I’m sharing all the secrets to making THE BEST fluffy mashed potatoes! This recipe has been tested and perfected in my kitchen over the years. They are creamy yet fluffy, light and airy!
It all comes down to two things: the type of potatoes you use and the mashing technique. The real game changer is using a potato ricer instead of a masher. It seriously makes the fluffiest, smooth mashed potatoes. It’s life-changing!
As a huge fan of mashed potatoes, I’m always on the lookout for how to make the best there is. Whether you prefer creamy mashed potatoes, loaded mashed potatoes, or even spinach mashed potatoes, there’s something about a big bowl of fluffy mashed potatoes that makes you feel right at home.
I’ve tested and refined this recipe for years, picking up some valuable tricks along the way, especially from Kenji López-Alt’s The Food Lab, one of my favorite cookbooks for understanding the science behind great cooking.
It all comes down to using the right techniques and choosing the right type of potatoes. It’s such a simple recipe, yet so incredibly delicious. Let’s get into it!
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Why I Love This Recipe
- Fluffy, light, and airy, yet rich and creamy. I share everything you need to know to make the best mashed potatoes.
- Great flavor. These are simple, buttery, savory and garlicky. Feel free to season them however you’d like.
- Pairs well with anything. Fluffy mashed potatoes are great for the holidays or for a cozy weeknight dinner at home with these Pork Chops with Apples and Onions.
Secrets to Making Fluffy Mashed Potatoes
It all comes down to the starch. Potatoes naturally contain starch, and the less of it you release, the fluffier your mashed potatoes will be. With that said,
- Use Russet potatoes. They cook and break down quickly, which means less mashing, and less mashing means less starch.
- Rinse the diced potatoes before cooking. Use a colander and rinse under water to wash away excess surface starch.
- Use a potato ricer instead of a masher. THIS IS KEY to fluffy mashed potatoes! It presses the potatoes gently through small holes, preventing excess starch from being released and creating an extra smooth texture.
- Use half-and-half to keep potatoes rich and creamy without feeling heavy. Avoid skim milk as it’s too watery.
- Never whip! Gently fold in the melted butter and half-and-half with a rubber spatula. Whipping can make mashed potatoes dense and gluey.
What is a Potato Ricer?
A potato ricer is a handy kitchen tool that presses cooked potatoes through tiny holes, incorporating air as it goes. The result is mashed potatoes that are perfectly smooth, light, and fluffy, without any lumps. If you prefer a more rustic texture, you can use a potato masher instead.
Best Potatoes for Mashed Potatoes
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.
Ingredient Notes
You only need a few basic ingredients to make fluffy mashed potatoes at home. Simple is best!
- Russet potatoes: To serve 4 people, you need about 2.5 or 3 pounds.
- 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 seasoning, but feel free to adjust.
As always, the full ingredient list can be found in the recipe card down below.
How To Make Fluffy Mashed Potatoes
Step 1: Rinse the diced potatoes through a large colander to help wash away any extra starch released from cutting.
Step 2: Place the potatoes in a pot with water and bring to a boil. Once it starts to boil, cook for about 18-20 minutes or until a fork easily pierces through. Drain.
Step 3: Press the boiled potatoes through a potato ricer in batches into a bowl or the same pot you used.
Step 4: Season to taste, then gradually add warmed up half-and-half and melted butter.
Step 5: Fold in warm the liquid gently using a rubber spatula. Do not overmix, otherwise they will get dense and gummy.
Step 6: Serve immediately, and top with more butter and a few grinds of pepper. And that’s it! The best fluffy mashed potatoes ever!
Tips for Success
- Use Russet potatoes. They’re ideal for achieving that light, fluffy texture and smooth consistency.
- Cut the potatoes evenly. Uniform pieces ensure the potatoes cook at the same rate.
- Use a potato ricer instead of a masher. Potato ricers gently press the potatoes while incorporating air, without overworking them. This minimizes starch release, resulting in airy, lump-free mashed potatoes.
- Do not whip – this can result in gluey and dense potatoes. Instead, gently fold in the warm dairy and butter into the pressed potatoes using a rubber spatula.
Make Ahead, Reheating, Freezing
Make ahead: The fluffy mashed potatoes can be made up to 3 days ahead and refrigerated in an airtight container. Reheat in the microwave oven or in the slow cooker, stirring in an extra splash of half-and-half and butter to loosen it up.
Freezing: Let it cool completely first. Transfer to freezer-friendly containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat.
Repurposing leftovers: Use any extra mashed potatoes to make a comforting Cottage Pie or my Skillet Shepherd’s Pie.
How to Keep Mashed Potatoes Warm
If you’re making this fluffy mashed potatoes recipe for a potluck or holiday gathering, you’ll want to keep the mashed potatoes warm, especially if you’ve made them ahead. Transfer them to a slow cooker and set it to “warm,” keeping it covered. To prevent them from drying out, add a few small dollops of butter on top or stir in a bit of warm half-and-half as needed.
Recipe FAQs
I’d recommend Russets to make to fluffy mashed potatoes. They have the perfect texture to get the right consistency.
You can, but may end up with a more rustic-style mashed potatoes, which is also great! Try my Red Skin Mashed Potatoes, which uses a potato masher.
Yes, absolutely!
Yes! Make them about 1-3 days ahead and keep refrigerated. Reheat in the microwave oven or in a slow cooker on LOW, adding a splash of half-and-half and butter to re-introduce moisture.
More Potato Sides
Try these cozy mashed potato variations:
Other fun potato sides to try:
Holiday main dish pairings: Brown Sugar Glazed Ham, Brined Turkey Breast, Dutch Oven Pot Roast.
Weeknight dinner pairings: Garlic Parmesan Chicken, Salmon Piccata, Dutch Oven Chicken.
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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
- 1 teaspoon garlic powder - plus more to taste
- Salt and pepper - 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 through a colander to get rid of any 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 18-20 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: Don't whip them, as this cause the potatoes to get dense and gummy.
- Season with a good amount of garlic powder, salt, pepper to taste. Give it another good stir. Serve immediately. 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 1-3 days in advance and refrigerated in an airtight container.
- Storing and reheating: Store leftovers in the fridge for up to 3 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!!