bowl of mashed potatoes

The Secret to Fluffy Mashed Potatoes

bowl of mashed potatoes

What’s the secret to Fluffy Mashed Potatoes? Well, there’s a few things you need to do to get rid of lumps and gluey texture (the bane of every mashed potato lover).

To achieve fluffy mashed potatoes you need to start with the right potatoes. My favourites are Russets or Yukon Gold. Avoid water-logging them. No sitting overnight in water, prepped and waiting to be cooked. No leaving them cooked and sitting in water waiting to be mashed. You also need to invest in a potato ricer.

A potato ricer is a device that you place the cooked potato into and then press it through so it comes out smooth as silk. Then, I guarantee you will be rid of lumps forever.

From there, be playful. Add a few cloves of garlic as you boil the water. Use half cream cheese or sour cream when you add the milk. And, always heat your milk. Add a few Tablespoons of bacon bits, a diced jalapeño, a cup of chopped sauteed kale, half a cup of grated cheese or a few Tablespoons of herbs. Make a mash with half potatoes and half turnip, celeriac, squash or sweet potato. Enjoy as a side to any meat dish but especially turkey dinner with gravy.


The Secret to Fluffy Mashed Potatoes

bowl of mashed potatoes

Smooth as silk, fluffy mashed potatoe

  • Author: Karen Anderson
  • Total Time: 30 minutes
  • Yield: 10 to 12 servings
  • Category: Vegetables
  • Method: boiling
  • Cuisine: canadian


5 lbs starchy potatoes (Russet, Yukon Gold or Agria potatoes)

2 teaspoons salt, divided evenly

1 cup milk

¾ cup butter, cubed

Pepper to taste

1 Tablespoon finely chopped herbs (parsley, dill and or chives), if desired



Keywords: the secret to fluffy mashed potatoes


  1. homecookexplorer

    I completely agree about not letting them sit in water. They absorb it for sure. For the same reason, I boil them in their jackets peeling once cooked. The jackets lessen water getting in during the boil allowing more milk and butter to be added to achieve the right texture.

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