Why You’ll Love This Recipe
This mashed potato recipe results in the smoothest, fluffiest mashed potatoes you’ve ever tasted. The combination of Yukon Gold potatoes, hot milk, and melted butter creates a creamy texture without being overly heavy. The key is whipping the potatoes gently with a mixer, which incorporates air and makes them light and fluffy. They pair wonderfully with almost any main dish, from roasted meats to vegetarian options. These mashed potatoes are sure to be a hit at your next family dinner or holiday feast!
Ingredients
- 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 at room temperature
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Potatoes:
Peel and quarter the potatoes, then place them in a large pot. Cover the potatoes with water by about 1/2 inch and add 2 tablespoons of kosher salt. - Cook the Potatoes:
Bring the pot to a boil over medium-high heat. Once the water is boiling, reduce the heat and let the potatoes cook for about 12-15 minutes or until they are easy to pierce with a fork. Be careful not to overcook them, as this will make the mashed potatoes watery. - Heat the Milk and Butter:
While the potatoes are cooking, heat the whole milk and unsalted butter until hot. You can do this by heating them together in a saucepan over low heat or microwaving them in a microwave-safe container for about 4 minutes. - Drain and Mash the Potatoes:
Once the potatoes are cooked, drain the water and place the potatoes in a mixing bowl. Use a stand mixer with a whisk attachment (or a hand mixer) to whip the potatoes on low speed until there are no large chunks left. - Incorporate the Milk and Butter:
Slowly add half of the hot milk and butter mixture, mixing until incorporated. Continue adding the milk mixture in 1/4 cup increments until the potatoes reach your desired consistency. If you prefer creamier potatoes, add a bit more milk or butter. - Serve:
Transfer the fluffy mashed potatoes to a serving dish. Garnish with fresh herbs, extra butter, or any desired toppings and serve warm.
Servings and Timing
- Servings: 10 servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Garlic Mashed Potatoes: Add 2-3 cloves of minced garlic to the pot while boiling the potatoes for a flavorful twist.
- Cheesy Mashed Potatoes: Stir in 1 cup of shredded cheddar cheese when adding the milk and butter mixture for cheesy mashed potatoes.
- Herbed Mashed Potatoes: Mix in 1 tablespoon of chopped fresh rosemary or thyme for a fragrant herbal flavor.
- Creamy and Light: For a lighter version, replace some of the butter with more milk or use low-fat milk instead of whole milk.
Storage/Reheating
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short bursts, stirring in between, or reheat gently on the stovetop, adding a bit more milk or butter to restore the creamy texture. For longer storage, you can freeze mashed potatoes in a freezer-safe container for up to 2 months. To reheat from frozen, thaw in the fridge overnight and then reheat as needed.
FAQs
1. Can I use russet potatoes instead of Yukon Gold?
Yes, russet potatoes can be used, but they tend to be a little starchier and can result in slightly fluffier but less creamy mashed potatoes. Yukon Gold potatoes are preferred for their buttery flavor and smooth texture.
2. Can I make these mashed potatoes ahead of time?
Yes, you can make mashed potatoes ahead of time. Store them in an airtight container in the fridge and reheat them when ready to serve. If they become too thick, add a splash of milk or butter while reheating.
3. Can I use a hand masher instead of a mixer?
You can use a hand masher, but a mixer will give you a much fluffier texture. If you use a masher, be sure to mash the potatoes until smooth and add plenty of milk and butter for creaminess.
4. Can I make this recipe without butter?
Yes, you can use olive oil or even sour cream as a substitute for butter if you want to make the mashed potatoes lighter or dairy-free.
5. How do I make mashed potatoes more flavorful?
You can add extra seasonings like garlic powder, onion powder, or fresh herbs. Adding a bit of sour cream or cream cheese can also enhance the flavor and make them even creamier.
6. How do I make mashed potatoes smoother?
For extra smooth mashed potatoes, make sure to use a mixer (hand or stand) instead of a masher, and gradually add the milk mixture. The more you mix, the smoother the texture.
7. Can I use almond milk or other dairy-free milk?
Yes, you can use almond milk, oat milk, or any other dairy-free milk, but keep in mind that it may alter the flavor slightly. Use unsweetened milk for the best results.
8. Can I freeze mashed potatoes?
Yes, mashed potatoes freeze well! After cooling them completely, store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
9. Can I make mashed potatoes without a mixer?
Yes, you can use a hand masher or potato ricer. A ricer will give you the fluffiest mashed potatoes, while a masher will result in a bit more texture.
10. How do I make mashed potatoes lighter?
To make lighter mashed potatoes, you can use more milk and less butter, or swap out some of the butter for low-fat or non-dairy alternatives like Greek yogurt.
Conclusion
These Fluffy Whipped Mashed Potatoes are the perfect side dish to pair with any main course. The creamy texture, rich buttery flavor, and light, fluffy consistency make them a true comfort food. Whether you’re serving them for a holiday feast or a casual weeknight dinner, this recipe will be your go-to for the best mashed potatoes every time. Simple to make, utterly delicious, and sure to please everyone, these mashed potatoes are a must-try!
Fluffy Whipped Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Whipped
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Whipped Mashed Potatoes are creamy, buttery, and perfectly whipped to a light and airy texture. Made with Yukon Gold potatoes, hot milk, and melted butter, they are the ultimate comfort food and a perfect side dish for any meal.
Ingredients
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 at room temperature
Instructions
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pot, cover with water by about 1/2 inch, and add kosher salt.
- Cook the Potatoes: Bring the pot to a boil over medium-high heat. Reduce heat and cook for 12-15 minutes until easily pierced with a fork. Be careful not to overcook.
- Heat the Milk and Butter: While the potatoes cook, heat the milk and butter in a saucepan over low heat or microwave for about 4 minutes until hot.
- Drain and Mash the Potatoes: Drain the potatoes and place them in a mixing bowl. Use a stand mixer (with whisk attachment) or hand mixer on low speed to whip until no large chunks remain.
- Incorporate the Milk and Butter: Slowly add half of the hot milk and butter mixture, mixing until incorporated. Continue adding in 1/4 cup increments until you reach your desired consistency. Add more milk or butter for a creamier texture.
- Serve: Transfer the whipped potatoes to a serving dish. Garnish with fresh herbs, extra butter, or toppings of choice. Serve warm.
Notes
For garlic mashed potatoes, add 2-3 minced garlic cloves to the pot while boiling the potatoes.
To make this dish lighter, replace some of the butter with more milk or use low-fat milk.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat by adding more milk or butter.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
