Fluffy mashed potatoes melt in your mouth, and with just four ingredients, are as easy to make as they are delicious!
Like little clouds on your plate. That's what the perfect mashed potatoes taste like. Then drizzle them with gravy and oh-my-goodness it's heaven. These creamy, fluffy mashed potatoes are as simple to make as they are delicious, and basic enough that you can add amazing flavor variations.
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Russet Potatoes are my go-to for Fluffy Mashed Potatoes.
When making fluffy or loaded mashed potatoes, I prefer using russet potatoes. They seem to have a smoother and richer texture than waxy potatoes, which in my opinion, makes all the difference.
Always melt your butter and heat your milk before mixing them into the potatoes!
After boiling the potatoes in salted water, make sure to drain them well. We will eventually put lots of moisture back (in the form of milk and butter). One of my biggest tricks to making creamy mashed potatoes is not adding cold milk and butter to the hot potatoes. Instead, heat the milk and melt the butter before adding them in. This keeps the potatoes hot!
Use a potato ricer to smash the potatoes. You can also use a potato masher, or a hand mixer, but a potato ricer will give you the smoothest, fluffy mashed potatoes. Then whip in the warm milk and butter and you've got the best side dish ever!
That’s it. Can you believe how easy?!
How to make Fluffy Mashed Potatoes:
- Boil potatoes until tender (not falling apart)
- Drain completely
- In a mixing bowl, beat potatoes until finely crumbled
- Add melted butter, warmed milk and salt
- Beat until smooth
These creamy, fluffy mashed potatoes pair perfectly with just about anything, but I especially love them with my Favorite Roasted Turkey and Gravy or my Grilled Flank Steak with Herb Salsa Verde.
Want to try some variations to these amazing Fluffy Mashed Potatoes? Click here for the recipes to try the Olive and Thyme Mashed Potatoes with a delicious lamb roast. The Bacon and Smashed Carrot mix ins are delicious with pork chops. Smoked Gouda and Scallion Potatoes pair well with a beef roast, mmmm! And try the Chipotle and Cilantro mashers with grilled chicken or fish.
Fluffy Mashed Potatoes
Ingredients
- 5 lbs russet potatoes peeled and cut into 2-inch pieces
- 2 teaspoon kosher salt plus more for boiling potatoes
- ¾ cup whole milk heated, plus more as needed
- 5 tablespoon unsalted butter softened
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and bring to a boil; add salt Simmer until fork-tender but not falling apart, about 30 min; drain
- Transfer potatoes to a large mixer bowl and, using whisk attachment, beat on medium speed until finely crumbled. Add milk, butter and 2 teaspoon salt; beat until just smooth, adding more milk as need for a light, creamy texture.
Notes
- I love using russet potatoes for fluffy mashers. Waxy potatoes are delicious, but they don't have the same fluffy texture. They are smooth and rich, but a very different situation
- Start the potatoes in cold water. Be sure to start cooking the potatoes from cold water and bring up to a boil. This is a professional cooking method to make sure the potatoes cook evenly and don't overcook.
- Boil in salted water. Just like pasta, boil the potatoes in salted water, this helps season the potatoes while they cook!
- Heat the milk and butter. Be sure to warm the milk and butter before stirring into the hot potatoes, this ensures a fluffy and creamy texture.
- Drain the potatoes well. After boiling the potatoes, be sure to drain them well, this helps keep excess water out of the potatoes that could make them thin or runny.
- Use a hand mixer. No ricer or potato masher needed here, use a hand mixer for perfect results every time.
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipes Tara Bench & Vanessa Seder
Photographs Quentin Bacon
Food Stylist Susan Vajaranant
Prop Stylist Pamela Duncan Silver
Originally published Ladies' Home Journal Nov 2008
Kara says
Mmmmm! I'm writing this one down for tomorrow's feast! Thanks Tara!
Mary Bench says
These look dreamy!
Owen Kemp says
This always amazes me... you put in 2 tsp of salt and then add UNsalted butter? I would use salted butter because it has more flavor and reduce the salt added to the water.
Tara says
Hi Owen. There's a great explanation for this!! Salt is a preservative. I choose to buy and use unsalted butter because it is guaranteed to be more fresh than salted butter (which has a longer shelf life on grocery store shelves because of the preservative). Grocery stores can keep salted butter on the shelves longer, but have to rotate out unsalted butter and replace it with fresh more often. That, and I can completely control the amount of salt I add to recipes. For a professional developer and recipe tester, this is crucial because we want recipes to be consistent and accurate. I don't know how much salt a given butter brand adds to their butter, so my recipes would not always turn out the same. You can experiment and change them to suit your tastes! I know my own mother prefers salted butter, even in frosting recipes! Thanks for your comment. I'm so happy you stopped by the site.
MacNChz says
These look delish! Will try for Thanksgiving!
Tara Teaspoon says
So glad you liked the recipe enough to include in at your holiday dinner. Don't forget the mix-ins if your family is willing to try something new sometime. Happy Holidays! Tara
Lena Haziq says
Great recipe! I used half and half instead of milk and added 2 tablespoons of garlic and 2 teaspoons of dried thyme for extra flavor.