Creamy mashed potatoes are easiest to get right when you use a potato ricer. The ricer presses the cooked potatoes into fine, fluffy strands so you can blend in warm butter and dairy without overworking them, giving you smooth, light mashed potatoes instead of dense or gluey ones. This is the method I rely on for consistently creamy mashed potatoes, whether I'm making them for a holiday dinner or a simple weeknight meal.
When friends come for dinner, they inevitably end up in the kitchen with me, watching, asking questions, and often lending a hand. More than once, someone has watched me make creamy mashed potatoes and asked about the potato ricer because they had never used one. It's an inexpensive kitchen tool, but it makes a remarkable difference in the texture of mashed potatoes-one reason it has been my preferred method for years.
Creamy Mashed Potatoes Recipe Snapshot
- Fluffy, lump-free texture - A potato ricer creates exceptionally smooth, light mashed potatoes without lumps or a gluey texture.
- Better texture with less risk - A ricer presses the potatoes gently, unlike mixers or food processors that can overwork the starch and make mashed potatoes gummy.
- Easy to adapt - Make them rich and buttery with dairy, or use simple swaps for dairy-free or vegan mashed potatoes.
- Make-ahead friendly - Prepare them ahead and choose from several easy reheating methods to make holiday or dinner timing easier.
Ingredients You'll Need
- Potatoes - Use russet potatoes for the fluffiest mashed potatoes. Their higher starch content gives you a lighter texture than waxier gold potatoes. Plan on about ½ pound per person.
- Milk - Use low-fat milk, whole milk, or half-and-half. Heavy cream works too, but it makes the potatoes richer and heavier, so use it according to your preference.
- Butter - Use unsalted butter so you can control the seasoning. If using salted butter, add additional salt carefully at the end.
- Fresh herbs - Chives and parsley make an easy, fresh garnish. Optional.
Please see the recipe card for measurements, salt, and your choice of black or white pepper. White pepper keeps the potatoes free of black specks.
For another buttery way to add flavor to riced mashed potatoes, add a few slices of this herbed compound butter.
The Best Potatoes for Creamy Mashed Potatoes
What are the best potatoes for mashed potatoes? For the lightest, fluffiest texture, I prefer russets, but other varieties work too.
- Russet potatoes - High in starch, so they cook up light and fluffy. They're my first choice for creamy mashed potatoes made with a ricer.
- Yellow and gold potatoes - Yukon Gold and other yellow-fleshed potatoes are naturally buttery, velvety, and a little denser when mashed. They make excellent mashed potatoes, but the texture is creamier and less fluffy than russets. I especially like them for red potato salad, gratins, and scalloped potatoes.
- White potatoes - Medium-starch potatoes with thin skins and a slightly creamy texture. They can be mashed, but they won't be as fluffy as russets.
- Red potatoes - Waxy, moist, and firm, so they hold their shape well after cooking. I prefer them for roasting, potato salad, soups, and air fryer red potatoes rather than classic mashed potatoes.
How many potatoes should I buy? Plan on about ½ pound of potatoes per person, or roughly 2 pounds for 4 people and 3 pounds for 6.
Substitutions and Variations
- Dairy-free or vegan - Use an unsweetened neutral plant milk such as oat or almond milk, along with plant butter.
- Roasted garlic - Fold in roasted garlic for a deeper, savory flavor.
- Parmesan - Add finely grated Parmesan for extra richness and umami.S
- Sour cream mashed potatoes - Use a little less milk and stir in sour cream for a tangy, creamy variation.
Chef's tip on buying a ricer: Potato ricers come in metal or plastic and with different hopper shapes, usually round or triangular. When I was catering dinner parties, I used a large metal ricer for bigger batches, but larger models take more hand and arm strength to press the potatoes through. For home use, I prefer a smaller ricer that's comfortable to hold and easy to clean. Plastic and stainless steel versions work equally well, so choose the style that feels best in your hand. This is one kitchen tool that earns its space-you'll use it for years.
How to Make Creamy Mashed Potatoes With a Ricer
Chef's tip on using a potato ricer: Cook the potatoes until tender but not falling apart or waterlogged. After draining, set the colander over the warm pot for a minute or two so excess moisture can evaporate, then rice the potatoes back into the pot while they're still hot. Don't overload the ricer hopper; work in smaller batches for easier pressing and a lighter, fluffier texture.
Peeling Potatoes Ahead of Time
If you're making creamy mashed potatoes for a crowd, you can peel the potatoes ahead of time. Keep them completely submerged in cold water and refrigerated until you're ready to cook.
- Keep them cold - Store peeled potatoes in cold water in the refrigerator.
- Don't soak too long - For the best texture, use them within about 8-12 hours. Longer soaking can leach out starch and affect the finished texture.
- Drain before cooking - Drain well before boiling; there's no need to pat them bone-dry since they're going straight into water.
This little bit of prep can make holiday cooking much easier while still giving you light, creamy mashed potatoes.
Serving Suggestions
Creamy mashed potatoes are a classic side dish that pair well with everything from roast chicken to holiday beef and pork. Try them alongside:
- Roast bone-in chicken breasts.
- Crispy seared duck breasts.
- Mediterranean chicken thighs.
- Roast beef tenderloin.
- Pork tenderloin with Dijon mustard sauce.
For extra richness, drizzle a little melted butter over the top just before serving.
For a complimentary vegetable side, try roasted brussels sprouts, green beans almondine, or roasted carrots with fresh thyme.
How to Reheat Mashed Potatoes
If you're making creamy mashed potatoes ahead of time, there are four easy ways to reheat mashed potatoes while keeping them smooth and fluffy. Remove them from the refrigerator about an hour ahead to take off some of the chill. Reheating time will vary depending on the amount of potatoes and how cold they are, so use the methods and times below as a guide.
- Stovetop method - Place the mashed potatoes in a heavy pot over low heat. Add a splash of milk and stir frequently so they don't stick or scorch. Partially cover and continue stirring occasionally until heated through, adding more milk or butter as needed to restore the creamy texture.
- Oven method - Transfer the mashed potatoes to an oven-safe dish and cover with foil. Reheat in a 350°F oven for about 20-30 minutes, stirring once halfway through. Add a little milk or butter if needed, and heat until hot throughout.
- Slow cooker method - This is how I kept mashed potatoes hot for catered parties, and it works beautifully for holiday meals. Reheat on low, stirring every 20-30 minutes and adding a splash of milk if needed. Once hot, switch to warm. I place a clean kitchen towel between the insert and lid to catch condensation so it doesn't drip back into the potatoes.
- Microwave method - Place the mashed potatoes in a microwave-safe dish and cover. Reheat in 1-minute intervals, stirring between each, until hot. Add a little milk or butter as needed to refresh the texture.
Recipe FAQs
Russet potatoes are my first choice because their higher starch content creates light, fluffy mashed potatoes. Yukon Golds also work well, but they produce a richer, denser, more velvety texture.
Yes. Peel the potatoes before cooking and rice them while they're still hot for the smoothest texture and the easiest pressing.
Absolutely. Roasted garlic and freshly grated Parmesan are two of my favorite additions. Add extra ingredients gradually, tasting as you go so the potatoes stay balanced and creamy.
I start with about 4 ounces of milk and 3-4 tablespoons of butter per pound of potatoes, then adjust to taste. It's easier to add more than to fix potatoes that have become too thin. I usually use whole milk or half-and-half because they create a creamy texture without making the potatoes overly rich.
More Potato Recipes
Love potatoes? Me too. Here are more delicious potato recipes to try next.
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📖 Recipe
Creamy Mashed Potatoes (With a Ricer)
Equipment
Ingredients
- 3 pound russet potatoes 6 medium
- 6 ounces milk: whole milk, low fat, or half and half or non-dairy
- 6 tablespoons unsalted butter
- 1 tablespoon sea salt for cooking water
- ½ teaspoon sea salt
- ¼ teaspoon white pepper optional
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Instructions
- Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
- Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
- Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer. When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using. Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.
Notes
Nutrition
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Amber Lizarraga says
Thanks for sharing this recipe! My Mom went crazy on Temu and bought a lot of little kitchen gadgets. One of them was a ricer. I've never used a ricer before. Your recipe was easy to follow and the ricer yielded smooth, lump free mashed potatoes. The process was easier and the results better than using a potato masher.
Sally Cameron says
Thanks for commenting Amber! I still remember the first time I tried a ricer. I'm glad the recipe worked well for you, and agreed, way better than a potato masher! Thanks again.
Potato Joe says
I have a strange great love for the potato. In my life quest to find the perfect mash potatoes, I never cut potatoes for boiling smaller than one quarter of their size and always using potatoes of an equal size when I have a choice. The flavour is noticeably intensified. Like boiling whole potatoes with skin on will help maintain the most amount of nutrients found in this marvel root veg, small pieces will allow the flavour to be leached out. Long live that incredible potato starch gift from the Gods.
Sally Cameron says
So have you tried riced mashed potatoes? I too love the tubers and have tried many ways of "mashing" them. For me, ricing is the best. Just made some tonight! Instead of simmering them, you can steam them until totally tender as steaming preserves more nutrition, and that might be more your fancy.