Fluffy Mashed Potatoes

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Fluffy Mashed PotatoesRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Serves 8 (serving size: about 3/4 cup)


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3 pounds peeled baking potatoes
1 3/4 cups warm whole milk
1 1/2 tablespoons butter
1 teaspoon kosher salt


Hands-on: 15 Minutes
Total: 35 Minutes

Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain. Press potatoes through a ricer or food mill back into pan. Add milk, butter, and salt; stir vigorously with a whisk until butter melts.

Created date

November 2014

Nutritional Information

Calories 198
Fat 4.1 g
Satfat 2.4 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 35.1 g
Fiber 3.1 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 290 mg
Calcium 38 mg