Did you know you can make the best Kitchenaid Mashed Potatoes? Forget mashing by hand and banish lumps forever. Let your Kitchenaid do the hard work and you’ll make the creamiest, fluffiest mashed potatoes ever.
Using a Kitchenaid to make mashed potatoes for a crowd is hands down one of the most useful tips I learned at culinary school. I’m always amazed more people don’t know about this! Once you’ve learnt this trick there’s no going back.
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To make stand mixer mashed potatoes, simply add butter, salt and cream to tender boiled potatoes, before mixing them with the beater. You will honestly find that serving perfect mashed potatoes has never been easier.
And the best part is they can be made in advance and easily reheated, giving you one less thing to worry about if you’re entertaining a crowd.
An essential on any Thanksgiving or Christmas dinner table, and a delight at any time of the year, these KitchenAid Mashed Potatoes are simple to prepare and utterly delicious.
Why You Should Make Kitchenaid Mashed Potatoes
- When it comes to simple potato sides, things don’t get any easier than these stand mixer mashed potatoes.
- Perfect results every time – mashing potatoes in the Kitchenaid results in creamy, fluffy mashed potatoes without the arm ache.
- Great for feeding a crowd, you can easily double or even treble the recipe depending on the numbers you are serving.
- If you love quick and easy side dishes, look no further, I’ve got you covered. Try my Honey Butter Roasted Carrots, my Honey Roasted Parsnips, my Roasted Delicata Squash Salad or my Easy Corn Ribs.
What is the Secret To Making the Perfect Mashed Potatoes?
Mashed potatoes are actually so simple to whip up – but everyone has a strong opinion on the best way to make them. My non-negotiables are as follows:
The type of potato matters
For me the perfect potato for mash has got to be Yukon Gold. They have the right balance of starch and starchy potatoes make the best mash.
I just find they’re so much smoother once mashed than russets or red potatoes. And they have that lovely waxy, almost buttery consistency which holds up so well.
Butter, salt and cream
The holy trinity when it comes to potato mashing. Miss one of these at your peril. You can use milk as an alternative if you want a lighter final result.
I’ve also discovered over the years that it’s almost impossible to add too much butter. But again, if you like mash on the lighter side, feel free to add less.
Make sure your potatoes are smooth and lump free
Whether you have riced, mashed or mixed your potatoes, finding a lump in your mash is the cardinal sin. Nobody will thank you for lumpy mash.
How to fix lumpy mashed potatoes
Lumpy mash is most often the result of undercooked potatoes. The potatoes need to be soft before you even think about draining and mashing them.
If you find you have lumps in your mashed potatoes, the best thing is to add more butter and cream and place them back in the pan on the stove over a low heat. Gently cook the potatoes a little more, to cook out the lumps.
Once the lumps have softened you can add the mash back into your stand mixer. Just watch closely as you don’t want to over beat potatoes and risk them turning gluey.
Why do mashed potatoes go gluey?
Mashed potatoes go gluey when too much starch is released. This happens if you work the potatoes too much, so take care not to overmix.
How to Make Kitchenaid Mashed Potatoes
Find the full printable recipe below.
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Peel and cut the potatoes into even pieces, cover with cold water in a saucepan, salt the water and bring to the boil.
Cook until the potatoes are completely tender and a butter knife moves easily through them.
Drain the potatoes in a strainer and allow them to sit and steam dry for a minute or two.
Meanwhile warm the butter and cream (or milk for a lighter result) on the stove until the butter melts.
Tip the drained potatoes into the Kitchenaid bowl and whisk on low to medium speed while slowly adding the warm butter/cream and salt.
Mix until the potatoes are completely mashed and smooth.
Taste and adjust the seasoning if necessary.
Add chives plus extra butter if desired and serve!
How long does it take to boil potatoes for mashing?
It takes around 12-15 minutes to boil potatoes, depending on the size you cut them into before you start cooking.
A larger piece of potato will take longer, a small piece less time to cook. Just make sure you cut the potato into even sized pieces, that way each piece will cook at the same time.
How much salt should I add to the water when boiling potatoes?
I use 1 teaspoon of sea salt when boiling potatoes, just enough to season them while they cook. Bear in mind you will be adding more when you come to mash them.
Salting potatoes while they cook really does make a huge difference flavorwise to the finished dish.
How to make Mashed Potatoes without a Kitchenaid
Any stand mixer will work, just ensure you use the paddle attachment. A hand held mixer also works perfectly.
With a little bit of elbow grease, a potato masher or ricer works perfectly well too!
BUT never use a food processor or a stick blender! The blade doesn’t work and it results in gluey mashed potatoes which nobody will thank you for.
Variations of Creamy Mashed Potatoes
If you don’t want to use cream, milk is fine for a less rich, lighter result.
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Looking for a dairy free mashed potato option? No problem – substitute both the butter and heavy cream for dairy free alternatives.
Mashed potatoes are the perfect blank canvas for building flavor. There are so many options – here are some of my favorite flavor variations:
- Horseradish mash – add a tablespoon of prepared hot horseradish
- Mustard mash – add a tablespoon of Dijon mustard
- Cream cheese mash – add a couple of tablespoons of room temperature cream cheese into the potatoes as you mash them, instead of butter.
- Scallion mash – slice the scallions very thinly and add them to the potatoes as you mash.
- Another alternative is to infuse your milk with aromatics – try rosemary, thyme or peeled garlic. Strain off and discard the herbs before mashing for a subtle hint of flavor.
Tips For Making Stand Mixer Mashed Potatoes
Cut the potatoes into the same sized pieces, this ensures they cook at the same time and this helps you avoid lumpy mash.
When the potatoes are properly cooked they will slip right off a knife if you insert it into the potato. If the knife sticks, the potatoes need longer to cook.
Make sure the cream (or milk) and butter are warm – they will mix into the hot mash much more easily than when cold.
Don’t add all the cream, butter or salt at once. Instead taste and add more as you go along to get the perfect consistency and taste for you.
Don’t add too much liquid or you risk a gummy rather than fluffy consistency.
Never use a food processor, blender or stick blender to mash potatoes or they get a gluey consistency which is not pleasant to eat.
How To Serve Kitchenaid Mashed Potatoes
These are mashed potatoes! They go with everything.
However, if you are stuck for ideas then why not try my Creamy Mustard Dill Sauce for Meatballs, my Pork Tenderloin with Mushroom Cream Sauce, or my Braised Lamb Shanks with Balsamic.
How much mashed potatoes should I serve?
When planning large holiday gatherings its easy to accidentally over or under cater. A good rule of thumb is to allow around ⅓ to ⅕lb of potato per person.
So a 5 lb bag of potatoes will definitely feed 10 people. Remember if you have a lot of other veggie sides on the table people are likely to eat less of any one thing.
How To Reheat Creamy Mashed Potatoes?
This is a great make ahead recipe. Make the mash in advance and you can warm it back up just before serving. I reheat gently on the stove on a low heat whilst stirring in a little more milk or cream to fluff the potatoes up.
Can you Freeze Mashed Potatoes?
Yes you can freeze mashed potatoes! Leftovers can be left to cool and stored in an airtight container in the freezer for 1-2 months.
The butter and cream should protect the texture of the mash, however if it has become a little grainy, defrost thoroughly then reheat on the stove over a low heat, stirring in a little more milk to fluff the potatoes back up.
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