Recipe: Light & Fluffy Mashed Potatoes

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With Thanksgiving quickly approaching, I wanted to share with you the 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! I’m eating these potatoes tonight…the night before my first half marathon. They are a great carbohydrate for the night before a race. I seem to do really well the night before a race with eating red meat, mashed potatoes and a glass of red wine. Since my Dad is in town for the race and he loves potatoes, I’m sure he won’t mind what I have planned for dinner. Let me show you how I make my light and fluffy mashed potatoes.
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. They also go really well with my whole food version of Green Bean Casserole. Yum!I have a full recipe for you at the bottom of this post.
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. I love my KitchenAid (affiliate link)! I’ve had it for 12 years now.
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 your 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 keep 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.

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