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!
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.
Creamy Mashed Potatoes Recipe
These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.
Prep: 15min
Total: 40min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 401 kcal, Carbohydrate 42 g, Protein 6 g, Fat 23 g, Saturated Fat 15 g, Cholesterol 64 mg, Sodium 468 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 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))
Instruction:
- 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.
Creamy Mashed Potatoes
A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.
Prep: 1h
Total: 1h30min
Yield: 10 serving(s)
Ingredients:
- 5 lb. russet or Yukon Gold potatoes
- 3/4 c. butter
- 8 oz. package cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 to 1 tsp. Lawry’s Seasoned Salt
- 1/2 to 1 tsp. black pepper
Instruction:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
- Turn off the stove and add 1 1/2 sticks of butter, an 8-ounce package of cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 a teaspoon of black pepper.
- Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Creamy Mashed Potatoes
Follow my guide on How to Make Creamy Mashed Potatoes for the best creamy mashed potatoes recipe you can make in 5 easy steps!
Prep: 15min
Total: 45min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 263 kcal, Carbohydrate 37 g, Protein 6 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 28 mg, Sodium 4887 mg, Fiber 4 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 2.5 lbs. potatoes (cut into small chunks)
- 1/2 stick butter
- 5 Tbsp. salt
- 2 cups whole milk
- Salt & pepper for seasoning
- Chopped green onions for garnish (optional)
- Additional melted butter for flavor (optional)
Instruction:
- Bring a large pot of water to a boil. Add 5 Tbsp. salt to the pot of boiling water, then bring it back to a boil.
- Add potatoes to water and boil for 20 to 25 minutes until tender.
- Drain water from the pot. Using a hand mixer on low, whip well until the potatoes are crumbly. Then, add half a stick of chopped butter to your pot with the potatoes.
- Continue mixing well until butter is fully mixed through and potatoes are creamy. Slowly add two cups of milk and salt and pepper while whipping.
- Add in melted butter if desired. Mix with spoon, then top with green onions if desired, and serve!
Ultra Creamy Mashed Potatoes Recipe – Natasha’s Kitchen
FAQ
What is the trick to good mashed potatoes?
- Use Yukon Gold Potatoes. They are the best potatoes for mashing. …
- Boil Your Potatoes in Large Pieces. …
- Keep Your Potatoes Hot. …
- Add Fat First. …
- Taste Constantly. …
- Don’t Add Your Liquid All at Once. …
- Infuse Your Fat with Aromatics.
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