These creamy mashed potatoes are unbelievably good—truly holiday-worthy. They’re whipped to buttery perfection, and everyone at your table will be raving after the first bite. With just four simple ingredients (yes, one of them is salt!), this recipe is both easy to make and effortless to serve.
Rich, fluffy, and irresistibly smooth, these mashed potatoes are the kind of side dish that steals the spotlight. Perfect for any celebration or cozy dinner at home.
BEST Mashed Potatoes Recipe
These creamy mashed potatoes are unbelievably good—truly holiday-worthy. They’re whipped to buttery perfection, and everyone at your table will be raving after the first bite.
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
Step-By-Step Instructions
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Notes
*No Stand Mixer? You can also use an electric hand mixer, a potato ricer, or mash by hand with a potato masher.
To keep mashed potatoes warm: cover the mashed potatoes and place them into a warm oven (200°F) 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.
Storing leftovers:
- To Refrigerate: Cool and pack in a heat-safe, airtight container for up to 5 days.
- Freezing: Pack cooled potatoes in an airtight freezer-safe container for up to 1 month.
- To Reheat: Thaw in the fridge overnight. Then reheat on the stove, in a 350°F oven, or in the microwave. Stir in a splash of milk and a bit of butter to restore their silky texture and avoid overmixing.
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