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Light and Fluffy Mashed Potatoes


  • 5 lbs of potatoes Russet or Yukon Gold
  • 2 teaspoons salt
  • 4 tablespoons of butter
  • 1/2 - 3/4 cup of whole milk or half-and-half
  • additional salt and pepper to taste


  1. *Before you start, take the milk and butter out of the refrigerator to take the chill off of it.
  2. Wash and peel the potatoes **Don't forget to save the peels for your compost pile
  3. Dice potatoes in uniformed sized pieces - the smaller the cubes, the faster they will cook and place into a large stock pot.
  4. Cover potatoes with water and add 2 teaspoons of salt. Boil for approximately 20 minutes until fork tender.
  5. Drain potatoes and return to the pot on low heat for approximately 5 minutes to allow the moisture to escape.
  6. Begin to mash potatoes - either with a potato masher or with an electric mixer.
  7. Add butter, continue to mash.
  8. Add milk a little at a time and continue to mash. Continue to add until you have the consistency that you want. **If you are using a mixer, remember to scrape down the sides of the bowl to prevent lumps.
  9. Add seasonings/spices - incorporate or mix on medium speed for 5 minutes until no lumps remain.

Recipe Notes

Recipe courtesy of Old World Garden Farms