Fluffy Mashed Potatoes
Editor's Note: Enjoy a classic holiday side dish with this recipe for Fluffy Mashed Potatoes. This simple mashed potato recipe will teach you the basics of making this staple recipe. Best of all, once you know how to make deliciously fluffy mashed potatoes, you can mix it up by adding in horseradish, garlic, or even Dijon mustard.
Mashed potatoes have always been associated with meatloaf as a natural accompaniment. Additional ingredients can be added for variety; see the variations below.
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Creamy, Rich, Savory
- 4 medium russet potatoes (about 2½ pounds), peeled and quartered
- ¾ teaspoon salt, divided
- ½ to ¾ cup half-and-half or whole milk
- 4 tablespoons unsalted butter, at room temperature, divided
- ¼ teaspoon freshly ground pepper
In a large saucepan over high heat, combine the potatoes with water to cover and bring to a boil. Add ¼ teaspoon of the salt, reduce the heat to medium low, and simmer until tender, about 20 minutes. Drain well. Return the potatoes to the warm pan, add ½ cup of the half-and-half, and beat with an electric mixer or potato masher until smooth. Use additional half-and-half or milk if needed for desired consistency. Cut 2 tablespoons of the butter into small pieces and beat into the potatoes. Add the remaining ½ teaspoon salt and the pepper and fluff with a fork. Transfer to a warmed bowl, dot the remaining butter on top, and serve immediately.
For horseradish mashed potatoes
Add 1 tablespoon prepared horseradish sauce, or more to taste, to the mashed potatoes.
For garlic mashed potatoes
Cook 2 or 3 peeled garlic cloves with the potatoes and mash with the potatoes.
For Dijon mashed potatoes
Add 1 tablespoon Dijon mustard to the potatoes.
2007 Maryana Vollstedt