Make these fluffy mashed potatoes with just 4 simple ingredients. Mashed potatoes are the perfect side dish for nearly any meal. They are so easy to make, too. Anyone can make some delicious mashed 'taters! This recipe makes the classic taste we all know and love, along with some tips for a fluffier mash. Honestly, it's just not worth it to use instant when you can make real mashed potatoes so easily! Serve with Amish-style Poor Man's Steak and Gravy.
Quick Look at the Recipe
- ⏱️ Prep Time: 30 mninutes
- ⏲️ Cook Time: 30 minutes
- ⌛ Total Time: 1 hour
- 🍽️ Servings: 16
- 🔥 Calories: 176 kcal
- 🥗 Perfect side dish for weekday dinners or elegant holiday meals.
- ✅ Difficulty: Easy
- 🍳 Serving Suggestions: Serve with Deer Steak with Gravy, Elk Roast with Gravy, or Instant Pot Venison Roast with Gravy
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Ingredients & Substitutions
Potatoes: Use russet potatoes for the fluffiest mashed potatoes! Yes, you can use other types of potatoes, but for this recipe and these results, you want russets. You can totally use other kinds if you want, but the texture may be different.
Milk: I use whole milk for the richest flavor, but you can use 2% or even skim milk if you need to cut calories. I love to add a splash of heavy cream for even more decadent potatoes!
Butter: Use salted or unsalted butter, just adjust the amount of table salt to compensate.
How to make Fluffy Mashed Potatoes from scratch
- Step 1: Start with a 5 lb bag of potatoes. Peel the potatoes and cut off any dark spots. Rinse well.
- Step 2: Cut into 1 inch pieces, approximately. Cover potatoes with cool water. You can use any kind of kettle, but the main thing is to use a kettle that is a bit large. This way, you can beat the potatoes in the pan after they are cooked. Plus, when boiling potatoes, water likes to boil up and run over, if you're not careful. A larger kettle helps.
- Step 3: Boil potatoes till they are very tender. You should be able to stick a fork straight through the largest pieces with no resistance - the potato should just fall apart. Drain all the water off, using a colander or just holding the lid on while tipping the kettle. Be very careful! Steam from boiling potatoes is extremely hot! Be sure all the water is drained off - the potatoes must not have extra water sitting in the bottom or they will be lumpy.
- Step 4: Now, add plenty of butter! I cut it into pats, or use room temp and just drop in spoonfuls. I use a lot of butter, for good flavor. Next, add salt. Potatoes are every bland, you will need plenty of salt.
- Step 5: Then add some warm milk and beat it well. Beating the potatoes will add air which gives it that fluffy texture we all love! Taste it to see if it has enough salt, add more if needed.
Mashed Potatoes FAQ
Use russet potatoes, drain water completely before beating, and beat very well.
Russet potatoes, Milk, and Salt.
Add butter, milk, and salt, and beat really good with an electric mixer.
Use heavy whipping cream in place of milk for creamiest mashed potatoes!
It's not so much an ingredinet as a process. Make sure you use russet potatoes, drain the water off, and then beat with electric mixer till no lumps remain.
These will keep for several days in the fridge. But if they develop any liquid around the sides or on top, just toss them. Mashed potatoes don't freeze well, so just use up leftovers within several days.
Fluffy, Buttery Dinner Rolls are my favorite way to use leftover potatoes! They make such a light, fluffy bread!
Mashed Potato patties are another way, my Mom made these a lot when I was a kid.
Shepherd's pie is a fast and tasty dish that not only uses up leftovers, but gets vegetables into your family and they won't even know it's leftovers!
Fluffy Mashed Potatoes
Ingredients
- 5 lbs russet potatoes
- 1½ cups milk warm
- 1 teaspoon salt to taste
- 8 Tablespoons butter
Instructions
- Peel and rinse potatoes. Cut into 1 inch pieces. Place in large kettle and cover with water.
- Boil potatoes till very soft. Drain water off, making sure all water is drained. Be careful of the hot steam!
- Mash potatoes with a hand-held electric mixer. Make sure all lumps are gone before adding butter and milk.
- Add butter, salt, and warm milk. Beat well. Taste and add more salt if necessary.
Thanks!
Simple, buttery, perfect! Who doesn't love REAL mashed potatoes!