Fluffy Mashed Potatoes

4.75 from 8 votes

Fluffy mashed potatoes are such a wonderful side dish! The trick is using Russet potatoes and a potato ricer to make the fluffiest and smoothest mashed potatoes ever. They are also make-ahead and freezer friendly.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: people

Calories: 427kcal

Author: Tania

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.

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