All the tricks to making extremely fluffy, buttery, smooth mashed potatoes.

I have actually consumed a great deal of mashed potatoes in my time– from the ultra luxe and pricey to down house snack bar mash. Mashed potatoes are timeless for a factor. They’re soothing, warm, filling, and the best accompaniment (or main course, in my case). I have actually made numerous pots of mashed potatoes and these are my best mash.

I certainly am understood in my circle of good friends as the very best mashed potato maker. Individuals constantly request my dish and for a while, I didn’t comprehend it. Mashed potatoes, to me, are as basic as boiling water. However then, after a long conversation with a pal on how they make their mash, I recognized, I have actually mashed potato proficiency!?

Other dishes depend on cheese or garnishes, however this is a best mashed potato: no tricks, no elegant add-ins, simply pure potato goodness.

How to make mashed potatoes additional fluffy and velvety

  1. Scrub and peel (or leave the skins on if you enjoy that) the potatoes and cut into even pieces.
  2. Location the potatoes in a big pot of water and cover with cold water. Include a generous pinch of salt and give a boil over high heat.
  3. Turn the heat down to medium-high once the potatoes struck a fast boil, making certain that the potatoes are still at a simmer. Prepare up until fork tender.
  4. Drain pipes the potatoes. Utilize a slotted spoon or colander and drain pipes the potatoes well.
  5. Mash! Press the potatoes through great mesh screen for the best, fluffiest mashed potatoes you’ll ever consume.
  6. Stir in the butter and milk. Include the butter and milk, carefully stirring up until the potatoes reach your wanted consistency. Taste and season kindly.
  7. Enjoy!

mashed potatoes |

Timeless mashed potato active ingredients

  • Potatoes: I constantly utilize either Yukon golds or Russet potatoes, more on potato option listed below. Either are a strong option and if you like you can even blend them for the very best of both worlds.
  • Garlic: Who does not like garlic mashed potatoes? Garlic offers these potatoes a warm and mellow garlicky taste. Do not hesitate to increase or reduce the quantity of cloves utilized.
  • Butter: Butter is important so utilize a great one– we like grass-fed butter.
  • Milk or cream: I usually utilize entire milk for my mash, however if you desire an additional indulgent potato, usage compromise or whipping cream.
  • Salt: Do not forget to season!
  • Toppings: I keep it pure with simply a butter swimming pool, however sliced chives or chopped scallions look quite and include some color and herbaceous. Broken black pepper is constantly great. You can constantly tailor as you want and top it off with cheese, sour cream, crispy nubbins of pancetta, or whatever strikes your fancy.

Tricks to the very best mashed potatoes:

Water is the opponent

Waterlogged potatoes indicate gluey mashed potatoes. To prevent this, make certain you drain your potatoes truly well. I like to utilize a huge slotted spoon to scoop the potatoes out of the water. It’s a lot much easier than raising a heavy pot of warm water.

Start potatoes in cold water

Beginning the potatoes in cold water ensures that the potatoes are par prepared through uniformly.

Season two times

Salt the water when you’re preparing the potatoes (much like pasta) so the potatoes are skilled. After they’re mashed, complete them with salt when you include the butter and milk so you have layers of taste.

How you mash matters.

I like the method mashed potatoes taste when you press the potatoes through a great mesh screen It offers you the best, most luscious mashed potatoes you have actually ever consumed. However, if you like a somewhat chunkier mash, utilize a potato masher. There are even various sort of mashers: smooth mashers or chunky mashers depending upon how you like your potatoes.

Do not over mix.

As soon as your potatoes are mashed, you wish to simply stir in the liquids (butter and milk or cream) without over blending, which can cause gummy potatoes.

mashing potatoes with a sieve |

The very best potatoes for mashed potatoes

There are just 2 sort of potatoes that are best for mashed potatoes: Yukon golds (my outright favorite) and Russets.

Yukon golds: thick, buttery, abundant, more potato taste
Russets: light, fragile, fluffy, moderate potato taste

Yukon golds are best for mashing since they’re starchy, wonderfully yellow, and have an abundant buttery potato taste. They’re likewise a more thick potato with a thin skin, and when you utilize them, you get a more glamorous mash.

Russets (or Idaho) potatoes are those huge potatoes with the dirty skin that many people utilize for baked potatoes. These are likewise outstanding for mashed: fluffy, dry, and starchy, when prepared right. Russets are the more moderate potato of the 2 potatoes I advise and if you’re a fan of lighter potatoes, they make a mash with a more fragile texture.

If you desire the very best of both worlds, utilize a mix!

drained potatoes |

Skin on or skin off for mashed potatoes?

Since I remain in the smooth mash camp, I do not believe potato skin belongs in mashed potatoes. However some individuals like that texture contrast. And for those individuals, I state, do not hesitate to leave the skins on!

Can you mash potatoes in an Immediate Pot?

Yes, take a look at our dish for immediate pot mashed potatoes!

Finest meals to serve with mashed potatoes

  • Beef Tenderloin with a Huge Sauce Board
  • Air Fryer Pork Chops
  • Steak Diane
  • The Juiciest Baked Chicken Thighs

mashed potatoes recipe |

The Very Best Mashed Potato Dish

Super fluffy, buttery, smooth mashed potatoes.
Serves 4
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Preparation Time 10 minutes Prepare Time 20 minutes Overall Time 30 minutes


  • 2 pounds potatoes peeled and quartered
  • 3 cloves garlic crushed
  • 1/4 cup butter or to taste
  • 1/2 cup milk or cream, to taste
  • salt and newly ground pepper

Unique Devices

  • great mesh screen


  • Peel the potatoes and after that cut in even portions. Location in a big pot, together with the garlic, and a big pinch of salt. Include cold water to the pot, making certain cover the potatoes by 1 inch.boiling potatoes |
  • Location the pot on the shop and give a difficult boil over high heat. When the water strikes a fast boil, turn the heat to medium or medium-high, making sure to preserve a boil, and cook for 15-20 minutes, or up until the potatoes are fork tender. Drain pipes effectively.drained potatoes |
  • Get rid of the potatoes from the liquid and mash or push through a ricer or a screen.mashing potatoes with a sieve |
  • Stir in the butter and include the milk, stirring, up until your wanted consistency. Taste and season kindly.mashed potatoes |

Approximated Nutrition

Nutrition Information.
The Very Best Mashed Potato Dish.

Quantity Per Serving.

Calories 277
Calories from Fat 112

% Daily Worth *

Fat 12.4 g 19% Hydrogenated fat 7.7 g 48% Cholesterol 33mg 11% Salt 30mg 1% Potassium 953mg 27% Carbs 37.9 g 13% Fiber 5.5 g 23% Sugar 4g 4% Protein 5.1 g 10% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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