Creamy, luscious, elegant and just the ultimate companion to almost any protein – learn how to perfect the fluffiest mashed potatoes in the world.
If you’re anything like me, you love mashed potatoes. Creamy, luscious, elegant and just the perfect companion to almost any protein. But how to get those perfectly fluffy potatoes on your table, instead of stale, lumpy and concrete like servings of yesteryear? You’re in luck, because today, I’ll show you how to make the easiest – and most delicious mashed potatoes you’ve ever tasted.
There are a couple of things that influence what your mashed potatoes end up tasting like. 
- Potatoes
- Mashing technique
- Butter
- Milk
- Baking powder
We’ll get to the baking powder in a moment, but starting with the star of the show – the potatoes themselves – I honestly prefer to go with the trusty old Russet. They are high-starch and low water – which means they are perfect for the fluffy consistency we’re looking for.
As for mashing technique, well – this is a big one: don’t mash! Instead, use a potato ricer, and then WHIP the potatoes into its creamy consistency. This way, you’ll avoid lumps completely, and you will be able to incorporate a lot more air into the final product, which in turn means more fluffiness.
On to butter. Here, the rule is generally the more the better – but also the better, the better. Use high quality butter if you can, because the flavor of the butter will shine through and take your creation to a higher level. I prefer European style butter, but as long as you can stay away from the most industrial brands – you’re heading in the right direction.
Milk is another important player in this ensemble, as it helps with consistency and smoothness. I prefer whole milk, since the higher fat contents will make the end result taste even more luxurious.
But baking powder? Well, that’s the dirty little secret of this amazing recipe. As you all know, baking powder is a leavener, and that will help our creation – the baking powder reacts with the heat of the potatoes and the acid in the milk to create small air bubbles in the mash.
And that’s how you make the fluffiest mashed potatoes ever.
Step by Step Guide to Making the Perfect Mashed Potatoes
Prepare the Potatoes:
- Peel the potatoes and cut them into quarters to ensure they cook evenly.
- Place the quartered potatoes in a large pot and cover them with salted water.
- Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
Warm the Milk and Butter:
- While the potatoes are boiling, combine the butter and milk in a small saucepan.
- Warm over low heat until the butter has melted and the mixture is combined. Do not let it boil. Set aside.
Drain and Mash the Potatoes:
- Drain the boiled potatoes well and return them to the pot or move them to a large mixing bowl.
- Use a potato ricer or masher to mash the potatoes until smooth and no lumps remain.
- If using a bowl, return the mashed potatoes to the pot, over low heat.
Mix the Ingredients:
- Sprinkle salt, and baking powder over the mashed potatoes.
- Start whisking the mashed potatoes, gradually adding the warm milk and butter mixture until fully incorporated. If the mixture is too thick, add more milk a little at a time until you achieve your desired consistency.
Achieve Fluffy Texture:
- Continue to whisk vigorously until the mashed potatoes are light and fluffy.
Season and Serve:
- Taste and adjust seasoning with more salt if needed.
- Serve hot, garnished with cracked black pepper.
Recipe Notes
- Potato Choice: Russet potatoes are ideal for mashing due to their starchy and fluffy texture.
- Whisking: Vigorous whisking is key to achieving the fluffiest texture. Do not undermix.
- Milk Temperature: Ensure the milk and butter mixture is warm when added to help absorb without reducing the temperature of the potatoes.
How to Make the Perfect Mashed Potatoes
- Total Time: 35 minutes
- Yield: 4 1x
Description
Discover the secrets to making the perfect mashed potatoes. You will never look back.
Ingredients
- 2 lbs russet potatoes
- 1 1/2 cups (3 sticks) unsalted butter
- 1/4 cup whole milk (plus more as needed)
- 1 pinch dried parsley flakes
- Salt to taste
- 1/2 teaspoon baking powder
- Freshly cracked black pepper for garnish
Instructions
1. Prepare the Potatoes:
- Peel the potatoes and cut them into quarters to ensure they cook evenly.
- Place the quartered potatoes in a large pot and cover them with salted water.
- Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
2. Warm the Milk and Butter:
- While the potatoes are boiling, combine the butter and milk in a small saucepan.
- Warm over low heat until the butter has melted and the mixture is combined. Do not let it boil. Set aside.
3. Drain and Mash the Potatoes:
- Drain the boiled potatoes well and return them to the pot or move them to a large mixing bowl.
- Use a potato ricer or masher to mash the potatoes until smooth and no lumps remain.
- If using a bowl, return the mashed potatoes to the pot, over low heat.
4. Mix the Ingredients:
- Sprinkle the parsley flakes, salt, and baking powder over the mashed potatoes.
- Start whisking the mashed potatoes, gradually adding the warm milk and butter mixture until fully incorporated. If the mixture is too thick, add more milk a little at a time until you achieve your desired consistency.
5. Achieve Fluffy Texture:
- Continue to whisk vigorously until the mashed potatoes are light and fluffy.
6. Season and Serve:
- Taste and adjust seasoning with more salt if needed.
- Serve hot, garnished with cracked black pepper.
Notes
- Potato Choice: Russet potatoes are ideal for mashing due to their starchy and fluffy texture.
- Whisking: Vigorous whisking is key to achieving the fluffiest texture. Do not undermix.
- Milk Temperature: Ensure the milk and butter mixture is warm when added to help absorb without reducing the temperature of the potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: potatoes, Side Dish, Vegetarian
- Method: Whisking
- Cuisine: American
My apologies, but is that truly 3 sticks of butter for 4 servings?!?
No need to apologize! Joël Robuchon uses about 2.5 sticks in his famous recipe, so you can definitely experiment with the amount you like. You can even go down to two sticks or less. Me personally, I want my mash to be as rich and luxurious as possible – which to me means LOTS of butter.
(Oh and the 4 servings will be rather big)
You say that baking “powder” is the magic ingredient, but the recipe calls for baking “soda”. Which is it?
James – good call! It’s baking powder. Will change in the recipe!
I’m sorry but these are THE MOST AMAZING MASHED POTATOES EVER!!
No need to be sorry about that :D
Ok, I tried these tonight, and they are officially amazing. Wow, it’s a lot of butter but the end result is droolworthy to say the least. Thank you for a great recipe!
Delicious Recipe!
I don’t think I can ever make any other mashed potato recipe ever again. This is too fucking fantastic.
Made this with about half the butter to not blow an artery, and it was still pretty delicious. Highly recommended.
Excited to hear that!
can i make this ahead?
Yes you can indeed. Now, as the potatoes cool, they will set and become denser. I recommend reheating slowly, with a splash or two of milk, and then vigorously whisking the mash again just before serving.
This turned out really well. Super fluffy. Thank you.
I tried this recipe last night, and wow, the texture was just perfect. It’s like eating a cloud of potatoes. Definitely keeping this for the holidays!
This was a game-changer for my family dinners! Who knew that a simple adjustment in whisking could make such a difference? Absolutely loved it!
Absolutely amazing thank you.
This is absolutely delicious, but with the amount of butter in this recipe it’s a little too rich for “everyday use”.