Discover a creamy mashed potatoes recipe mashed by hand with russet potatoes, hot milk, butter, and parsley—perfect for a comforting family meal with a nostalgic, homemade touch.
Potatoes have always been more than just a side dish in my life—they’re a cornerstone of my childhood, a symbol of family, and honestly, a bit of an obsession. We didn’t just eat potatoes; we lived them.
In my family, potatoes were our rice, our bread, our everything. While some cultures might have rice or bread on the table three times a day, for us, it was potatoes—morning, noon, and night. We’d have them boiled with breakfast, fried for lunch, and mashed for dinner, often straight from the fields we tended with our own hands. So, when I say I love potatoes, I mean I really love them. They’re comfort, they’re nostalgia, and they’re home.
Today, I’m sharing my go-to mashed potatoes recipe—one that’s been perfected over years of cooking and eating (a lot of) potatoes. This recipe yields the creamiest, softest mashed potatoes with a homemade feel I absolutely adore—mashed by hand.
Using an electric hand mixer can definitely make the process easier, delivering little to no lumps (depending on how long you mix). However, I tend to avoid using one, as it can result in a texture that’s way too fluffy and unnaturally creamy—more like store-bought instant mashed potatoes, which to me lack soul (not to mention the unnecessary additives they often contain), it is like you’re eating air. It’s like eating air.
This is a true homemade recipe, and I’ll walk you through the traditional by-hand method. That said, I’ll also point out where an electric hand mixer can be a helpful shortcut—if you choose to use one. Just be careful not to overmix, as that can affect the texture.
How to Make the Creamiest Mashed Potatoes
Ingredients
Here’s what you’ll need to make these dreamy mashed potatoes. I’ve kept it classic, with just a few tweaks to ensure they’re as smooth as possible.
- 4 lbs russet potatoes – I usually go with Russets—they’re starchy and mash up into the creamiest, softest texture.
- 1 1/4 cups milk (use 1 to 1 1/4 cups) – I use whole milk for that rich, creamy texture.
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted!) – This is the key to that velvety finish; don’t skimp on it!
- 2 bay leaves – For a subtle aromatic flavor.
- 6-8 whole black peppercorns – For a gentle, warm spice.
- 1 1/2 tsp salt, or to taste
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional) – This adds a pop of color and freshness, but you can skip it if you prefer simplicity.
Equipment You’ll Need
We always made mashed potatoes by hand growing up, so you don’t need much to pull this off—but if you’ve got an electric hand mixer, I’ll point out where you can use it to make things easier. Here’s what I use:
- A large pot (5 Qt or bigger) for boiling.
- A potato masher for mashing by hand (or an electric hand mixer if you want to speed things up).
- A knife and peeler for prepping the potatoes.
- A colander for draining.
- A large mixing bowl for combining everything.
Instructions
Step 1: Prep the Potatoes
Start by peeling your 4 lbs of russet potatoes. Some people like to leave the skins on for a rustic vibe, but for this recipe, we’re going for smooth and creamy, so peeling is the way to go. Once peeled, rinse them in cold water to wash off any dirt. If your potatoes are on the larger side, cut them in half to ensure they cook evenly. Here’s a little tip I picked up over the years: if you want the smoothest mashed potatoes possible, take a small spoon or the tip of your potato peeler and remove any little knots or eyes from the potatoes. It’s a small step, but it makes a big difference in the final texture.
Step 2: Boil the Potatoes
Place the peeled potatoes in a large pot (at least 5 quarts) and cover them with cold water. Add a pinch of salt to the water, along with 2 bay leaves and 6-8 black peppercorns—these will infuse the potatoes with a subtle, aromatic flavor as they cook. Bring the pot to a boil over medium-high heat, then reduce the heat slightly and cook with the lid partially on. Let the potatoes boil for 20-25 minutes, depending on their size. You’ll know they’re done when you can easily pierce them with a knife. My batch took about 22 minutes, but keep an eye on yours to avoid overcooking. Overcooked potatoes can get waterlogged, which we don’t want for creamy, soft mashed potatoes.
Step 3: Drain and Mash
Once the potatoes are tender, drain them well in a colander, removing the bay leaves and peppercorns as you do (they’ve done their job). Shake off any excess water, then transfer the potatoes to a large mixing bowl. Grab your potato masher and start mashing by hand to break them up. I like to take my time here to get a feel for the texture, mashing until the potatoes are mostly smooth but still a bit lumpy—you’ll finish them off in the next step. (If you’re using an electric hand mixer, you can start on low speed for about 30 seconds to break up the potatoes instead of mashing by hand.)
Step 4: Add the Milk and Butter
Now comes the part that makes these potatoes creamy and irresistible. Heat 1 to 1 1/4 cups of milk—I pop mine in the microwave for about a minute so it’s nice and hot. Hot milk absorbs better and keeps the potatoes warm, which is key for that creamy, soft texture. Slowly pour the hot milk into the mashed potatoes, stirring with a spoon or your masher as you go, until you reach your desired consistency. I like mine super creamy, so I use the full 1 1/4 cups. Next, add the 16 Tbsp of softened butter, 1 Tbsp at a time, stirring well after each addition to let the butter melt into the potatoes. Keep mashing and mixing until the potatoes are creamy and soft with minimal (or zero) lumps—it’s a bit of a workout, but so worth it for that homemade feel. (If you’re using an electric hand mixer, mix on medium speed while slowly adding the hot milk, then add the butter one tablespoon at a time. Just don’t overdo it—too much mixing and the texture turns overly fluffy and weirdly creamy, like store-bought instant potatoes. It ends up feeling like you’re chewing air.) Finally, add salt. Give it a quick taste and tweak the seasoning if needed.
Step 5: Serve and Garnish
Transfer your mashed potatoes to a serving bowl, and if you’re feeling fancy, top them with an extra pat of butter and a sprinkle of finely chopped fresh parsley or chives. That little garnish adds a pop of color and a fresh, herby note that makes the dish feel a bit more special. Growing up, we usually skipped the garnish and just dug in, but I’ve come to love this small touch for a prettier presentation.
Tips for Perfect Mashed Potatoes
These simple tips will elevate your mashed potatoes to the next level, ensuring they’re creamy, soft, and packed with homemade flavor every time:
- Choose the Right Potatoes: Russet or Idaho potatoes are ideal for this recipe because of their starchy texture, which makes them creamy and soft when mashed; Yukon Gold works too for a creamier, slightly denser result—I used Russets here.
- Avoid Overmixing: Don’t overmix—whether you’re mashing by hand or using an electric hand mixer. This recipe is all about achieving that natural, homemade texture. Overworking the potatoes can turn them into overly processed fluff, which we definitely don’t want.
- Use Hot Milk: Always use hot milk; cold milk can cool down the potatoes and make them less fluffy.
- Don’t Skimp on Butter: Don’t hold back on the butter—it’s key to that rich, velvety texture that makes mashed potatoes so comforting.
- Soften the Butter: Butter must be softened, not melted, to blend smoothly into the potatoes without making them greasy.
- Electric Hand Mixer Advantage: I’ll admit, using an electric hand mixer makes things easier and can give you smooth, lump-free results depending on how long you mix. But every time I use one, I’m reminded to stop early—otherwise, the texture gets overly fluffy and a bit too perfect, losing that rustic, homemade feel I love.
Variations to Try
Get creative with your mashed potatoes by trying these delicious twists that add new flavors while keeping the comforting essence of the dish.
- Garlic Mashed Potatoes: Add roasted garlic for a savory, aromatic twist that pairs beautifully with the creamy texture.
- Cheesy Mashed Potatoes: Mix in shredded cheddar or parmesan for a rich, cheesy version that kids and adults will love.
- Herbed Mashed Potatoes: Toss in fresh herbs like rosemary or thyme for an earthy, fragrant flavor. My mom loves to use dill!
- Dairy-Free Option: Swap the butter for a plant-based version and use a non-dairy milk like almond or oat—they’ll still be delicious, but warning – definitely not the same!
Serving Suggestions
These mashed potatoes pair wonderfully with a variety of dishes, making them a versatile addition to any meal.
- Classic Pairings: Serve as a side with proteins like chicken, pork, or a big spoonful of gravy, just like we did growing up.
- Holiday Favorite: They’re a must-have for festive meals like Thanksgiving or Christmas, bringing comfort to the table.
- Weeknight Comfort: Enjoy them on a random Tuesday night when you’re craving something warm and comforting.
- Base for Other Dishes: Use as a base for shepherd’s pie, a trick I learned to stretch leftovers into a whole new meal.
Storage and Reheating
Here’s how to store and reheat your mashed potatoes to keep them tasting fresh and creamy.
- Storing Leftovers: Let the mashed potatoes cool, then transfer to a heat-proof, airtight container; they’ll keep in the fridge for up to 5 days or in the freezer for up to a month.
- Reheating Tips: Thaw in the fridge if frozen, then warm on the stove, in the oven, or in the microwave, adding a splash of milk and a pat of butter to restore creaminess—stir gently and don’t overmix.
- Keeping Warm for Serving: Cover and place in a warm oven, or transfer to a slow cooker on the low or warm setting; I love serving them straight from the slow cooker at family gatherings to keep them hot and ready.
A Dish That Feels Like Home
There’s something so comforting about a bowl of mashed potatoes, especially when they’re made with love and a little elbow grease. This recipe brings me back to my childhood, where potatoes were always on the table, bringing us together.
I hope you’ll give it a try and make it your own—maybe add a little extra butter, or throw in some garlic for a twist – and let it become a comforting staple in your home too!
