Light and Fluffy Mashed Potatoes Recipe

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Following is a tasty potato recipe and guest post by The Real Thing with the Coake Family… enjoy!!

With Thanksgiving quickly approaching, I wanted to share with you my secret to getting light and fluffy mashed potatoes. I have a mashed potato recipe for you today. Every year for Thanksgiving I make 10lbs of these mashed potatoes…I never come home with any!

Look how light and fluffy they are. I have a printable version of the recipe at the bottom of this post. These mashed potatoes are easy to make and taste great.

You will need:

  • 3lbs of potatoes (about 6- I usually use Russet)
  • 1/2 cup milk
  • 2 Tablespoons butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Peel your potatoes and cut them into 1 or 1.5 inch chunks. Put them in your pot, add water to cover plus about 1 inch above the potatoes. Gently boil for about 25-30 minutes or until you can easily push a fork through the potatoes.

You will need a mixer with a flat and whisk beater for this recipe.

After your potatoes have cooked, drain them and place them in your mixer bowl with the flat beater. Turn the mixer on low and mix for 1 minute or until the potatoes are relatively smooth.

Add the remaining ingredients.

Turn to speed 4 or medium/medium low for 30 seconds to allow the milk to absorb.

Turn the mixer up to speed 6 or medium/medium high for 1 minute. Seriously, time these things, it makes a difference in how they turn out.

Switch to your whisk beater and scrape the bowl down. This is also a great time to taste the potatoes and adjust for any additional salt or pepper needed.

Turn you mixer to speed 10 or high and whisk the potatoes for 3 minutes. You are done! Easy and sooo delicious.

I can never seem to time these things well, so my potatoes usually get put into a dish at this point and go back in the oven to keep them warm.

We have to drive an hour to get to our Thanksgiving dinner, so I make my mashed potatoes the day before and reheat them. In this case, I add a small amount of extra milk and they look a little less fluffy, but it helps them not get all dried out in the reheating process.

If you know you will need to keeping them warm in the oven, make sure they have a small amount additional milk and maybe even appear slightly runnier than the pictures you see here. That way as the oven reheats or keeps them warm and drys them out, they will still be the right consistency, light and fluffy and delicious.

Happy Thanksgiving to you and your family! I hope you have a fantastic and relaxing day.

This recipe is from the recipe that came in the booklet with my KitchenAid mixer.

K Coake is a 41 year old stay at home mom to two cuties who are 10 and 5. She loves running, reading, scrapbooking, Starbucks, hiking, cooking, picnics, pretending to be crafty, and having fun with her family.

She blogs at The Real Thing with the Coake Family about crafts, organizing, scrapbooking, making cards, running/fitness, cooking, and all manner of fun things.

She has recently blogged about:

Light and Fluffy Mashed Potatoes

by K Coake @ The Real Thing with the Coake Family (www.realcoake.blogspot.com)
Prep Time: 15 mins.
Cook Time: 30 mins.
Keywords: side potatoes Thanksgiving

Ingredients (about 8 servings)
  • 3 lbs Russet Potatoes (about 6)
  • 1/2 cup milk
  • 2 Tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
Instructions

Peel potatoes and cut into 1 to 1.5 inch chunks. Place in pot, cover with water with 1 additional inch covering the potatoes. Gently boil for 25 to 30 minutes or until a fork easily slides through the potatoes. Remove from heat and drain.

Place potatoes in your mixer bowl with the flat beater attached. Turn your mixer to speed 2 or low and mix for 1 minute or until the potatoes are relatively smooth.

Add the remaining ingredients. Turn your mixer to speed 4 or medium low and mix for 30 seconds to allow the milk to absorb. Turn your mixer to speed 6 or medium high and mix for 1 minute.

Change the beater to the whisk and scrape your bowl down. Taste test and adjust seasonings if needed. With the whisk, turn your mixer to speed 10 or high and mix for 3 minutes.

It is important to time as you go, the times really make a difference in the potatoes coming out light and fluffy.

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See Also:
Potato Recipes at TheFrugalGirls.com

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8 Responses to Light and Fluffy Mashed Potatoes Recipe

  1. CateS says:

    You can keep those potatoes warm in a crockpot too.

  2. These sound so delicious! I’ve tried fries, but have yet to try the mashed potato! Do you think it’d work the same with sweet potatoes? I am a bigger fan of those! ha
    Thanks for sharing the recipe!!! I’ll have to try out that crockpot idea as well!

    • K Coake says:

      I think it would work with sweet potatoes. You may have to tweak the amount of butter and milk as that may be different, but my guess is that if you follow the timing and use of the flat and whisk beaters, they would come out nice and fluffy for you.

  3. Dan Sullivan says:

    Substitute some of the butter with REAL mayonnaise and listen to the comments. The mayonnaise gives just a bit of tang to the mashed potatoes and people love it.

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