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    Home » Garden To Table

    Fluffy Mashed Potatoes

    Published: Aug 18, 2020 · Modified: Jan 31, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
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    These classic fluffy mashed potatoes are made with Russet (or Idaho) potatoes, milk or cream, and butter. Make them ahead of time!

    Fluffy Mashed Potatoes in a serving bowl

    Who else loves potatoes?

    We all do, right?

    They’re starchy, delicious, and filling.

    And there are so many different kinds of potatoes!

    When I’ve got Yukon gold potatoes on hand, I make these creamy goat cheese mashed potatoes (or these Instant Pot goat cheese mashed potatoes).

    Red potatoes, yukon gold, baby potatoes, and fingerling potatoes are all delicious as roasted potatoes with garlic and herbs and salt and vinegar smashed potatoes.

    If I have sweet potatoes, I make loaded sweet potato fries and white sweet potato fries.

    But the potato I have on hand most often is the Russet (or Idaho) potato.

    Russet potatoes are perfect for gratin dauphinois (French scalloped potatoes), crispy oven fries and crab fries.

    And of course, Russet potatoes make the delicious, fluffy mashed potatoes.

    If you’ve got too many potatoes on hand, you can also make French mashed potatoes or freeze potatoes for later.

    Russet vs Yukon Gold for Mashed Potatoes

    Guys, people have major opinions about their mashed potatoes.

    We all do, right?

    Some chefs swear that Yukon gold potatoes are the only acceptable potatoes for mashed potatoes, while others swear by the Russet potato. The Bon Appetit food writers seem to all swear by gold potatoes, but Julia Child recommends Russets in multiple cookbooks.

    I say, you do you. Pick the potato you like best, or use what you have on hand.

    Here’s the difference.

    Yukon golds will make creamy, smooth mashed potatoes.

    Russets will make fluffy mashed potatoes.

    Russets also tend to absorb more water than gold potatoes, so there’s an extra step involved to make the potatoes even more delicious.

    If you’re following this recipe, but you’re using gold potatoes instead of Russet, check the recipe card notes to adapt the recipe.

    How to Make Fluffy Mashed Potatoes

    Start by peeling, quartering, and boiling the potatoes.

    Cook them until they’re tender but not falling apart.

    Drain the potatoes.

    Boil Potatoes Until Tender + Drain
    Boil Potatoes Until Tender + Drain

    Add the potatoes back to the pan, and mash them.

    Use a potato masher (for chunkier potatoes) or a ricer for a finer mash. I own this potato masher and an OXO ricer-style potato masher.

    Mash with a Potato Masher or Ricer
    Mash with a Potato Masher or Ricer

    Next, move the pot back to the stovetop and heat the potatoes over medium heat for a minute or two. This will help evaporate any extra water from the potatoes.

    If you’re swapping Russet potatoes for a firmer potato (like golds), you can skip this step, because those potatoes absorb less water while boiling.

    Heat Potatoes to Evaporate Water
    Heat Potatoes to Evaporate Water

    Add a few cubes of butter to the potatoes, and heat a little milk or cream until it’s simmering.

    Add Cubes of Butter to Potatoes
    Add Cubes of Butter to Potatoes

    Slowly drizzle in the hot milk, beating the potatoes constantly as you pour.

    The potatoes will transform as you add the milk.

    Add Milk or Cream + Beat Until Smooth
    Add Milk or Cream + Beat Until Smooth

    Season the potatoes until you love the flavor, and then you’re ready to dig in! If you made them ahead of time, you can store them in the fridge and reheat them over a pot of simmering water.

    If you prefer, you can also reheat them in the microwave and add a little more warm milk or cream to fluff them back up.

    Serve your potatoes along with this vegan onion gravy, honey balsamic brussels sprouts, and this butternut squash galette.

    Fluffy Mashed Potatoes in a serving bowl
    Fluffy Mashed Potatoes in a serving bowl
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Fluffy Mashed Potatoes

    These classic fluffy mashed potatoes are made with Russet (or Idaho) potatoes, milk or cream, and butter. Make them ahead of time!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Side Dish
    Cuisine: American, French
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 230kcal
    Freezer Friendly?

    No

    Will It Keep?

    1 Day (See Recipe for Reheating Directions)

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    Equipment

    • Potato Masher or Ricer

    Ingredients

    • 2 ½ pounds Russet potatoes
    • ½ cup milk or cream, plus more if needed
    • 4 tablespoons butter
    • 1 teaspoon sea salt, plus more to taste
    • ¼ teaspoon freshly ground black pepper, plus more to taste

    Instructions

    • Bring a large pot of heavily salted water to a boil.
      Scrub, peel, and quarter the potatoes. Add the potatoes to the boiling water, and cook 10-15 minutes until tender (but not falling apart).
      Drain the potatoes. Add the potatoes back to the pot and immediately run through a potato masher or ricer.
      Mash with a Potato Masher or Ricer
    • Put the pot back on the stovetop, turn the heat to medium, and use a wooden spatula or spoon to beat the potatoes constantly for about 2 minutes. When the potatoes begin to form a film on the bottom of the pan, turn off the heat.
      If your potatoes are old they might already be dry, and a film will appear immediately on the bottom of the pan. If so, turn off the heat and move on to the next step.
      This step will remove extra moisture from the potatoes.
      Heat Potatoes to Evaporate Water
    • Add the milk or cream to a small saucepan and bring to a simmer.
      Cut the butter into small cubes. Add butter cubes, salt, and pepper to the potatoes.
      Add Cubes of Butter to Potatoes
    • Begin beating the hot milk or cream into the potatoes. Continue beating until the potatoes are smooth and creamy.
      If your potatoes were very dry, you might need to add extra milk. Warm the milk before adding.
      Taste and add more salt if desired.
      To keep warm (for up to an hour), place in a pan over lightly simmering water, and cover loosely. To make up to a day ahead of time, reheat in the same manner (in a loosely covered pan over simmering water).
      Serve with gravy or extra butter if desired.
      Add Milk or Cream + Beat Until Smooth

    Notes

    Swapping other types of potatoes:
    If you swap a less starchy potato (like a Yukon gold), your potatoes will be creamy rather than fluffy. 
    Firmer potatoes (like golds) will absorb less water than Russets, so there’s no need to cook the potatoes in the pan after mashing.  That step is to evaporate extra water.

    Nutrition

    Calories: 230kcal (12%) | Carbohydrates: 35g (12%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Cholesterol: 22mg (7%) | Sodium: 473mg (21%) | Potassium: 815mg (23%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 270IU (5%) | Vitamin C: 11mg (13%) | Calcium: 50mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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