Basic Fluffy Mashed Potatoes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: Serves 8 (serving size: 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 5.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 35.1g
  • Fiber: 3.1g
  • Cholesterol: 16mg
  • Iron: 0.6mg
  • Sodium: 343mg
  • Calcium: 38mg

Ingredients

  • 3 pounds baking potatoes, peeled and cut into 1-inch pieces
  • 2/3 cup plus 1 tablespoon warm half-and-half
  • 2 tablespoons butter, melted
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. 1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.
  2. 2. Add half-and-half and remaining ingredients to potato mixture; stir well to combine.
  3. Variation 1
  4. Golden Buttermilk-Chive: Follow the basic recipe through step 1, swapping in Yukon gold potatoes for baking potatoes. Add 2/3 cup warm low-fat buttermilk, 1/4 cup warm 1% low-fat milk, 3 tablespoons melted butter, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon white pepper to potato mixture; stir well. Top with 8 teaspoons chopped fresh chives. SERVES 8 (serving size: about 2/3 cup) CALORIES 190; FAT 4.6g (sat 2.9g); SODIUM 335mg
  5. Variation 2
  6. Turnip and Leek: Follow the basic recipe through step 1, decreasing potatoes to 2 pounds and adding 1 pound cubed peeled turnip. Add 2/3 cup half-and-half, 1 tablespoon melted butter, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper; stir well. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 2 cups chopped leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes. SERVES 8 (serving size: 2/3 cup) CALORIES 179; FAT 5.4g (sat 3.3g); SODIUM 357mg
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