KitchenAid mashed potatoes make a wonderful side to any meal and are flavorful enough for your holiday dinners. Making mashed potatoes with a stand mixer is super simple and ensures a soft, velvety texture. The easy mashed potatoes recipe includes make-ahead tips and the best variations.
Easy KitchenAid mixer mashed potatoes
In this post, you’ll learn all about making the best mashed potatoes with your KitchenAid!
It’s such an easy way to prepare homemade mashed potatoes, and the recipe uses simple, wholesome ingredients.
KitchenAid mashed potatoes are perfect for a holiday feast, Sunday dinner, or just to curb a comfort food craving.
Finish them a butter or a drizzle of oil, or top them with your favorite gravy and you’ll have a tasty side dish no one can resist!
This KitchenAid mashed potatoes recipe is so simple and easy! You probably already have most of the ingredients at home to make this quick side dish. See the recipe card at the end of the post for exact ingredient measurements.
- Russet potatoes or Yukon gold are best for perfectly creamy mashed potatoes and will create a soft, fluffy texture. My recipe calls for 2.5 pounds of potatoes.
- Butter: Use unsalted butter so you can control the amount of salt. If working with salted butter, reduce the salt the recipe calls for.
- Heavy cream provides unparalleled creaminess and richness. Feel free to substitute milk for a lighter version or sour cream if you prefer a slight tanginess. Cream cheese does work well too.
- Salt + pepper: I like to keep seasonings simple for classic mashed potatoes. A sprinkle of fine sea salt and a few cracks of ground black pepper are all you need to round out the flavor.
- Water is needed to cook the potatoes. For extra aroma, cook the potatoes in chicken or vegetable broth.
Potatoes can be mashed using a potato masher, hand mixer, or potato ricer, but I think the best way is with a stand mixer. Here’s a quick rundown of the equipment we need for KitchenAid mashed potatoes:
- Vegetable peeler, cutting board, and a paring knife to peel and cut the potatoes into chunks.
- Large stockpot for cooking the potatoes.
- Colander to strain the water.
- KitchenAid or another stand mixer for pureeing the potatoes.
What is the best KitchenAid attachment for mashed potatoes?
The Kitchen Aid mixer comes with lots of amazing attachments and accessories. To make perfect mashed potatoes, you’ll need the following two KitchenAid potato masher attachments:
- Flat beater: Frist, you’ll need the paddle attachment to mash the potatoes up. You can use the flex edge beater if you have one, but I find that the regular beater works just fine.
- Wire whip: Next, grab the whisk attachment and beat the mashed potatoes until creamy and fluffy.
You can also affix the pouring shield, a great tool to avoid spills and splashes.
I’m not sure if the dough hook would work. Please let me know if you try it so I can update instructions.
How to make KitchenAid mashed potatoes
You will be amazed at how simple mashed potatoes in KitchenAid are! It’s an excellent way to prepare mashed potatoes and make them a hearty, flavorful, and filling side dish. Here are the step-by-step instructions:
1. Prep potatoes
- Rinse the potatoes under cool running water to remove any dirt.
- Peel and then cut into 1.5 in / 4 cm cubes.
- Set the butter and cream on the counter to warm up.
2. Cook potatoes
- Place the potatoes in a large stockpot or Dutch oven and add enough cold water (or broth) until the potatoes are fully submerged and covered by at least 1 in / 2.5 cm.
- Add a generous teaspoon of salt. If using broth, omit the salt.
- Cover and bring to a boil, then reduce the heat to a simmer.
- Cook over medium heat until tender, about 12 to 17 minutes.
3. Check doneness
- Start checking at the 10-minute mark. The potatoes are ready when you can easily insert a fork or knife into the middle of the potatoes.
- Drain the potatoes into a colander and shake gently to remove as much excess water as possible.
- Set the hot potatoes aside to dry out for a few minutes.
5. Mash potatoes
- Add the drained potato chunks into the bowl of your stand mixer.
- Attach the flat beater and mix for 1 minute on low speed to break the potatoes apart.
- Increase the speed to medium and beat for 1 to 2 minutes until the potatoes are mashed and all visible lumps are gone.
6. Add butter, cream, and seasonings
- Add the softened butter, room temperature milk, salt, ground pepper, and any other seasonings or add-ins.
7. Whip fluffy
- Affix the wire whisk, and then whip your mashed potatoes for 5 to 8 minutes until pillowy and fluffy. If necessary, add a little more cream and scrape down the sides occasionally.
- Your creamy KitchenAid mashed potatoes are ready!
Tips for the best stand mixer mashed potatoes
I love that KitchenAid mashed potatoes go with just about every meal, so we cook this a lot! Here are a few tips for making this recipe work perfectly for you and your family!
- Avoid waxy potatoes. Waxy potatoes don’t absorb dairy well and will never be as creamy as mealy potatoes. They are also low in starches and take longer to mash, which means they are more likely to lead to overworked, pasty potatoes.
- Cook potatoes fork tender. The potatoes are ready when a fork glides right through, and some will even fall apart.
- Drain potatoes well after cooking. No one wants watery, mushy potatoes, so be sure to drain your potatoes very well before mashing.
- Mash the potatoes while they are still hot. Potatoes will mash smoother and more evenly when they are hot.
- Make sure the cream and butter are at room temperature. If you add cold ingredients, you’ll end up serving lukewarm mashed potatoes.
- Don’t overmix. Overmixing can make the potatoes pasty and gluey in texture.
- Add more salt. If your mashed potatoes taste blend, you’re probably missing salt. Salt enhances all of the flavors.
Storage & reheating
How to store KitchenAid mashed potatoes
If you are lucky enough to have leftovers of these KitchenAid mashed potatoes, then you will be happy to hear that they’re super easy to keep and taste fantastic the next day!
- Room temperature: For food safety, mashed potatoes can sit out at room temperature for up to 2 hours before refrigerating.
- Refrigerator: Let cool leftover mashed potatoes entirely and store refrigerated in an airtight container. Consume within 2 to 4 days.
Can you freeze mashed potatoes?
Yes, KitchenAid mashed potatoes freeze well because they have plenty of butter and cream added. Once completely cooled, transfer the mashed potatoes into a large freezer bag or freezer-friendly container and freeze for up to 3 months.
You can thaw them first or reheat them from frozen. Simply follow the reheating instructions below. If the texture seems watery, stir in some heavy cream or cream cheese to thicken the consistency.
How to reheat mashed potatoes
- Stove: Transfer the mashed potatoes to a large pot and add a few tablespoons milk or cream. Reheat slowly over low heat, stirring occasionally.
- Oven: Spread the potato mash in an oven-safe dish and cover with foil or a lid. Heat in a 350° / 180°C / gas mark 4 oven until hot, for 15 to 20 minutes.
- Microwave: When ready to serve, heat in the microwave for 5 to 7 minutes, string halfway through, until warm.
How to keep KitchenAid mashed potatoes warm
- Double boiler: Put your mashed potatoes in a double boiler or a large, heat-resistant bowl set over a pot of simmering water. Cover the bowl and stir occasionally. Keep potatoes here for up to 30 minutes.
- Slow cooker: You can also keep your mashed potatoes warm in a greased slow cooker set on warm heat for up to 2 hours.
Make ahead mashed potatoes
You have serval options for making mashed potatoes in advance. Either cook the potatoes and mash them right before serving or prepare the whole dish ahead of time.
- Cooked potatoes: Peel, cut, and cook the potatoes in salted water as described in the recipe. Then drain and store airtight in the fridge for up to 2 days. When you’re ready to serve, mash the potatoes in your stand mixer and heat.
- Prepared potato mash: Make the KitchenAid mashed potatoes as outlined and let cool. Then seal airtight and store for 2 to 4 days in the refrigerator.
KitchenAid mashed potatoes are so simple and versatile. You can make them in many different ways, depending on your favorite flavors. Here are a few ideas to switch things up!
- Sour cream: The tanginess of sour cream compliments the richness of potatoes so well. To make mashed potatoes with sour cream, replace 1/2 cup milk with 1/2 cup sour cream.
- Cream cheese: To make cream cheese mashed potatoes, prepare the recipe with 1/2 to 3/4 cup milk and add 4 oz softened cream cheese.
- Browned butter: Replace the butter with browned butter. To make it, melt the butter in a light-colored pan over medium heat until it looks dark golden and smells nutty.
- Cheesy: For cheese mashed potatoes, stir in 3 oz shredded white cheddar and 3 oz grated parmesan until melted.
- Spicy: Spice up your stand mixer mashed potatoes with a pinch of chili powder or cayenne pepper. For mild heat, add smoked paprika.
- Garlic: Roasted or sauteed garlic gives mashed potatoes so much delicious flavor. This article from Kitchn shows how to roast garlic in the oven.
- Herbs: Try adding some fresh parsley, chives, basil, rosemary, thyme, or oregano. It’s such a simple way to create new and interesting aromas.
- Caramelized onions: Cut 3 large onions into slices. Cook onion with 2 tablespoons butter over medium heat until soft and golden brown. Fold into the mashed potatoes.
- Loaded: Scoop the mashed potatoes in a 9×13 in / 23×33 cm casserole dish and top with 8 oz bacon bits and 8 oz shredded cheddar. Bake at 357°F / 190°C / gas mark 5 for 5 to 10 minutes, until the cheese has melted.
Why are mashed potatoes gummy?
The culprit for gummy or sticky potatoes is usually overmixing. When potatoes are boiled, the starches in potatoes swell up. These cells rupture as you mix the potatoes and release starch. The more cells are broken, the gummier the mixture becomes.
For the fluffiest, softest potatoes, you want to mix as little as possible. For creamier, more dense mashed potatoes, beat a little longer but take care not to overbeat.
What makes mashed potatoes lumpy?
There are 2 reasons why your mashed potatoes may turn out lumpy:
Undercooked potatoes won’t puree as well as fully cooked potatoes. Be sure to check with a fork before removing them from the heat.
Under mixing: Though you should avoid overmixing, you also don’t want to undermix. After mashing the potatoes with the paddle attachment for 1 to 2 minutes, stir the mixture with a spoon. If you see small chunks, mix for another minute or two.
Can I make mashed potatoes with an electric hand mixer?
Absolutely! After draining the potatoes, put them back into the pot you cooked them in. Attach the balloon beaters and mash until just smooth.
I also have the hand mixer from KitchenAid and think it’s one of the best hand mixers.
What potatoes are best for mashed potatoes?
Mealy potatoes like Yukon golds and russets are great choices for mashed potatoes. Yukon gold renders a dense, creamy texture, while russet potatoes produce a soft and pillowy texture.
How many potatoes should you make per person?
When serving mashed potatoes as a side dish, you can safely calculate 1/2 pound of potatoes per person.
This means this recipe for KitchenAid mashed potatoes (which calls for 2 1/2 pounds) will feed 5 to 6 people.
You can scale up the recipe from there to meet your serving requirements.
Can I make vegan KitchenAid Mashed potatoes?
Of course! Swap the cream for coconut milk or another dairy-free milk and substitute the butter for vegan butter or margarine. The other ingredients are already vegan.
Does KitchenAid have a potato ricer?
No, the Kitchen aid stand mixer doesn’t have a potato ricer. The KitchenAid food processor comes with various blades and attachments that could be used instead, but they aren’t really necessary for making mashed potatoes with a stand mixer.
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- 2 1/2 lbs / 1200 g / 40 oz russet potatoes, peeled and rinsed clean, cut into 1 1/4-inch chunks
- 1 cup / 240 ml / 8 fl oz heavy cream (can sub for half and half or whipping cream)
- 5 tbsp unsalted butter, diced into 1 tbsp pieces
- fine salt, to taste
- freshly ground pepper, optional, to taste
- Prep potatoes. Rinse the potatoes under cool running water to remove any dirt. Peel and then cut into 1.5 in / 4 cm cubes. Set the butter and cream on the counter to warm up.
- Cook potatoes. Place the potatoes in a large stockpot or Dutch oven and add enough cold water (or broth) until the potatoes are fully submerged and covered by at least 1 in / 2.5 cm.
- Add a generous teaspoon of salt. If using broth, omit the salt. Cover and bring to a boil, then reduce the heat to a simmer. Cook over medium heat until tender, about 12 to 17 minutes.
- Check doneness. Start checking at the 10-minute mark. The potatoes are ready when you can easily insert a fork or knife into the middle of the potatoes.
- Drain. Drain the potatoes into a colander and shake gently to remove as much excess water as possible. Set the hot potatoes aside to dry out for a few minutes.
- Mash potatoes. Add the drained potato chunks into the bowl of your stand mixer. Attach the flat beater and mix for 1 minute on low speed to break the potatoes apart. Increase the speed to medium and beat for 1 to 2 minutes until the potatoes are mashed and all visible lumps are gone.
- Add butter, cream, and seasonings. Add the softened butter, room temperature milk, salt, ground pepper, and any other seasonings or add-ins.
- Whip fluffy. Affix the wire whisk, and then whip your mashed potatoes for 5 to 8 minutes until pillowy and fluffy. If necessary, add a little more cream and scrape down the sides occasionally. Your creamy KitchenAid mashed potatoes are ready!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 134mgCarbohydrates: 42gFiber: 4gSugar: 3gProtein: 6g