Creamiest Mashed Potatoes made with russet potatoes, butter, hot milk, and herbs—fluffy, rich, and the ultimate comfort food.
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Planning to try this recipe soon? Pin it for a quick find later!
Every family has that dish—the one that’s expected at every gathering. For us, it’s mashed potatoes. Not turkey, not ham, not even pie (though my Aunt Linda would argue otherwise). Nope—it’s the potatoes. I still remember the first Thanksgiving I was “trusted” with them. I got all confident, dumped in too much milk at once, and let’s just say… we basically had potato soup. Everyone was polite about it, but my cousin still teases me: “Remember when we drank the mashed potatoes?”
But you know what? That flop was a blessing. It forced me to slow down, taste as I went, and figure out what makes mashed potatoes truly irresistible. These days, I make the Creamiest Mashed Potatoes you’ll ever try. Fluffy, buttery, smooth—but with just enough texture to remind you they’re the real deal, not something whipped from a box.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamiest Mashed Potatoes Recipe?
What makes these mashed potatoes so special? For starters, they’re made the old-fashioned way—with simple ingredients and patience. No gimmicks, no shortcuts, just good potatoes, real butter, and hot milk whisked in until you’ve got that cloud-like texture. And let’s be honest: mashed potatoes are more than just food. They’re a comfort blanket on a plate. They turn an ordinary dinner into something cozy and memorable.
Ingredient Notes:
The ingredients here are basic, but the way you treat them makes all the difference:
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Russet Potatoes – The king of fluff. Yukon Golds will work if you want a creamier, slightly richer bite, but russets are the classic choice.
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Hot Milk – Don’t cheat with cold milk. Warm milk blends in better and keeps the potatoes silky instead of gluey.
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Butter – Softened, unsalted, and added slowly. I know it sounds fussy, but this step is everything.
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Salt – Season gradually and taste as you go. There’s no going back if you overdo it.
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Chives or Parsley – Not necessary, but that little green sprinkle makes them look (and taste) extra fresh.
How To Make Creamiest Mashed Potatoes?
Step 1: Peel and prep
Start by peeling and rinsing your russet potatoes. If they’re giant, cut them in half so they cook evenly. I always think of my grandma here—she insisted that uneven potatoes were a “crime against gravy.” She wasn’t wrong.
Step 2: Boil away
Cover with water, slap on a lid (not all the way), and bring to a boil. They’re ready when a fork slides in with no resistance. Don’t wander too far—they go from firm to falling apart quickly.
Step 3: Drain and mash
Drain them well and toss into a mixing bowl. Grab your stand mixer with the whisk attachment—or just a hand mixer if that’s what you’ve got. Start low, breaking up the potatoes, then drizzle in hot milk slowly until they’re smooth and dreamy.
Step 4: Butter magic
This is where patience pays off. Add butter one tablespoon at a time, mixing thoroughly before adding more. It feels slow, but trust me, this is how you get cloud-level fluffiness.
Step 5: Season and serve
Salt to taste, sprinkle with chives if you’re feeling fancy, and serve warm. Then step back and watch the crowd devour them.
Storage Options:
If, by some miracle, you’ve got leftovers, stash them in an airtight container in the fridge for up to three days. Reheat with a splash of milk (and maybe a sneaky pat of butter) to bring them back to life. You can also freeze them in small batches—just thaw overnight in the fridge before gently warming them up.
Variations and Substitutions:
Feeling adventurous? Try these twists:
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Garlic Lovers – Roast a whole head of garlic and fold it in. Instant game changer.
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Cheesy Upgrade – Stir in cream cheese, Parmesan, or cheddar for an indulgent twist.
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Herb Infusion – Fresh rosemary, thyme, or sage can turn these into a fancy side dish.
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Dairy-Free Version – Swap the milk for oat or almond milk and use vegan butter. Still delicious.
What to Serve with Creamiest Mashed Potatoes?
Mashed potatoes go with practically everything, but here are my favorites:
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Roast Chicken or Turkey – The classic combo.
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Beef Stew – Perfect for soaking up all that gravy.
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Meatloaf – Old-school comfort at its best.
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Roasted Veggies – A lighter pairing that balances the richness.
Frequently Asked Questions:
Can I make them ahead?
Yep! Just prep the day before, stash in the fridge, and reheat with milk and butter before serving.
Do I have to use russets?
Not at all. Yukon Golds give you creamier results, but russets keep things fluffy.
How do I avoid lumps?
Make sure the potatoes are evenly cooked and drained well. And add the milk gradually—don’t rush it.
There you go—my tried-and-true method for the Creamiest Mashed Potatoes. They’re simple, they’re comforting, and they’ve bailed me out of more dinner disasters than I can count. So tell me—are you the type who piles gravy on top, or do you prefer them plain and buttery?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamiest Mashed Potatoes
Ingredients
- 4 pounds russet potatoes peeled
- 1 ¼ cups hot milk begin with 1 cup, add more only if necessary
- 2 sticks unsalted butter softened (do not melt)
- 1 ½ teaspoons salt to taste
- 1 tablespoon chopped chives or parsley for garnish
Instructions
Prepare the Potatoes
- Peel the russet potatoes, removing any eyes. Rinse under cold water. If the potatoes are particularly large, cut them in half to ensure even cooking.
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold water. Bring to a boil while keeping the lid partially covered. Cook until the potatoes are easily pierced with a fork.
Drain and Mash
- Drain the potatoes thoroughly and transfer them to a large mixing bowl. Using a stand mixer fitted with a whisk attachment (or a hand mixer), begin at low speed to break up the potatoes. Slowly add the hot milk until the desired consistency is achieved.
Incorporate the Butter
- Add the softened butter one tablespoon at a time, mixing thoroughly between each addition. Continue until all butter is incorporated and the potatoes are light and fluffy.
Season and Garnish
- Season with salt to taste. Transfer to a serving bowl and garnish with chopped chives or parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
