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light and fluffy mashed potatoes next to napkin
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5 from 7 votes

Fluffy Mashed Potatoes

Mashed potatoes are such a wonderful side dish. These are lump-free, airy, and fluffy. These tasty mashed potatoes are also make-ahead and freezer friendly.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 427kcal
Author: Tania

Ingredients

  • 2 ½ pounds Russet potatoes
  • 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.
Substitutions and variations:
  • 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.
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 427kcal | Carbohydrates: 53g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 186mg | Potassium: 1240mg | Fiber: 4g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 2mg