I’m sharing all the secrets to making the best fluffy mashed potatoes ever! This recipe has been tested and perfected in my kitchen throughout the years. It’s always a hit!
It’s all about the type of potatoes you use and mashing technique. Hint: Our secret is using a handy-dandy potato ricer. If you’ve never used one before, you need to do it soon. It seriously makes the best fluffy mashed potatoes. Life-changing.
As a huge fan of mashed potatoes, I’m always on the lookout for how to make the best there is. I’ve been testing this fluffy mashed potatoes recipe for years now, and along the way I’ve learned quite a few tricks from Kenji López-Alt’s The Food Lab, which is undoubtedly one of my favorite information-packed cookbooks out there.
Making fluffy mashed potatoes comes down to using the right techniques and choosing the right type of potatoes. It’s such a simple recipe, yet so incredibly delicious.
Fluffy, light, airy, and rich…all in one.
Why we love this recipe:
- Extra fluffy and airy! Consistency is everything.
- Great tasting: Buttery-tasting and generously seasoned with garlic powder, salt, and pepper. Just as simple that.
- It’s a great side dish! These pair really well with pretty much everything. Love to serve it with Spinach Ricotta Stuffed Chicken and Pork Chops with Apples.
If you’re a potato lover, try my Red Skin Mashed Potatoes (a reader fave!) or Loaded Mashed Potatoes. For a twist, try this Sweet Potato Mash or this one made with roasted garlic.
Jump to:
Secrets to Fluffy Mashed Potatoes
It’s all about the starch. Potatoes contain starch, and basically, the less starch, the fluffier the mashed potatoes will be. So our goal here is to get rid of as much of it as possible through the following:
- Use Russets. They cook and break down much faster than other types of potatoes, which means that they require less mashing. Less mashing results in less starch, and that’s what’s going to help us get that awesome consistency.
- Rinse excess starch from the diced potatoes before cooking. I’d recommend using a colander.
- Use a potato ricer instead of a potato masher. This is possibly the MOST IMPORTANT one. They are designed specifically to press potatoes with little force. The less force you use, the less starch will be released.
- Use half-and-half or whole milk rather than heavy cream to keep it lighter. Don’t use skim milk, as it can be too diluted.
- Gradually and gently fold the melted butter and half-and-half into the potatoes. Don’t whip them, as this can make it dense.
What Type of Potatoes to Use
Russet potatoes are your best bet here. Yes, they are naturally high in starch, but when cooked, they are fluffier, airier, and more pillowy soft than most. This is ideal.
Also, Russets cook and break down much faster than other types of potatoes, which means that they require less “mashing.” This, in turn, produces less starch, and that’s exactly what’s going to help us get that awesome fluffy consistency.
What is a Potato Ricer?
A potato ricer is a tool that is used to easily press cooked potatoes through very small holes, incorporating air in the process. This results in lump-free, airy, fluffy mashed potatoes. It’s very easy to use. This one is my favorite potato ricer online.
Ingredient Notes
You only need a few basic ingredients to make fluffy mashed potatoes at home. Simple is best! As always, the full ingredient list with quantities can be found in the recipe card down below, but here a few helpful ingredient notes:
- Russet potatoes: To serve 4 people, you need about 2.5 or 3 pounds. I would not recommend substitutions for this ingredient.
- Half-and-half: In my experience, half-and-half works best here. If you can’t find it, whole milk works too. Heavy cream can make it a bit too dense, so try not to use that. Avoid skim milk – it doesn’t have enough fat to provide flavor, richness, and consistency.
- Unsalted butter: Adds richness and flavor.
- Salt, pepper, garlic powder: Super simple.
Step-by-Step Tutorial
This is a super easy recipe! Here’s a quick overview.
Step 1 | Rinse
Rinse the diced potatoes through a large colander to help wash away any extra starch released from cutting.
Step 2 | Boil potatoes
Place the potatoes in a pot with water and bring to a boil. Once it starts to boil, cook for about 18 to 20 minutes (depending on thickness) or until a fork easily pierces through. Drain.
I start with the potatoes in a pot of cold or room temp water (instead of pre-boiling the water) to ensure even cooking from the outside in. I find that this helps a little, but it’s not critical.
Step 3 | Press through a potato ricer
In batches, press the through a potato ricer into a bowl or the same pot you used.
Step 4 | Add half-and-half and butter
Melt the butter and half-and-half until warm (microwave oven is fine), and gradually and gently fold it into the riced potatoes until desired consistency. You may not need all of the half-and-half mixture; adjust as needed. And there you have, the best fluffy mashed potatoes you’ll ever make!
Make Ahead and Freezing
The mashed potatoes can be made up to 3 days in advance (ideally the day before) and refrigerated in an airtight container. Reheat in the microwave oven. When reheating, I’d recommend transferring to a shallow plate – this helps with quicker and more even heating.
I love making it ahead for recipes like this Skillet Shepherd’s Pie, which calls for prepared mashed potatoes.
To freeze, let cool completely. Transfer to freezer-friendly containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave oven.
Pairing and Serving Ideas
This is such a great side dish because they pair well with almost anything, my favorites being Pork Chops with Apples or these easy weeknight Sheet Pan Salmon with Veggies.
If you’re looking for whole roasts, try this Dutch Oven Roast Chicken, Spatchcock BBQ Chicken, or Lemon Herb Roasted Chicken.
Other sides I love to serve along with this recipe is this Baked Cauliflower Gratin, Roasted Brussels Sprouts and Butternut Squash, or Lemon Green Bean Salad.
More potato side dishes you may like:
Recipe FAQs
I’d recommend Russets to achieve the right texture and consistency. Do not substitute.
You could, but may not achieve that light and fluffy texture. It could be more lumpy and denser than ideal.
Yes, absolutely!
If you’re making this recipe for a potluck or a gathering, you’ll probably want to keep it warm. Transfer to a slow cooker and keep it in the “warm” setting, covered. To keep it moist, add a few dollops of butter on top or stir in a little bit of warm half-and-half as needed.
This recipe was published in 2019 and updated in February 2023 to include new photos and information.
Tips for Success
- Don’t substitute the Russet potatoes. These are best for the right texture and consistency.
- Make sure the potatoes are cut to the same size for even cooking.
- Potato ricers are designed to press cooked potatoes, while incorporating air and without applying too much force, therefore reducing the amount of starch released. Less starch means airy, fluffy, and lump-free consistency.
- Rinse the diced potatoes before boiling. This step removes extra starch.
- I start with the potatoes in a pot of cold water (instead of pre-boiling the water) to ensure even cooking from the outside in. I find that this helps a little, but it’s not critical.
- Gradually add the liquid (melted butter and half-and-half) until desired consistency. Use a rubber spatula to gently fold into the potatoes. Do NOT whip.
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Fluffy Mashed Potatoes
Equipment
Ingredients
- 2 ½ pounds Russet potatoes
- ⅔ cup half-and-half - plus more as needed
- 6 tablespoons unsalted butter
- Salt and pepper to taste
- Garlic powder, to taste
Instructions
- Peel and cut potatoes into 1-inch chunks. It's important that they are all the same size for even cooking. Rinse thoroughly through a colander to get rid of excess starch.
- Place the potatoes in a large pot with room temperature water, enough to fully cover them. Bring to a boil and then cook for about 15 to 20 minutes or until easily pierced through with a fork. Drain.
- In batches, press the cooked potatoes through a potato ricer into a large bowl. For more information on potato ricer, see notes below.
- Heat butter with the half-and-half until melted and warm, either on the stovetop or microwave oven. Gradually and gently, fold in the half-and-half and butter mixture into the potatoes until light and fluffy. I like to use a rubber spatula. You may not need all the liquid, adjust consistency to your liking. Note: Do NOT whip them, as this will release extra starch and make it dense.
- Season with salt, pepper, and garlic powder to taste and fold in a few more times to combine. Enjoy!
Notes
- What types of potatoes to use: Russets are best for this recipe.
- Why use a potato ricer: Potato ricers are designed to press potatoes into thin shreds without applying too much force, therefore reducing the amount of starch released. Less starch means airy, fluffy, and lump-free consistency.
- Make ahead: These can be made up to 3 days in advance and refrigerated in an airtight container.
- Storing and reheating: Store leftovers in the fridge for up to 5 days. Reheat in the microwave oven on a shallow plate for faster and more even heating.
- Freezing: Freeze in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight, and reheat over the stovetop or microwave oven.
- Half-and-half: Whole milk. Heavy cream may be used, but probably less since it’s so thick. Do not use skim milk, as it’s too diluted.
Sandy says
Pros: quick and consistent results.
Cons: after making this recipe 3 times – I find that it makes heavy mashed potatoes. They are not light and fluffy.
Also the amount of salt is written incorrectly I believe. I add 2 teaspoons.
Overall I will not make it again.
Stan Haydem says
This method worked to perfection. I used it to make shepherd’s pie. turned out amazing.
Becky says
These are the fluffiest mashed potatoes I’ve made in my life!! I had no idea that removing all the starch would make such a huge difference! I don’t have a potato ricer so I just used my hand masher but they turned out amazing! Thank you for sharing!!