Fluffy Mashed Potatoes

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Fluffy Mashed Potatoes

These Fluffy Mashed Potatoes are ultra-creamy, buttery, and smooth with a light, airy texture. They’re the perfect side for any meal, from holiday feasts to weeknight dinners!

• Large pot
• Potato masher, ricer, or hand mixer
• Strainer

• 3 lbs 1.4 kg Yukon Gold or Russet potatoes (peeled and cut into 1-inch chunks)
• 1 tbsp salt (for boiling water)
• ½ cup 120ml heavy cream (warmed)
• ½ cup 113g unsalted butter (melted)
• ¼ cup 60ml whole milk (warmed)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp garlic powder (optional, for extra flavor)
• 2 tbsp sour cream (optional, for extra creaminess)
• 2 tbsp fresh chives or parsley (chopped, for garnish)

Boil the Potatoes:

1. In a large pot, add the potatoes and cover with cold water.
2. Add 1 tbsp salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Drain & Dry the Potatoes:

1. Drain the potatoes and return them to the pot. Let them sit over low heat for 1-2 minutes to evaporate excess moisture.

Mash Until Fluffy:

1. Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth.
2. Gradually mix in warm heavy cream, melted butter, and milk, stirring gently to keep them light and fluffy.

Season & Serve:

1. Stir in salt, pepper, garlic powder, and sour cream (if using). Adjust seasoning to taste.
2. Garnish with fresh chives or parsley and serve warm.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for creaminess.

Substitutions:

• Use half-and-half instead of heavy cream for a lighter version.
• Swap butter for olive oil for a dairy-free option.
• Add roasted garlic for a deeper flavor.

Side Dish

American