4 Tips for Classic Fluffy Mashed Potatoes

Before you go, we thought you'd like these...
16 PHOTOS
4 Tips for Classic Fluffy Mashed Potatoes
See Gallery
4 Tips for Classic Fluffy Mashed Potatoes

Tip 1: Serve them hot.

Mashed potatoes lose their luster as they sit. Try to serve them right away after finishing them. If you make them ahead and want to reheat them, do so slowly with the help of a double boiler. This way, they won't burn.

Image Credit: jupiterimages

Tip 2: Pick the right potato.

There are plenty of different kinds of potatoes out there, but all fall into three categories: waxy, starchy and all-purpose. When you're talking mashed potatoes, select either a starchy potato or an all-purpose.

Image Credit: Corbis

Tip 3: Pick the right tool for mashing.

Even if you've picked the right potatoes, overmixing mashed potatoes can lead to a stiff, chewy texture. Keep them fluffy by mashing them through a ricer for smooth potatoes or a hand-held masher for chunkier potatoes.

Image Credit: jupiterimages

Tip 4: Don't overcook or undercook the potatoes.

Cooking the potatoes just right is key. If they're undercooked, you'll have pockets of crispy potato chunks. If you overcook them, they disintegrate, and your potatoes will be soupy. The specific cooking time varies: a perfectly cooked piece of potato should give no resistance when cut with a knife but shouldn't crumble.

Click through for recipes with mashed potatoes and put your new skills to use!

Image Credit: jupiterimages

Mashed Potatoes With Butternut Squash

To achieve a nice texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.

Click here for the recipe: Mashed Potatoes With Butternut Squash

Mashed Potatoes With Crispy Shallots

For ultra fluffy potatoes, try passing them through a ricer. Then top them with shallots for a good crunch.

Click here for the recipe: Mashed Potatoes With Crispy Shallots

Mashed-Potato Spring Rolls

A salute to the 1950s, this dish includes turning mashed potatoes and green beans into a crispy canapé.

Click here for the recipe: Mashed-Potato Spring Rolls

Ultra Creamy Mashed Potatoes

The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.

Click here for the recipe: Ultra Creamy Mashed Potatoes

Roasted Garlic Mashed Potatoes

Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient — chicken broth.

Click here for the recipe: Roasted Garlic Mashed Potatoes

Crispy Mashed Potato Fish Cakes

Put a spin on average mashed potatoes by making them into crispy fish cakes!

Click here for the recipe: Crispy Mashed Potato Fish Cakes

Yukon Gold & Sweet Potato Mash

The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.

Click here for the recipe: Yukon Gold & Sweet Potato Mash

Mashed Potatoes & Turnips With Greens

This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color.

Click here for the recipe: Mashed Potatoes & Turnips With Greens

Layered Mashed Potato & Mushroom Casserole

Fancy up regular mashed potatoes with a layer of mushroom duxelle — a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter and added chard for a nutritional boost.

Click here for the recipe: Layered Mashed Potato & Mushroom Casserole

Mashed Garlicky Potatoes With Portobello Gravy

The creamy texture of these mashed potatoes is achieved without cream or milk. Instead, use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish.

Click here for the recipe: Mashed Garlicky Potatoes With Portobello Gravy

of
SEE ALL
BACK TO SLIDE
SHOW CAPTION +
HIDE CAPTION

By: Hilary Meyer

My grandmother used to make the most amazing smooth-as-silk mashed potatoes that were never gummy, lumpy or dry. What was her secret? Tons of butter and whole milk.

I would love to follow in her footsteps and make her recipe as is, but I would have to spend the next month on the treadmill working those potatoes off.

So I've decided to forgo my grandmother's version of classic, fluffy mashed potatoes and look into healthier ways to get the same result. We've tested and developed many mashed potato recipes in the EatingWell Test Kitchen, discovering a few tips to getting the classic fluffy result without the aid of tons of butter and full-fat milk.

Check out the slideshow above for tips on making fluffy mashed potatoes and related recipes.

7 Reasons to Eat and Cook from the Farmers' Market
8 Foods for Skinny Italian Cooking

Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

People are Reading

Search Recipes