Fluffy, White Mashed Potatoes

Mashed Potatoes with no lumps

Recipe by Barbara Bach


Prep time


Cooking time




  • Russet Potatoes (plan 1 medium-large potatoe/person

  • Salt to taste

  • 1/2 Cup of Milk

  • I have cooked up to 18 lbs of potatoes for 25 people and use two pans to cook that many potatoes


  • Peel Russet potatoes and cut in 1-inch cubes. Use a large enough pan to cover potatoes with water and give room to boil. Cover potatoes with water; salt and boil on medium for 20 minutes or until testing them with a fork and they fall apart. If you are cooking 5-10 lbs of potatoes give yourself 45 minutes to boil the potatoes.
  • Drain water off using a colander. Transfer potatoes to your Kitchen Aid bowl. Mash with Kitchen Aid, paddle. Don’t add milk until you have thoroughly mixed them first. Otherwise they will be lumpy.
  • Only add milk once they are mashed and slowly continue to mix, beginning on low, until milk is incorporated.
  • Continue the process until they are light & fluffy. I only season with salt in the water for cooking and do not add butter when mashing. They stay nice and white that way. If you are serving several guests buffet style keep them warm in a crock pot (sprayed with Extra Virgin Olive Oil, for easy cleanup), set on low

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