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    Home » Recipes » Christmas Recipes

    The Best Fluffy Mashed Potatoes

    Published: Nov 6, 2009 · Modified: Mar 19, 2022 by Sally Cameron · This post may contain affiliate links · 5 Comments

    74 shares
    Jump to Recipe Print Recipe

    What makes the best fluffy mashed potatoes? What about tools? Dairy or not? These are serious matters for mashed potato lovers and here is how I make them, with options to fit your dinner table. Guaranteed to please.

    A bowl of fluffy mashed potatoes with butter.

    I've tried different tools for making the best fluffy mashed potatoes and experimented with different varieties of potatoes, dairy, and flavors. Here's is my fail proof way to make fantastic mashed potatoes, along with options for your family.

    Jump to:
    • Ingredients
    • Substitutions and Variations
    • Let's Talk Tools
    • Recipe FAQ
    • How To Make Ahead of Time
    • What to Serve With
    • More Potato Recipes
    • ⭐️Did you Make This?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Note see recipe card for complete list and measurements. When planning how much to make figure a 6-8 ounces of raw potatoes per person.

    • Potatoes: for fluffy mashed potatoes, choose starchy russet potatoes. Gold potatoes will give you creamier but heavier mashed potatoes.
    • Butter: Unsalted butter is the best choice so that you control the level of salt. I never buy salted butter. Use all butter or part white truffle butter (notes below) for decadent mashed potatoes.
    • Dairy: Use whole milk or half and half. Low fat milk makes for watery, weak mashed potatoes and heavy cream is just that, pretty heavy for mashed potatoes.
    • Salt: Use a good sea salt or white truffle salt to keep going with the white truffle theme. What I don't use is regular table salt because sea salt tastes better.
    • Pepper: Here is where I use white pepper. No black flecks and the flavor is perfect for mashed potatoes. It blends right in beautifully.

    Chef's Tip: I prefer to hand pick my potatoes from a big pile versus buying a bag where I can't tell what I'm really getting. When you choose them individually, there are no spoiled potatoes, no green potatoes, and they are all the same size for easier peeling. And be sure to buy organic if available. Conventionally grown potatoes have high levels of pesticides.

    Substitutions and Variations

    • For dairy free (vegan), use your "milk" of choice and non-dairy, plant-based butter. This plant butter tastes great.
    • White truffle makes mashed potatoes totally decadent if you're a truffle lover. Here is what I use:
      • White truffle butter
      • White truffle salt
      • White truffle oil (while you're at it try their flavors, they are wonderful)
    • Flavored salts are nice for adding subtle flavor. If you love rosemary, try a salt like this.
    • For mashed potatoes with a kick, add some prepared horseradish.
    • Sour cream is a delicious addition but don't over do it or they can get a little heavy versus fluffy. The tang is nice though.
    • Buttermilk mashed potatoes is another classic option. I prefer to use regular milk and add my own butter.
    • Garlic mashed potatoes? Roast a head or two split in half horizontally, drizzled in olive oil, wrapped in foil, at 400°F for 40 minutes. Allow to cool enough to handle, pop out the garlic cloves, finely chop or smear, and add to the mashed potatoes.

    Let's Talk Tools

    A plastic ricer tool for making fluffy mashed potatoes.

    I don't usually include a tools or equipment section but for mashed potatoes it's important. For the fluffiest mashed potatoes, use a tool called a ricer.

    A ricer pushes softly cooked spuds through a hopper with holes to yield fluffy grains of potatoes ready to be stirred with whatever you like to include. See ideas above in the variations section.

    A stainless steel ricer mashing potatoes.

    Recipe FAQ

    What are the best potatoes for mashed potatoes?

    I've used both russet and golds. I prefer russet potatoes for their dry starchy fluffy result. Gold potatoes (medium starch) provide a creamier texture that gives you a little heavier mashed potato.

    Can I use red potatoes?


    Don’t use red potatoes (low starch) or other thin white skinned potatoes that have a more waxy consistency. They are best for roasting and dishes where the potatoes need to hold together like potato salad.

    What tool makes the best mashed potatoes?

    You can use a ricer, a handheld potato masher or an electric hand mixer. I prefer a ricer for light, fluffy mashed potatoes. Try each one and learn the difference for yourself. Hand mashed tend to be chunkier, but the texture can be nice.

    Potato shreds coming out of a ricer.

    How To Make Ahead of Time

    You can make mashed potatoes an hour or two head of time. Keep them warm in a slow cooker if you are making a big quantity for a crowd or place mashed potatoes in a metal bowl atop a pan with simmering water. Cover the bowl with plastic film then a kitchen towel.

    If potatoes have stiffened up while siting, whip in a little hot milk, or a hot milk and melted butter combination. You can also make them a day ahead and heat them back up in a large pan while whisking in more hot milk and butter until they reach the consistency you prefer.

    What to Serve With

    Mashed potatoes go with just about anything. They are classic along side roast chicken, roast beef, pork tenderloin or pork chops. They are nice with salmon too.

    More Potato Recipes

    • pumpkin mashed potatoes
      Creamy Pumpkin Mashed Potatoes
    • scalloped potatoes gratin
      Potatoes au Gratin (gluten free scalloped potatoes)
    • Dutch baby potatoes with herbs
      Buttery Baby Dutch Yellow Potatoes (Melissas)
    • rosemary mashed sweet potatoes
      Easy Rosemary Mashed Sweet Potatoes Recipe

    ⭐️Did you Make This?

    If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Riced Potatoes|AFoodCentricLife.com

    Sour Cream Mashed Potatoes

    Sally Cameron
    Classic fluffy mashed potatoes. Who doesn't love them? Here's how to make them.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Mashing 10 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 173 kcal

    Equipment

    • Ricer or electric mixer See post for tools discussion

    Ingredients
      

    • 2 pounds russet
    • 3-4 tablespoons sour cream OPTIONAL
    • ½ stick good quality unsalted butter melted or soft room temp
    • ⅓ cup whole milk or half and half add more if needed
    • ¼ teaspoon sea salt more to taste
    • ¼ teaspoon white pepper more to taste

    Instructions
     

    Peel and chop potatoes

    • Peel potatoes, cut in half lengthwise, then into halves or quarters depending on the size of the potatoes to start with. Your goal is to have the pieces the same relative size so that they cook at the same time.

    Simmer potatoes

    • Place the potatoes in a medium saucepan and make sure you have enough cold water to cover by an inch or so. Add 2 teaspoons kosher salt to the pan. Place the pan over medium heat and bring to just under a boil; turn heat down to a simmer. If you boil the potatoes they will fall apart.
      Cooking gently in simmering water will allow them to stay intact. Simmer potatoes until you can easily pierce them with a paring knife. They should be totally tender but not falling apart for easy ricing.

    Drain and dry potatoes

    • Drain potatoes through a strainer or colander and return the potatoes to the hot pan. Place the pan back on the warm burner (turned off) and cover with a mixing bowl. Allow the potatoes to dry a bit in the warm pan before continuing, about 10 minutes.

    Mash or rice potatoes

    • After the potatoes have steamed dry, put the potatoes in the bowl, place the ricer over the pan and rice the potatoes. Add the butter, sour cream and enough milk to loosen things up, stirring as you go with a spoon. Stir until potatoes are smooth as you prefer. Add more butter, milk or sour cream as desired. Taste and season with additional salt and white pepper. Serve immediately.

    Notes

    • For light, creamy, fluffy mashed potatoes, use a ricer.
    • If you want them to be over-the-top delicious for a special occasion or holiday, use white truffle butter and salt.
    • Make them an hour or so ahead of time and keep warm in a slow-cooker or in a bowl seated atop a water bath covered with plastic film and a kitchen towel. Potatoes can be kept warm this way for about 2 hours.
    • For a dairy-free version, use vegan sour cream and vegan butter.
    • If cooking potatoes for a crowd you can keep them warm in a crock pot on low heat which frees up cooktop space if you have a small cook top or range.

    Nutrition

    Calories: 173kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 22mgPotassium: 666mgFiber: 3gSugar: 2gVitamin A: 191IUVitamin C: 30mgCalcium: 43mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Tonya Holcomb says

      October 14, 2013 at 6:54 pm

      My 5 year old daughter went with me to the Farmer's Market. While I was picking out other produce, she put "white potatoes" in a bag, handed them to the farmer to buy. She asked everyday to make Mashed Potatoes. Tonight, we both made Mashed Potatoes for the first time. Thank you for the recipe!

      Reply
      • Sally says

        October 14, 2013 at 9:03 pm

        Hi Tonya. Wonderful that you took your daughter to the farmers market with you. Great lesson and experience for her, and I am sure fun for you too! Mashed potatoes are a made only on occasion at our house, but my husband asks for them like your daughter. They are so darn good. If you can choose, I use gold potatoes, like Yukons. I think they make the best mashed potatoes if you are going to make them. I plan to post my white truffle version in November.

        Reply
    2. Ann Foster says

      November 16, 2010 at 7:09 am

      Hi Sally~~I really enjoy reading your recipes. I've printed out some that I will try for Thanksgiving.(green beans) I like the Ukon Gold Pots mixed with others & I rice them & whip them. I like to use fresh Cranberries & add whatever I think the family will like. Our group will be small this year. Carol went back to flying & will finish training in a couple of days & we expect her to be working on Thanksgiving. Nancy, Mike & kids. are going to Fla. So that leaves Allan, Laura,Kyle, & Paul & I. You all have a wonderful day. Love ya, Aunt Ann

      Reply

    Trackbacks

    1. Tenderloin of Beef with Cognac Dijon Cream Sauce — A Food Centric Life says:
      12/17/2011 at 11:26 am

      [...] Creamy Mashed Potatoes, From A Food Centric Life [...]

      Reply
    2. Spring Cherry Blossoms & Washington DC — A Food Centric Life says:
      04/13/2011 at 11:53 pm

      [...] Many of my clients wrinkle up their faces at the mention of meatloaf, but I guarantee my recipe is not your mother’s meatloaf. It’s moist, flavorful and combines lean ground sirloin with ground turkey for a good base. And yes it sounds strange but I add finely diced Granny Smith apple to the mix, which adds moisture and healthy fiber that you will never know is there. Trust me! Add Dijon mustard, horseradish and a few other ingredients and you’ll have a terrific meatloaf for dinner, and if you are lucky a sandwich the next day.  Instead of the traditional ketchup I top mine with a spiced apple-barbecue glaze. You can use your favorite barbecue sauce as is or thinned down to use as a glaze. Click here  for the meatloaf recipe and here for the mashed potatoes recipe. [...]

      Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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