Fluffy Mashed Potatoes

I love mashed potatoes especially fluffy mashed potatoes! However, growing up in an Asian American household, I ate rice almost every day.  It would be so bizarre to be Asian and not eat rice with your meal.  Am I Right? Rice is the staple of every Asian food culture. To no surprise, rice domestication began in Asia, specifically the Yangtze River area of China approximately 10,000 years ago. Who would have known that what I learned in my Chinese archaeology course  would come in handy for this blog post?

So why am I talking about rice, yet this blog post is a recipe on mashed potatoes? Because… I ate rice all the time when I was younger and I wanted to eat a different kind of starch that was not rice. I would be excited to go to non-Asian restaurants and order a meal that came with mashed potatoes… Mashed potatoes with steak or some good ‘ole barbecue ribs. I guess that is the American side of me that craves the potatoes. Since I did not really eat mashed potatoes when I was younger, I tried learning how to make them.

Also, Thanksgiving is around the corner so I thought this would be a good time to post a mashed potato recipe. Gotta have some mashed potatoes with your turkey on Thanksgiving Day! Now let’s start on this fluffy mashed potatoes recipe!

Directions for Fluffy Mashed Potatoes

I used 8 potatoes that were small to medium in size, weighing approximately 2 pounds. Just a small fun fact, but I’m lactose intolerant and used lactose free milk. But of course, feel free to choose the milk brand of your choice. Fun story… I tried using rice milk to make mashed potatoes and it turned out very disastrous so I don’t recommend using milk substitutes. A lesson learned and a mistake that will never be made again.  Don’t forget the butter for a heavenly batch of mashed potatoes. Add the salt and pepper to taste after the mashed potatoes are done.

Start by filling a pot with enough water to submerge the potatoes and bring to a boil. Sprinkle some salt into the pot. This picture looks like I overdid it with the salt, Oops.

As you wait for the water to boil, peel your potatoes and rinse off any dirt on the potatoes. I was so tempted to make french fries after peeling them. So if you get the urge to make some fries… DON’T DO IT!

Drain the potatoes and place them back into the pot.

In a pan, heat the milk and butter on low to medium heat. Once the butter has melted, add the milk and butter mixture into the pot of potatoes.

Mix the milk and butter mixture together with the potatoes. Mash the potatoes until smooth. I didn’t have a potato masher so I used my wooden pestle. Be creative with how you mash your potatoes! A spoon can even work as well! Sprinkle the potatoes with black pepper and it’s ready to eat!

Feel free to leave any comments or feedback on my fluffy mashed potatoes recipe. Thank you for trying my recipe and have a MASHING DAY!

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Fluffy Mashed Potatoes

I love mashed potatoes, especially fluffy mashed potatoes ! This is a super easy recipe with butter, milk, potatoes, salt and pepper.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 people

Ingredients

• 1 cup milk
• 2 tbsp butter
• 2 pounds potatoes
• salt
• black pepper
• water

Instructions

1. Add water into a pot and bring to a boil and pour enough water so potatoes are submerged in the water. Sprinkle some salt into the water. 

2. As the water is boiling, begin peeling potatoes.

3. Once water is boiled, add the potatoes to the pot. Boil for 40 mins. When done, drain potatoes and place them back into the pot. 

4. Heat milk and butter in a pan on low to medium heat. When butter has melted, turn off the stove. Mix the milk and butter mixture into the pot of potatoes. Then mash the potatoes until you have reached a smooth consistency with no clumps.

5. Sprinkle pepper on top of the mashed potatoes and serve.