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Calling all potato lovers! Learn how to whip up the most delicious creamy mashed potatoes. Rich, buttery, smooth and creamy – this is comfort food at its finest and a simple side dish that is sure to put smiles on faces!

Whipped mashed potatoes in a white serving bowl garnished with pats of butter, chopped parsley and cracked black pepper.

Stand Mixer Mashed Potatoes

There are a variety of different methods for making mashed potatoes. For example, there is the good old potato masher, the potato ricer and then there is the method that I tend to use most often – the stand mixer!

Forget mashing by hand when you can make the most amazing smooth and creamy mashed potatoes with a KitchenAid mixer (or other type). Let your stand mixer do the hard work for you! It has quickly become my favorite way to mash potatoes.

Why You’ll Love These Creamy Mashed Potatoes

  • Easy to make: Making mashed potatoes has never been easier than with a stand mixer!
  • Simple Ingredients: Made with just 5 ingredients (plus an optional one that you might not guess).
  • Absolutely delicious: Rich, smooth and creamy – these mashed potatoes will have everyone at your table begging for seconds!
  • The Perfect Side Dish: The perfect side for both day-to-day family meals and special holiday meals.
  • No waterlogged potatoes: We’re going to steam them! Either on the stovetop or in the Instant Pot – your choice!
Whipped potatoes with pats of butter melting on top, chopped parsley and black pepper.

Ingredients You’ll Need

Let’s get started! Here’s what you’ll need to make this mashed potato recipe:

Labelled photo of ingredients needed to make creamy mashed potatoes.
  • Potatoes: Use Yukon Gold or yellow potatoes. They naturally have a rich buttery flavor and texture that is perfect for creamy mashed potatoes.
  • Butter: Both salted or unsalted are fine. The amount of salt you add to taste later will vary depending on which type you use.
  • Cream: Use heavy whipping cream for rich and luscious mashed potatoes or half & half or whole milk for a lighter version. I prefer not to use anything with less fat than whole milk since I want my mashed potatoes to still be flavorful and creamy.
  • Salt & Pepper: I like to season the mashed potatoes with some sea salt and freshly ground black pepper.
  • Nutmeg (optional): Completely optional but absolutely essential for me! A pinch of freshly grated nutmeg just adds a special little something something that you can’t quite put your finger on! I like to use a handheld fine grater to grate in just a touch of whole nutmeg.

Detailed ingredient list and directions located in the recipe card below.

Special Equipment Needed

  • Stand Mixer: I love my KitchenAid mixer but you can use any brand. As for attachments, I use the flat beater (paddle attachment) first and then sometimes switch over afterwards to the wire whip (whisk attachment) for extra smooth results. If you don’t have a stand mixer, you could also use an electric hand mixer instead.
  • For steaming the potatoes: For the stovetop method, you will need a stock pot with a steamer insert or basket. For the Instant Pot method, you will need an Instant Pot (obviously) with the metal trivet (that should come with it) or use a steamer basket designed for it.

How To Make Whipped Mashed Potatoes With A Stand Mixer

Start off by steaming the potatoes on the stovetop or in the Instant Pot and then whip them into a creamy mash in the stand mixer along with the remaining ingredients. Let’s walk through the process step by step!

STEP 1: Steam the potatoes

Peel and quarter the potatoes (or cut into 1 to 1½ inch size chunks). Steam until tender using either the stovetop or Instant Pot method.

Stovetop Method

Bring an inch of water to a boil in a stockpot or large pot. Transfer the potatoes to a steamer basket or insert, set inside the pot and cover. Reduce heat to medium and cook for about 25 minutes or until potatoes are tender and easily pierced with a knife.

Peeled and cut up steamed potatoes in a steamer basket insert in stockpot.

Instant Pot Method

Add 1 cup of water to the Instant Pot and set the metal trivet inside or use a steamer basket. Place the quartered potatoes on top of the trivet or in the basket. Secure the lid with the pressure valve in the “Sealing” position. Set to pressure cook for 8 minutes (high pressure), followed by a quick release. Carefully remove the lid and test the potatoes to make sure they are tender. If needed, relock the lid and pressure cook for a couple more minutes.

Peeled and quartered steamed potatoes in Instant Pot.

New to the Instant Pot or confused by the terminology? Check out these Instant Pot Tips For Beginners.

STEP 2: Prep butter and cream

Meanwhile, pull the butter out of the fridge, dice it up and set aside to come to room temperature. Heat the cream in a small saucepan until warm (then keep warm over low heat until ready to use).

Cream in a small saucepan and diced up butter on small black dish.

STEP 3: Mash

  1. Transfer the cooked potatoes and butter to the bowl of a stand mixer fitted with the flat beater (paddle attachment). Mix on low speed for about 1 minute to break the potatoes apart and all visible chunks have disappeared.
  2. Slowly pour in the warm cream. Increase the speed to medium and continue to mix until fully incorporated and smooth (around 1-2 minutes). Scrape down the sides of the bowl occasionally with a spatula if necessary.
  3. For a super smooth consistency, switch to the whisk attachment (wire whip) and whip the mashed potatoes on medium high until smooth and creamy (about 1 minute – don’t overmix).
  4. Season to taste with salt, pepper and a pinch of freshly grated nutmeg (optional).
Photo collage showing mashed potatoes being made in a KitchenAid stand mixer.

STEP 4: Serve

Transfer to a serving bowl, garnish if you like (pat of butter, sprinkle of chopped parsley or chives, coarsely ground black pepper) and serve!

Closeup of creamy mashed potatoes in a bowl with serving spoon.

Tips For The Best Creamy Mashed Potatoes

Here are some tips for creating the creamiest and most decadent whipped mashed potatoes that will leave everyone craving more.

  • Butter!!! Don’t skimp – use what’s asked for in the recipe! Use room temperature butter instead of melted and always add it first (before the cream) for silky smooth mashed potatoes. Simply take the butter out of the fridge when you start prepping the potatoes so it has time to soften.
  • Heat the cream: Warm cream absorbs better and keeps the potatoes warm. Add it gradually so that you can control the consistency to your liking.
  • Steaming (not boiling) the potatoes: The potatoes don’t get waterlogged like they do when boiled so you end up with a richer flavor and texture and less risk of gummy mashed potatoes. Also make sure to cook them long enough or you won’t get the silky smooth texture you are looking for. They should be tender enough for a fork or a knife to be easily inserted.
  • Use Yukon Gold potatoes: Russets are fine for fluffy mashed potatoes but if you want CREAMY mashed potatoes, then use Yukon Gold or a similar variety of yellow potatoes. They naturally have a rich buttery flavor and creamy texture which gets boosted when the actual butter and cream get added.
Whipped mashed potato in serving bowl with pat of butter, chopped parsley and black pepper for garnish.

Variations

Feel free to customize your mashed potatoes by adding in some extra ingredients or flavors. Here are a few ideas:

  • Garlic: Add in roasted garlic, garlic powder or some garlic that you cook along with the potatoes to soften.
  • Cheese: Add some shredded cheddar, parmesan, gouda, goat cheese, Boursin, blue cheese or any cheese you like!
  • Bacon: Mix through some bacon bits or add as garnish on top.
  • Onions: Chopped green onions, chives or caramelized onions.
  • Sour cream: For a tangy flavor, mix through some sour cream instead of some or all of the cream.
  • Horseradish or grainy mustard: Add a spoonful for some extra zing.
  • Herbs: Add in fresh herbs like parsley, thyme, rosemary, chives, sage, etc.

Storage & Make Ahead Tips

  • Keeping them warm: There are a number of ways to keep mashed potatoes warm until you’re ready to serve if you make them ahead of time. Transfer them to a slow cooker or Instant Pot on the “keep warm” setting. Use a double boiler or create one by placing your mashed potatoes in a heatproof bowl set over a pot of simmering water and cover with foil. Or cover them and place in a warm oven.
  • Storing leftovers: Store in an airtight container in the fridge for 4-5 days. I don’t tend to freeze them but once cooled they can be frozen in freezer-safe containers like Souper Cubes for up to 3 months.
  • Reheating: Reheat in a pot over medium-low heat with a splash of milk or cream while stirring occasionally. Or pop them in the microwave. You can also reheat in the oven by placing the mashed potatoes in a covered baking dish and heating them up at 350F for about 20 minutes (to keep them from drying out, place some extra butter slices on top).
Serving spoon in a bowl of mashed potatoes garnished with melted butter, chopped parsley and cracked pepper.

What To Serve With Mashed Potatoes

Everything!! Well maybe not everything but they sure are versatile and pair well with lots of different mains from everyday meals to special holiday meals.

  • Chicken: Roasted, grilled, pan seared – no matter how you cook it, mashed potatoes are an excellent side dish.
  • Turkey: No turkey dinner is complete without a big bowl of creamy mashed potatoes! Serve them with my roast spatchcock turkey and a generous pour of turkey gravy.
  • Pork: Serve with roast pork, pork tenderloin, pork chops or pork schnitzel. Delicious side for this pork tenderloin with mustard sauce recipe!
  • Beef: A great side for all kinds of beef mains like roast beef. prime rib, filet mignon, grilled steak and short ribs.
  • Meatloaf or Meatballs: Delicious with meatloaf, Swedish meatballs or these German Frikadellen.
  • Seafood: Pairs well with grilled or pan seared fish, scallops and more!
  • Vegetarian Mains: For a meat-free option, serve with lentil or mushroom meatballs or this Halloumi Stroganoff.
Serving bowl of mashed potatoes with a serving spoon.

A Few Questions Answered

What is the difference between whipped and mashed potatoes?

Whipped mashed potatoes are mashed potatoes that have been whipped up with a stand mixer or electric hand mixer instead of a potato masher or potato ricer.

Is milk or cream better for mashed potatoes?

For the creamiest, most luscious mashed potatoes, use heavy cream! Half and half and whole milk are also fine but I don’t recommend using anything with less fat than whole milk or your mashed potatoes won’t be as creamy and flavorful.

What are the best potatoes to use?

For creamy mashed potatoes, I recommend Yukon Gold or a similar variety of yellow potatoes. They naturally have a rich buttery flavor and creamy texture and also have a tendency to absorb less water than other potatoes as they cook, so they don’t run the same risk of getting waterlogged or gummy.

Can you over whip mashed potatoes?

Yes you can. Overmixing can make the potatoes gummy in texture. Pay attention and stop the mixer as soon as they look smooth and creamy.

Why are my mashed potatoes lumpy?

There are 2 reasons why your mashed potatoes might turn out lumpy. The potatoes are either undercooked or the mashed potatoes are undermixed. If undercooked, the potatoes just won’t be soft enough to turn into a smooth mash. Add a little bit more cream or milk and cook over low heat to soften the lumps. You should then be able to mash them again to smooth it out.

Why do you steam the potatoes instead of boiling them?

The potatoes don’t get waterlogged like they do when boiled so you end up with a richer flavor and texture and less risk of gummy mashed potatoes.

Creamy mashed potatoes in a white serving bowl with serving spoon.

Let me know if you try these Creamy Whipped Mashed Potatoes! I would love to hear about it. Leave me a comment below!

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Creamy whipped mashed potatoes in a serving bowl with serving spoon.

Creamy Whipped Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Vanessa Gilic
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 6 as a side dish 1x
  • Category: Side Dish
  • Method: Stovetop, Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

Learn how to whip up the most delicious creamy mashed potatoes. Rich, buttery, smooth and creamy – this is comfort food at its finest and a simple side dish that is sure to put smiles on faces!


Ingredients

Scale
  • 3 pounds Yukon Gold or similar variety of yellow potatoes (1.36 kg), peeled and quartered – about 1 to 1½ inch size chunks
  • 1/2 cup butter (1 stick)
  • 1 cup heavy whipping cream, half & half or whole milk
  • sea salt and freshly ground black pepper, to taste
  • Optional: pinch of freshly grated nutmeg

Special Equipment

  • Stand Mixer: I love my KitchenAid mixer but you can use any brand. No stand mixer? Alternatively, you can use a large mixing bowl and electric hand mixer or feel free to use a hand-held potato masher instead.
  • Steaming Equipment: For the stovetop method, you will need a stock pot with a steamer insert or basket. For the Instant Pot method, you will need an Instant Pot with the metal trivet (that should come with it) or a steamer basket accessory.

Instructions

  1. Steam the potatoes: Steam the peeled and quartered potatoes until tender using either the stovetop or Instant Pot method.
    • Stovetop: Bring an inch of water to a boil in a stockpot or large pot.  Transfer the potatoes to a steamer basket or insert, set inside the pot and cover.  Reduce heat to medium and cook for about 25 minutes or until potatoes are tender and easily pierced with a knife.
    • Instant Pot: Add 1 cup of water to the Instant Pot and set the metal trivet inside that should have come with it or use a steamer basket.  Place the quartered potatoes on top of the trivet or in the basket.  Secure the lid with the pressure valve in  the “Sealing” position.  Set to pressure cook for 8 minutes (high pressure), followed by a quick release. Carefully remove the lid and test the potatoes to make sure they are tender.  If needed, relock the lid and pressure cook for a couple more minutes. 
  2. Prep butter and cream: Meanwhile, pull the butter out of the fridge, dice it up and set aside to come to room temperature.  Heat the cream in a small saucepan until warm (then keep warm over low heat until ready to use).
  3. Mash: Transfer the cooked potatoes and butter to the bowl of a stand mixer fitted with the flat beater (paddle attachment).  Mix on low speed for about 1 minute to break the potatoes apart and all visible chunks have disappeared. Slowly pour in the warm cream.  Increase the speed to medium and continue to mix until fully incorporated and smooth (around 1 to 2 minutes).  Scrape down the sides of the bowl occasionally with a spatula if necessary. For a super smooth consistency, switch to the wire whip (whisk attachment) and whip your mashed potatoes on medium to medium-high until smooth and creamy (about 1 minute – don’t overmix).
  4. Season and serve: Season to taste with salt, pepper and the optional pinch of freshly grated nutmeg.  Transfer to a serving bowl, garnish if you like (e.g. pat of butter or melted butter, sprinkle of chopped parsley or chives, coarsely ground black pepper) and serve!

Notes

  • Steaming (not boiling) the potatoes: The potatoes don’t get waterlogged like they do when boiled so you end up with a richer flavor and texture and less risk of gummy mashed potatoes. Make sure to cook them long enough or you won’t get the silky smooth texture you are looking for. They should be tender enough for a fork or a knife to be easily inserted.
  • Nutmeg: Completely optional but absolutely essential for me! A pinch of freshly grated nutmeg just adds a special little something that you can’t quite put your finger on! I like to use a handheld fine grater to grate in just a touch of whole nutmeg.
  • Keeping them warm: There are a number of ways to keep mashed potatoes warm until you’re ready to serve if you make them ahead of time. Transfer them to a slow cooker or Instant Pot on the “keep warm” setting. Use a double boiler or create one by placing your mashed potatoes in a heatproof bowl set over a pot of simmering water and cover with foil. Or cover them and place in a warm oven.
  • Why Yukon Gold potatoes? For CREAMY mashed potatoes, I recommend Yukon Gold or a similar variety of yellow potatoes. They naturally have a rich buttery flavor and creamy texture which gets boosted when the actual butter and cream get added. They also have a tendency to absorb less water than other potatoes as they cook, so they don’t run the same risk of getting waterlogged or gummy.

About Vanessa Gilic

I want to help you make delicious food using real ingredients! Explore a variety of easy to follow, real-food recipes ranging from healthy eats to comfort food. Welcome to Maple + Mango – I'm so happy you're here!

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18 Comments

  1. Bernice says:

    This week I made a huge pot of these mashed potatoes to eat with our chicken paprikash. We usually have nokedli but these potatoes really hit the spot. I think the kids prefer them over noodles now!






    1. Vanessa Gilic says:

      I’m glad they were a a hit!

  2. Kristen says:

    I’ve never been a mashed potato fan, but my family LOVES them, so they are a must have in this house. These are so rich and creamy and the little pinch of nutmeg is perfect.






  3. Colleen says:

    These mashed potatoes turned out perfect. Thanks for the tip about steaming vs boiling the potatoes, it really made a difference.






    1. Vanessa Gilic says:

      You’re welcome!

  4. Asha says:

    I really enjoyed these creamy mashed potatoes with grilled streak. They made a wonderful side.






    1. Vanessa Gilic says:

      I’m so happy you enjoyed them as part of your steak dinner!

  5. Lima Ekram says:

    This mashed potato recipe was so rich and creamy. Perfection!






    1. Vanessa Gilic says:

      I’m so happy that you enjoyed it!

  6. mouna says:

    so creamy and yummy! definitely going to my recipe list. I have some potatoes laying around, now I can use them.






  7. Dina and Bruce says:

    Serving this for our roast beef this weekend!






  8. Anjali says:

    These mashed potatoes look so rich and creamy!! I’m definitely adding this to my Thanksgiving menu for next week!






  9. Quynh says:

    So creamy and delicious. Just the consistency that I love in mashed potatoes. I made a small batch for dinner tonight and I’m definitely making this again for Thanksgiving.






    1. Vanessa Gilic says:

      I’m so happy to hear that!

  10. Cathleen says:

    I love creamy mashed potatoes, and this recipe looks like a winner! Thank you so much for sharing it,I am definitely going to give it a go this weekend 🙂