Creamy Mashed Potatoes Recipe (Buttery & Fluffy)

Watch this quick video tutorial!

Why You'll Love This Recipe

• Extra creamy: Warm milk, butter, and mayonnaise give the potatoes a rich, smooth texture.
• Simple ingredients: Nothing complicated or difficult to find.
• Holiday friendly: They belong right beside turkey, ham, dressing, and gravy.
• Easy to make ahead: Prepare them before the big meal and gently reheat before serving.
• Flexible potato choice: Use Yukon Golds for naturally creamy potatoes or Russets for a lighter, fluffier texture.

See the recipe card below for exact measurements.

• Potatoes: Yukon Gold and Russet potatoes both work well, but they give slightly different results. Yukon Golds are naturally buttery and creamy, while Russets make lighter, fluffier mashed potatoes. You can also use a combination of the two.
• Whole milk or heavy cream: Warm it before adding it to the potatoes. Cold dairy cools the potatoes quickly and doesn't blend in as smoothly.
• Butter: This recipe uses plenty of butter for a rich holiday-style mashed potato. Let it soften or warm it with the milk before mixing.
• Mayonnaise: Mayonnaise adds richness and helps create a creamy texture without making the finished potatoes taste like mayonnaise.
• Salt: Salt the cooking water as well as the finished potatoes. Seasoning the water allows the potatoes to absorb flavor as they cook.
• Black or white pepper: Either works. White pepper gives you the flavor without visible black specks.

👉🏾 See the recipe card below for exact quantities and full instructions

How to Make Creamy Mashed Potatoes

Here's the quick version. The recipe card below has the complete measurements and detailed directions.

1. Cook the Potatoes

Peel and cut the potatoes into similarly sized pieces.

Place them in a large pot, cover with cold salted water, and bring to a boil.

Reduce the heat and simmer until the potatoes are completely fork-tender.

2. Drain Them Well

Drain the potatoes thoroughly.

Return them to the warm pot for a minute or two so excess surface moisture can evaporate.

This small step helps keep the finished potatoes from becoming watery.

3. Mash the Potatoes

Mash while the potatoes are still hot.

Use a potato masher for a slightly more rustic texture or a potato ricer for especially smooth potatoes.

4. Add the Warm Dairy

Warm the milk and butter together, then gradually fold the mixture into the potatoes.

Add the salt and pepper.

5. Finish With Mayonnaise

Fold in the mayonnaise until evenly incorporated.

Taste and adjust the seasoning before transferring the potatoes to a serving bowl.

Add a little extra butter, chives, or parsley on top if you'd like.

LaKita's Expert Tips

• Start the potatoes in cold water. This helps the outside and inside cook at the same rate.
• Cut them evenly. Similar-sized pieces finish cooking at roughly the same time.
• Salt the water. It's much harder to properly season bland potatoes after they're already mashed.
• Drain really well. Extra water is the enemy of creamy mashed potatoes.
• Mash while hot. Potatoes are easier to mash smoothly before they cool.
• Warm the milk and butter. Warm dairy absorbs more easily and keeps the potatoes from suddenly cooling down.
• Don't use a blender or food processor. They can overwork the potato starch and quickly turn the texture gummy.
• Stop mixing once they're creamy. More mixing does not equal fluffier potatoes. Quite the opposite. 😂

Yukon Gold vs. Russet Potatoes

Both are excellent choices.

Yukon Gold

Choose Yukon Gold potatoes if you want:

• Naturally buttery flavor
• Creamier texture
• Slightly denser mashed potatoes
• Less need for perfectly smooth mashing

Russet

Choose Russets if you want:

• Light, fluffy potatoes
• A drier potato that absorbs plenty of butter and dairy
• A classic steakhouse-style texture

Can I Use Both?

Absolutely.

A half-Yukon-Gold, half-Russet combination gives you some of the creamy texture of Yukon Golds with the fluffiness of Russets.

Why Put Mayonnaise in Mashed Potatoes?

Mayonnaise adds both fat and a little acidity.

That extra richness helps give the potatoes a smooth, creamy finish, while the slight tang balances all of the butter and dairy.

And no, the finished potatoes should not taste like mayonnaise.

It simply blends into the background.

How to Avoid Gluey Mashed Potatoes

Gluey mashed potatoes usually happen when the potatoes are overworked.

Potatoes contain starch, and aggressive mixing releases more of it. That's why a blender or food processor can turn potatoes from fluffy to stretchy in seconds.

For the best texture:

1. Cook until completely tender.
2. Drain well.
3. Mash with a masher or ricer.
4. Fold in the warm dairy.
5. Stop mixing once everything is combined.

If you're using an electric mixer, keep it on low and use it very briefly.

How to Keep Mashed Potatoes Warm for Thanksgiving

If dinner isn't quite ready when the potatoes are done, keep them warm rather than repeatedly reheating them.

Transfer the mashed potatoes to a heat-safe bowl or covered casserole dish and keep them warm until serving.

For a longer hold, a slow cooker can work well on the warm setting once the potatoes are already fully cooked and hot.

Add a small pat of butter on top and keep the lid closed as much as possible.

If they begin to thicken, gently fold in a splash of warm milk or cream before serving.

Can You Make Mashed Potatoes Ahead?

Yes.

You can make these mashed potatoes up to 2 days ahead.

Prepare the recipe completely, allow the potatoes to cool, transfer them to a covered container, and refrigerate.

When you're ready to serve them, reheat gently with additional milk, cream, or butter as needed to restore the creamy consistency.

For Thanksgiving, making them the day before can free up both stovetop space and your attention.

And we both know both are precious by Thanksgiving afternoon. 😂

How to Reheat Mashed Potatoes

Stovetop

Place the potatoes in a saucepan or Dutch oven over low heat.

Add a splash of milk or cream and a little butter.

Stir gently until the potatoes are hot throughout.

Oven

Transfer the potatoes to a covered baking dish.

Add a few small pieces of butter or a splash of cream, cover tightly, and reheat at 325°F until hot.

Microwave

Place individual servings in a microwave-safe bowl.

Add a splash of milk or a small pat of butter, cover loosely, and heat in short intervals, stirring between each interval.

For food safety, previously cooked leftovers should be reheated to 165°F.

Storage and Freezing

Refrigerator

Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 4 days.

Freezer

Mashed potatoes can be frozen, although the texture may change slightly after thawing.

Transfer completely cooled potatoes to freezer-safe containers or bags.

For the best texture, use them within about 1 month.

Thaw overnight in the refrigerator and gently reheat with extra milk, cream, or butter.

How Do You Fix Mashed Potatoes That Are Too Thick?

Easy fix.

Add warm milk, cream, or melted butter a little at a time and gently fold it into the potatoes.

Don't pour in a large amount all at once-you can always add more, but you can't take it back out.

How Do You Fix Watery Mashed Potatoes?

First, place them over low heat for a few minutes and stir gently so some of the excess moisture can evaporate.

If they're still loose, give them a few minutes to sit. Potatoes naturally thicken as they cool slightly.

Avoid dumping flour into the potatoes. It can make the texture pasty and alter the flavor.

What to Serve With Creamy Mashed Potatoes

These potatoes can go almost anywhere a comforting side dish is needed.

For Thanksgiving or Christmas, try them with:

• Southern Coca-Cola Ham
• Cajun Maple Glazed Turkey
• Southern Cornbread Dressing
• Southern Mac and Cheese
• Southern Collard Greens
• Green Bean Casserole

For an everyday dinner, they're also perfect with hamburger steak, meatloaf, roasted chicken, or anything with gravy.

Frequently Asked Questions

Did You Make This Recipe?

Made these Creamy Mashed Potatoes? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, which side of the potato debate are you on: Yukon Gold, Russet, or half-and-half?