Fluffy KitchenAid Mashed Potatoes
While you can make these mashed potatoes the traditional way with a potato masher, this easy recipe focuses on how to make buttery, creamy, fluffy and flavor-rich mashed potatoes from scratch using your stand mixer.
Tools
- 1 Stand Mixer (or Potato Masher/Ricer, Hand Mixer)
Ingredients
- 3 lbs potatoes (Yukon Gold)
- ½ cup milk
- 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (preferably freshly ground)
Instructions
- Peel the potatoes using a peeler or a peeling knife.
- Cut the potatoes into evenly sized pieces.
- Boil the potatoes until a fork glides into the potato pieces effortlessly. Depending on the size of your potatoes it should take 13-18 minutes.
- Drain the boiled potatoes and transfer them into the bowl of your stand mixer.
- Mix on low rotation using the flat or flex edge beater* until the potatoes are partially mashed.
- Slowly add milk, butter, salt, pepper and nutmeg.
- When all ingredients are incorporated, continue mixing for another couple of minutes, increasing the speed to medium low.
- Replace the flat or flex edge beater with the wire whip attachment and whisk on medium high for roughly 2-3 minutes until your mashed potatoes are fluffy. This step adds air to your mashed potatoes.
Notes
- Don't overmix the mashed potatoes to avoid them turning gluey and sticky.
- If you have a steaming tray, I recommend steaming the potatoes instead of boiling them immersed in water. They will retain more of their flavor.
NUTRITION FACTS
Calories: 195kcal (10%) | Carbohydrates: 41g (14%) | Protein: 6g (12%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg (1%) | Sodium: 420mg (18%) | Potassium: 998mg (29%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 55IU (1%) | Vitamin C: 45mg (55%) | Calcium: 63mg (6%) | Iron: 2mg (11%)
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