Fluffy mashed potatoes melt in your mouth and are easy to make with just four ingredients. While you can use a potato ricer, no ricer is needed to make these potatoes extra smooth. After testing all of my pro tips, these potatoes really are perfect every single time.
Like little clouds on your plate. That’s what the perfect mashed potatoes taste like. I wanted to find the best way to make fluffy mashed potatoes easily at home that taste just like a fancy restaurant.
The result of my potato research efforts paid off, I have exciting pro tips to share with you so that you can have always have the creamiest potatoes at the table.
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The perfect mashed potato recipe
Here’s why you’ll love this simple side dish recipe:
- Four ingredient recipe. You most likely have all that you need in the house.
- No ricer required! It’s a great tool for mashing chunks of cooked potato, but you don’t need it if you have a mixer.
- Perfect mashed potatoes every time. Don’t overcook, or over-mix and you’ll have great potatoes.
- Easy to make ahead. I share reheating instructions below.
- Quick to make in less than one hour.
The best type of potatoes for mashed potatoes
When making fluffy or loaded mashed potatoes, russet potatoes are the best option. They have a smoother and richer texture than waxy potatoes, which makes all the difference to make the texture light and airy.
For this recipe I use a hand mixer for mixing the potatoes as the potato ricer substitute, it’s a little chef secret to make great potatoes. After you lightly whisk the potatoes, whip in the warm milk and butter and you’ve got the best side dish ever!
You can use a potato masher or potato ricer as well if you have them. I find that most people have a hand mixer at home, so it’s easy and produces a light and creamy mashed potato side every single time.
Ingredients
- Russet potatoes: Ideal for mashed potatoes due to their high starch content, resulting in a fluffy texture. Can be substituted with Yukon Gold potatoes for a creamier texture, but ideally use my Yukon Gold mashed potato recipe instead.
- Salt: Enhances the flavor of the mashed potatoes. You MUST salt the cooking water, and add salt as a seasoning. Both places are necessary. Use kosher or sea salt for seasoning, adjusting to taste.
- Milk: Adds creaminess and moisture to the mashed potatoes. Whole milk is preferred for richness, but you can use low-fat or non-dairy alternatives like almond milk or oat milk for dietary preferences.
- Butter: Provides richness and flavor to the mashed potatoes. Unsalted butter is preferred for better control of salt levels, but salted butter can be used if that’s what you have on hand. Adjust additional salt in the recipe accordingly. Alternatively, you can use vegan butter for a dairy-free option.
How to make fluffy mashed potatoes
The process is simple and easy for this creamy potato side dish. My secret pro tip is you don’t need a ricer for this recipe, I use a stand, or hand mixer! It achieves the perfect fluffy consistency.
- Peel and rinse Russet potatoes. Cut into equal-sized pieces for boiling.
- Cover the potatoes in cold salted water. Bring to a boil and simmer until tender, about 30 minutes. Drain completely and well.
- In a mixer bowl or a mixing bowl using a hand mixer, beat the potatoes until finely crumbled.
- Heat milk and butter. Add melted butter and warmed milk with the salt. Mix together.
- Beat until smooth and light. The mixer will break up the tender pieces of potato. Mix just until smooth and fluffy, then serve.
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.
Tara’s Tips
- 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.
What to serve with mashed potatoes
You can’t beat a dinner with a side of mashed potatoes. Whether serving these for Thanksgiving, Sunday dinner, or just a weeknight–here are some recipes that are great with a side of mashers:
Storage and freezing
Store leftover mashed potatoes in an airtight container in the refrigerator for up to four days. You can freeze the potatoes as well in an airtight container for up to 2 months. Thaw the potatoes in the fridge overnight for best results.
To reheat the potatoes, place in a pot and heat over low heat, adding warm milk as needed. If you prefer the microwave, heat in intervals stirring in between until smooth. Add warm milk as necessary until fluffy and smooth again.
Mix-ins and variations
The best part of mashed potatoes is all the different mix-ins you can add to them to make them even more delicious! Some of my favorites include:
- Bacon
- Scallions
- Crispy onions or shallots
- Jalapenos
- Caramelized onions
- Cheese, pretty much any kind!
- Garlic and herbs
More potato recipes to try
Let me know how it went!
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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.
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Recipe Tara Teaspoon. Photography Ty Mecham.
