Forget Instant - Make Luxuriously Creamy Mashed Potatoes in Minutes

Easily achieve the texture of restaurant-quality mashed potatoes in a fraction of the time.

Russet made the creamiest mashed potatoes. Peel and dice potatoes to 1-inch before boiling.

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Boil potatoes in salted water until fork tender, about 15-20 minutes. Drain thoroughly.

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For extra smooth and creamy spuds, put potatoes through a ricer or food mill while still hot.

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Butter and warmed milk or cream make mashed potatoes silky. Butter and liquid should be 50/50.

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Salt, pepper, and roasted garlic provide great flavor. Chive, parsley, and dill enhance flavor.

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Swap milk/cream for low-sodium chicken or veggie broth for lighter mashed potatoes. Creamy!

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Cut down on calories by using equal parts Greek yogurt and milk or cream. Provides tangy flavor.

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A hand mixer or immersion blender makes smooth, lump-free mashed potatoes.

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After mashing, mix in stiffly beaten egg whites for fluffy potatoes. Avoid overmixing.

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Mashed potatoes stay warm and creamy in a slow cooker on low until serving. Stir occasionally.

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