If you’re searching for the ultimate comfort food, look no further than this Creamy Mashed Potatoes Recipe. I absolutely love how this turns out super smooth, buttery, and fluffy every single time — and honestly, it’s easier than most people think. Whether it’s a family dinner or a holiday feast, these mashed potatoes steal the spotlight and make everyone ask for seconds.
Why You’ll Love This Recipe
- Ridiculously Creamy Texture: Using hot milk and room-temp butter whipped in slowly creates the fluffiest, silkiest mashed potatoes you’ll ever taste.
- Simple Ingredients: This recipe is just four basics you probably already have, so no last-minute supermarket runs.
- Perfect for Any Occasion: Fancy enough for holidays, but easy enough for weeknight dinners – it’s a total crowd-pleaser.
- Step-by-Step Guidance: I’ve included tips to avoid common potato mishaps and to get the texture exactly right every time.
Ingredients You’ll Need
These ingredients come together beautifully — the potatoes give a fluffy base, while the butter and hot milk create that signature creamy texture. I prefer russet potatoes for their starchy fluffiness and whole milk for richer flavor.
- Russet potatoes: These are my go-to for mashed potatoes because they break down nicely and become fluffy and smooth.
- Hot whole milk: Warming your milk helps blend better and keeps the potatoes nice and creamy without cooling them down.
- Unsalted butter: Using softened, not melted, butter lets you incorporate it gradually and keeps the potatoes light and fluffy.
- Salt: Sea salt works best for a clean flavor; I usually add it at the end to taste.
- Fresh parsley or chives (optional): A sprinkle on top adds a pop of color and a fresh note that balances the richness.
Variations
This Creamy Mashed Potatoes Recipe is a fantastic base for all sorts of customizations. I love mixing it up depending on the season or what I have on hand, and you’ll find it’s easily adaptable to suit your taste or dietary preferences.
- Garlic mashed potatoes: I sometimes roast garlic cloves and mash them right into the potatoes for a subtle but delicious flavor boost.
- Dairy-free version: Swap out the milk for almond or oat milk, and use vegan butter or olive oil to keep things creamy without dairy.
- Loaded mashed potatoes: Stir in crispy bacon bits, shredded cheddar, and green onions for a party-worthy twist my family goes crazy for.
- Herb-infused: Fresh rosemary or thyme stirred in add a sophisticated aroma perfect for holiday dinners.
How to Make Creamy Mashed Potatoes Recipe
Step 1: Prep and Boil Your Potatoes Perfectly
Start by peeling those russets and giving them a rinse in cold water. If your potatoes are big, halving them helps them cook evenly. I like to use a small spoon or the tip of a potato peeler to remove any little knots or eyes, which helps achieve that dreamy smoothness everyone loves. Then toss them in a big pot with cold water and bring it to a boil, partially covered. This usually takes about 20-25 minutes — keep an eye, and poke with a knife; once it slides through easily, they’re ready. Overcooking can lead to gummy potatoes, which is the last thing you want.
Step 2: Mash Lightly and Begin Mixing
Drain your potatoes thoroughly to avoid watery mash. I transfer them right into the bowl of my stand mixer and use the whisk attachment. First, mash lightly by hand just to break them up. Then start the mixer on low for 30 seconds, gradually increasing to medium speed — this gentle start prevents lumps and creates a silky texture without overworking the starch.
Step 3: Add Hot Milk and Butter Slowly
While the mixer’s running, slowly drizzle in the hot milk — anywhere between 1 to 1 1/4 cups, depending on how creamy you like it. I always start with less and add more gradually. Once combined, add softened butter one tablespoon at a time, waiting a few seconds between additions. Watching the potatoes turn from dense to fluffy under your whisk is so satisfying — I swear, it’s like magic! Finish with salt to taste; I use about 1 1/2 teaspoons sea salt, but you can adjust to your liking.
Pro Tips for Making Creamy Mashed Potatoes Recipe
- Use Russet Potatoes: They’ll give you the fluffiest, lightest texture; avoid waxy potatoes that stay firm.
- Warm Your Milk: Adding hot milk prevents cooling down the mash and helps ingredients blend smoothly.
- Softened Butter, Not Melted: Soft butter whips in better, giving that luxurious richness without weighing down your potatoes.
- Don’t Overmix: Using a mixer helps, but stop as soon as it’s smooth to avoid gluey, chewy potatoes.
How to Serve Creamy Mashed Potatoes Recipe
Garnishes
I love to sprinkle fresh herbs like parsley or chives right before serving — they add a fresh pop of color and flavor that brightens up the rich potatoes. Sometimes I add a little extra pat of butter on top to melt and shine through, especially for special dinners.
Side Dishes
This recipe pairs beautifully with roast chicken, glazed carrots, green beans, or gravy — basically anything you want to smother with potatoes! For holiday meals, I’m all about a juicy prime rib or roasted turkey alongside this creamy mash. It’s honestly the perfect partner for rich, savory mains.
Creative Ways to Present
For a crowd, I love piping these mashed potatoes into a pretty swirl on a baking sheet and browning the peaks under the broiler for just a couple of minutes. It not only looks stunning but adds a slight golden crunch that takes them to another level. Another fun trick is layering mashed potatoes with cheese and herbs in individual ramekins and baking until bubbly on top.
Make Ahead and Storage
Storing Leftovers
I store leftover creamy mashed potatoes in an airtight container in the fridge for up to 3 days. When they cool, they tend to thicken, so I usually loosen them up when reheating with a bit of extra milk or butter. It saves the texture and moisture beautifully.
Freezing
Freezing mashed potatoes can be tricky, but if you want to prep ahead, let them cool completely, then freeze in portion-sized airtight containers for up to 2 months. They may be slightly less fluffy after thawing, but warming gently with added milk helps bring back much of their creamy texture.
Reheating
I reheat leftovers slowly on the stovetop over low heat or in the microwave, stirring often. Adding a splash of hot milk or a pat of butter while reheating really helps restore the luscious creaminess you got on day one. Avoid reheating on high heat straight away to prevent drying out.
FAQs
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What type of potatoes are best for creamy mashed potatoes?
Russet potatoes are ideal because they have a high starch content, which breaks down nicely and creates fluffy, smooth mashed potatoes. Waxy potatoes like red or new potatoes tend to stay firmer and won’t give you that classic creamy texture.
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Can I make this recipe dairy-free?
Absolutely! Replace the whole milk with plant-based milks like almond, oat, or soy. Use vegan butter or olive oil instead of butter to maintain creaminess and flavor without dairy.
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How do I avoid lumpy mashed potatoes?
Peeling and removing any potato eyes or knots helps a lot. Also, mashing or whisking while potatoes are hot and starting the mixer on low speed slowly breaks them down. Avoid overmixing, as that can make them gluey rather than fluffy.
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Can I prepare creamy mashed potatoes ahead of time?
Yes! You can make them a day ahead and refrigerate. When reheating, warm gently with a little milk or butter to bring back their creamy texture. You can also freeze them, but the texture may be slightly different after thawing.
Final Thoughts
This Creamy Mashed Potatoes Recipe has been a staple in my kitchen for years because it’s reliably delicious and so comforting. I know you’ll enjoy the process and the results as much as I do — creamy, buttery, just the right amount of saltiness, and perfectly fluffy every time. Next time you want to impress family or just make a simple meal feel special, give this recipe a try. I bet it’ll become one of your favorites too!
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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
- Diet: Vegetarian
Description
This recipe for the Best Mashed Potatoes delivers creamy, fluffy, and velvety potatoes made with just a few simple ingredients. Using russet potatoes boiled to perfection and whipped with hot milk and unsalted butter creates a classic side dish perfect for both weekday meals and holiday celebrations.
Ingredients
Potatoes
- 4 lbs russet potatoes (12 medium), peeled
Wet Ingredients
- 1 to 1 1/4 cups hot whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
Seasoning
- 1 1/2 tsp salt (sea salt preferred, or to taste)
- 1 Tbsp fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Peel the potatoes and rinse them in cold water. If any potatoes are very large, cut them in half. To ensure the smoothest mashed potatoes possible, remove small knots or imperfections using a small spoon or the tip of a potato peeler.
- Cook the Potatoes: Place the potatoes in a large pot (at least 5 quarts) and cover them with cold water. Bring the water to a boil, then cook the potatoes partially covered for 20-25 minutes, or until they are easily pierced with a knife. Avoid overcooking as it can affect texture.
- Drain and Mash: Drain the potatoes well and transfer them to the bowl of a stand mixer. Using the whisk attachment, lightly mash the potatoes by hand to break them up. Start the mixer on low speed for 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of hot milk to reach your desired creamy texture.
- Add Butter and Season: With the mixer running, add the softened butter one tablespoon at a time, waiting a few seconds between each addition. This process whips the potatoes to a fluffy consistency. Finally, add 1 1/2 teaspoons salt, or to taste, and mix well. Garnish with fresh parsley or chives if desired.
Notes
- These mashed potatoes require only 4 main ingredients but yield a rich, velvety texture perfect for both everyday meals and holiday dinners.
- Using hot milk helps ensure the potatoes stay warm and absorb the liquid better, contributing to creaminess.
- Room temperature butter whipped into the potatoes adds richness and fluffiness without melting unevenly.
- Removing knots from potatoes helps achieve a smoother texture, especially if you prefer silky mashed potatoes.
- Adjust salt to taste, especially depending on added garnishes or side dishes.
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
