Mashed Potatoes

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Why Do Mashed Potatoes Get Gluey?

Two things lead to heavy, sticky, gluey mashed potatoes: too much starch and over-whipping or over-stirring. To keep these mashed potatoes light, fluffy, and cloud-like, we rinse the excess starch not once but TWICE during the process, then briefly whip the potatoes after mashing to get them extra smooth and aerated. The result is heavenly.

What Type of Potatoes to Use for Mashed Potatoes

I find that russet potatoes make the lightest and fluffiest mashed potatoes, but if you prefer something a little more dense and stick-to-your-ribs, you can go with something like a red potato or Yukon gold.

Do I need to Peel the Potatoes?

To peel or not to peel potatoes is totally up to your personal preference. If you’re going for a super smooth and silky mashed potato, you’ll probably want to peel them first. If you want a mashed potato that is a little more rustic, feel free to leave the peels on! The peels do add a nice bit of flavor and texture, which can be fun.

How to Flavor Mashed Potatoes

1. Sour cream
2. Cream cheese
3. Cheddar cheese
4. Roasted garlic
5. Bacon
6. Brown butter
7. Ranch seasoning
8. Garlic herb seasoning
9. Green onion
10. Chives
11. Blue cheese
12. Parmesan
13. Heavy cream
14. Caramelized onions
15. Smoked paprika
16. Buttermilk
17. Seasoning salt

Recipe by Cook Good Recipes

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you’ve ever had! Plus ideas for more flavor add-ins.

Servings: 5 1 cup each

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

1. 2.5 lbs. russet potatoes
2. 1/2 tsp salt (to salt the boiling water)
3. 4 Tbsp butter
4. 1/2 cup whole milk
5. 1/2 tsp salt (or to taste)
6. 1/4 tsp pepper

Instructions 

1. Peel and dice the potatoes into 1-inch cubes. Place the diced potatoes in a colander and rinse well with cool water to remove the excess starch.
2. Place the rinsed potatoes in a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water in the pot.
3. Place a lid on the pot and bring the water up to a boil. Boil the potatoes for 6-7 minutes, or until they are very tender (a fork can pierce the potato effortlessly).
4. Drain the potatoes in a colander and rinse again briefly with warm water.
5. While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat them over medium until the butter has melted.
6. Add the drained potatoes back to the pot and mash with a potato masher.
7. Season the potatoes with salt and pepper (I used ½ tsp salt and ¼ tsp pepper, but if you use unsalted butter you’ll probably want more salt).
8. For extra smooth and fluffy mashed potatoes, use a hand mixer to whip the potatoes until there are no lumps and they are light and cloud-like. Serve and enjoy!

Nutrition

Serving: 1cup Calories: 274kcal Carbohydrates: 42g Protein: 6g Fat: 10g Sodium: 441mg Fiber: 3g

How to Make Mashed Potatoes – Step by Step Photos

Peel and dice 2.5 lbs. of russet potatoes (roughly half of a 5 lb. bag) into 1-inch cubes. Place them in a colander and rinse with cool water to remove the excess starch.

Add the potatoes to a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water.

Drain the potatoes in a colander and rinse briefly with warm water.

While the potatoes are in the colander, add 4 Tbsp butter and ½ cup whole milk to the pot that was used to boil the potatoes. Heat the butter and milk until the butter is melted.

Add the rinsed potatoes back to the pot and mash with a potato masher. Season the potatoes with salt and pepper. I used ½ tsp salt and about ¼ tsp pepper, but if you’re using unsalted butter you may want more salt.

To make the potatoes extra light and fluffy, beat them with a hand mixer until no lumps remain.

Serve the potatoes with your favorite toppings and enjoy!

Recipe by Cook Good Recipes