Did you know you can make the best KitchenAid Mashed Potatoes? It's one of the most useful tricks I learned at culinary school. Forget mashing by hand and banish lumps forever. Let your KitchenAid do the hard work and you'll make the creamiest, fluffiest mashed potatoes ever.
It's a game changer when you're cooking for a crowd and I'm always amazed more people don't know about this! Once you've learnt this trick there's no going back.
To make stand mixer mashed potatoes, simply add butter, salt and cream to tender boiled potatoes, before mixing them with the beater. You will honestly find that serving perfect mashed potatoes has never been easier.
It's how I make mash for Thanksgiving, Christmas and every big family dinner, for the whole family plus whichever strays turn up! You can also make it up to 3 days ahead, so it's one less thing to worry about when you're entertaining.
Why You Should Make these Kitchenaid Mashed Potatoes
- When it comes to simple potato sides, things don't get any easier than these stand mixer mashed potatoes.
- Perfect results every time - mashing potatoes in the KitchenAid results in creamy, fluffy mashed potatoes without the arm ache.
- Great for feeding a crowd, you can easily double or even treble the recipe depending on the numbers you are serving.
- If you love quick and easy side dishes, look no further, I've got you covered. Try my Honey Butter Roasted Carrots, my Honey Roasted Parsnips, my super speedy Microwave Green Beans or my uber easy Roasted Sweet Potato and Brussels Sprouts.
What is the Secret To Making the Perfect Mashed Potatoes?
Mashed potatoes are actually so simple to whip up - but everyone has a strong opinion on the best way to make them. My non-negotiables are as follows:
The type of potato matters
For me the perfect potato for mash has got to be Yukon Gold. They have the right balance of starch and starchy potatoes make the best mash.
I just find they're so much smoother once mashed than russets or red potatoes. And they have that lovely waxy, almost buttery consistency which holds up so well.
Butter, salt and cream
The holy trinity when it comes to potato mashing. Miss one of these at your peril. You can use milk as an alternative if you want a lighter final result.
I've also discovered over the years that it's almost impossible to add too much butter. But again, if you like mash on the lighter side, feel free to add less.
Make sure your potatoes are smooth and lump free
Whether you have riced, mashed or mixed your potatoes, finding a lump in your mash is the cardinal sin. Nobody will thank you for lumpy mash.
How to fix lumpy mashed potatoes
Lumpy mash is most often the result of undercooked potatoes. The potatoes need to be soft before you even think about draining and mashing them.
If you find you have lumps in your mashed potatoes, the best thing is to add more butter and cream and place them back in the pan on the stove over a low heat. Gently cook the potatoes a little more, to cook out the lumps.
Once the lumps have softened you can add the mash back into your stand mixer. Just watch closely as you don't want to over beat potatoes and risk them turning gluey.
Why do mashed potatoes go gluey?
Mashed potatoes go gluey when too much starch is released. This happens if you work the potatoes too much, so take care not to overmix.
How to Make Kitchenaid Mashed Potatoes (in a stand mixer)
Find the full printable recipe below.
Peel and cut the potatoes into even pieces, cover with cold water in a saucepan, salt the water and bring to the boil.
Cook until the potatoes are completely tender and a butter knife moves easily through them.
Drain the potatoes in a strainer and allow them to sit and steam dry for a minute or two.
Meanwhile warm the butter and cream (or milk for a lighter result) on the stove until the butter melts.
Tip the drained potatoes into the KitchenAid bowl and beat with the flat paddle on low (speed 1-2) while slowly adding the warm butter/cream and salt.
Mix until the potatoes are completely mashed and smooth.
Taste and adjust the seasoning if necessary.
Add chives plus extra butter if desired and serve!
How long does it take to boil potatoes for mashing?
It takes around 12-15 minutes to boil potatoes, depending on the size you cut them into before you start cooking.
A larger piece of potato will take longer, a small piece less time to cook. Just make sure you cut the potato into even sized pieces, that way each piece will cook at the same time.
How much salt should I add to the water when boiling potatoes?
I use 1 teaspoon of sea salt when boiling potatoes, just enough to season them while they cook. Bear in mind you will be adding more when you come to mash them.
Salting potatoes while they cook really does make a huge difference flavorwise to the finished dish.
How to make Mashed Potatoes without a Kitchenaid
Any stand mixer will work, just ensure you use the paddle attachment. A hand held mixer also works perfectly.
With a little bit of elbow grease, a potato masher or ricer works perfectly well too!
BUT never use a food processor or a stick blender! The blade doesn't work and it results in gluey mashed potatoes which nobody will thank you for.
Variations of Creamy Mashed Potatoes
If you don't want to use cream, milk is fine for a less rich, lighter result.
Looking for a dairy free mashed potato option? No problem - substitute both the butter and heavy cream for dairy free alternatives.
Mashed potatoes are the perfect blank canvas for building flavor. There are so many options - here are some of my favorite flavor variations:
- Horseradish mash - add a tablespoon of prepared hot horseradish
- Mustard mash - add a tablespoon of Dijon mustard
- Cream cheese mash - add a couple of tablespoons of room temperature cream cheese into the potatoes as you mash them, instead of butter.
- Scallion mash - slice the scallions very thinly and add them to the potatoes as you mash.
- Another alternative is to infuse your milk with aromatics - try rosemary, thyme or peeled garlic. Strain off and discard the herbs before mashing for a subtle hint of flavor.
Tips For Making Stand Mixer Mashed Potatoes
Cut the potatoes into the same sized pieces, this ensures they cook at the same time and this helps you avoid lumpy mash.
When the potatoes are properly cooked they will slip right off a knife if you insert it into the potato. If the knife sticks, the potatoes need longer to cook.
Make sure the cream (or milk) and butter are warm - they will mix into the hot mash much more easily than when cold.
Don't add all the cream, butter or salt at once. Instead taste and add more as you go along to get the perfect consistency and taste for you.
Don't add too much liquid or you risk a gummy rather than fluffy consistency.
How long to beat them: Use the flat paddle on a low speed (1 to 2) for one to two minutes. For extra-fluffy mash, turn the speed up for about 30 seconds at the end, but don’t overdo it. Over-beating makes the potatoes release too much starch and go gummy. And never use a food processor. They get a gluey consistency which is not pleasent to eat.
How To Serve Kitchenaid Mashed Potatoes
These are mashed potatoes! They go with everything.
However, if you are stuck for ideas then why not try my Creamy Mustard Dill Sauce for Meatballs, my Pork Tenderloin with Mushroom Cream Sauce, or my Braised Lamb Shanks with Balsamic. Another classic combination with mash is my simple Instant Pot Pork Butt.
How much mashed potatoes should I serve?
When planning large holiday gatherings it's easy to accidentally over or under cater. A good rule of thumb is to allow around ⅓ to ½ lb of potato per person.
So a 5 lb bag of potatoes will definitely feed 10 people. Remember if you have a lot of other veggie sides on the table people are likely to eat less of any one thing.
HOW TO KEEP MASHED POTATOES WARM FOR A CROWD
This is my Thanksgiving trick. Butter the inside of your slow cooker so nothing sticks. Reheat the mash until it’s piping hot, tip it in, and set the slow cooker to warm or low. Stir in a splash of milk or cream or a few knobs of butter, pop the lid on, and give it a stir every now and then.
How To Reheat Creamy Mashed Potatoes?
This is a great make ahead recipe. Make the mash up to 3 days in advance, letting it cook before it goes in the fridge and you can warm it back up just before serving. I reheat gently on the stove on a low heat whilst stirring in a little more milk or cream to fluff the potatoes up.
Can you Freeze Mashed Potatoes?
Yes you can freeze mashed potatoes! Leftovers can be left to cool and stored in an airtight container in the freezer for 1-2 months.
The butter and cream should protect the texture of the mash, however if it has become a little grainy, defrost thoroughly then reheat on the stove over a low heat, stirring in a little more milk to fluff the potatoes back up.
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More Easy Side Dish Recipe Ideas
Printable Recipe
KitchenAid Mashed Potatoes
Ingredients
- 5 lb Potatoes - I like to use Yukon gold
- 1 cup Heavy Cream (Double Cream) - or milk if you prefer a lighter result
- 1 stick Unsalted Butter - plus more for serving (optional)
- 1 tsp Sea Salt - divided
Optional to Serve
- 2 tbsp Unsalted Butter
- 1 tbsp Chives, finely cut
- Sea Salt - to taste
Instructions
- 5 lb PotatoesPeel and cut the potatoes into even 2 inch sized pieces
- Cover with cold water in a large saucepan.
- 1 tsp Sea SaltSeason the water with half the sea salt (more if you like heavily seasoned potatoes)
- Bring the pan to a boil then cook for 12-15 minutes or until the potatoes are completely tender and a butter knife moves easily through them.
- Drain the potatoes in a strainer and let them sit for a minute or two to get rid of some of the steam/moisture.
- 1 stick Unsalted Butter | 1 cup Heavy Cream (Double Cream)Meanwhile in a small saucepan warm the butter and cream on the stove until the butter melts.
- Transfer the potatoes to a KitchenAid bowl (or other stand mixer).
- Slowly pour in the butter and cream mixture whilst mixing with the flat paddle (on low speed 1-2).
- 1 tsp Sea SaltAdd the remaining salt slowly.
- Keep mixing until the potatoes are completely mashed and smooth - around 2 minutes. Scrape down the sides of the bowl periodically with a spatula if necessary.
- Sea SaltTaste and add more salt if you think it's necessary.
- 1 tbsp Chives, finely cut | 2 tbsp Unsalted ButterAdd chives plus extra butter if desired and serve!
Carol says
This is a great way to get ahead with the cooking. Leaving you with the creamiest & fluffiest of potatoes. So easy
Jo Keohane says
Thank you so much - so glad you loved this recipe.
Tim says
Great way to get ahead, I’m going to try and keep the mash warm in the Insta.
Thanks Jo!
Jo Keohane says
Do it Tim, total game changer and truly delicious mash. Thanks so much for commenting
Jane says
Perfect mash. Won’t ever go back to the old method. Thank you!
Jo Keohane says
Thank you so much Jane, so happy you liked this recipe!