Make perfect mashed potatoes using your KitchenAid stand mixer. We absolutely love this mashed potato recipe. It’s easy and only requires 5 simple ingredients, including salt and pepper.
Using your stand mixer is a great way to make a large batch of fluffy potatoes effortlessly. Admittedly, I use a potato masher or hand mixer if I am making a small batch of mashed potatoes, but when I need to make a big batch for large gatherings I enlist the help of my trusty KitchenAid.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
potatoes – the best type of potato for mashing, in my opinion, are russet potatoes. They are inexpensive and come out great every single time. While I do occasionally use Yukon Gold potatoes or red potatoes, russets are my go-to.
milk – I like whole milk for this recipe because I always have it on-hand. Low-fat milk, heavy cream, or half and half can be used.
butter – we use real unsalted butter. Margarine or vegan butter work great too.
seasoning – I season our mashed potatoes simply with salt and black pepper. Regular table salt, sea salt, or kosher salt are all a great choice.
Can you mash potatoes with a mixer?
Absolutely! Using an electric stand mixer or handheld mixer results in creamy mashed potatoes with little effort. It’s the best way to make mashed potatoes when cooking for a crowd. The food processor or immersion blender are not good options for making mashed potatoes.
Which KitchenAid attachment is best for mashed potatoes?
The flat beater attachment or pastry beater attachment work best for mixing mashed potatoes. Using the whisk attachment could result in over-beaten tacky potatoes.
How to make KitchenAid mashed potatoes
- Peel potatoes and cut potatoes into chunks. Place potatoes in a large saucepan or dutch oven and cover 2″ over potatoes with cold water. You can leave the skin on some or all of the potatoes, just be sure to scrub them well if you are leaving it on. Put half teaspoon of the salt in the with the potatoes.
- Bring to a boil over high heat, reduce heat to medium to medium low heat and simmer until potatoes are fork tender. This will take a total of 15-20 minutes. Drain in a large colander.
- Heat milk in the microwave or on the stove-top in a small saucepan.
- Place drained potatoes into the bowl of a stand mixer fitted with the paddle attachment, add the butter and mix on low speed (2 on a KitchenAid) for about 30 seconds to a minute. Add the warm milk and mix on medium speed (6 or 8 on a KitchenAid) until potatoes have a fluffy texture. Reduce to low, add salt and pepper and mix until smooth.
Tip
The consistency of mashed potatoes is personal preference, add enough milk so the potatoes are the consistency you like best. This can also vary based on the kind of potatoes and how much they are cooked.
Personalize this potatoes recipe
- Add some sour cream, maybe about ½ cup.
- Cream cheese would be a great addition, about 4 ounces would be a good amount.
- Cheese makes everything better, cheddar cheese or parmesan cheese would work nicely.
Storage and reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in the microwave, on the stove-top, or in the oven.
Martha has an in-depth article on how to warm mashed potatoes using these methods.
Try these favorite side dish recipes too!
Did you love this recipe?
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Stand Mixer Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 1 teaspoon sea salt or to taste
- ¼ cup milk
- 3 tablespoons butter
- ¼ teaspoon black pepper or to taste
Instructions
- Peel potatoes and cut into chunks.
- Place potatoes in a large saucepan or dutch oven and cover 2" over potatoes with cold water. You can leave the skin on some or all of the potatoes, just be sure to scrub them well if you are leaving it on. Put ½ tsp salt in the water with the potatoes.
- Bring to a boil over high heat, reduce heat to medium/medium low heat and simmer until potatoes are fork tender, about 15-20 minutes. Drain in a large colander.
- Heat milk in the microwave or on the stove-top in a small saucepan.
- Place cooked potatoes into bowl of stand mixer fitted with the paddle attachment, add butter and mix on low speed (2 on a KitchenAid) for about 30 seconds to a minute. Add warm milk and mix on medium speed (6 or 8 on a KitchenAid) until potatoes have a fluffy texture. Reduce to low, add salt and pepper and mix until smooth.
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