Making mashed potatoes in the Kitchenaid mixer will change your life. They're quick, easy and consistently delicious! Add this vegetarian and gluten-free side dish to your holiday tables this year!
Since being a vegetarian since the age of 5, I've mastered making the best mashed potatoes. They're my favorite side dish and an absolute staple on Thanksgiving and Christmas.
If you love mashed potatoes, you will absolutely love these creamy, fluffy savory potatoes made in the Kitchenaid mixer. Seriously - they are creamy heaven. Now let's get cooking!
Why You'll Love This Recipe
- Best way to make mashed potatoes without a masher! If you don't have a potato masher or simply want to make mashed potatoes the easiest way possible, make them in the Kitchenaid mixer! Once you try them, I promise you'll be converted forever.
- Easy to make for a crowd. Just like my balsamic brussel sprouts, I wrote this recipe to serve 4, but if you're hosting a larger crowd or simply want leftover mashed potatoes to enjoy throughout the week, double or triple the recipe!
- Vegan-friendly. Simply swap the dairy for vegan substitutes and these potatoes will naturally be vegan.
Ingredients and Substitutions
- Potatoes - I recommend using either red potatoes or Yukon gold potatoes. In my opinion, these potatoes make the fluffiest mashed potatoes. Depending on your preference, you can peel them before chopping. Red potatoes and Yukon gold potatoes have thin skin that easily blend into the mashed potatoes, but if you prefer a silky smooth texture, peel them ahead of time.
- Cream cheese - My secret ingredient to the best mashed potatoes! You can use either vegan cream cheese or regular cream cheese, but avoid low fat cream cheeses.
- Butter - Unsalted, salted, and vegan butter will all work well here. If you are using salted, know that you likely will need less salt to taste.
- Milk - I typically make my mashed potatoes in the Kitchenaid stand mixer using oat milk, simply because I always have it on hand to make creamy oats, Oat Milk Matcha Lattes, Fluffy Vegan Oat Milk Pancakes, Creamy Oat Milk Hot Cocoa, and more. Use your favorite milk, or for extra rich and creamy mashed potatoes, use heavy cream or full fat coconut milk.
- Parmesan - You can't go wrong with adding cheese to mashed potatoes. If you'd like to make these mashed potatoes vegan, use dairy free, vegan parmesan.
Step by Step Instructions
- Bring a pot of salted water to a boil. I recommend using a 4+ qt pot and keep in mind the water will rise when the potatoes are added.
- Prep the potatoes. Cut the potatoes into ¾ chunks and peel, if desired.
- Cook the potatoes. Once the water in boiling, add the potatoes and boil until you are able to easily pierce them with a fork.
- Drain the potatoes. Using a colander or large fine mesh strainer, drain the water from the potatoes.
- Transfer the potatoes to the stand mixer. Add in the butter, cream cheese, milk, parmesan, salt, pepper, and optional chives.
- Mix until smooth and creamy. Using the paddle attachment of your Kitchenaid mixer, slowly mix the potatoes for about 1 minute, or until creamy.
- Serve while hot and creamy! Transfer your mashed potatoes from the stand mixer to your serving dish, then add additional butter, cheese, chopped chives, salt and pepper to taste.
Storing and Reheating Instructions
These mashed potatoes will store well in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheat stand mixer mashed potato leftovers in the microwave in a microwave safe bowl in 30 second bursts until warmed through. To keep from drying out, I recommend covering the bowl with a damp paper towel or add a small splash of milk and a pat of butter.
Time Saving Hacks
Boil the potato chunks ahead of time and place them in the fridge for up to 12 hours.
Then, when you are ready to make the mashed potatoes, place the cooked potato chunks in the microwave for 60-90 seconds and cover with a damp paper towel. Once they are hot, place them in the KitchenAid mixer with the rest of the ingredients and mix as usual.
Yes, mashed potatoes are gluten free! Potatoes in general are gluten free so feel free to enjoy Ninja Foodi Roasted Potatoes, Butternut Squash Sweet Potato Mash or Air Fryer Sweet Potato fries on a gluten free diet, too!
The number one reason potatoes become gluey, gummy or unpleasant in texture is when they are over mixed and overworked. This causes the potatoes to release too much of their starch content and become a gluey consistency. Potatoes can also become gluey if too much of the cooking water is left in the potatoes. This cooking water is very starchy and can create the same gluey texture.
If your potatoes are lumpy or difficult to get smooth without overworking, chances are they were not cooked for long enough. In order to mash the potatoes very easily, you want them to be properly cooked through and very soft. If your potatoes are lumpy, transfer them back to the pot and continue to heat over the stovetop until they are easy to mash.
If you're looking for ways to repurpose leftover mashed potatoes, you may enjoy making Mashed Potato Cakes, Leftover Mashed Potato Waffles, or bake them on top of Vegetarian Shepherd's Pie.
Mashed potatoes will become less smooth and creamy as they cool and can appear thicker. To thin the mashed potatoes back out again, add a splash of milk, butter, or cream before reheating.
Tips for Success
- Cut the potatoes into even-sized chunks. If the potatoes are cut unevenly, with some chunks being large and some being small, the potatoes will cook through unevenly. This can cause portions of the potatoes to be overcooked or undercooked and make it difficult to mix the potatoes smooth in the Kitchenaid mixer.
- Don't attempt to use another appliance to mash. Blenders, immersion blenders and food processors even on their lowest settings will mash your potatoes too quickly and vigorously and make them incredibly gluey. If you do not have a Kitchenaid mixer or alternative stand mixer with the appropriate paddle attachment, your next best tool for mashing is a potato mashed or a potato ricer.
- Use room temperature cream cheese, milk, butter, and cheese. Just like in baking, room temperature dairy will blend much more easily into the mashed potatoes. Cold ingredients take more mixing in the Kitchenaid mixer, which can cause over mashing!
More Easy Potato Recipes You May Enjoy
If you make these Mashed Potatoes in Kitchenaid Mixer, I would absolutely love for you to leave a rating and review. I absolutely love connecting
Quick Mashed Potatoes in Kitchenaid Mixer
- 1 Kitchenaid Mixer
- 3 cups potatoes, cut into ¾ inch chunks aprox 5-6 small red potatoes
- 2 tbsp butter vegan for DF + V
- 2 tbsp cream cheese vegan for DF + V
- ⅓ cup plain oat milk or any other plain milk
- ¼ cup parmesan vegan for DF + V
- 1 tsp salt
- ½ tsp pepper
- Chives for topping (optional)
- 3 cups Water + 1 tsp salt for boiling
- Bring a saucepan to with water and 1 tsp of salt to a boil.
- While waiting for the water to boil, cut the potatoes into ¾ inch chunks.
- Once the water in boiling, add the potatoes and boil until you are able to easily pierce them with a fork.***
- Thoroughly drain the potatoes in a strainer, ensuring most of the water is remove, then place them directly in the kitchen aid mixing bowl.
- Directly add the butter, cream cheese, milk, salt, pepper and optional chives into the mixing bowl with the boiled potatoes.
- Using the kitchenaid Flat Blade Paddle (you may also use the one with the scrapper), begin mixing the potatoes on medium speed for approx 1 minute, until they are fluffy and smooth.
- Scoop them directly out of the mixer bowl and serve!
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