Fluffy mashed potatoes are a classic and popular side dish. It is also one of my favorite side dishes as they pair well with many different main courses as it is delicious. So if you want to master how to make fluffy mashed potatoes, my simple and easy recipe will guide you. And for those that are tracking mashed potatoes calories, note that 100 grams have about 101 kcal. You can lower even more calories by using low fat butter.
Tip: Try using less starchy potatoes for mashed potatoes; they’ll taste better.
What to eat with mashed potatoes?
Mashed potatoes go well with a wide range of main courses. Mashed potatoes go perfectly with roasted meats like chicken, beef, and pork, but also complement grilled fish, meatloaf, sausages, and vegetables. Here are some of my recipes that goes well with mashed potatoes:
Chicken Schnitzel
Breaded Chicken with Cheese Topping
Turkey Meatballs
How to reheat mashed potatoes?
Reheating mashed potatoes without losing their fluffy texture is not hard. Here are a couple of methods:
In the pot: Place your mashed potatoes in a pot with a small amount of butter. Heat on low for 10-15 minutes, stirring occasionally to ensure even heating.
In the oven: Preheat your oven to 180°C (350°F). Place the mashed potatoes in an oven-safe dish, cover with foil, and heat for 10-15 minutes.
Watch how to make mashed potatoes
How to make fluffy mashed potatoes
Ingredients
- 900 g potatoes
- 40 g butter
- 200 ml milk
- 0.75 tsp salt
- 1 tsp dry dill (optional)
- 0.5 tsp salt (for water)
Instructions
- Peel the potatoes’ skin and wash thoroughly under the running water.
- Cut them into similar sizes, but not into small cubes.
- Place potatoes in a large pot, add water (must cover all the potatoes) and salt. Bring water to a boil over high heat.
- When the water boils, lower the heat to medium-low, and let the potatoes simmer for 20 minutes.
- While potatoes are boiling, warm up the milk.
- After 20 minutes, check if the potatoes are cooked by poking them with a fork. If the potato crumbles, they are ready; if not, cook for an additional 5 minutes.
- Drain well and put potatoes back in the pot over the turned off heat. Let them sit for 1 more minute, so that the excess water would drain.
- Add butter, let it melt between potatoes, and then mash the cooked potatoes with a potato masher. Add some salt and dry dill (optional) and mix it well. Note: you must mash the potatoes well before adding milk as later it will be difficult to get rid of the lumps.
- Once you get a nice silky smooth consistency taste if it is salty enough for you. If it tastes salty enough, gradually pour milk in 3-4 parts on the potatoes and mix well in between.
- Taste again if it is good for you and serve!
Notes
FAQ
Spoiled mashed potatoes often have a sour or off odor. If you notice any unusual smells, it’s best to discard them. Additionally, look for discoloration such as a grayish or greenish hue, or mold spots on the surface, which can appear as white, blue, or green.
You can typically keep mashed potatoes refrigerated for about 2 to 3 days. Make sure to store them in an airtight container to maintain their freshness.
Yes, you can freeze mashed potatoes for up to 3 months in an airtight container. However, be aware that the texture may not be as good as when they are freshly made.
Mashed potatoes nutrition facts
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 101 Kcal |
| Energy value | 422 kJ |
| Fat | 3 g |
| Saturated Fat | 2 g |
| Carbs | 16 g |
| Sugar | 2 g |
| Protein | 2 g |
| Salt | 0 g |