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Whipped Mashed Potatoes are creamy, fluffy, and oh-so-delicious. This easy mashed potato recipe is worthy of holiday dinners like Christmas and Thanksgiving but also simple enough for busy weeknights.

whipped mashed potatoes in white serving dish with handle

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Homemade mashed potatoes are the perfect side dish to whip up on a whim. They pair well with almost any protein, from Southern fried chicken to Instant Pot beef tips. These whipped potatoes are smooth and creamy, perfect for topping with gravy!

Why I love this recipe

only 4 ingredients
cook time, including boiling the potatoes, is less than an hour
its the ultimate comfort food
they pair well with almost any meal!

Ingredients

You only need 4 simple ingredients for this easy recipe:

potatoes
milk – whole milk if available
unsalted butter
salt

What are the best potatoes for making mashed potatoes?

Russet Potatoes: Russets are a popular choice for mashed potatoes because they have a high starch content and a dry, fluffy texture when cooked. This makes them ideal for absorbing butter and cream, resulting in creamy and fluffy mashed potatoes.
Yukon Gold Potatoes: Yukon Gold potatoes are another excellent choice for mashed potatoes. They have a buttery texture and a naturally creamy flavor, so they produce rich and velvety mashed potatoes without being overly starchy.
Red Potatoes: While not as starchy as Russets or Yukon Golds, red potatoes have a waxy texture that holds its shape well when boiled. They result in a slightly chunkier mashed potato with a smooth texture, making them a good option if you prefer a more rustic style.
Yellow Finn Potatoes: Yellow potatoes are similar to Yukon Golds in texture and flavor, with a creamy flesh that makes them well-suited for mashing. They have a slightly nutty flavor that adds depth to mashed potatoes.
White Potatoes: White potatoes, such as Kennebec or Eastern White, are versatile and can be used for mashed potatoes. While they are less creamy than Russets or Yukon Golds, they still produce a smooth and fluffy mashed potato when cooked properly.

Step by step

Skin and peel the potatoes. Cut the potatoes into evenly sized-chunks. This ensures they cook at the same rate.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer for 20 minutes or until they are fork-tender. Drain them thoroughly in a colander. While the potatoes boil, heat the milk.

Transfer the hot potatoes to the bowl of a stand mixer (affiliate link) or large mixing bowl (if using an electric hand mixer). Use a potato masher, potato ricer, or the whisk attachment of your mixer to roughly break the potatoes up.
Set the mixer to low speed to break the potatoes up for 2 minutes. Slowly add the warm milk and increase the mixer speed to medium. Start with 1 cup of milk andadd more a little at a time until you get your desired creaminess.
Add butter to the potatoes 1 tablespoon at a time, allowing it to incorporate and melt in between.
Season the mashed potatoes with salt to taste.

Tips for best results

remove the eyes from the potatoes when peeling and chopping for the smoothest, creamiest mashed potatoes
be sure to use softened (not melted) butter
warm the milk before adding to the potatoes so it incorporates more easily and doesn’t cool down the potatoes
add the milk a little at a time and let it incorporate to avoid adding too much and getting too-thin potatoes
you can make whipped potatoes ahead of time and keep warm in a slow cooker or warm oven if needed

close up of whipped mashed potatoes in white and red bowl

Variations

There are a lot of extra ingredients you can add to mashed potatoes to enhance the creaminess: sour cream, cream cheese, or heavy cream are all options but I think this base recipe with warm milk and lots of butter makes the best mashed potatoes. Feel free to experiment based on your own tastes or try our cheddar chive mashed potato recipe.

Serving suggestions

Serve these potatoes as is or top with fresh herbs like parsley, chopped chives, or green onions. For a holiday meal I like to serve them with roast turkey and turkey gravy or ham and brown gravy. For everyday meals they go perfectly with chicken fried steak or country fried chicken, creamy herb chicken, or any recipe with a sauce to enjoy with the potatoes.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, I recommend adding a splash of milk to keep them from drying out.

I do not recommend freezing mashed potatoes as they can become watery after thawing.

If you try this recipe please comment and rate it below, I love hearing from you!