Fluffy Mashed Potatoes
These Fluffy Mashed Potatoes are ultra-creamy, buttery, and smooth with a light, airy texture. They’re the perfect side for any meal, from holiday feasts to weeknight dinners!
Servings 6
Calories 250kcal
Cost $6
Equipment
- Large pot
- Potato masher, ricer, or hand mixer
- Strainer
Ingredients
- 3 lbs Yukon Gold or Russet potatoes peeled and cut into 1-inch chunks
- 1 tbsp salt for boiling water
- ½ cup heavy cream warmed
- ½ cup unsalted butter melted
- ¼ cup whole milk warmed
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp garlic powder optional, for extra flavor
- 2 tbsp sour cream optional, for extra creaminess
- 2 tbsp fresh chives or parsley chopped, for garnish
Instructions
Boil the Potatoes:
- In a large pot, add the potatoes and cover with cold water.
- Add 1 tbsp salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain & Dry the Potatoes:
- Drain the potatoes and return them to the pot. Let them sit over low heat for 1-2 minutes to evaporate excess moisture.
Mash Until Fluffy:
- Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth.
- Gradually mix in warm heavy cream, melted butter, and milk, stirring gently to keep them light and fluffy.
Season & Serve:
- Stir in salt, pepper, garlic powder, and sour cream (if using). Adjust seasoning to taste.
- Garnish with fresh chives or parsley and serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for creaminess.
Substitutions:
- Use half-and-half instead of heavy cream for a lighter version.
- Swap butter for olive oil for a dairy-free option.
- Add roasted garlic for a deeper flavor.