KitchenAid Mashed Potatoes

These easy KitchenAid mashed potatoes are rich, creamy, and unbelievably simple to make. Your stand mixer does all the hard work, creating a perfectly smooth, lump-free texture without overmixing. They're the perfect side dish for the holidays or any cozy family meal. Once you try them, you'll never want to mash by hand again!

If you love creamy, buttery mashed potatoes, this recipe is for you! I've made mashed potatoes every way you can imagine, and using the KitchenAid mixer is hands-down the easiest and most reliable method. It consistently creates a smooth, fluffy texture without the risk of overmixing or gluey potatoes.

If you don't have a KitchenAid don't worry - any stand mixer will do. The secret is using the right attachments and mixing speeds at the right time, and my recipe will guide you through every step. Whether you're hosting a holiday dinner or making a weeknight meal, you can count on these mashed potatoes to turn out smooth, fluffy and delicious. They can even be made ahead for stress-free hosting.

If you're looking for more potato recipes, you'll love these air fryer diced potatoes that are super quick and easy. You'll also enjoy this pesto pasta, made Genovese-style with tender potatoes for a unique Northern Italian meal.

If you're here to plan your holiday meal in one place, I've got you covered. These stand mixer mashed potatoes pair perfectly with my old fashioned Thanksgiving dressing, cranberry sauce from dried cranberries, and Italian mac and cheese. For dessert, you'll love this pumpkin custard pie, pumpkin panna cotta, and pumpkin tiramisu! Each recipe has been tested and perfected for stress-free holiday cooking.

Ingredients

Ingredient Notes

• Russet potatoes: high in starch and low in moisture, they absorb butter and milk beautifully for a light, fluffy texture that's never gummy.
• Whole milk the higher fat content gives these mashed potatoes a rich, creamy consistency. I prefer grass-fed dairy for its fuller flavor. The milk should be room temperature so it blends smoothly into the potatoes. Cold milk can cause the butter to seize and make the texture heavy instead of creamy.
• Unsalted butter: use softened, room temperature butter for the best texture. Unsalted butter allows you to control the seasoning precisely. I love using grass-fed butter for its rich, slightly nutty flavor.
• Cream cheese: I use a tub-style cream cheese for a lighter, smoother consistency. I often use Nancy's probiotic cream cheese because the tanginess enhances the potatoes. If using the block kind, add a little extra milk to keep the texture light and creamy.
• Salt: I like finishing the mashed potatoes with sea salt because it's minimally processed and adds a clean, mineral-rich flavor. You can also use kosher salt, pink Himalayan, or table salt. Season gradually and adjust to taste since salt levels vary by type.

See recipe card for quantities.

Substitutions and Variations

• Use a different potato: this recipe also works beautifully with Yukon gold potatoes. They are creamy with a slightly denser texture.
• Greek yogurt: use an equal amount of plain, whole milk Greek yogurt instead of cream cheese for a lighter, tangier flavor. It adds brightness and blends seamlessly with the butter and milk.
• Add a topping: l love sprinkling pangrattato (crispy Italian breadcrumbs) on top for a pop of texture.
• Garlic mashed potatoes: add 2 to 3 cloves of roasted garlic for a savory twist.
• Herb mashed potatoes: stir in 1 to 2 tablespoons of fresh chopped herbs like chives, thyme, or parsley before serving for a fragrant, colorful finish.
• Cheesy mashed potatoes: mix in ¼ cup of freshly grated Parmigiano Reggiano, Pecorino Romano, or Grana Padano for a rich, salty bite that complements the buttery flavor perfectly. This variation is a favorite in my Italian-American family!

Instructions

Step 1: Peel each potato (image 1a) and chop into even-sized pieces about 2 to 3 inches in diameter (image 1b).

Step 2: Add the potatoes to a large pot and cover them with cold water. Stir in the salt, then bring to a boil over medium-high heat. Cook for 15 to 20 minutes, or until the potatoes are fork tender. You should be able to insert a fork easily without resistance (image 2). Drain well, then transfer the potatoes to the bowl of your stand mixer.

Step 3: Using a KitchenAid or stand mixer fitted with the paddle attachment, mix the potatoes on low speed (1 to 2) for about 2 minutes, until no visible lumps remain (image 3). If you have a flex edge beater (as pictured), you can use it instead of the paddle. The recipe works well with either attachment.

Step 4: Remove the paddle attachment and switch to the wire whisk. Whisk the potatoes on high speed (7 to 9) for about 2 minutes to incorporate air and make them extra fluffy (image 4).

Step 5: With the mixer on medium speed (4 to 5), add the butter and whisk for about 1 minute until melted and combined (image 5a). Add the cream cheese and continue whisking for 1 to 2 minutes, until fully incorporated and smooth (image 5b).

Step 6: With the mixer still on medium speed, gradually add the milk, starting with ½ cup (image 6). Mix until just combined, then taste. If the potatoes need more milk, add it slowly, mixing only until you reach your desired creaminess. To keep the texture light and fluffy, avoid overmixing.

Step 7: With the mixer on low speed (1 to 2), add salt and pepper to taste (image 7).

Step 8: Garnish with extra butter as desired and serve immediately while warm (image 8).

Equipment

• KitchenAid or stand mixer: any stand mixer works well for this recipe.
• Paddle attachment or flex edge beater: both work beautifully for mashing the potatoes. The paddle attachment breaks down the potatoes evenly for a smooth, lump-free base. The flex edge beater does the same while its silicone edge scrapes the sides and bottom of the bowl for faster, more even mixing. I prefer the flex edge for efficiency, but either option produces great results.
• Wire whisk attachment: after mashing, this attachment whips air into the potatoes for an extra-fluffy texture.

Storage, Reheating, & Make Ahead

• Storage:
  • Refrigerator: store the mashed potatoes in an airtight container in the refrigerator for up to 3 days.
  • Freezer: for longer storage, spread them evenly in an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Mashed potatoes with cream cheese freeze especially well because the added fat maintains a smooth, creamy texture when reheated.
• Reheating: regardless of the method, all leftovers should be reheated to 165°F (74°C) throughout. To restore the creamy texture, stir in a small splash of milk, cream, or butter as needed.
  • Stovetop: reheat in a saucepan over low heat, stirring often, until warmed through.
  • Microwave: transfer to a microwave-safe dish and heat in 1-minute intervals, stirring between each, until heated throughout.
  • Oven: for larger portions, spread in a baking dish, cover with foil, and reheat at 350°F (177°C) for 20 to 30 minutes, or until reaching temperature throughout. Stir halfway through. If the potatoes look loose or soupy, remove the foil for the last 5 to 10 minutes and continue baking uncovered until they thicken and reach your desired consistency.
• Make ahead: these mashed potatoes can be made a day in advance, making them ideal for holiday meals or entertaining. Prepare the recipe as directed. Refrigerate the potatoes in an airtight container until ready to reheat.

For more information on how to handle leftovers safely, check out this USDA Leftovers and Food Safety.

FAQ

Pairing

These are my favorite dishes to serve with mashed potatoes: