Creamy mashed potatoes are the kind of comforting side dish that can make a holiday meal feel complete. These buttery, whipped potatoes need just four simple ingredients, including salt, yet deliver a rich and satisfying texture that makes them worthy of Christmas, Thanksgiving, and everyday dinners alike.
Russet potatoes are the preferred choice because they mash and whip into a smooth, fluffy texture. Idaho potatoes work just as well, while Yukon Gold or other yellow potatoes can also be used when preferred.
Whole milk helps create the creamiest mashed potatoes, although lower fat milk can be used if that’s what is available. Unsalted butter adds the rich, buttery flavor that makes these potatoes so satisfying, and the full amount can be added even if it seems generous.
Using room temperature butter rather than melted butter helps it blend smoothly into the potatoes. Salt is added at the end, making it easy to adjust the seasoning to taste while helping the potatoes maintain their texture during cooking.
These mashed potatoes are especially well suited to holiday side dish recipes, but they can easily become part of a meal any time of year. They’re also make ahead friendly, making them a practical addition when preparing a larger holiday menu.
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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