What's the best way to mash potatoes for fluffy results?

How to get light, fluffy mashed potatoes

The secret to fluffy mashes is choosing the right potato, controlling water content, and gentle handling. Starchy varieties like Russets or high-starch Yukon Golds break down easily and give a light texture. Waxy types tend to be gluey when overworked.

Start by cutting potatoes into equal-sized chunks so they cook evenly. Place them in cold, salted water and bring to a simmer—starting cold helps cook the centers without leaving hard spots. Cook until tender and drain thoroughly to remove excess water.

Tools and technique:

• Use a ricer or food mill for the fluffiest, lump-free result.
• If using a potato masher, mash gently and stop once there are no large lumps.
• Avoid a blender or food processor that can overwork the starch and make a gummy texture.

Warm your dairy. Heat butter and milk or cream before adding them to the potatoes—this helps the potatoes absorb moisture without cooling down. Add fat first, then liquid slowly, mixing until you reach the desired consistency.

A simple approach:

1. Drain potatoes and return to the hot pot to evaporate leftover moisture.
2. Press through a ricer or mash gently.
3. Stir in warm butter until melted and incorporated.
4. Add warmed milk or cream a little at a time until silky.
5. Season with salt, white pepper, and optional aromatics like roasted garlic or chives.

Finish with care: Overmixing will make them heavy. If you want richer mash, fold in extra butter or a spoonful of sour cream. For lighter mash, use low-fat milk but still keep ingredients warm. These steps deliver a fluffy, creamy side every time.