The Simple Trick for Making the Fluffiest Mashed Potatoes

Mashed potatoes are like that game, Othello—a minute to learn, a lifetime to master. The simple combination of cream, butter, and potatoes will almost always result in something delicious. Still, the exact method a cook uses to combine those ingredients makes a world of difference.

I didn’t eat mashed potatoes often as a kid. When I did, they came out of a box, so I didn’t realize how beautiful a bowl of mashed potatoes could be until I started cooking professionally and was taught to make mashed potatoes in the stand mixer. It was the key to getting the fluffiest, creamiest potatoes.

Why the Stand Mixer Is Best for Lump-Free, Smooth Mashed Potatoes

I’ve tried several ways to make mashed potatoes over the years, from using a hand masher and a little elbow grease to passing the cooked potatoes through a ricer and a fine mesh strainer, but nothing tops the stand mixer.

The consistency of mixer-mashed potatoes is so light and fluffy that it’s basically a cumulonimbus cloud of potatoes. It’s also objectively easier than the other methods. No more elbow grease! Let the mixer do the work, and you’ll have swoon-worthy mashers on the table in no time.

How To Make Mashed Potatoes In a Stand Mixer

Start by adding peeled, chopped russet potatoes into a pot of salted water, and bring the water to a boil. Cook for about 15 minutes or until the potatoes are cooked through. Meanwhile, heat heavy cream and butter in a small saucepan to a simmer. (You can add a sachet of aromatic herbs and peppercorns to the cream to provide some depth of flavor for your ‘taters.)

When the potatoes are cooked, strain them and place them on a sheet tray lined with kitchen towels to dry.

Combine the still-warm potatoes and about half of the cream mixture in your stand mixer, and start mixing on a low speed. Gradually add the remaining cream and increase the mixer speed until you reach your desired consistency.

If you plan to add any additional flavorings, like bacon, cheese, or scallions, add them toward the end and finish mixing in by hand. Then prepare yourself for the “oohs” and “aahs” you’ll hear when your mashed potatoes hit the table.

Tips for Making Mashed Potatoes in the Stand Mixer

• Use russet potatoes for the lightest mashed potatoes or Yukon gold potatoes for a slightly creamier mash. Or, go for the best of both worlds and combine the two.
• Resist the urge to use a blender or food processor. Unlike the stand mixer (or even a hand mixer), blenders and food processors can quickly give you gummy, gluey potatoes and ruin your mashed potatoes reputation.
• Add a sachet of aromatic herbs, like thyme, rosemary, or bay leaves into the cream to let the flavors steep while the cream simmers. (Or, if you don’t have a sachet, add them directly to the pot and strain them out at the end).
• Reheat leftover mashed potatoes by heating a little cream and butter on the stove and adding the chilled potatoes. Stir to combine and heat through.