Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes How to Make Perfect Fluffy Mashed Potatoes 3.6 (493) 10 Reviews We share two methods for making our go-to recipe, along with types of potatoes to use, easy tips for getting the fluffiest, most delicious mashed potatoes, and delicious ideas for mix-ins and variations. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 26, 2023 Rate PRINT Share Servings: 6 Mashed potatoes are an easy side dish, a classic comfort food, and a real crowd-pleaser. Whether you’re making them to serve at a holiday feast or weeknight dinner, they are usually the first thing to go. (Count yourself lucky if you end up with leftovers!) While homemade mashed potatoes are pretty simple to make, we have a few tips and tricks to help you make the fluffiest, most buttery mashed potatoes you’ll ever taste. We’ll also show you how to upgrade this classic side dish, and how to make them ahead and reheat them. Carson Downing 31 Sweet Potato Recipes to Make for Every Meal (Including Dessert) Tips for Making Perfect Mashed Potatoes Keep this advice in mind when making mashed potatoes and you'll never go back to instant. Cook the potatoes properly. The spuds are done when you can slide a paring knife in and out with little to no resistance. If the potatoes are overcooked, you run the risk of them being gummy once mashed. Undercooked, and your mashed potatoes will have unpleasant clumps.Dry out the mashed potatoes. Once boiled, we like to cook the potatoes for another minute until they begin to dry out and leave a film behind on the bottom of the pan. This helps some of the moisture evaporate so that the flavors of the butter and milk can really come through.Add hot liquid to the potatoes. The milk and butter will be incorporated into the potatoes better if they are added when they’re at a similar temperature to the potatoes. Your mashed potatoes will be super smooth this way.Don't overmix. Mix only just until mashed to your desired consistency. Overmixing can make the potatoes gummy or tough.Season well. This starts with the water used to cook the potatoes. A generous amount of salt and a touch of nutmeg can make a huge difference. Methods for Mashing Potatoes There are several ways to mash potatoes. You can use a low-tech tool, like a good old-fashioned potato masher, or break out the mixer or potato ricer. Electric mixer: Transfer the potatoes to an electric mixer fitted with the paddle attachment before slowly adding the milk and butter. You can also use a bowl and handheld mixer if you don’t have a stand mixer.Ricer: If using a potato ricer, place a heatproof bowl on top of a double boiler over a pot of simmering water. Press hot, drained potatoes through the holes of the ricer into the bowl and proceed with the recipe.Potato masher: Skip the machinery and extra bowls and mash the potatoes directly in the same pot you cooked them in. From there, you can use a wooden spoon or rubber spatula to incorporate the remaining ingredients. The Best Potatoes for Mashing Russet potatoes are our first choice for making mashed potatoes. Russets have a high starch content that makes for fluffy mashed potatoes. Yukon gold potatoes are also a good option—they are less starchy, so use these if you want your mashed potatoes extra rich and creamy. Mashed Potato Upgrades Substitute some or all of the milk for sour cream, cream cheese, or buttermilk. Any of these dairy options will add a bit of tang to the dish. Add a handful of grated Gruyère, Manchego, or parmesan cheese at the end, stirring just until melted. Brown the butter before stirring it in. This will add an extra nutty flavor, it's a perfect touch for special occasions. Top with fresh herbs like chives, scallions, or parsley, or sprinkle with crispy onions or shallots. For stiffer mashed potatoes, use only 3/4 cup of milk or cream; for richer potatoes, add another 2 tablespoons of butter. Ingredients 2 pounds russet or Yukon gold potatoes 1 tablespoon salt, plus more to taste 1 cup milk, or cream 4 tablespoons unsalted butter ¼ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg Directions Carson Downing Peel potatoes: Peel and cut potatoes into 1 1/2-inch-thick pieces. Carson Downing Cook potatoes: Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Carson Downing Drain: Drain potatoes in a colander. Carson Downing Warm milk: Place milk in a small saucepan over medium-high heat. Carson Downing Option 1: Using a Ricer to Mash the Potatoes Press potatoes through ricer: If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl. Carson Downing Stir potatoes: Stir potatoes with a wooden spoon until smooth, about 1 minute. Carson Downing Add butter: Using a whisk, incorporate butter. immediately. Carson Downing Add milk: Drizzle in hot milk, whisking continuously. Carson Downing Season and serve: Add pepper, nutmeg, and salt to taste; whisk to combine. Serve. Carson Downing Option 2: Using an Electric Mixer to Mash the Potatoes Mix until most lumps have disappeared: Transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Carson Downing Add butter: Add butter; mix until blended. Carson Downing Carson Downing Add milk and seasoning: On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine. Carson Downing Making Ahead and Storing Mashed Potatoes Mashed potatoes can be made ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated. Freezing You can also freeze the mashed potatoes the same way and store them for up to three months. Thaw them in the fridge overnight before reheating. How to Reheat Mashed Potatoes Carson Downing Mashed potatoes are easy to reheat; feel free to make them ahead of time and warm them up before dinner. Let them sit at room temperature for about 20 minutes and reheat one of the following ways: Water bath: Bring 1 to 2 inches of water to a simmer in a saucepan. Place the mashed potatoes in a heatproof bowl and set it over the pan of simmering water. Cook over medium heat, stirring the potatoes a few times, until they are warmed through. If needed, add a few more splashes of milk or cream to loosen.Microwave: Heat the potatoes in the microwave in 30-second increments, stirring well in between, until warmed through. Add more milk or cream to loosen as needed. Frequently Asked Questions Why are my mashed potatoes grainy? If your mashed potatoes are grainy or gritty, it’s most likely because the potatoes are undercooked. Test the potatoes with a paring knife when you think they are done; if the knife slips in and out of the potatoes easily, they are cooked. Why do you salt the cooking water for mashed potatoes? It’s important to season the mashed potatoes at each step. Cooking the potatoes in salted water will help give them lots of flavor from the get-go. Is it better to use milk or cream in mashed potatoes? Both milk and cream are great for adding body and richness to mashed potatoes, but cream will make them extra decadent. Do you rinse potatoes after boiling for mashed potatoes? We don’t recommend rinsing potatoes after boiling and before mashing. Rinsing removes much of the starch from the potatoes, which you want to keep for this dish. More Mashed Potato Recipes to Try: Buttermilk Mashed Red Potatoes Vegan Mashed Potatoes Garlic-Thyme Mashed Potatoes Sour-Cream and Chive Mashed Potatoes Olive-Oil Mashed Potatoes with Garlic and Sage Everyday Mashed Potatoes Instant Pot Mashed Potatoes Originally appeared: Martha Stewart Living, November 1998 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.