Creamy Mashed Potatoes Recipe (VIDEO) (2024)

Table of Contents

Creamy Mashed Potatoes Recipe: Secrets forMaking the Best Mashed Potatoes Recipe: Ingredients for Mashed Potatoes Recipe: How to Make Creamy Mashed Potatoes: Watch Natasha Make Creamy Mashed Potatoes: Creamy Mashed Potatoes Recipe Ingredients Instructions Notes Nutrition Per Serving Natasha Kravchuk FAQs References

This creamy mashed potatoes recipe is shockingly good! It is absolutelyThanksgiving and Christmasworthy.The folks at your holiday table will swoon over these whippedpotatoes!

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This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secretsthat make this recipe work so well. Watch the easy Video Tutorial below.

We added Amazon affiliate links to tools we use for making mashed potatoes.

Creamy Mashed Potatoes Recipe:

The idea for these potatoes came from Anna, a gal in our church who invited us for dinner one evening. She served us her whipped mashed potatoes and I couldn’t get enough of them, so of course I asked her for the details. Thank you Anna!

Make Ahead Tip: you can keep them warm in a slow cooker until ready to serve, which is awesome because it’s one less thing to make just before dinner.

Secrets forMaking the Best Mashed Potatoes Recipe:

Russet potatoes must becooked whole (do not chop).I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filledwhen boiled so it takes a few minutes longer to cookthem but it’s well worth it!
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 flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky,silky.
HOTmilk incorporates easiest into the potatoes andkeeps the potatoes warm.
Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.
Salting the potatoes at the end keeps them from falling apart while cooking.

Ingredients for Mashed Potatoes Recipe:

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk(we used whole milk)
2 sticks (1 cup) unsalted butter at room temperature (not melted)
1 1/2 tsp sea salt, or to taste
1 Tbsp fresh parsley or chives, finely chopped for garnish

How to Make Creamy Mashed Potatoes:

1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).

2. Drain welland transfer to thebowl of your stand mixer. Grab thewhisk attachment and mash potatoes lightly by hand to break them up.Fit mixer with whisk attachment and start mixer on lowspeed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups HOT milk.

3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the warm setting to keep potatoes warm until ready to serve.

Watch Natasha Make Creamy Mashed Potatoes:

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Creamy Mashed Potatoes Recipe

4.99 from 694 votes

Author: Natasha of NatashasKitchen.com

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

Servings: 8 as a side dish

4 lbs (12 medium) russet potatoes, 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 potatoes 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).
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 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
With 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 until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Nutrition Per Serving

401kcal Calories42g Carbs6g Protein23g Fat15g Saturated Fat64mg Cholesterol468mg Sodium1004mg Potassium2g Fiber3g Sugar785IU Vitamin A13.5mg Vitamin C81mg Calcium2mg Iron

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

FAQs

Creamy Mashed Potatoes Recipe (VIDEO)? ›

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

See Details ›

Is it better to use milk or heavy cream in mashed potatoes? ›

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Discover More Details ›

Why add butter before milk in mashed potatoes? ›

Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

Why do people add sour cream to mashed potatoes? ›

Most mashed potato recipes call for milk and butter, but sour cream makes them so creamy with just enough tang. It also helps to cut down on the rich flavor.

Is it better to use cream cheese or sour cream in mashed potatoes? ›

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Explore More ›

Is sour cream or milk better for mashed potatoes? ›

It's all about the texture

According to The Kitchn, sour cream is much denser than milk and so you'd end up with very stiff potatoes if sour cream replaces the milk in your recipe. Because milk is a liquid, it helps take the potatoes' stiffer mass and soften it, giving them their signature texture.

Tell Me More ›

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What should you avoid when making mashed potatoes? ›

10 Mistakes You're Making With Mashed Potatoes

Using the Wrong Potato.
Not Washing Your Potatoes Before Peeling.
Dumping Your Cubed Potatoes Straight Into Boiling Water.
Not Seasoning the Water.
Not Allowing Them To Drain and Dry.
Overworking the Potatoes When Mashing or Whipping Them.
Not Using Enough Butter.

More items...

Oct 17, 2023

Why are Bob Evans Mashed Potatoes so good? ›

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor you expect.

Keep Reading ›

What potatoes does Ina Garten use for mashed potatoes? ›

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

Discover More ›

Is buttermilk or heavy cream better for mashed potatoes? ›

Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.

Tell Me More ›

What makes mashed potatoes glue like? ›

The glue nature of potatoes is due to their altered starch ratios and the lower the gravities of potatoes, the higher chances of being gluey.

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Why are my mashed potatoes not creamy? ›

When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Learn More Now ›

Why use heavy cream instead of milk? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

How do you make mashed potatoes not sticky creamy? ›

Throwing in a cold stick of butter and a splash of milk straight from the refrigerator will immediately cool down some of the spuds, which will prevent a creamy, smooth mash. If you take the time to slowly heat milk or heavy cream and butter in a small saucepan on the stove, you'll have much better results.

What makes mashed potatoes thicker? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.