Fluffy Whipped Mashed Potatoes
Fluffy, whipped mashed potatoes…can you think of a dish more versatile? Whether you enjoy these with steak, chicken, or something entirely else, you will love these incredibly creamy mashed potatoes!
Looking for more ways to use potatoes? I highly recommend these air fryer breakfast potatoes, these yummy crispy parmesan little potatoes, and you’ve GOT to try these incredible bacon-wrapped potatoes. Yum!
Mashed Potatoes Recipe
Are you looking for a mashed potatoes recipe that will fulfill all your potato dreams? Well, look no further, because that is exactly what I’ve got here. I have made plenty of mashed potatoes recipes in my day, and this is the one I find myself reaching for again and again.
To me, the best mashed potatoes recipe is one that is kept fairly simple. I know there are all kinds of recipes out there with added bacon, garlic, cheese, and other goodies, but these potatoes are better as they are. I honestly do not even make gravy with these. They are just that good! Extra ingredients are great for other days, but today is not that day. 😉
Creamy Mashed Potatoes
Making creamy mashed potatoes is much more simple than you’d imagine! Since this recipe is among my 5 most favorite things to eat, I will not let you eat bad mashed potatoes and will let you in on everything I know about how to make them t.h.e. b.e.s.t!
So how to make your potatoes smooth, silky instead of lumpy and stiff?
Here are my secrets –
- Make sure to cook the potatoes properly. Cooking the potatoes too long will make the end result taste watery. Cooking the potatoes not long enough, will not give you the silky smooth texture you are looking for. Set your time for about 12 minutes after the potatoes come to a boil and check if the fork goes into the potatoe easily, if not continue checking for the next couple of minutes and remove off the heat and drain immediately after they’re proper softness.
- Mash or whip the potatoes without the liquid first. If you add the liquid before mostly mashing the potatoes, you might end up with some pieces chunkiness in the final product. To avoid this, mash or whip the potatoes for about a minute or two until the potatoes are mostly mashed. Only then add the liquid.
- Add the liquid gradually. Start with half the liquid, then continue whipping and adding the liquid until desired consistency. If you add all liquid at once, you might end with potatoes that are too thin to your liking. Adding it gradually can keep you in control of their thickness.
The recipe is very straight-forward, so as long as you follow the step by step instructions, you’ll have no glue-like potatoes with lumps. I also promise you won’t have any thin or runny mashed potatoes…yuck!
How to Make Mashed Potatoes
- Add peeled and quartered potatoes to a pot and cover with water by about 1/2 inch. Add 2 Tbsp of salt. Cook for about 12-15 minutes or until the potatoes are easily pierced with a fork. Do not overcook or the mashed potatoes will taste watery.
- While the potatoes are cooking, heat the milk and butter until hot. Get your mixer out and attach the whisks.
- Once the potatoes are soft, drain the water.
Plan to mix the potatoes right after you drain them, otherwise, you run the risk of the potatoes becoming gluey as you mix them.
- Now with a mixer whip the potatoes on low speed until no big pieces of potatoes are seen.
- Next, add half the milk + butter mixture and whip again until the milk is incorporated.
- Add a little more of the milk mixture and whip again.
- Keep adding the milk mixture about 1/4 cup at a time until the potatoes are of the consistency you like. At this point you want the potatoes to look a little softer than what you like to see on your plate since the potatoes will thicken up slightly as they sit.
Add Liquid to the Mashed Potatoes Gradually
Remember that you can always add more, but you can not take away the liquid once you mix it in. Add the liquid slowly.
Typically you will add slightly more than about 1 cup of liquid for every 2.5 lbs of potatoes. The liquid can be just plain liquid you cooked the potatoes in, or milk, or cream, or a combination of cream, milk, butter in whatever the proportions you like. The more fatty the liquid is, the more creamy and luxurious the potatoes will be. I typically try to keep the butter or cream to less than 1/2 of all liquid I add.
For everyday meals I will keep the butter or cream to about 1/4 of all liquid I add. When I have company over or for holidays I will make the potatoes with butter or cream content of 50% of all liquids added because I want them to be extra good.
Are you the one making mashed potatoes? – Then who else better to decide on how you want them to be made!? Go ahead and find your favorite proportion or ratio!
- Make sure to scrape the bottom of the pot before your last whip to ensure that there are no large chunks of potato stuck on the bottom.
- Transfer to a serving bowl and sprinkle with some chives, green onion, chopped parsley or red pepper flakes for garnish.
Will Mashed Potatoes Reheat Well?
I often get asked about freezing and reheating this recipe, whether you want to make these mashed potatoes ahead of time, or simply have too many leftovers to eat here’s my advise.
Freezing mashed potatoes makes them more watery, so I try not to freeze leftovers. But, they will keep well for a couple day in the fridge. When you’re ready to reheat, just pop them in the microwave or rehat in a skillet over medium heat with a splash of milk, just make sure to stir the potatoes several times for an even reheat.
More Side Dish Recipes:
- Sweet Peppers with Cheese
- Oliver Salad – Russian Potato Salad
- Instant Pot Brown Rice
- Air Fryer French Fries
Fluffy Whipped Mashed Potatoes
This mashed potatoes recipe makes the best, creamiest mashed potatoes ever!
- 5 lbs yellow (Yukon) potatoes about 14 medium-sized potatoes
- 2 tbsp kosher salt
- 1 cup whole milk, hot
- 8 oz unsalted butter, melted or room temp
In a pot, add 5 lbs peeled and quartered potatoes and cover with water by about 1/2 inch. Season with 2 Tbsp salt.
Cook the potatoes for about 12-15 minutes after they come to a boil or until the potatoes are easy to pierce through with a fork. Do not overcook or the mashed potatoes with taste watery.
Meanwhile, heat 1 cup milk and 8 oz butter until hot by heating in a saucepot or by microwaving for about 4 minutes. Prepare a mixer with a whisk attachment.
Once the potatoes are cooked, drain the water.
With the mixer whip the potatoes on low speed until no big chunks appear. Add half of the milk mixture and mix it again until it is well incorporated.
Keep adding the milk mixture 1/4 cup at a time until the potatoes are at a desired consistency.
Plate the fluffy mashed potatoes and top with desired garnish.
How to keep the mashed potatoes warm:
- After cooking and whipping the potatoes add them to a slow cooker like a crock pot or an instant pot and turn the "keep warm" setting. This will keep the potatoes warm until you're ready to serve.
How to lighten up the mashed potatoes:
- Replace as much of the butter with milk as you wish to reduce the calories.
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