Fluffiest Mashed Potatoes

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Fluffy Light Mashed Potatoes

The secret to these mashed potatoes is cooking the potatoes slowly for a long time and adding hot milk when mashing.
Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Side Dish, Vegetables
Cuisine: American, Holiday
Servings: 6 people
Calories: 89kcal
Author: Judy Doherty


  • 16 ounces Russett or baking potatoes peeled, cut in 6 pieces, about 4 potatoes
  • .75 cups skim or 1% milk heated
  • 1 tablespoon butter unsalted
  • 1 pinch salt and pepper
  • 1 tsp fresh parsley for garnish, optional


  • Peel the potatoes. Add them to a large pot and cover them water. Bring to a boil. lower to a simmer, and cover. Simmer on low for 35-45 minutes or until they are very tender.
  • Drain the potatoes in a colander. Whip them with a hand mixer or mixing machine or mash them by hand. Stir the hot milk in slowly. Season with salt and pepper. Add the mashed potatoes to a serving bowl, make a swirl on top and add the butter to the top.
  • Serve hot.


Serving: 0.75cups | Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 37mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
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