if you want a mashed potato recipe that gives a fluffy texture, then make this recipe and you will absolutely love it. i have noted down below the ingredients and their roles in the recipe. i generally make enough quantity of mashed potatoes so that there are no leftovers. yet, one can easily half or double or triple this recipe and make it for small parties or gatherings.

what to serve with mashed potatoes

i always serve mashed potatoes with some roasted vegetables and a bowl of soup like corn soup, tomato soup or carrot soup. below are some vegetarian options you can consider.

  • roasted vegetables
  • steamed vegetables
  • vegetable salad
  • grilled vegetables
  • creamed spinach
  • vegetarian or vegan stroganoff
  • creamed corn
  • a hearty vegetable soup
  • marinated & grilled tofu or paneer (cottage cheese).

few more tasty potato recipes for you!

Mashed Potatoes


Servings (change the number to scale):3
mashed potatoesmashed potatoes

mashed potatoes recipe that yields fluffy and light texture. this mashed potato is a family favorite recipe which tastes awesome, is easy to make and does not need any special equipment. a one bowl mashed potatoes recipe.

(1 CUP = 250 ML)

for boiling potatoes

  • 500 grams potatoes or 1 pound or 6 to 7 medium sized potatoes (russet potatoes or potatoes with a high to medium starch content)
  • 2 cups water
  • ½ teaspoon salt

other ingredients

  • ½ cup milk + 2 tablespoons milk
  • 2 tablespoons butter – salted or unsalted
  • ½ teaspoon garlic – finely chopped or 3 to 4 small to medium garlic cloves, minced or finely chopped
  • salt – add as required
  • 2 to 3 teaspoons fresh herbs or ½ to 1 teaspoon of dried mixed herbs
  • black pepper (freshly crushed) – add as required

preparation

  • rinse 500 grams of potatoes in water first using a colander. brush off the mud if any. drain the water and then peel the potatoes.

  • chop them in 1.5 to 2 to inches cubes.

  • place chopped potatoes in a pan.

  • add ½ teaspoon salt and 2 cups water. stir.

cooking potatoes

  • cover the pan. keep pan on a stove top on a medium-low to medium flame for the potatoes to cook.

  • while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.

  • the potatoes have to be softened, but they should not fall apart.

  • check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.

  • pour the contents of the pan in a colander and drain the water very well.

cooking milk+butter mixture

  • in the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk, 2 tablespoons butter and ½ teaspoon finely chopped or minced garlic

  • please note that you can add garlic even while boiling potatoes.

  • on a low to medium-low flame begin to heat the pan. stir occasionally. the butter will begin to melt initially.

  • let the milk+butter+garlic mixture become hot or come to a boil.

  • now switch off the flame and add the potatoes in the pan.

mashing potatoes

  • remove the pan from the stove top and place on your kitchen countertop. begin to mash the potatoes with a potato masher or vegetable masher.

  • mash till you get a smooth, fluffy and light consistency. do not mash too much as this will break down the starches more and make for a gluey, gummy texture. you can always add more butter and some warm milk to get the desired consistency – for example, a little more pouring consistency in the mashed potatoes.


making mashed potatoes

  • sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later.

  • add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of rosemary and parsley here.

  • fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required.

  • with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover can be refrigerated or freezed and warmed in the oven just before serving.

  • drain all the water from the boiled potatoes really well. 
  • use a potato masher to mash. if you do not have a potato masher, then use a potato ricer. alternatively, you can even grate the potatoes and then add in the pan. if grating the potatoes, then let them become warm or cool completely before grating. 
  • herbs and spices of your choice can be added.
  • butter or olive oil can be replaced with sunflower oil or any neutral flavored oil.
  • can use both salted or unsalted butter. 
  • use potatoes with a high starch content to get the best results. 
  • if pressure cooking, then pressure cook with water for 2 whistles on medium flame. 
  • garlic can be skipped if you do not prefer. 

 

Nutrition Facts

Mashed Potatoes

Amount Per Serving

Calories 225 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 24mg8%

Sodium 521mg23%

Potassium 749mg21%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 3g3%

Protein 5g10%

Vitamin A 300IU6%

Vitamin C 9.5mg12%

Calcium 73mg7%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.


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preparation to make mashed potatoes

1. rinse 500 grams of potatoes in water first using a colander. brush off any mud if any. rinse really well. drain the water and then peel the potatoes.

rinsed and peeled potatoes

rinsed and peeled potatoes

2. chop them in 1.5 to 2 inches cubes.

chopped potatoes

chopped potatoes

3. place chopped potatoes in a pan (3 litres or 3 quarts size). add ½ teaspoon salt.

chopped potatoes and salt placed in a pan

chopped potatoes and salt placed in a pan

4. pour 2 cups water and stir. the water should just about cover the potatoes. add water more or less depending on the size of the pan.

water added in the pan containing potatoes

water added in the pan containing potatoes

cooking potatoes

5. cover the pan. keep the pan on a stove top on a medium-low to medium flame for the potatoes to cook.

pan covered with a glass lid and kept on stove top for cooking potatoes

pan covered with a glass lid and kept on stove top for cooking potatoes

6. while the potatoes are cooking, check at intervals. meanwhile, you can chop garlic and the fresh herbs if using them.

checking potatoes at intervals

checking potatoes at intervals

7. the potatoes have to be softened, but they should not fall apart. the potatoes will take about 20 to 25 minutes to cook depending on the size of the pan, the thickness of pan and intensity of the flame.

cooked potatoes in a spoon

cooked potatoes in a spoon

8. check by piercing a knife or a fork and it should pass through the cooked potatoes without any resistance and smoothly.

checking a few cooked potatoes by piercing fork through them

checking a few cooked potatoes by piercing fork through them

9. pour the contents of the pan in a colander and drain the water very well.

using a colander to strain the cooked potatoes

using a colander to strain the cooked potatoes

cooking milk+butter mixture

10. in the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk.

milk poured in the same pan in which potatoes were cooked

milk poured in the same pan in which potatoes were cooked

12. add 2 tablespoons butter.

butter added to milk in the pan

butter added to milk in the pan

13. add ½ teaspoon finely chopped or minced garlic. please note that you can add garlic even while boiling potatoes which at times i even do.

finely chopped garlic added to milk+butter mixture in the pan

finely chopped garlic added to milk+butter mixture in the pan

14. on a low to medium-low flame begin to heat the pan. stir occasionally. the butter will begin to melt initially.

heating pan on medium flame

heating pan on medium flame

15. let the milk+butter+garlic mixture become hot or come to a boil.

milk, butter and garlic mixture coming to a boil

milk, butter and garlic mixture coming to a boil

16. now switch off the flame and add the potatoes in the pan.

adding cooked potatoes to the milk, butter and garlic in the pan

adding cooked potatoes to the milk, butter and garlic in the pan

mashing potatoes

17. remove the pan from the stove top and place on your kitchen countertop. begin to mash the potatoes with a potato masher or vegetable masher.

mashing potatoes

mashing potatoes

18. mash till you get a smooth, fluffy and light consistency. do not mash too much as this will break down the starches more and make for a gummy texture. some handwork or some hand exercise is good. you can always add more butter and some warm milk to get the desired consistency – like a little more pouring consistency in the mashed potatoes.

potatoes have been mashed

potatoes have been mashed

making mashed potatoes

19. sprinkle some freshly crushed black pepper and a bit of salt. go easy on the salt as some saltiness will be there in the potatoes – remember we added salt while cooking potatoes. you can always add more salt later after doing a taste test.

salt and black pepper sprinkled on mashed potatoes in the pan

salt and black pepper sprinkled on mashed potatoes in the pan

20. add 2 to 3 teaspoons of fresh mixed herbs or ½ to 1 teaspoon of dried mixed herbs. i have used a mix of fresh rosemary and parsley here.

finely chopped fresh herbs add to the mashed potatoes

finely chopped fresh herbs add to the mashed potatoes

21. fold the herbs, pepper and salt. do check the taste and add more pepper, salt or butter if required. mashed potatoes with a fluffy texture will not fall down as you can see in the photo below. you can even use this recipe of mashed potatoes for making dishes where mashed potatoes are required like shepherd’s pie, pot pies, potato patties etc.

mashed potatoes ready to serve

mashed potatoes ready to serve

22. with a spatula place the mashed potatoes in your serving bowl while still hot or warm. garnish with some chopped parsley or chives. you can add some cubes of butter also as a garnish. leftover mashed potatoes can be refrigerated or freezed and warmed in the oven just before serving.