How to Make Perfect Fluffy Mashed Potatoes Every Time (2024)

1. Peel potatoes:

   Peel and cut potatoes into 1 1/2-inch-thick pieces.

   

2. Cook potatoes:

   Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily.

   

3. Drain:

   Drain potatoes in a colander.

   

4. Warm milk:

   Place milk in a small saucepan over medium-high heat.

   

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Option 1: Using a Ricer to Mash the Potatoes

1. Press potatoes through ricer:

   If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

   

2. Stir potatoes:

   Stir potatoes with a wooden spoon until smooth, about 1 minute.

   

3. Add butter:

   Using a whisk, incorporate butter. immediately.

   

4. Add milk:

   Drizzle in hot milk, whisking continuously.

   

   See Also

   The Simple Secret to Perfect Mashed Potatoes

5. Season and serve:

   Add pepper, nutmeg, and salt to taste; whisk to combine. Serve.

   

Option 2: Using an Electric Mixer to Mash the Potatoes

1. Mix until most lumps have disappeared:

   Transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute.

   

2. Add butter:

   Add butter; mix until blended.

   

   

3. Add milk and seasoning:

   On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

   

Making Ahead and Storing Mashed Potatoes

Mashed potatoes can be made ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated.

Freezing

You can also freeze the mashed potatoes the same way and store them for up to three months. Thaw them in the fridge overnight before reheating.

How to Reheat Mashed Potatoes

Mashed potatoes are easy to reheat; feel free to make them ahead of time and warm them up before dinner. Let them sit at room temperature for about 20 minutes and reheat one of the following ways:

• Water bath: Bring 1 to 2 inches of water to a simmer in a saucepan. Place the mashed potatoes in a heatproof bowl and set it over the pan of simmering water. Cook over medium heat, stirring the potatoes a few times, until they are warmed through. If needed, add a few more splashes of milk or cream to loosen.
• Microwave: Heat the potatoes in the microwave in 30-second increments, stirring well in between, until warmed through. Add more milk or cream to loosen as needed.
  

Frequently Asked Questions

Why are my mashed potatoes grainy?

If your mashed potatoes are grainy or gritty, it’s most likely because the potatoes are undercooked. Test the potatoes with a paring knife when you think they are done; if the knife slips in and out of the potatoes easily, they are cooked.

Why do you salt the cooking water for mashed potatoes?

It’s important to season the mashed potatoes at each step. Cooking the potatoes in salted water will help give them lots of flavor from the get-go.

Is it better to use milk or cream in mashed potatoes?

Both milk and cream are great for adding body and richness to mashed potatoes, but cream will make them extra decadent.

Do you rinse potatoes after boiling for mashed potatoes?

We don’t recommend rinsing potatoes after boiling and before mashing. Rinsing removes much of the starch from the potatoes, which you want to keep for this dish.

More Mashed Potato Recipes to Try:

• Buttermilk Mashed Red Potatoes
• Vegan Mashed Potatoes
• Garlic-Thyme Mashed Potatoes
• Sour-Cream and Chive Mashed Potatoes
• Olive-Oil Mashed Potatoes with Garlic and Sage
• Everyday Mashed Potatoes
• Instant Pot Mashed Potatoes