Finally, the Secret to Fluffy Mashed Potatoes

No matter the time of year, mashed potatoes are always a welcomed comfort food. It doesn’t even have to be Thanksgiving to indulge in this sensational dish.

Sure, potatoes are amazing in any variety or style. They’re so tasty when they’re fried, they’re delicious when they’re hash browns, and showstopping when they’re baked. But, can we agree, mashed potatoes are king?

The Dos and Don’ts of Fluffy Mashed Potatoes

Whether you’re a novice or an expert, there is always more to learn about the intricacies of the mashed potato process. Before you dig into the potato fluff, there are steps to be taken.

Step 1: Prep Your Ingredients

You’ll want to prep your ingredients before turning on the oven, (we’ll get to that). Begin by chopping the garish you’ve chosen for your mashed potato dish. We like onions or chives.

Chop them into very small pieces. While you have your knife handy and ready, begin to chop your potatoes, too.

For mashed potatoes, we like the russet and gold types. It’s not necessary to chop the potatoes into super small pieces, but you don’t want them to be too large because you will have to mash them later.

Step 2: Cooking the Potatoes

Before you can mash the potatoes, you have to cook the potatoes. More specifically, you have to boil them. Put the fire on high.

Do you want to know a little trick? If you put a sprinkle of salt in the water it will help to catalyze the reaction, this means that the water will boil more quickly. 

Wait until the water is boiling before you put the potatoes in. Once the potatoes are in the pot, bring the fire down to medium. It can take up to 20 minutes for the potatoes to become tender.

To check if they’re ready, stick a fork in one. Is it supple? Great. That means they’re done. Drain the water.

Step 3: This is the Fluffy Part

Regardless of the seasonings you choose to use, the fluffiness of your potatoes depend so much on how you mash them.

First of all, don’t use a blender or a food processor. Sure, it might seem easier to throw it all into a food processor and call it a day, but that would jeopardize the integrity of the fluff. And you don’t want to do that.

Our suggestion? Mash the potatoes with a potato masher. It’s a classic move. But don’t mash them too much. If you overwork the potatoes, it will change the consistency.

Overly mashing will make your dish more mushy than fluffy. That’s the trick! Use a light touch and your mashed potatoes will be light, too.

Step 4: Season your Masterpiece

You did the mash, and now you can season your potatoes! Throw in the chives and/or onions that you chopped up earlier, as well as some salt and pepper. Start with just a pinch, and add in more if you need it. Melted butter is always a great addition, as well as warm whipping cream. Tada! There you have it, some tasty, fluffy potatoes.

How Do You Like Your Potatoes?

Is there a process that you like to use to make mashed potatoes? Do you have a special recipe or ingredient? We’d love to hear it. Share your favorite potato recipes, stories, and feel free to ask us any questions.