Best Mashed Potatoes Recipe (So Creamy!) Recipe
If you’re on the hunt for the Best Mashed Potatoes Recipe (So Creamy!) Recipe, you’ve just found your new go-to. Seriously, these potatoes turn out rich, buttery, and whipped until they’re impossibly smooth—and I’m not talking about the usual lumpy mashed potatoes you sometimes get. Whether it’s for a family holiday dinner or just a comfortable weeknight side, this recipe delivers comfort and flavor in every spoonful.
Why This Recipe Works
- Perfect Potato Choice: Using russet potatoes ensures a fluffy, creamy texture every single time.
- Warm Liquids: Adding hot milk and room temperature butter helps the potatoes stay silky and absorb flavors better.
- Stand Mixer Magic: Using the whisk attachment for gentle whipping blends everything smoothly without overworking the starch.
- Simple Seasoning: Just the right amount of salt and optional herbs bring out natural potato goodness without overpowering.
Ingredients & Why They Work
Each ingredient in this Best Mashed Potatoes Recipe (So Creamy!) Recipe plays a special role that, when combined, creates that irresistible creamy consistency. I always try to pick fresh potatoes and quality dairy because they really make a difference — trust me, it’s worth the little extra effort.
- Russet potatoes: Known for their starchy, fluffy texture; perfect for smooth, creamy mash without being gluey.
- Whole milk: Using hot whole milk enriches the potatoes and helps achieve a luscious texture.
- Unsalted butter: Room temperature butter blends in evenly without cooling down the potatoes or causing lumps.
- Salt: Enhances the natural flavor of the potatoes—sea salt is my favorite for a subtle finish.
- Fresh parsley or chives (optional): Adds a fresh herbal note and a pop of color for serving.
Make It Your Way
I love that this Best Mashed Potatoes Recipe (So Creamy!) Recipe is a fantastic base you can tweak according to what you love. Sometimes I mix in roasted garlic or a little cream cheese for extra richness, and other times I keep it simple and classic. You really can’t go wrong here.
- Garlic mashed potatoes: Roasting garlic cloves beforehand and folding them in makes for a deep, savory flavor I adore on cold nights.
- Dairy swap: For a lighter version, try substituting half the butter for olive oil or using low-fat milk, but note it won’t be quite as silky.
- Herb variations: Fresh rosemary, thyme, or even dill can shake things up if you’re serving something festive or just want a twist.
- Vegan adaptation: Use plant-based butter and unsweetened oat or almond milk heated—still creamy, though a bit different in flavor.
Step-by-Step: How I Make Best Mashed Potatoes Recipe (So Creamy!) Recipe
Step 1: Prep Your Potatoes Right
First things first, peel your russet potatoes and give them a good rinse under cold water. If your potatoes are hefty, cut them in half so they cook evenly. Here’s a little trick—if you want uber-smooth potatoes, gently scrape off any little “eyes” or knots with a spoon or the tip of your peeler. It takes a few minutes but totally pays off when you’re mashing.
Step 2: Boil ‘Em Gently
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Partially cover the pot with a lid to prevent boiling over. The key here is not to overcook — you want the potatoes tender enough to pierce with a knife easily but not falling apart. Usually, about 20-25 minutes does the trick. I keep a close eye around 22 minutes and test with a fork.
Step 3: Mash, but Don’t Overdo It
Drain the potatoes well, then transfer them into your stand mixer bowl if you have one; if not, a big mixing bowl works, too. I start by lightly mashing by hand with a fork or potato masher just to break them up. Then, switch to the mixer’s whisk attachment to slowly whip them at low speed.
While whipping, drizzle in hot milk gradually—starting with one cup and adding more as you reach your desired creamy texture. This slow addition avoids soggy potatoes and helps the liquids absorb perfectly.
Step 4: Butter Makes It Better
Once the milk is blended in, add softened butter a tablespoon at a time, letting each bit combine before the next goes in. This method creates that fluffy, whipped consistency everyone raves about. Give it a quick taste and sprinkle in salt to your liking (I usually stick to about 1 1/2 teaspoons).
Tips from My Kitchen
- Use Hot Milk & Room Temp Butter: Adding cold ingredients cools down your potatoes and can lead to lumps—warm liquids help the potatoes absorb everything evenly.
- Don’t Overmix: I learned the hard way that overworking potatoes can turn them gluey; stick to gentle mixing with a whisk for perfect fluffiness.
- Choose Russets for Texture: Yukon Golds are tasty but russets have that higher starch content that makes the creamiest mashed potatoes.
- Drain Thoroughly: Excess water in potatoes means you’ll have to add more milk later and risk a watery mess—don’t skip this!
How to Serve Best Mashed Potatoes Recipe (So Creamy!) Recipe
Garnishes
I’m a sucker for a sprinkle of fresh herbs—either finely chopped parsley or chives add the perfect touch of freshness and a lovely green pop on top. Sometimes, I add a little cracked black pepper or even a drizzle of browned butter for a nutty flavor boost that takes these mashed potatoes to the next level.
Side Dishes
This recipe pairs beautifully with roasted meats like turkey, chicken, and beef. I especially love serving it alongside my grandma’s roast chicken or a juicy beef stew—mashed potatoes soak up those savory sauces like a dream. Steamed green beans or glazed carrots round out the plate perfectly.
Creative Ways to Present
For holiday gatherings, I’ve sometimes piped the creamy mashed potatoes into decorative swirls using a large star tip on a baking sheet and baked them briefly until golden—people always ask how I made that happen! Another fun twist is serving mini mashed potato “cups” with gravy or topping with crispy bacon bits and shredded cheese for an indulgent party appetizer.
Make Ahead and Storage
Storing Leftovers
Once you’ve made the Best Mashed Potatoes Recipe (So Creamy!) Recipe, any leftovers are best stored in an airtight container once cooled completely. In my experience, these keep well in the refrigerator for up to five days without losing much of their creamy texture.
Freezing
Freezing mashed potatoes is possible but tricky—I usually freeze them in portioned airtight bags with a little extra butter or cream mixed in to help preserve texture. When thawed in the fridge and gently reheated, they still taste great, though the texture softens slightly.
Reheating
I recommend reheating leftovers slowly on the stove over low heat, stirring gently and adding a splash of milk and a small pat of butter to revive creaminess. The microwave works too—just heat in short bursts, stirring often to avoid drying out or forming lumps.
FAQs
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Can I use other types of potatoes besides russets for this recipe?
Absolutely! While russet potatoes give you the fluffiest and creamiest mash due to their high starch content, Yukon Golds can work as well for a slightly buttery flavor and creamier texture. Just keep in mind the texture might not be as light and fluffy as with russets.
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How can I prevent the mashed potatoes from becoming gluey?
The biggest culprit is overworking the potatoes. Using a mixer with a paddle or whisk attachment helps, but keep the speed moderate and don’t beat for too long. Also, draining potatoes thoroughly and adding warm milk gradually keeps the texture light and creamy.
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What’s the best way to reheat mashed potatoes without drying them out?
Reheat on low heat while stirring frequently. Add a little warm milk or butter during reheating to bring back moisture and creaminess. Avoid microwaving on high power for long periods to prevent drying and toughening.
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Can I prepare these mashed potatoes ahead of time?
You sure can! Make the mashed potatoes completely, then keep them covered in a warm oven or slow cooker on low until it’s time to serve. Just give them a good stir before serving, and add a bit more milk or butter if needed to keep them silky.
Final Thoughts
Honestly, this Best Mashed Potatoes Recipe (So Creamy!) Recipe has become my trusted side dish whenever I want to impress without stress. It’s straightforward, forgiving, and always makes people smile at the dinner table. I hope you’ll enjoy making it as much as I do—there’s nothing quite like that spoonful of perfectly creamy mashed potatoes to warm your soul.
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Best Mashed Potatoes Recipe (So Creamy!) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Best Mashed Potatoes Recipe yields ultra creamy, fluffy mashed potatoes made from peeled russet potatoes, hot milk, and unsalted butter seasoned with salt. Ideal as a comforting side dish, these mashed potatoes are smooth, rich, and perfect for any meal.
Ingredients
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Dairy
- 1 1/4 cups hot whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
Seasoning
- 1 1/2 tsp salt, or to taste (sea salt recommended)
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
Instructions
- Prepare Potatoes: Peel the russet potatoes and rinse them in cold water. If any potatoes are very large, cut them in half for even cooking. For the smoothest texture, remove any small knots using a small spoon or the tip of a potato peeler.
- Boil Potatoes: Place the potatoes in a large 5-quart or larger pot and cover them with cold water. Bring to a boil, then cook partially covered until the potatoes are easily pierced with a knife, about 25 minutes depending on size (22 minutes is average). Avoid overcooking.
- Drain and Mash: Drain the potatoes thoroughly and transfer them to the bowl of a stand mixer fitted with the whisk attachment. Lightly mash the potatoes by hand to break them up before mixing.
- Mix with Milk: Start the mixer on low speed for about 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of the hot milk until you reach your desired creamy texture.
- Add Butter and Season: With the mixer running, add the room temperature butter 1 tablespoon at a time, pausing a few seconds between each addition. Continue whipping until the potatoes are fluffy. Finally, add 1 1/2 teaspoons of salt, adjusting to taste.
- Garnish and Serve: Optionally sprinkle fresh chopped parsley or chives on top for a fresh finish. Serve immediately or keep warm using the suggested methods.
Notes
- To keep mashed potatoes warm, cover them and place in a warm oven or transfer to a slow cooker on low or warm setting until serving time.
- Store leftover mashed potatoes in a heat-proof airtight container in the refrigerator for up to 5 days or freeze for up to a month. Thaw in the fridge before reheating.
- Reheat leftovers gently on the stove, oven, or microwave with a little milk and butter added to maintain creaminess.
- Avoid overmixing mashed potatoes during reheating to keep them from becoming gummy.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
