Achieve The Creamiest Mashed Potatoes In No Time!

Close-up of mashed potatoes and potato masher in a kettle.

Though we normally associate mashed potatoes with Thanksgiving, they’re an easy and delicious side dish that can (and should be!) made all year. Most recipes will have you mash the potatoes with a hand mixer, but if you want truly light and fluffy mashed potatoes, try using a hand or stand mixer. It’s worth the extra effort for light and airy mashed potatoes.

Ingredients

The best thing about mashed potatoes is how easily you can customize them. If you don’t prefer garlic, chives, or pepper, you can leave them out. Need to feed more than 5 people? Double this recipe to serve 10!

  • 2.5 pounds of Yukon Gold potatoes
  • 1 cup milk, half n half, or buttermilk
  • 1/2 stick (4 TBSP) butter
  • 1 1/2 tsp salt, divided
  • 1-4 – 1/2 tsp fresh ground pepper
  • snipped chives
  • 2-4 cloves peeled garlic

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Method

  1. Peel and cut the peel the potatoes, then chop them into roughly 1 1/2-inch pieces.
  2. Add 1 tsp salt to a 4-6 qt. pot and boil, add the potatoes and garlic if using, reduce to a simmer for about 20 minutes, or until they break with a fork.
  3. While the potatoes cook, combine the milk and butter into a microwave-safe measuring cup and heat until the butter is melted. Stir in the pepper and the remaining 1/2 tsp salt.
  4. Once the potatoes have finished cooking, transfer them to either a large bowl if you intend to use a hand mixer or the bowl of your stand mixer.

If using a hand mixer:

  1. Use the turbo/regular beaters at a low speed to break up the potatoes.
  2. Add half of the milk/butter mixture and continue mashing at a low speed until combined. Stop and scrape the bowl.
  3. Add the rest of the mixture and finish whipping them on medium-high speed until you reach the desired consistency, about 1 – 2 minutes.

If using a stand mixer:

  1. Start mashing the potatoes with the paddle beater for about 10 – 20 seconds at a low speed.
  2. Switch to the whisk attachment and add half of the milk mixture. Whip for 10 seconds on low speed, then stop and scrape the sides of the bowl.
  3. Add the rest of the milk mixture and whip just until combined.
  4. Increase the speed and whip for an additional 10 – 30 seconds. Stop and scrape the bowl.
  5. Whip for a final 10 – 20 seconds.

Once your potatoes are whipped, you can top them with additional butter pats, chives, and pepper if desired.

This easy mashed potato recipe makes a creamy, airy batch of potatoes that everyone will want seconds of. What will you serve with your mashed potatoes?