If you’re craving that perfect side dish that’s both comforting and delicious, you have to try this Creamy Mashed Potatoes Recipe. It’s my absolute favorite way to turn humble potatoes into a silky, buttery dream that pairs beautifully with pretty much any meal. Trust me, once you make these mashed potatoes, you’ll be hooked — and your family will be asking for seconds in no time!
Why You’ll Love This Recipe
- Simple Ingredients: With just potatoes, butter, milk, and salt, you get that classic comfort food treat with zero fuss.
- Silky Texture: Using a stand mixer with the whisk attachment gives you irresistibly smooth and fluffy mashed potatoes every time.
- Versatile Side: Perfect for casual weeknights or special holiday dinners — it’s dressed-up comfort food that anyone will adore.
- Great Make-Ahead Option: This recipe reheats beautifully, which makes it a lifesaver for busy days.
Ingredients You’ll Need
Each ingredient plays a key role here, giving you that rich, creamy comfort we all crave. I recommend using russet potatoes because they mash up nicely and give you that fluffy texture without getting gluey. Also, hot milk helps keep the potatoes warm and smooth as you mix.
- Russet potatoes: Their starchy nature makes for fluffy potatoes without being too sticky.
- Whole milk: I love using whole milk for richness, but you can tweak to your preference.
- Unsalted butter: Room temperature butter whips into the potatoes wonderfully, creating unbeatable creaminess.
- Salt: I prefer sea salt for a clean taste, but regular salt works perfectly too.
- Fresh parsley or chives (optional): A pop of green adds freshness and a pretty garnish.
Variations
I like to mix things up sometimes depending on the season or what’s in my fridge. The great thing about this creamy mashed potatoes recipe is how adaptable it is — you can easily customize it without losing that perfect texture.
- Garlic mashed potatoes: I sometimes toss in roasted garlic or garlic powder for a flavor boost — it’s like comfort food on steroids!
- Dairy-free option: Swap out butter and whole milk for plant-based alternatives and you’ll still end up with silky mashed potatoes.
- Herb-infused: Fresh rosemary or thyme stirred in adds a lovely aroma and fresh taste.
- Cheesy mashed potatoes: Stirring in a little cream cheese or sharp cheddar elevates these for when you want something extra indulgent.
How to Make Creamy Mashed Potatoes Recipe
Step 1: Prep Your Potatoes for the Creamiest Finish
Start by peeling your russet potatoes and rinsing them in cold water to get rid of excess starch. If any potatoes are large, just cut them in half to ensure they cook evenly. Here’s a little trick I learned: if you find any small “knots” or eyes on the potatoes, removing those with the tip of a peeler helps the texture stay perfectly smooth.
Step 2: Boil Until Tender, But Don’t Overcook
Place peeled potatoes in a large pot and cover with cold water. Bring to a boil, then partially cover and simmer until you can easily pierce the potatoes with a knife — about 20 to 25 minutes. I usually check around 22 minutes; if you overcook, the potatoes can soak up too much water and become watery, so keep an eye on them!
Step 3: Whip, Add Butter, and Milk to Perfection
Drain the cooked potatoes well, then transfer them to your stand mixer’s bowl. I use the whisk attachment for this recipe — it’s the secret to those fluffy mashed potatoes that seem whipped by magic. Start mashing gently by hand to break them up, then mix on low speed for half a minute. Slowly drizzle in your hot milk to help the potatoes reach your favorite creamy texture. Next, add softened butter 1 tablespoon at a time while the mixer runs, letting it fully incorporate before adding more. Finally, season with salt, and taste — add more if you need it!
Pro Tips for Making Creamy Mashed Potatoes Recipe
- Use Cold Water to Start: This ensures potatoes cook evenly and prevents a gummy texture.
- Hot Milk is a Game Changer: Adding warm milk keeps your potatoes from cooling down and helps everything blend more smoothly.
- Don’t Skip the Butter Timing: Adding softened butter gradually while mixing gives the fluffiest texture, trust me!
- Don’t Overmix: Overworking potatoes can make them gluey — stick to just mixing until creamy and smooth.
How to Serve Creamy Mashed Potatoes Recipe
Garnishes
I like to sprinkle freshly chopped parsley or chives on top — it adds a pop of color and fresh flavor that brightens up the rich potatoes. Sometimes, I drizzle a little browned butter over for a nutty twist. If you’re feeling decadent, topping with crispy fried onions or even some shredded cheese is a total crowd-pleaser.
Side Dishes
This creamy mashed potatoes recipe pairs wonderfully with roast chicken, pot roast, or turkey — making it a classic for holiday spreads. I also love serving it alongside sautéed green beans, roasted carrots, or a fresh salad to round out the meal.
Creative Ways to Present
For special occasions, I sometimes pipe the mashed potatoes onto a baking sheet using a large star tip and then bake at 400°F for 15 minutes until edges turn golden—hello, homemade duchess potatoes! It adds elegance and a bit of crunch to your creamy side.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. When you’re ready to eat, give them a good stir to loosen them up before reheating.
Freezing
Freezing mashed potatoes can be tricky but doable! I let them cool completely, then portion into freezer-safe containers with a little extra butter on top to help keep moisture. When thawing, it’s best to defrost overnight in the fridge and add a splash of milk while reheating.
Reheating
The microwave works fine but can dry them out, so I prefer reheating in a saucepan over low heat, stirring frequently, and adding a bit of warm milk or butter to revive that fresh-out-of-the-kitchen creaminess.
FAQs
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What type of potatoes should I use for creamy mashed potatoes?
Russet potatoes are ideal because their high starch content makes for fluffy mashed potatoes. Yukon Golds work too and add a buttery flavor, but they’ll be a bit denser.
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Can I make mashed potatoes ahead of time?
Absolutely! You can prepare them a day ahead, store tightly covered in the fridge, and gently reheat when ready. Adding a little milk or butter while reheating helps keep the creamy texture.
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How do I avoid lumpy mashed potatoes?
Make sure to cook potatoes until very tender and use a stand mixer or potato ricer to mash them smoothly. Also, avoid overmixing, which can make potatoes gluey.
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Can I substitute milk in this recipe?
Yes, feel free to substitute whole milk with cream for extra richness or a plant-based milk if you’re dairy-free. Just use warm milk or cream to maintain texture.
Final Thoughts
I absolutely love how this Creamy Mashed Potatoes Recipe brings that warm, cozy feeling to any meal. When I first tried making mashed potatoes with a stand mixer whisk attachment and added butter gradually, I discovered just how simple it is to get dreamy, fluffy results. If you’re looking to impress family or just treat yourself to comfort food at its finest, this recipe will not disappoint — give it a try and watch those smiles light up your kitchen!
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Creamy Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings (as a side dish)
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
These Best Mashed Potatoes are creamy, fluffy, and rich with butter and whole milk, making them the perfect side dish for any meal—from casual weeknights to holiday feasts. Made with simple ingredients and a quick preparation method, these mashed potatoes deliver a velvety texture that melts in your mouth.
Ingredients
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Wet Ingredients
- 1 to 1 1/4 cups hot whole milk
Dairy & Seasonings
- 16 Tbsp (2 sticks) unsalted butter, at room temperature
- 1 1/2 tsp sea salt (or to taste)
Garnish (optional)
- 1 Tbsp fresh parsley or chives, finely chopped
Instructions
- Prepare Potatoes: Peel the russet potatoes and rinse them under cold water. If potatoes are very large, cut them in half. For an ultra-smooth texture, remove any small knots using a spoon or potato peeler tip. Place the potatoes in a large pot (5-quart or bigger) and cover them fully with cold water.
- Cook Potatoes: Bring the pot of potatoes and water to a boil, then partially cover the pot and cook the potatoes for about 20 to 25 minutes, or until they are easily pierced with a knife. Avoid overcooking which can make the potatoes waterlogged.
- Drain and Mash: Thoroughly drain the cooked potatoes and transfer them to the bowl of a stand mixer fitted with the whisk attachment. Lightly hand-mash the potatoes first to break them up.
- Whip with Milk: Start the mixer on low speed for 30 seconds, then increase to medium. Gradually drizzle in 1 to 1 1/4 cups of the hot milk, adjusting to achieve your desired creamy texture.
- Incorporate Butter and Salt: While the mixer is running, add the softened butter one tablespoon at a time, waiting a few seconds between additions. This process whips the potatoes to a fluffy consistency. Finally, add 1 1/2 teaspoons of sea salt, or to taste, and mix until combined.
- Optional Garnish: Sprinkle the finely chopped fresh parsley or chives on top before serving for a burst of color and fresh flavor.
Notes
- This recipe highlights simplicity with just 4 core ingredients, yet yields rich, velvety mashed potatoes perfect for any occasion.
- Removing the little knots from potatoes before boiling ensures the smoothest and most uniform texture.
- Use hot milk to keep potatoes warm and to help incorporate butter smoothly for creamy mashed potatoes.
- Adjust milk quantity slightly to achieve your preferred consistency—less for thicker, more for creamier potatoes.
- These mashed potatoes freeze well; reheat gently with a splash of milk for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- 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
