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How do I make fluffy mashed potatoes?

Question Posted Monday December 8 2008, 11:33 pm

On Thanksgiving my aunt brought over mashed potatoes for dinner with my family. I made a wonderful, moist turkey to go with it and my family loved it all. The mashed potatoes were talked about a lot though so it's been making me want to create fluffy mashed potatoes like my aunt did. Well, since she left I've tried to make the mashed potatoes all light and fluffy like she did but it always turns out thick and bland.

How do you make fluffy mashed potatoes?

I don't want to use instant mashed potatoes or anything weird like that. I want to mash my own potatoes but I don't want them to be thick like they are when I do them. My best friend said she saw her mom put some whipping cream into the mashed potatoes at her house and that they are fluffy--is that what I'm suppose to do? If so, how much would I use?

Please, I want to make some really great, fluffy mashed potatoes for Christmas dinner. Can someone please help me by giving me a good recipe for delicious fluffy mashed potatoes? Best mashed potato recipe, anyone?

Step by step instructions are happily welcomed!

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Want to answer more questions in the Domesticity category?
Maybe give some free advice about: Cooking?

SimplyCindy88 answered Sunday February 8 2009, 8:47 pm:

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xokristabelle answered Tuesday December 9 2008, 4:59 pm:
My mom makes the most amazing mashed potatoes ever. It sounds totally weird but sooo good. She puts butter, whipping cream, the powdered ranch dressing mix, and a tiny bit of mayonnaise. I know, sounds gross, but they're so good, light, fluffy, amazing. Also, make sure you use an electric mixer.

I'll see if I can get the exact recipe from her.

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bitterxsweet answered Tuesday December 9 2008, 4:13 pm:
If you dont add milk to them already i would do that. My grandma always added a little milk to her potatoes and they were always fluffy!

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HardKnockLife answered Tuesday December 9 2008, 2:55 pm:
What makes mashed potatoes fluffy is:

1. the type of potato you use - russet or yukon gold fluff the best because they have a higher startch content.

2. how you cook them. Start them in a pot with cold water just enough to cover them, and some salt. I don't know how many people you are cooking for, but as long as they're covered it doesn't matter how many chopped potatoes are in the pot. Bring the water to a boil and cook until you can pierce them with a fork. When done, drain WITHOUT rinsing. Put them back on the stove on low. The low heat makes the excess water evaporate and leaves you with more flavor.

3. For fluffy potatoes, use an electric mixer. The mixer whips air into the potatoes and gives them more volume and those great stiff peaks. It also stretches it out so you have "more" mashed potatoes.

4. What you put in them depends on the flavor you want. I like a combination of things like butter, american cheese, garlic, rosemary, and instead of cream I like to use chicken stock. It really depends on what you like. Add ingredients slowly and taste as you go along.

I can't give you a specific recipe because, again, don't know how many people you're cooking for. I hope this basic information helps. You can always call your aunt and ask for her recipe!

Good luck!

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