Go Back

Super Fluffy Mashed Potatoes

Kalle Bergman
The secrets to making the perfect mashed potatoes
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Course potatoes, Side Dish, Vegetarian
Cuisine American
Servings 4


  • 1 Potato Ricer
  • 1 Whisk


  • 2 lb Russet potatoes
  • 3 sticks Butter
  • 1/4 cup Whole milk (have more ready if needed)
  • 1 pinch Parsley flakes
  • To taste Salt
  • 1/2 tsp Baking powder


  • Peel and cut the potatoes in quarters
  • Boil in salted water until soft, about 20 minutes
  • In a sauce pan, melt the butter and add milk. Whisk slowly until mixed.
  • Drain potatoes. Rice each potato into a large bowl.
  • Add parsley flakes, salt and baking powder to the riced potatoes and whisk. Gradually add the milk/butter mix as you whisk.
  • Whisk vigorously until you you get to an ultra fluffy, smooth consistency.
  • Add additional milk if needed for consistency, and more salt to taste.
  • Serve with cracked black pepper on top
Keyword potato, potatoes, potatoes, hasselback potatoes, swedish