These easy KitchenAid mashed potatoes are the creamiest, fluffiest mashed potatoes ever. Let your stand mixer do all the work with this delicious side dish. It's perfect for any holiday!
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If you love fluffy, creamy, buttery mashed potatoes, this recipe is for you! My favorite way to make mashed potatoes is with my KitchenAid mixer because they have the perfect level of fluff. A major bonus - the mixer does all the heavy work. I love a win-win!
Don't have a KitchenAid mixer? No problem! A different type of stand mixer will work just fine.
I make these mashed potatoes for any holiday or even a date night at home. They pair well with my cranberry sauce with dried cranberries, as the tartness complements the buttery richness of the potatoes.
If you're looking to round out your meal, I highly recommend my air fryer roasted peanuts for a quick appetizer and my walnut biscotti for a delicious dessert!
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Ingredients
Ingredient Notes
- Russet potatoes are high in starch. This makes the mashed potatoes lighter and fluffier.
- Whole milk has a higher fat content that makes the potatoes super creamy. I prefer to use grass-fed whole milk because it has a richer and more complex flavor. It also has higher levels of omega 3 fatty acids, antioxidants, and vitamins that may prevent inflammation and support heart health.
- Unsalted butter should be softened to room temperature. Using the unsalted version allows more control over the seasoning. I use grass-fed butter since it has a richer flavor and higher levels of omega 3 fatty acids, antioxidants, and vitamins.
- Cream cheese in a tub works best since it has a lighter consistency than block cream cheese. I love Nancy's probiotic cream cheese since it's packed full of gut healthy probiotics.
- Salt is preferably sea salt. It is minimally processed and has trace minerals that add depth to the flavor. Other types of salt can be used, including table salt or pink Himalayan salt.
See recipe card for quantities.
Substitutions and Variations
- Potatoes: I've made this recipe with Yukon gold potatoes and it was delicious. The mashed potatoes will be super creamy but a bit more dense.
- Cream cheese: block cream cheese can be used instead of tub cream cheese. Since it is firmer, you may need to add more milk than the recipe calls for.
- Greek yogurt: this can be used instead of the cream cheese. It will make the potatoes lighter and tangier.
- Butter: salted butter can be used instead of unsalted. When doing the final seasoning at the end, you can add less salt or omit it.
Instructions
Step 1: Peel each potato using a potato peeler.
Step 2: Chop the potatoes into even sized pieces about 2 to 3 inches in diameter.
Step 3: Add the potatoes to a large pot. Cover them with cold water. Add the salt to the water and bring to a boil over medium to high heat. Boil around 15 to 20 minutes until the potatoes are fork tender. You should be able to insert the fork without any resistance. Then drain the potatoes and place them in the bowl of the mixer.
Step 4: Using a KitchenAid or stand mixer with a paddle attachment, mix the potatoes on low (speed 1 to 2) for 2 minutes until there are no more visible lumps. If you have a flex edge beater (as pictured) you can use this instead of the paddle. The recipe works well with either attachment.
Step 5: Remove the paddle from the mixer and attach the wire whisk. Whisk the potatoes on high (speed 7 to 9) for 2 minutes. This introduces air and makes the potatoes fluffy!
Step 6: With the mixer on medium (speed 4 to 5), add the butter. Whisk until combined, about 1 minute. Add the cream cheese, whisking another 1 to 2 minutes until combined.
Step 7: With the mixer still on medium speed, gradually add the whole milk, starting with ½ cup. Mix until just combined and taste the potatoes. If more milk is needed, add it in slowly and taste frequently. Stop adding milk when the potatoes are at your desired creaminess. To keep the potatoes light and fluffy, do not over mix!
Step 8: With the mixer on low (speed 1 to 2), add salt and pepper to taste. Serve immediately while warm.
Equipment
- KitchenAid or stand mixer
- Paddle attachment or flex edge beater. The flex edge beater has a silicone edge that scrapes the sides and bottom of the mixer bowl for faster mixing. I prefer the flex edge, but the recipe works very well with either option.
- Wire whisk attachment
- Measuring cups/food scale
- Measuring spoons
- Potato peeler
- Knife
- Cutting board
- Large pot
- Airtight container for storage
Storage and Reheating
Store the mashed potatoes in an airtight container in the refrigerator for up to 3 to 5 days. They can be frozen in an airtight container for up to 3 months.
Make ahead and reheating: remove the mashed potatoes from the refrigerator 30 minutes beforehand to bring them up to room temperature. Preheat the oven to 350°F (177°C). Spread the mashed potatoes evenly in an oven safe baking dish. Top with several pats of butter and a small splash of milk. Do not mix in! Cover and heat for 30 to 40 minutes until warm (165°F/74°C), stirring halfway. Exact times may vary, so check frequently after 30 minutes. Mix in the butter and milk prior to serving. You can add a bit more milk at this stage to reach your desired creaminess.
If your mashed potatoes are frozen, thaw overnight in the refrigerator before reheating.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Boil the potatoes until they are fork tender. When you insert the fork into the potatoes, there should be no resistance.
- Do not over mix the potatoes so they stay light and fluffy. Over-mixing can make the potatoes stiff and chewy.
- The amount of milk needed will vary based on the water content and age of your potatoes. Gradually add the milk until you reach your desired level of creaminess. Going slow is important because you can always add more milk to achieve the perfect texture.
FAQ
Using a stand mixer is an excellent option when making mashed potatoes. A mixer makes the mashed potatoes very fluffy and creamy. It is best to use both the paddle and whisk attachment. The paddle mashes up the potatoes until there are no more lumps. The whisk at high speed introduces air and makes the potatoes very fluffy. An added bonus is the mixer does all the hard work!
To make their mashed potatoes delicious, restaurants often use a lot of butter and milk fat, such as whole milk or cream. You can achieve this at home using these same ingredients. Dare I say it will be even better since you control the flavors and texture! This recipe has the right amounts of butter, milk fat, and seasoning to guide your mashed potato masterpiece that will rival any restaurant.
Yes! Greek yogurt will add creaminess and just the right amount of tang to the mashed potatoes. It is also full of gut healthy probiotics and protein. In this recipe, you can substitute the cream cheese for 8 ounces of greek yogurt.
Pairing
These are my favorite dishes to serve with mashed potatoes:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
KitchenAid Mashed Potatoes
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Ingredients
- 5 pounds russet potatoes *
- 1½ tablespoons salt *
- ½ cup unsalted butter (softened to room temperature)*
- ½ to 1 cup whole milk *
- 8 ounces cream cheese *
- Salt and pepper to taste
Instructions
- Peel and chop the potatoes:Â Peel each potato using a potato peeler. Then chop the potatoes into even sized pieces about 2 to 3 inches in diameter.
- Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Add the 1 and ½ tablespoons of salt. Bring the water to boil over medium to high heat. Boil the potatoes until they are fork tender, around 15 to 20 minutes. You should be able to insert the fork into the potatoes without resistance. Then drain the potatoes and place them in the bowl of the mixer.Â
- Mash the potatoes: Using a KitchenAid or stand mixer with a paddle attachment, mix the potatoes on low (speed 1 to 2) for 2 minutes until there are no more visible lumps. If you have a flex edge beater, you can use this instead of the paddle. The silicone edge scrapes the sides and bottom of the bowl which can mix ingredients faster, but the recipe works well with either attachment.
- Whisk the potatoes: Remove the paddle from the mixer and attach the wire whisk. Whisk the potatoes on high (speed 7 to 9) for 2 minutes. This introduces air and makes the potatoes fluffy!
- Add butter and cream cheese: With the mixer on medium (speed 4 to 5), add the butter. Whisk until combined, about 1 minute. Add the cream cheese, whisking another 1 to 2 minutes until combined.Â
- Gradually add milk: With the mixer still on medium speed, gradually add the milk, starting with ½ cup. Mix until just combined and taste the potatoes. If more milk is needed, add it in slowly and taste frequently. Stop adding milk when the potatoes are your desired level of creaminess. To keep the potatoes light and fluffy, do not over mix!
- Season the potatoes: With the mixer on low (speed 1 to 2) add salt and pepper to taste, mixing until just combined.
- Serve while warm: Serve immediately while warm or refrigerate the mashed potatoes if you are making them ahead of time. The re-heating instructions are in the Notes.
Video
Notes
- Potatoes: the russets can be substituted for the same amount of Yukon gold potatoes. They will be super creamy but more dense.
- Salt:Â sea salt is preferred since it is less processed. The higher mineral content adds flavor. Other types of salt, such as table salt and pink Himalayan salt, can be substituted in the same amount.Â
- Butter:Â the unsalted butter can be substituted with the same amount of salted butter. In the final seasoning step you can add less salt or omit it.
- Milk:Â the exact amount of milk needed will depend on the water content of your potatoes and your personal preference for creaminess.
- Cream cheese:Â the tub kind works best because it has a lighter consistency. You can use the same amount of block cream cheese instead, but may need to add more milk. The cream cheese can be substituted with the same amount of Greek yogurt. This will make the potatoes lighter and a bit tangy.
- Storage:Â in an airtight container in the refrigerator for up to 3 to 5 days. Freeze up to 3 months.
- Make ahead and reheat: if frozen, thaw overnight in the refrigerator. Remove from the refrigerator 30 minutes before reheating. Preheat the oven to 350°F (177°C). Spread the mashed potatoes evenly in an oven safe baking dish. Top with several pats of butter and a small splash of milk. Cover and heat for 30 to 40 minutes until warm (165°F/74°C), stirring halfway. Exact times may vary, so check frequently after 30 minutes. Mix in the butter and milk prior to serving. Add more milk if needed to achieve your desired creaminess.Â
- Equipment: KitchenAid/stand mixer; paddle attachment/flex edge beater; wire whisk attachment; measuring cups/food scale; measuring spoons; potato peeler; knife; cutting board; large pot; airtight container for storage
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Peggy says
we like gravy on our mashed potatoes does using cream cheese change the flavor of the mashed potatoes
Maria D'Errico says
Hi Peggy,
Great question! Using cream cheese adds a subtle tangy richness to the flavor, but it’s not overpowering. It enhances the creaminess and texture, making the potatoes smooth and fluffy — perfect for soaking up gravy! I also find the leftovers freeze better with the cream cheese added. If you’re concerned about the flavor being too different, you could start with a smaller amount of cream cheese and adjust to your taste. I hope this helps and I'd love to hear how it turns out!
Anne says
I love these mashed potatoes. The cream cheese definitely adds to the flavor and texture. They are easy to make and freeze well. Another Little Nonni favorite.
Maria D'Errico says
Thank you! I'm so happy you love these mashed potatoes.
RD says
These mashed potatoes are DELICIOUS! They are smooth and creamy. The cream cheese adds a delicate tang that elevates this dish. They were super-easy to make and were a big hit with my guests. I love these taters!
Maria says
Thank you, I'm so happy you love them as much as I do!