Super fluffy mashed potatoes

Easy recipe for super fluffy mashed potatoes that you will eat straight out of the bowl!

5 from 1 reviews

Easy to make, fluffy mashed potatoes!


  • 1200g (2 1/2 pounds) potatoes (preferably yellow / Yukon Gold), peeled and chopped into small chunks
  • 90g (6 TBSPs) unsalted butter, room temperature
  • 120ml (1/2 cup) warm milk
  • 1/2 teaspoon sea salt + more to taste


  1. Place potatoes in a large bowl and cover them with water. Mix with your hand (or spoon) until the water gets cloudy. Drain potatoes then transfer to a large pot and cover completely with water. Cover with lid and cook on high heat until boiling. Next, lower heat to medium, sprinkle potatoes with salt and cook partially covered for 30 minutes or until the potatoes are tender and easily pierced with a fork. (Keep an eye on them to make sure the water is always simmering.)
  2. Remove potatoes from the stove and drain. Either mash the potatoes with a potato masher, if you are really strong, or preferably use a potato ricer. Once riced, add the butter and beat potatoes until the butter is melted. Add half of the milk and beat until incorporated. At this point, the potatoes should be fluffy and fairly smooth. Keep beating in the rest of the milk, tablespoon by tablespoon, until the potatoes are super smooth.
  3. Season to taste and keep warm until serving time. Serve as is or add a sprinkle of herbed sea salt for extra flavor.


On milk: because sometimes no 2 potatoes are alike, with some less starchy than others, you want to add the milk in batches. This way you can make really creamy potatoes, but NOT watery.

A note on butter: you can easily use more butter if you want. I’m using European butter in the recipe, which normally has a higher fat content.