Creamy Mashed Potatoes Recipe

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! Also, 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. 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 ofcourse I asked her for the details. Thank you Anna! 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:

Secrets for Making the Best Mashed Potatoes Recipe:

1. Russet potatoes must be cooked whole. 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!

2. 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.

3. 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.

4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.

5. 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.

6. 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 unsalted butter 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)

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 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 low setting to keep potatoes warm until ready to serve.

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Creamy Mashed Potatoes Recipe

4.9 from 9 reviews
Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.
Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost To Make: $4-$6 Serving: 6 to 8 as a side

Ingredients

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

Instructions

1. Peel potatoes (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).
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 on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.
3. 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 1½ 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. 3.5.3208

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