5.0 from 2,172 votes
Best Mashed Potatoes Recipe (So Creamy!)
These creamy mashed potatoes are shockingly good! It only takes 4 ingredients to make these velvety and holiday-worthy mashed potatoes in just 3 steps. They are perfect for a weekday meal, but also just fancy enough for a holiday table.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10 as a side dish
Calories: 319 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 lbs Russet potatoes (12 medium) 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 potato 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). Do not overcook.
- 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 for 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
- With the 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.
Cup of Yum
Notes
- To keep mashed potatoes warm: cover the mashed potatoes and place them into a warm oven or transfer them into a slow cooker on the low or warm setting. Plate or serve out of the slow cooker when ready to serve.
- To store leftovers, cover cooled potatoes in a heat-proof, airtight bowl in the fridge for 5 days or the freezer for up to a month. Thaw in the fridge and reheat on the stove, in the oven, or in the microwave with a bit of milk and butter to keep the potatoes creamy. Do not overmix.
Nutrition Information
Calories
319kcal
(16%)
Carbs
34g
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
374mg
(16%)
Potassium
806mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
625IU
(13%)
Vitamin C
11mg
(12%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10as a side dish
Amount Per Serving
Calories 319
% Daily Value*
| Calories | 319kcal | 16% |
| Carbs | 34g | |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 374mg | 16% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.