Creamy Mashed Potatoes Recipe (VIDEO)
This creamy mashed potatoes recipe is shockingly good! It is absolutely Thanksgiving and Christmas worthy. The folks at your holiday table will swoon over these whipped potatoes!
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This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secrets that 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 for Making the Best Mashed Potatoes Recipe:
- Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which 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!
- 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.
- HOT milk incorporates easiest into the potatoes and keeps 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 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 mixer on low speed 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 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)
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.
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now imagine these potatoes on the table next to a juicy turkey, homemade turkey gravy (keep those turkey drippings!) and all of your favorite Thanksgiving recipes. Mmm…
I tried this today! My family loved it!! So nice and creamy!
That’s great! So glad it was enjoyed.
It is delicious, all family members and friends loved this mashed potatoes, and remained me mashed potatoes of my Russian grandmother ( mixer did fantastic work to improve texture of the mashed potatoes). We made it at least 30 times.
Thank you very much. God bless your family!
Wow, thank you for sharing! That makes me so happy knowing that your family members always enjoy this recipe.
I just made these for the first time, and they are perfect! I am bringing dinner to my 93 year old dad, and he loves super smooth and creamy mashed potatoes. I know he is going to love these. I cut the recipe in half and it worked just fine. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it!
I love to watch you cook. You make it so much fun. Can’t wait to try the Apple fritters
Thank you for your compliments, Donna!
These are the absolute best mashed potatoes ever!!! After the first time I made them, my Kitchen Aid Mixer broke down. Because we all liked these so much, I learned how to repair it just so I could continue making this recipe. Thank you so much. : )
You’re so welcome! I’m glad you found your new go-to recipe.
Re: mashed potatoes
I push my boiled potatoes through the Spätzlemaker; add Butter, heavy cream, salt, pepper and eggyolks
Thank you so much for sharing that with me.
Love this mashed potato recipe! This is the texture my son (a food tech student) wants to achieve when he cooks mashed potatoes. I’ll show this to him 🙂
P.S. We’ll buy an oven with air fry because of your post hahaha. Will try those chicken recipes.
Sounds like a great plan! I hope you love it and all the recipes that you will try on your air fryer.
Gie- I highly recommend the dual chamber air fryer by Ninja! It’s amazing how many ways it can cook a perfectly balanced meal in no time….
I love your recipes a d your so darn cute too!
FYai, I add cream cheese to my mashed potatoes and it canned milk. Both make amazing creamy potatoes.
That’s so great! Thank you so much for sharing that with me.
Can I reheat these in the oven??? I know you keep saying they reheat in the crockpot really well but I would prefer to make them the day before and put them in the dish and then throw it in the oven while the turkey is resting.
Hi Meg, they will always be the best when made fresh but they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh.
They reheat beautifully. I do the same as you and prepare in advance. I put the cooled potatoes in a vacuum bag and on the day I’m serving, I’ll pop the bagged potatoes in a large pot of boiling water for 5 to 10 minutes. Then squeeze it into your serving dish. Yum!!
That’s just awesome! Thank you for sharing your wonderful review, Laura!
Hi. Love this recipe. My kids hate any lumps in their potatoes. Could I use a ricer instead of the blender? Would using a ricer change how much milk to add? Thank you.
Hi Angela, you could totally use a ricer if you prefer and then mix in everything else. You’ll probably use about the same amount of milk, but you can start with less and add it to your desired texture.
These are our favorite mashed potatoes! We made these for thanksgiving. Thanks for an awesome recipe!
You’re so welcome, Caroline!
These are simply the best mashed potatoes. I don’t schmatz them up with sour cream, etc. They’re delicious just using the original recipe.
That’s so great! It sounds like you have a new favorite!
How hot does the milk need to be? Or How long do you microwave it for?
Hi Edith, if you get it to the point where it’s steamy hot, the potatoes will keep warmer. Do not boil the milk.
I read that using an electric mixer risks making the potatoes gluey. Is it okay to use a wooden spoon?
Hi Spencer, an electric hand mixer would work. The key is to bot over mix it.
I have had this problem as well. As an Idaho native that is well versed in russet potatoes, for Thanksgiving one year, I decided to whip them with my Kitchenaid mixer, and they turned into a ball of glue–I now know that is due to the starches ” being cut” and then they come back together as
glue. I see your statement about “not over mixing” but your recipe has a lot of mixing time (or so it appears). How does one know when to stop before the inevitable happens? Does the rinsing and “boiling the potatoes” help prevent that problem? or only a little? That advice in the video would help–and a little warning. I appreciate the recipe. I just don’t want to destroy another Thanksgiving disaster, when I try to make something better and it turns out worse. Advice is appreciated. Thank you!
For mashed potatoes made ahead of time – does anything need to be added to reheat them? How long and at what temp should they be reheated in the crockpot? Lastly, what is the recommended time for the mashed potatoes to sit in the “warm” temp in the crockpot? Sorry for all the questions. I am the only one cooking at my family’s dinner and would like to find ways to get ahead. Thank-you!
Hi Juan, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
Evaporate milk has the water removed and using it it helps the potatoes have a richer creamier taste. Also helps mix with any water that remains. I drain my potatoes into a saucepan. Then use the water to make my gravy. So flavorful.
Thank you so much for sharing that with us.
We have always used canned evaporated milk. Could you give me your opinion between that and whole milk?
Hi Kim, I haven’t tested that yet to advise but thank you for your suggestion!
I know people swear by evaporated but I prefer whole milk. I tried it twice and I like regular milk better. It probably has a lot to what you grew up with.
Can I make these mashed potatoes ahead of time? If so, how do I reheat them?
Hi Betsy, you could make these 1 to 2 days ahead as they do reheat well in the crockpot.
I use Coffee Creamer in a cup of hot water instead of milk. Makes them so fluffy.
Thank you so much for sharing that with me!
Amazing recipe! Love the instructions and tips. So easy to follow. Thank u!!
I’m so happy to hear that the instructions were easy! Thank you for sharing your great review with me, Angela!
Have never cooked potatoes whole but willing to give it a try… usually cut them in equal sizes and boil in salted water and always use heavy whipping cream… will try your way next time. Only addition is we always add 1/2 tsp. white pepper. (Love your videos!)
Sounds like a good plan, Dianna. Please share with us how it turns out, we’d love to know!
I read comments and saw that they can be made ahead and reheated. Question: How many days ahead in refrigerator and on what temp in oven to reheat and how long?
Hi Vickie, you could make these 1 to 2 days ahead as they do reheat really well in the crockpot.
Okay so peel or don’t peel the potatoes? In the article she says she doesn’t peel and in the direction she did?
I peeled them but’s totally optional.
I always boil my potatoes with cloves of garlic and mash them into the potatoes.
That’s a good idea, thanks for sharing that with us, Janice.
Omg!!!! I couldn’t stop admiring and tasting the best mashed potatoes I’ve ever made.. just like in fancy gourmet restaurants ☺️ Thanks so much
You are so welcome! Thanks for sharing your great feedback with us, so glad you loved it!
However………after mashing…….ad minced garlic and sour cream………..yum…………..garlic mashed potatoes………….you wont be dissappointed
Thank you for that suggestion, Bill!
Super recipe! The mashed potatoes turned out just the way you described! Thank you for such a simple yet delicious recipe.
I’m glad you loved it! Thank you for your good comments and review.
These mashed potatoes are the bomb! I made them with the meatloaf! Everything was delicious!
That’s so great! Meatloaf and mashed potatoes are the perfect combination! I’m so happy you enjoyed this recipe, Kevin!
Hey Natasha! Thanks for this amazing recipe! Could you suggest how to make it vegan and which vegan milk would taste best with potatoes? Thanks.
You’re welcome! I honestly haven’t tried doing a vegan version of this recipe yet to advise. If you do an experiment, please share with us how it goes.
Thanks for this. Easy and delicious.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Anita!
Its really😉a great deal and easy to make💁I liked it😍
HI Mildlaurens! Aren’t they the best! I’m so glad you enjoyed it!
Oh my Natasha! My wife does these mashed potatoes but instead of using whole milk, she uses HEAVY CREAM! And oh my! let me tell you, NOTHING compares! Try mixing it up a bit with the heavy cream! You will NEVER go back to milk again!
That sounds so creamy, rich, and dreamy! Thank you for sharing!
I AGREE DAVID HOWEVER….TAKE IT A STEP FURTHER AND USE SOUR CREAM………YUMMMMMMMM
David is it the same amount of heavy cream as milk? Would love to try these for the Holidays.
The only thing that would make this better would be add chopped garlic to the water while boiling and sour cream to the taters, try it.
Yum! Great idea! Thank you so much for sharing that with me.
I prepared these mashed potatoes EXACTLY as written and they were incredibly tasty and creamy….the best! Added bonus: I made them early in the day and kept them warm in my slow cooker until dinner time.
That’s just awesome! Thank you for sharing your wonderful review!
Can I use half and half?
Hi Amy, yes that would work to use half and half. It would be even richer and creamier. You could cut back the butter a bit if using half and half.
Or a pastry blender/cutter?
Can I use a hand mixer? I don’t have a stand mixer.
Hi Amy, yes that would work too. I hope you enjoy the recipe!
I don’t have a stand mixer. Can I use a food processor? I do have a hand mixer but it is old and doesn’t have different attachments. Thx
Hi Helen, I imagine that will work fine too.
If your food processor has a plastic bowl, I would be careful with hot potatoes. I’ve cracked my food processor bowl with too hot items.
Have you ever thought about using evaporated milk instead of whole milk? you should give a try. My granny used it all the time. just a thought. 🙂
Hi Tony, I haven’t tested that yet to advise but thank you for your suggestion!
I tried the Creamy Potato Recipe and my family went wild. Before you know it, all was gone.
Thanks Natasha, you are an inspiration to me.
Wow, that is amazing! I’m glad your family loved this recipe. Thank you so much for your good feedback, Pauline.
How far in advance can I make these potatoes? How long can they stay in the crock pot on warm ?
Hi Carol, you could make these 1 to 2 days ahead as they do reheat really well.
They are the most tasty, fluffy mashed potatoes I have ever made thanks to you Natasha!!! I’m also making right now the ham with your sauce.. can’t wait to taste all of the dinner together.
So perfect! Thank you for sharing that with us, I hope you love all of the recipes that you will try.
These are AMAZING! So many recipes call for gold potatoes and, in my opinion, ick! Russets are the way to go – reminds me of my grandmothers mashed potatoes. Thank you for the recipe!
You are very welcome, Andrea. I’m. so glad you enjoyed it!
You are my go to for special meals, desserts, ok everything! Prime Rib was the best ever!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Thank you Natasha. They are the best. I have been making potatoes all wrong. I love cooking and I’m never too old to learn new tricks.
I’m so glad my site has been helpful! Thank you for this thoughtful comment!
can still make it without a stand mixer?
Hi Mandy, it’s really ideal if it is a stand mixer – it’s much easier, and the large whisk makes the consistency really cream, but I think you could make it work with a hand mixer – you may need to mix it a little longer or until it reaches desired consistency.
Excellent recipe and sooo delicious. This is definitely a “keeper” for dinner and holidays. Thanks for sharing. Love your sight and have made other recipes as well. Your meatballs are to die for and I’ve made many batches since. 👍🏻👍🏻👍🏻👍🏻
Hi Sue, thank you for your great review and feedback. I’m so glad you enjoyed the recipe!
Seriously, sooo creamy! I used skin on red potatoes (I just love them). It took only a little over a cup of milk to get the consistency I liked.
I used a hand mixer, worked out perfect.
That’s the best! Thank you so much for sharing that with me!
I may have already commented but here goes.
I’ve made these around 15 times in a year and a half or so.
They have been amazing every single time.
I always get the potatoes at 4 pounds plus or minus a couple of ounces.
Exactly 1.25 cups of warm milk.
But I do reduce the butter to 1.5 sticks.
One other change: I use russets and do some knot removing but otherwise leaving the skin on.
Thank you for an awesome mp (cmp) recipe 🙂
Wow! Thank you for sharing that with me, Larry! I’m so happy you’re enjoying this recipe!
good recipe. I run my potatoes though a ricer. They come out perfectly smooth. a food mill would work also.
Great! Thanks for sharing your feedback and stips with us.
Hi! I’m so excited to try this recipe but I’m wondering will the potatoes be lumpy? Thank you for all your other incredible recipes!!!
Hi Lisa, if you follow all the steps and use the same potatoes in the recipe, you should not find a lump. This is a top-rated recipe for its texture and creaminess. 🙂
After 52 years of cooking I finally know how to make the BEST mashed potatoes!! Thank you!! I love watching you and trying your recipes!!
Aww, that’s the best! Thank you so much for sharing that with me.
Will never cut up my potatoes or salt them again before mashing!!! Unbelievable deliciousness!!
That’s so great! It sounds like you have a new favorite!
Thanks for your Recipes Have a Bless Day
You’re welcome, Barbara! I’m glad you’re enjoying our recipes!
I don’t have a stand mixer. Can a hand mixer be used instead? I assume I will need to hand mash them first, then finish creaming them with the hand mixer. Thanks!
Hi Karen, yes an electric hand mixer would work.
Very very good will definitely make again
I’m so glad you enjoeyd that! Thank you for that wonderful review!
Hi, I just made these taters and they turned out perfect. They’ll go good with the Prime Rib I made.
I’m so glad you enjoyed it! It sounds like the perfect combination!
Hi Natasha. This mashed potatoes recipe is the best I’ve ever made. It’s really easy to make and it goes really well with any meal at any time. My family especially my dad loves potatoes very much and your recipe has become his a time favourite recipe!
That’s so awesome, Cheryl! Thank you for that wonderful review.
Made this recipe on Thanksgiving and it was wonderful! I too have a history of making mediocre mashed potatoes but this recipe was a hit! Making them again tonight for a post Christmas Meal for the family! This will be my go to recipe from now on.
That is just awesome! I’m glad you were finally able to find a recipe for mashed potato that perfectly works for you.
I tried out this recipe on Christmas day but I reduced the butter to 1 stick and used lactose free milk. It was very tasty and all was eaten. Thank you sharing this recipe.
You’re welcome, Audrey! I’m happy you enjoyed that.
Hi natasha! Do you have a recipe of gravy as well?
Hi Venice, sure you can check out these gravy recipes.
Hi Natasha, just wanted to tell you how wonderful a cook you are. Last night we had your Instant Pot Whole chicken.
We have been married for fifty years. For the first time in a long time. My husband told me how good I cook. Your recipes are absolutely scrumptious. You know how to bring the flavors out, when you cook. I really enjoy your cooking. Because being married for so long, you don’t know what to cook. But, I know if I cook something from your recipes. I know that it will be a hit.
Also, we had the Creamy Mashed Potatoes Recipe. The potatoes were so fluffy. The way you incorporate the butter and the milk made the difference.
So, please don’t stop cooking.
Thank so much.
Hello Islah, that is so sweet of you to share. Thank you for your kind words and good feedback. It helps inspire me to do more recipes and video tutorials for you all!
Natasha, I’ve been making mashed potatoes forever with varying degrees of success. I figured I was doomed to making “Meh” smashed spuds forever.
Then I watched your video and thought it can’t be THAT easy.
Well it is and now my family actually ASKS for mashed potatoes when they used to offer up alternatives. We all live it.
Hello Laura, I am so happy to hear that! Thank you for sharing that with us, I hope you and your family will love all the recipes that you will try from my videos and website.
Hi Natasha! I’m making these potatoes with a roast prime rib today for my hubby’s 50th birthday! I have many times in the past, tried to whip my potatoes, only for them to turn into a gluten ball of yuck!!! Before I do this today, any pointers? I am a very good cook, but eggs and potatoes (in different forms!) seem to be my Achilles heel!!! Thank you and have a very Merry Christmas🎄
Hi Sherry, it sounds like they may be over mixed. But also, make sure you follow all the recipe steps and use the right kind of potatoes.
I love the mashed pita when their sticky!! Lol
Add fresh ground pepper!
My stand mixer does not have a whisk but my had mixer has a very small one. Will regular beaters over mash the potatoes? Also, if I make a day ahead and reheat in crock pot chilled what setting do I use Low or Warm? Also if making a half recipe my crock pot is too large. Can I put it in a bowl in the crock pot with water at the bottom of the crock to steam heat them? Thank you.
Hi Mary, I often use my electric hand mixer to beat mashed potatoes. This especially convenient when I make instant pot mashed potatoes and I can just beat it inside the bowl or inside the pot with regular mashed potatoes.
Here is the easiest way to keep mashed potatoes hot… my grandma did this, my mom did it, I do it and my daughter does it! If you mashed the potatoes in the pot you boiled them in, leave them in there; if you whipped them in a stand mixer, put them back into the pot you boiled them in (because the pot will still be warm).Put the lid on the pot, take it to the bedroom, and wrap them up in a duvet on the bed and leave them there! You can leave them there for many hours and they will still be hot when you’re ready to serve them 🙂
Thanks for sharing some tips with us, Karmen!
My daughter and I made your mashed potatoes for Thanksgiving this year. They were absolutely delicious.
I’m so glad you enjoyed it!
Hi Natasha. I made your mashed potato recipe on Thanksgiving exactly the way you instructed. They came out so creamy fluffy and delicious! My family really loved them! Two days later I reheated them in the microwave and they still tasted yummy!
Thank you so much! Your videos and recipes are wonderful!
Hello Robbi, you are so welcome! I also want to thank you for trying out this recipe and for sharing your great experience with us. I’m happy that you loved it even the leftovers!
This is an amazing recipe!! I just made this for my family on Thanksgiving and it was creamy deliciousness. Already excited to make it again, thanks Natasha!
I’m so glad you enjoyed it, Mahi! Thank you for the wonderful review!
Tried your mash potatoes.
They were delicious.
Good job on showing us how to.
You’re welcome! I’m so happy you enjoyed it!
Thank you Natasha!
Made it last night and was a fantastic success!
Could I ask, how do you calculate the nutritional value? Calories?
How much does one serving weight?
Hi Meytal, I recommend reading through our nutritional disclosure but also we use a nutritional calculator. I have not weighed the end product to advise on that.
This was the BEST mashed potatoes I ever made.. It went over well and everyone love it. SOOOO creamy and light.. I even was tasting it while it was mixing..
Thank you for this recipe.
Hello Yolanda, thank you for your awesome comment and feedback. We appreciate you sharing that with us!
Happy Thanksgiving Natasha & Family!
I made your Creamy Mashed Potatoes and Turkey Gravy! Delicious!! Thanks so much!!
Happy Thanksgiving to you and your family too, Susan! Wonderful, I hope both recipes were a hit!
Hi!!! These potatoes are DELICIOUS! I am curious how to store them overnight? Do you let them sit at room temp and then just cover the bowl with foil and leave them in the fridge overnight? Also to reheat do you just put them in the oven? Thank you so much!! 🙂
Thank you, I’m glad you loved it! Yes, they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh. Heating in the slow cooker or in the oven would work fine.
Can you use salted butter?
Are eastern potatoes okay instead of russet potatoes?
Hi Liz, yes, you may use salted butter and you may just adjust the salt in the recipe. Yukon Gold potatoes are the best for mashed potatoes but I think that will work too if that’s what you have handy.
As good or possibly a tad better than the ones I used to make with my Mom…. Yours are silky and creamy indeed! I am soooo glad for your recipe as I had lost the touch, and my husband needed all of your well deserved rave reviews to reconsider whipped/mashed potatoes. After all, his rustic mashed potatoes are full of rich and earthy goodness. Still, I missed my Mom’s mashed potatoes. Thank you, thank you, thank you!
I’m sure you do and I’m also sure your mon’s version is also so delicious. But I’m glad you also liked our recipe! Thank you for your great comments and feedback.
I am a decent cook, however, I have always had problems with mashed potatoes. This was very easy and as promised they are delicious and creamy. The only comment I have is that if like me you have the smaller kitchen aide it is a little easier to do mix this in 2 batches otherwise it is hard to get the lumps out.
I’m so glad you enjoyed it, Carolyn! Thank you for the wonderful review!
Hi can another type of potato like Yukon work in this recipe ? Thank you ! Happy Thanksgiving
Hi Dorothy, the recipe would need to be altered with red or Yukon potatoes without testing it; it’s hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Can’t wait to eat leftovers.” I hope that helps
Hi Natasha, can you substitute with Yukon gold potatoes? Love your recipes.
Hi Liz, the recipe would need to be altered with red or yukon potatoes without testing it, its hard to say. One of our readers did write in with the following feedback “Also I used red potatoes and left the skin on. Delicious! Cant wait to eat leftovers.” I hope that helps.
Hello! In your video after peeling the potatoes you rinse them off under running water and say it removes the starch. But in the actual written recipe there’s no mention of this. Also in the video you say to use between 1-1/4 cups hot milk, and in your written recipe it says 1 1/4 cups milk.
Can you please clarify? Thanks.
Hi Robbi, you are correct – I have added those details in the recipe card to rinse the potatoes and also to add 1 to 1 1/4 cups milk to reach the desired consistency. Thank you so much for pointing that out and Happy Thanksgiving!
Thank you very much for clarifying Natasha!
Happy Thanksgiving to you and your family as well!
Hi Natasha. I see the details you added about running the potatoes under cold water and adding 1-1 1/4 cup milk to the recipe card, but when it prints, it loses those details and
deviates to the original.
Hi Robbi, it may be due to your computer showing a cached version of the page. Try clearing your browser cache. I am seeing it loading and I have flushed the caches on our end which may also help.
Thank you! Whatever you did on your end worked! I didn’t do anything on, except click on print again and it’s showing the added details. Thank you so much. Can’t wait to make the recipe tomorrow!
Wonderful and Happy Thanksgiving to you also!
I love and have enjoyed this recipe many times in the past. I was wondering if the fluffy texture will change if I make it in advance then reheat in the oven or will they feel as fluffy as if I made it the same day?
Also, would it be okay to steam the potatoes instead of boiling? Thank you!
Hi E, they will always be the best when made fresh but they do reheat really well and will still be creamy when reheated, that is one of the things I absolutely love about this recipe – it reheats great, and pre-making the potatoes is a great idea when you have other dishes that need to be made fresh.
can I make these 1 day ahead and then heat on the crockpot?
Hi Mary Ann, that should work! These reheat really well!
Hi! I have a question for the mashed potatoes, is it ok to use any milk like 2% or organic, or should we use whole milk?
Hi Emma, we prefer it with whole milk for the creaminess, but readers have reported using Half & Half, almond milk, etc.; I recommend reading through a few comments for other substitutions.
May I know how long can I keep these mashed potatoes in the fridge if I’ve added sour cream?? Thanks
Hi Heizel, you could make these 1 to 2 days ahead as they do reheat really well.
I add cream cheese and sour cream to my mashed potatoes. So delicious.
Sounds oh so yummy and creamy, Anna!
Anna did you substitute the cream cheese and sour cream for one of the other ingredients? How much did you use? Thanks!
How much did you add?
Just wondering if red skin potatoes would work in this recipe??
Hi Carol, you would get a very different consistency since red potatoes are waxier, but that should still work. Red potatoes can also have a different cooking time so cook until fork tender.
Can red skin potatoes be used in place of russet??
Hi Carol, you would get a very different consistency since red potatoes are waxier, but that should still work. Red potatoes can also have a different cooking time so cook until fork tender.
Instead of a crock pot, would it work to warm them up in the oven? If so, could you guess how long? Or would crock pot be best? (Trying to figure out what to use my crock pot for this Thanksgiving)
Hi Charity, you could keep them covered in a warm oven. If you are putting warm potatoes in the oven, I would probably keep the temperature around 200˚F. If keeping in the oven for longer than 20 minutes, check with a thermometer to make sure the temperature is staying at least at 140˚F. A slow cooker is ideal because you can keep it in there for a few hours where as I probably wouldn’t keep it in the oven for more than 1-2 hours without the food texture suffering.
Is it necessary to make a gravy for mashed potatoes, or can they stand alone?
They can stand alone, it is already yummy and creamy on it’s own.
I made these tonight exactly according to your recipe. They were so delicious. Better than any I’ve made before. Thank you!! Tomorrow your chicken soup.
Hello Arabella, so great to hear that. Thanks for giving this recipe a try!
Natasha, for all of your wonderful recipes! Everything I’ve made is so delicious!! I’ll be making your creamy mashed potatoes for sure!
I hope you love the potato recipes, Susan! Thank you for sharing your wonderful review!
This recipe is very similar t the technique I use. I found it looking for extra tips on “whipped RUSSET potatoes”. I tiny took one failure for e to realize that Yukon potatoes turn to gué when overworked. Very happy for your tip about boiling whole and using hot milk. Do you ever run into problems with the potatoes becoming dry while warming in the oven, or does the tight cover suffice to maintain moisture. Finally, could these be kept covered at room temperature for about 12 hours and then warmed? Thank you for the tips.
Hi Renee, typically, it is not recommended to keep potatoes at room temperature for that long. it would be better to refrigerate after they reach room temperature and then re-warm. Thankfully these re-warm really well and turn creamy again.
Than you Natasha
Thank you so much for the recipe I love it so much
You are most welcome. Thanks for checking out this recipe!
I prefer running the potatoes though a food mill into a container with the softened butter in it then stirring the milk and seasonings.
Thank you for sharing that with me Ed!
I have another way to make mashpotatos. The last ingredient to add is 1/3cup of sour cream. (Amount of sour cream depends on the amount of potatoes) this will make the potatoes taste terrific. Try it!
Thank you for the tip, Delia. I should try that next time!
YESSSSSSSSSSSSSSS…………….i use sour cream…………….garlic mashed potatoes with sour cream………….we are on the same page