With these simple tips, you can make a perfect, light, and fluffy mashed potatoes recipe every time. This recipe is my go-to side dish for weeknight meals and holiday dinners. It’s always a crowd favorite!
Recipe Science
- After boiling, drain and briefly rinse the potatoes with hot water to remove excess starch and ensure maximum fluffiness.
- Press the potatoes through a fine-mesh strainer or food mill to minimize starch release and keep them light.
- Fold in butter before milk to keep potatoes light. Butter coats the starch, for a silky texture. Adding liquid first will make them dense.
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Featured Comment 36
“We’ve now used your recipe 3x for mashed potatoes, and this is PERFECTION. Truly perfect.”—Emily R.
Why It Works
One of the highlights at the dinner table is a bowl of creamy mashed potatoes. They are essential for Thanksgiving, served with roast turkey and turkey gravy. While the ingredients are simple and the method seems straightforward, how you combine them makes all the difference. Proper preparation is critical to avoid a gummy, thick texture.
In my mashed potatoes recipe, I’ll guide you through easy yet essential techniques to achieve a light and smooth consistency. The first step is choosing the right potato variety—Russet potatoes are the best option for this dish.
Ingredients You’ll Need
- Potatoes: There are different types of potatoes to choose from, but Russets are best for a light whipped texture. They are known as mealy potatoes due to their high starch level, readily absorbing moisture and yielding a natural creaminess.
- Water: The potatoes are cooked in boiling salted water to ensure the flesh is evenly seasoned.
- Butter: Unsalted butter is folded into the mashed potatoes to coat the starches. This prevents a gluey consistency when the milk is added.
- Milk: Milk adds richness to the dish and dilutes the mashed potatoes for a lighter, whipped texture.
- Seasoning: Salt and black pepper enhance the flavor of the savory potatoes.
- Herbs: The mashed potatoes are garnished with chopped chives for a delicate onion flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade mashed potatoes recipe is easy to customize! Try these delicious options.
- Potato Substitutes: Yukon Gold potatoes are famous for their buttery and creamy taste. However, the result tends to be denser because they have higher moisture and sugars. Alternatively, I make mashed red potatoes with their skin on for a rustic appearance and use a potato masher for a chunkier texture. Try mashed sweet potatoes for a sweeter option!
- Make it Dairy-Free: Olive oil, plant-based butter, or even margarine are good substitutes for butter. Creamy oat milk, almond milk, or cashew milk can also replace regular milk.
- Make it Creamier: Feel free to add sour cream, creme fraiche, or even cream cheese to add a slight tanginess. Start with a tablespoon increase from there, and fold them in after adding the milk. For a more decadent texture, use heavy cream.
- Add Garlic: For an easy gourmet variation, add garlic powder, sauteed minced garlic, or roasted garlic for a sweet and savory taste.
- Herbs: Add fresh herbs like chopped parsley, green onions, tarragon, oregano, dill, or basil. Infuse butter with Italian seasonings and mix in for a bold herbaceous flavor.
- Cheese: Stir in grated Parmesan cheese, swiss, gouda, gruyere, or cheddar cheese.
How to Make Mashed Potatoes
Step 1: Boil the Water
Bring salted water to a boil in a large pot while you prep the potatoes. This step ensures the potatoes cook evenly and absorb just the right amount of seasoning during boiling.
Step 2: Peel and Dice Potatoes
The key to fluffy texture is controlling the amount of starch. Potato starch molecules swell, thicken, and become sticky in hot liquids. I removed the skin and cut the potatoes into 1-inch cubes to regulate the starch level released and cooked. This size allows enough surface area to efficiently cook the spuds and soften the pectin in the cell walls.
After dicing, rinse the raw pieces with cold water to remove any excess starch that comes to the surface. You’ll see the water run cloudy, then clear as you rinse and drain several times.
Step 3: Cook the Potatoes
Peeled and diced potatoes cook much quicker than whole ones, about 15 minutes, until fork tender. I use a large stockpot, so there’s plenty of room for movement and bubbling.
Experimentation Encouraged: Alternate methods for cooking the potatoes include adding pieces to a slow cooker. I do this when making baked potatoes. For a faster method, try my Instant Pot mashed potatoes recipe. This saves time and stovetop space.
Step 4: Rinse the Potatoes
After boiling, drain the pot and briefly rinse the potatoes with hot water. This process removes any last bits of starch and ensures maximum fluffiness.
Step 5: Mash the Potatoes
I don’t use a traditional potato masher to crush the cooked spuds. Instead, I press the pieces through a fine-meshed strainer or food mill. This process is more gentle and reduces starch release compared to pounding down with a masher.
The small holes in the strainer separate the potato particles, preventing them from being dense and heavy. A potato masher can be used for a more rustic texture.
Step 6: Add the Butter
I fold in room-temperature butter before adding the milk to ensure the potato mixture stays light and airy. This process allows the fat to coat and directly bind with the starch granules, creating a silky texture. If you add the milk or broth first, the liquid will make the starches stickier and, ultimately, the potatoes denser.
Tips for Perfect Execution: Following this step reduces the need to add more butter to create a luxurious texture. After numerous taste tests, I found a sweet spot to minimize the amount of fat for just the right consistency. I use two tablespoons per two pounds of potatoes—not bad! Of course, you can melt more butter on top of your liking.
Step 7: Heat the Milk
Microwave the milk for 30 to 45 seconds until it reaches about 120ºF (49ºC). Alternatively, warm it on the stovetop in a small saucepan. Whisk in the salt until fully dissolved. This helps the milk blend smoothly into the potatoes and enhances the flavor.
Step 8: Fold in the Milk
It’s crucial to slowly fold in the warm milk, so don’t rush. Gradually incorporating the milk in multiple instances allows the starches to have time to absorb the liquid, avoiding a dense result. I like to add ½ cups of whole milk in three additions.
Step 9: To Serve
Reheat the mashed potatoes over medium heat, stirring occasionally to ensure even warming. Once ready, garnish with black pepper and fresh chives for flavor and color.
Make-Ahead Tips: Cool the mashed potatoes before refrigerating or freezing. They’ll stay fresh in the fridge for up to 3 days in an airtight container. To reheat, use the stovetop on medium-low or the microwave in 30-second intervals. For freezing, store in a resealable bag or portion into smaller packs. Defrost overnight in the fridge, or reheat directly from frozen on the stovetop. You can also use the microwave to defrost and then reheat, though it may take longer due to the ice crystals.
Frequently Asked Questions
Russet potatoes have a high starch content and a mealy texture, perfect for that whipped texture. Once cooked, the starches readily absorb the milk and create a smooth puree, but just make sure to add the liquid in slowly.
Peel the potatoes and cut them into 1-inch pieces for even cooking. Rinse them in a colander under cool water for about a minute until the water runs clear, which helps remove excess starch. Then, cook the potatoes in salted boiling water until they’re fork-tender, which takes about 15 minutes. This ensures they’re soft enough for perfectly smooth mashed potatoes.
Whole milk balances the texture of mashed potatoes without being too heavy. For the creamiest mashed potatoes, add heavy cream or half-and-half. The cream’s higher fat content helps create a silky texture and enhances the flavor.
Yes, you can freeze mashed potatoes! Simply place them in a resealable plastic freezer bag, and they’ll keep for about one month. When ready to use them, defrost overnight in the refrigerator and reheat the mashed potatoes. They can also be warmed directly from frozen, but it will take longer to melt the ice crystals.
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If you tried this Mashed Potatoes Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Homemade Mashed Potatoes
Ingredients
- 8 cups water
- 1 ½ teaspoons kosher salt, divided
- 2 pounds russet potatoes
- 2 tablespoons unsalted butter, cut into 2 slices, room temperature
- ½ cup whole milk
- black pepper, for seasoning
- 1 tablespoon chopped chives
Instructions
- Boil the Water – In a large pot, add 8 cups of water and heat over high heat until warm. Add 1 teaspoon salt, stir to dissolve, then bring to a boil. Meanwhile, prepare the potatoes.
- Peel and Dice Potatoes – Peel the potatoes and cut into 1-inch pieces. Add to a colander and rinse under cool water to remove excess starches until the water runs clear, about 1 minute.
- Cook the Potatoes – Drain and add to the boiling water. Cook until the potatoes are fork-tender, about 15 minutes.
- Rinse the Potatoes – Drain the potatoes in a colander and rinse with hot water for about 30 seconds to remove any residual starches.
- Mash the Potatoes – Set a food mill, ricer, or fine mesh strainer over the pot used to cook the potatoes. This helps to keep them warm. Working in batches, press the potatoes through into the pot. If using a strainer, use the back of a spoon.
- Add the Butter – Add butter and gently fold into the potatoes.
- Heat the Milk – Microwave the milk for 30 to 45 seconds until warmed to about 120ºF (49ºC). Add ½ teaspoon of salt to the milk, and whisk to dissolve.
- Fold in the Milk – Gradually fold the milk into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.
- To Serve – If needed, rewarm the potatoes over medium heat, stirring occasionally. Garnish the mashed potatoes with black pepper and chives.
Recipe Video
Notes
- Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
- Storing: Cool the potatoes, transfer them to an airtight container, and refrigerate for up to 3 days. They can also be frozen in a resealable plastic bag for about one month.
- Reheating: Warm on the stovetop over medium-low heat. Cover and reheat in the microwave on high power in 30-second intervals, stirring in between, until warmed. Frozen potatoes can be defrosted overnight, then reheated or rewarmed when frozen.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Stacy Gediman says
Hello
How many people does this mashed potato recipe serve? And how many russet potatoes did you use ? Thank you.
Jessica Gavin says
This recipe is enough for 4 hearty servings. About 2 to 3 potatoes depending on the side. I often double the recipe to serve 8 to 10 people.
Carol says
I’d like to make these for Thanksgiving ahead of time and heat in the oven. What temp and how long do you recommend?
By the way…I cook a lot of your recipes and get rave reviews from family and friends. I love learning the chemistry of cooking too!
Jessica Gavin says
Thank you for your support carol! I would add a little more milk mixed into the potatoes, and some small pieces of butter on top. Cover and bake at 350 degrees until it’s hot. This could take 20 to 30 minutes depending on the pan and how large of a batch of the masked potatoes.
Jadwiga says
I read that 1kg of potatoes requires 3 liters of water, so that potatoes are not crowded and the heat can be distributed more evenly. You use only about 2 liters, which is saving on cooking time, water and gas/electricity bill. I wonder if 3 liters is just an urban legend, or a way of fool-proofing the recipe for an unskilled reader? Is it sort of like, 2 liter’s enough, but 3 liters fool-proof? Or 3 liters makes no sense at all?
Jessica Gavin says
I find that as long as the potatoes are covered enough with water, that is sufficient to cook them. Adding in an additional 1 liter doesn’t hurt, if you have a larger pot, it surely gives more space for the potatoes to cook. However, I would adjust the salt level to take in account the extra water so that the potatoes are well seasoned.
Lisa says
I was very happy that I went with your recipe to make the mashed potatoes for my shepherds pie! Very nice texture. I will use this recipe all the time from now on, thank you!
Jessica Gavin says
Yay! You’re welcome, Lisa.
Mary says
Hi Jessica:
Could I use a ricer to put the potatoes through instead of a food mill or strainer? I have a nice ricer with 3 disc with different size holes. If Ok, would it be better with small holes or larger holes. Thanks so much. Love your site!
Jessica Gavin says
Yes! Use the smaller holes on the ricer.
Samantha Walker says
Try it with 1 1/2- 2 Tbsps. Dukes Mayonnaise…. Give Mashed potatoes a GREAT flavor!
Jessica Gavin says
Thanks for the tip! I will give the mayo a try!
Brandie Shanor says
These potatoes turned out amazing! It was actually my first time making potatoes this way and even though it’s a little bit more time-consuming it’s definitely worth it! My husband said they were the best I’ve ever made. So light and fluffy with just the right amount of seasonings ?
Jessica Gavin says
Great job, Brandie! So happy to hear that the extra expect yielded excellent mashed potato results for you.
Shirley says
I’ve got a recipe that I’ve used for years from Cook’s Illustrated and they test their recipes usually about 40 times with special taste testers. Here’s what they do. Yes, they use Russets. Yes, they use butter, but they melt it and they NEVER use milk as it makes them gummy. They use half-and-half, slightly heated. They don’t rinse the potatoes more than once after peeling them and cutting them into small chunks like your recipe. They use either a potato masher or a ricer. Salt is all they add and they don’t say to use unsalted butter in every recipe like you bloggers do. They definitely do not use sour cream or cream cheese in their mashed potatoes. My potatoes are light and fluffy with only the potatoes salted in the cooking water and never overcooked, a little melted butter, half-and-half and finish with a hand mixer. Serve immediately.
Jessica Gavin says
Thanks for sharing your mashed potato recipe, sounds delicious!