The Fluffiest Mashed Potatoes Recipes

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FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 5

Coarse salt
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup milk
Freshly ground white or black pepper

Steps:

  • Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  • Heat butter and milk in a small saucepan over medium heat until the milk is warm and the butter has melted. Remove potatoes from steamer basket. While potatoes are still hot, use a ricer to rice potatoes into a large bowl. Add milk mixture and gently combine with a spatula; season with salt and pepper. Serve immediately.

THE FLUFFIEST MASHED POTATOES



The Fluffiest Mashed Potatoes image

Provided by The Bon Appétit Test Kitchen

Yield Makes 8 to 10 servings

Number Of Ingredients 10

4 pounds russet potatoes
1 pound Yukon Gold potatoes
3 tablespoons kosher salt
1 cup whole milk
1/2 cup heavy cream
8 whole black peppercorns
3 sprigs thyme or 1 sprig rosemary
2 bay leaves
1/2 cup (1 stick) cubed, chilled unsalted butter
Freshly ground black pepper

Steps:

  • Fill a large pot halfway with cold water. Peel 4 pounds russet and 1 pound Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 tablespoons kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
  • Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.
  • Pass potatoes through the smallest disk of a food mill along with 1/2 cup (1 stick) cubed, chilled unsalted butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY



Light And Fluffy Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 8

5 lb russet potato, peeled and cut into large chunks
cold water
1 tablespoon kosher salt, plus more to taste
8 tablespoons unsalted butter, cubed
1 cup heavy cream
½ cup whole milk
freshly ground black pepper, to taste
1 tablespoon fresh chives, chopped, for garnish

Steps:

  • Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
  • Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
  • Heat the butter, cream, and milk in a small pot over low heat until simmering.
  • Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
  • Garnish with chives, if desired.
  • Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 8

Number Of Ingredients 8

4 pounds gold potatoes
2 cups College Inn® Chicken Broth, warmed
3 tablespoons chopped fresh parsley
Salt and pepper, to taste
Gravy
Sour cream
Butter
Chopped chives

Steps:

  • Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
  • Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
  • Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 41.1 g, Cholesterol 4.6 mg, Fat 2.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 289.6 mg

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.

Provided by College Inn

Categories     Mashed Potatoes

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

4 lbs Yukon Gold, red, or other boiling potatoes
2 cups College Inn® Chicken or Turkey Broth, warmed
3 tablespoons chopped parsley (optional)
salt and pepper, to taste
gravy
sour cream
butter
chives

Steps:

  • Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
  • Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
  • Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
  • VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.

Nutrition Facts :

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.

Provided by Genevieve Ko

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 pounds russet potatoes
1 cup whole milk, plus more as needed
1/2 cup cold salted butter, cut into pats
Salt
Freshly ground white or black pepper
1/4 cup heavy cream, plus more as needed (optional)

Steps:

  • Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
  • Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
  • Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
  • Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
  • Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.

PERFECT FLUFFY MASHED POTATOES



Perfect Fluffy Mashed Potatoes image

I can't believe this isn't on here yet! It is the ONLY way I make them and it's a fave among all visitors and family members!

Provided by dukeswalker

Categories     Potato

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

5 -6 yukon gold potatoes
1/2 teaspoon baking powder
1/4-1/2 cup warm milk
1/4 cup margarine or 1/4 cup butter
salt
pepper

Steps:

  • Heat pot of water 'till boiling.
  • Peel and cube potatoes - add to boiling water.
  • Boil gently until a fork can be inserted very easily into a potato - drain.
  • Add milk to the pot to heat it up.
  • Transer potatoes to a mixing bowl.
  • Add margarine/butter and turn on mixer to low.
  • Gradually add warm milk until it is your desired consistency.
  • Add baking powder - mix on high for 30-45 seconds.
  • Salt & pepper to taste mixing thoroughly.

Nutrition Facts : Calories 207.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 1.7, Sodium 154.1, Carbohydrate 28.2, Fiber 2.5, Sugar 1.2, Protein 3

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