Yes, it's okay to use an electric mixer (hand or stand) for mashed potatoes to get them incredibly creamy and fluffy, but you must be careful not to overmix, which can release too much starch and make them gluey or gummy. Using the paddle attachment on a stand mixer or a hand mixer with a light touch and stopping as soon as they're smooth is key, with many chefs recommending it for large batches.
Can you mash potatoes with a mixer? Absolutely! Using an electric stand mixer or handheld mixer results in creamy mashed potatoes with little effort. It's the best way to make mashed potatoes when cooking for a crowd. The food processor or immersion blender are not good options for making mashed potatoes.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
As you work the potatoes with machine force, they go from light-fluffy to dense-creamy. "If you like your mashed potatoes extra-creamy," declares Good Housekeeping, "use your hand or stand mixer instead [of a ricer]. Just watch carefully and stop when the potatoes are silky-textured—before they become gluey."
Masha Electric Potato Masher
Since it uses a blade, it's perfect for mashing potatoes as well as other things such as baby food and vegetables. Some might consider this as a blender and it is, however it does come with parts specifically for mashing potato.
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
The best potato masher depends on your preference for creamy or rustic mash, but the OXO Good Grips Stainless Steel Smooth Masher is a top contender for its comfort and efficient, lump-free mashing, while a potato ricer, like the OXO 3-in-1, is the secret to ultra-smooth, restaurant-quality results. For budget-friendly options, look for durable stainless steel with a comfortable, non-slip handle and a perforated head that hugs the bowl for quick, easy work.
The KitchenAid® stand mixer makes quick, easy work of homemade mashed potatoes. Achieve your ideal texture with less effort and add mix-ins quickly and consistently.
How to Mash Potatoes Without a Masher (The Best Alternatives)
Overworking the Potatoes When Mashing or Whipping Them
Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
It can be tricky to reheat mashed potatoes on the stovetop because you can sometimes overstir (which leads to gluey potatoes), or understir (which leads to scorched pots). To avoid all this, try a double boiler approach: Place the potatoes in a bowl (stainless steel works best).
If you have a pot and a potato masher (or sturdy whisk…or fork…or electric beater!), you can make creamy mashed potatoes at home right now.
The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer. Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill.
Many ways to Mash your Potatoes:
Hand Mixer: creamy texture, may have a few lumps – convenient to mash right in the pot or slow-cooker. Stand Mixer: creamy, fluffy texture, may have a small rogue lump or two – I love to finish them with a whip – aerates, making them lighter/fluffy.
This comes down to personal preference. Potato skins have great potato flavor. Not only do they add flavor, but some really like the texture of potato skins in mashed potatoes. If, however, you are looking for a super-light and fluffy mash with no color contrast, then you may want to consider peeling the potatoes.
Wooden Spoon: Place the drained and cooled potatoes in a large bowl. Use the back of the wooden spoon to gently press and mash the potatoes against the sides of the bowl. Keep going until the potatoes reach your desired level of creaminess.
Not really. If your goal is velvety-smooth, cloudlike potatoes, there are better tools for the job. But if you want a denser, more homey mash, a handheld masher is the way to go. I mashed the potatoes straight in the pot and folded in the warm milk and butter.
The Best Method for Mashing the Potatoes
The chefs I spoke with mash their potatoes by passing them through a potato ricer or food mill. They all agree that there's one piece of equipment to avoid when mashing: the food processor.
The best potato masher depends on your preference for creamy or rustic mash, but the OXO Good Grips Stainless Steel Smooth Masher is a top contender for its comfort and efficient, lump-free mashing, while a potato ricer, like the OXO 3-in-1, is the secret to ultra-smooth, restaurant-quality results. For budget-friendly options, look for durable stainless steel with a comfortable, non-slip handle and a perforated head that hugs the bowl for quick, easy work.
If you're looking for a balance between convenience and texture, opt for an electric whisk or stand mixer fitted with the paddle attachment. These will break up the mash without cutting into the potatoes too heavily, providing a good compromise.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
The KitchenAid® Stand Mixer Pastry Beater. Transform your potatoes into a mashed masterpiece by mixing with your KitchenAid® Stand Mixer.