I learned an old hack on how to simply make the fluffiest mashed potatoes. It’s so easy, you won’t believe it. I took an old recipe and adjusted the basic ingredients to balance out the flavor. You can adjust the stiffness or softness to your liking.
The Fluffliest Mashed Potatoes (Make-Ahead Option)
Yield: Makes 6 servings
Discover how to make fluffy mashed potatoes your way!
3 pounds russet potatoes, peeled and cut into 3/4 to 1-inch cubes
5 tablespoons unsalted butter
1 teaspoon baking powder
1/2 cup milk, or more to your liking
1/4 teaspoon salt, or more to taste
1/4 teaspoon ground white pepper
Add the potatoes to a large pot and cover with water, two inches above the potatoes. Bring to a boil and cook for 15 minutes. To test for doneness, stab a few potatoes with a knife. When you can easily pierce the potatoes all the way through and a few may even break, they are done.
Drain using a colander and transfer to the bowl of your mixer.
Add butter while the potatoes are still piping hot. Sprinkle the baking powder on top. Pour in 1/2 cup milk and sprinkle the top with salt and pepper. Beat on low speed and slowly increase to medium-high. Scrape the sides of the bowl as needed and beat until no lumps remain. Beat in up to 1/3 cup additional milk, if desired.
Arrange in a casserole dish and dot top with butter. Serve immediately or store covered in an air-tight container for up to four days. If you must freeze them in advance, reheat in a preheated 350ºF oven in a casserole dish in a shallow layer for 30 minutes or until heated through.
The smaller you cut the potatoes, the less time it takes for them to cook. However, be sure to cut them in uniform sizes to promote even cooking and prevent mushiness.