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–+ servings
A bowl of mashed potatoes with melted butter on top.
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: KitchenAid mashed potatoes
Servings: 10 servings
Calories: 344kcal
Author: Maria D'Errico

Ingredients

  • 5 pounds russet potatoes *
  • 1½ tablespoons kosher salt
  • ½ cup unsalted butter (softened to room temperature; plus more for garnish)*
  • ½ to 1 cup whole milk *(plus more as needed; room temperature)
  • 8 ounces cream cheese *(room temperature)
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Peel and chop the potatoes: peel each potato. Then chop them into even-sized pieces about 2 to 3 inches in diameter.
    The potatoes are peeled and cut into even-sized pieces.
  • Boil the potatoes: place the potatoes in a large pot and cover them with cold water. Add 1½ tablespoons of salt and 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. Drain well, then transfer the potatoes to the bowl of your stand mixer. 
    The potatoes are boiled until they are fork tender.
  • Mash the potatoes: 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. If you have a flex edge beater, you can use it instead. The silicone edge scrapes the sides and bottom of the bowl, helping the potatoes mix a bit faster. The recipe works well with either attachment.
    The potatoes are mashed with a stand mixer until no visible lumps remain.
  • Whisk the potatoes: remove the paddle attachment and switch to the wire whisk. Whisk on high speed (7 to 9) for about 2 minutes to incorporate air and make the potatoes extra fluffy.
    The potatoes are whisked with a stand mixer until fluffy.
  • Add butter and cream cheese: with the mixer on medium speed (4 to 5), add the butter and whisk for about 1 minute until melted and combined. Add the cream cheese and continue whisking for 1 to 2 minutes until smooth and fully incorporated. 
    Butter and cream cheese are whisked into the mashed potatoes.
  • Gradually add milk: with the mixer still on medium speed, slowly add the milk, starting with ½ cup. Mix until just combined, then taste. If the potatoes need more milk, add it slowly until they reach your desired creaminess. To keep the texture light and fluffy, avoid overmixing.
    Milk is added to the mashed potatoes until they are creamy.
  • Season the potatoes: with the mixer on low speed (1 to 2) add salt and pepper to taste, mixing until just combined.
    The potatoes are seasoned with salt and pepper before serving.
  • Serve: garnish with extra butter and serve immediately while warm. Enjoy!
    A bowl of mashed potatoes garnished with butter.

Video

Notes

  1. Potatoes: Yukon gold also work great. They will be super creamy but more dense.
  2. Butter: 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.
  3. Milk: the exact amount of milk needed will depend on the water content of your potatoes and your creaminess preference.
  4. Cream cheese: tub-style works best because it has a lighter consistency. If using block cream cheese, you 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.
  5. Add a topping: I love sprinkling pangrattato (toasted Italian breadcrumbs) on top for a pop of texture.
  6. Flavor varieties: for garlic mashed potatoes: mix in 2 to 3 cloves of roasted garlic with the butter and cream cheese (step 5). For cheesy mashed potatoes: mix in ¼ cup of freshly grated Parmigiano Reggiano, Pecorino Romano, or Grana Padano in the same step. For herb mashed potatoes: stir in 1 to 2 tablespoons of freshly chopped herbs like chives, thyme, or parsley just before serving.
  7. Equipment: KitchenAid/stand mixer; paddle attachment/flex edge beater; wire whisk attachment.
  8. Storage: store in an airtight container in the refrigerator for up to 3 days or the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
  9. Reheating: all leftovers should be reheated to 165°F (74°C) throughout. Add a splash of milk or butter as needed for a creamy texture. For stovetop: reheat in a saucepan over low heat, stirring often until warmed through. Microwave: reheat in a microwave-safe dish in 1-minute intervals, stirring between each, until heated throughout. Oven: for larger portions, spread into a baking dish, cover with foil, and reheat at 350°F (177°C) for 20-30 minutes, or until reaching temperature throughout. Stir halfway through. If the potatoes are soupy, remove the foil for the last 5-10 minutes of baking, or until they reach your desired consistency.
  10. Make ahead: these mashed potatoes can be made a day in advance. Follow the recipe as directed. Refrigerate in an airtight container until ready to reheat. Then follow the reheating instructions above until the potatoes reach 165°F (74°C) throughout.

Nutrition

Serving: 0.75cup | Calories: 344kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 1194mg | Fiber: 3g | Sugar: 3g
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