creative Ways to Present
For special occasions, I’ve piped the mashed potatoes into little rosettes on a baking sheet, tossed with a bit of cheese, then browned them lightly under the broiler — it’s an impressive way to plate them! Another idea is layering mashed potatoes in a casserole dish with your favorite toppings for a creamy mashed potato gratin.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge and try to eat them within 3-4 days. To keep the texture from drying out, I add a splash of milk or cream before reheating and give them a quick stir. It’s amazing how well they reheat without losing that creaminess!
Freezing
Freezing mashed potatoes can be tricky because they tend to separate or get grainy. I’ve had the best luck freezing them with a touch of extra butter mixed in and thawing slowly in the fridge overnight before reheating gently on the stovetop with a bit more milk stirred in.
Reheating
For reheating, I prefer warming mashed potatoes on the stove over low heat with a little milk or cream stirred in, which helps keep the creamy texture intact. You could also microwave them covered in short bursts, stirring often—but just watch to avoid drying out.
FAQs
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What kind of potatoes work best for creamy mashed potatoes?
Russet potatoes are my top pick because they’re starchy and become fluffy when cooked, perfect for creamy mashed potatoes. Yukon Golds work too and provide a slightly denser, buttery texture if you prefer that style.
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How do I avoid lumpy mashed potatoes?
Peeling and cutting potatoes into similar sizes helps them cook evenly. Don’t overcook so they don’t become waterlogged. For extra smooth mash, you can use a stand mixer with a whisk attachment or a potato ricer, but avoid overmixing, which can make them gummy.
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Can I make this recipe ahead of time?
Yes! You can make the mashed potatoes a day in advance and store them in the refrigerator. When reheating, add a splash of milk or cream to restore creaminess and warm gently to avoid drying out.
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What if I don’t have a stand mixer?
No worries at all. You can mash the potatoes by hand using a potato masher or fork. It might take a little extra elbow grease to make them super smooth, but I’ve done this plenty of times with great results.
Final Thoughts
This Creamy Mashed Potatoes Recipe has become my go-to comfort food and the highlight of many dinners with friends and family. The ease combined with that melt-in-your-mouth texture makes it a winner every time, and I think you’ll love how effortlessly it turns out from start to finish. Give it a try for your next meal, and watch how quickly it becomes a beloved classic in your kitchen too!
Print
Creamy Mashed Potatoes Recipe
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 10 servings (as a side dish)
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
These Best Mashed Potatoes offer a creamy, velvety texture made with simple ingredients like russet potatoes, whole milk, and unsalted butter. Perfectly whipped using a stand mixer, they are ideal as a comforting weekday side or elegant enough for holiday meals, delivering a rich, buttery flavor with a hint of fresh herbs for garnish.
Ingredients
Main Ingredients
- 4 lbs russet potatoes (12 medium), peeled
- 1 to 1 1/4 cups hot whole milk
- 16 Tbsp (2 sticks) unsalted butter, at room temperature (not melted)
- 1 1/2 tsp sea salt (or to taste)
- 1 Tbsp fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
- Prepare Potatoes: Peel the potatoes and rinse them under cold water. If they are very large, cut them in half. For the smoothest texture, remove any small knots from the potatoes using a small spoon or the tip of a peeler.
- Cook Potatoes: Place the potatoes in a large pot (5 Qt or larger) and cover them with cold water. Bring to a boil, then cook partially covered until the potatoes are easily pierced with a knife, about 20-25 minutes depending on size (approximately 22 minutes for medium potatoes). Be careful not to overcook.
- Drain and Mash: Drain the potatoes well and transfer them to the bowl of a stand mixer. Use the whisk attachment and lightly mash the potatoes by hand to break them up. Begin mixing on low speed for 30 seconds, then increase to medium speed while slowly drizzling in 1 to 1 1/4 cups of hot milk until you reach your desired creamy texture.
- Add Butter and Season: Keep the mixer running and add the softened butter one tablespoon at a time, pausing briefly between additions. Continue whipping the potatoes until fluffy. Finally, add 1 1/2 teaspoons sea salt (or to taste) and mix to combine thoroughly.
- Serve: Transfer mashed potatoes to a serving dish and garnish with finely chopped fresh parsley or chives if desired. Serve warm.
Notes
- Only four main ingredients are needed to create creamy, restaurant-quality mashed potatoes.
- Using hot milk and softened butter ensures the potatoes stay fluffy and creamy without getting cold spots or lumps.
- Removing potato knots improves smoothness for an ultra-creamy finish.
- This recipe works well for both everyday meals and special holiday occasions.
- Adjust salt to taste; sea salt adds a nice flavor without overpowering the potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 3 g
- Sodium: 374 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 51 mg
