How to mash potatoes with a stand mixer

Steps to make mashed potatoes in a stand mixer 

Ingredients you’ll need:

1.3 kg of russet potatoes or waxy potatoes 1 ½ tsp sea salt ¾ cup single cream (also called half cream)  3 tbsp unsalted butter ¾ tsp freshly ground black pepper

Tools

KitchenAid stand mixer Flat beater attachment (also called a paddle) Colander

Yield

Makes 9 servings

Step 1.   Boil potatoes 

Cube the potatoes with the skin on or off, depending on your preference. Put them in a large saucepan and cover with cold water by 5 cm. Add 1/2 teaspoon sea salt and bring to a boil. Reduce the heat to low and simmer until the potatoes are easily pricked with a fork, about 15 to 20 minutes. Drain them in a colander. 

Step 2.   Mash potatoes 

Heat the single cream in a small saucepan until it’s warm but not hot. Add the cooked potatoes and butter to the stand mixer bowl and turn the mixer to speed 2. Add the cream, about 60 ml at a time until the potatoes are creamy, increasing the speed 1-2 settings with each addition. Beat the potatoes until they’re just shy of your desired consistency.

Step 3.   Add flavour

Return to speed 2 and season with the remaining salt and black pepper. Add in any extras you fancy, like mustard, garlic, cheese or herbs and mix until combined.

Which KitchenAid beater accessory is best for mash?

The most popular KitchenAid accessory for mashed potatoes is the flat beater or the pastry beater. Either can mash potatoes without overworking them, so you don’t end up with sticky, tacky potatoes. If you prefer a whipped texture, switch to the wire whip after beating the potatoes to get a light, fluffy consistency. Again, don’t overwork them.

Greatest flavours to add to mashed potatoes

Mashed potatoes can be transformed with devilishly delicious mix-ins. Cheesy mash anyone? Horseradish mash? Experiment with cheeses, garlic, herbs, onions, cauliflower, cured meats and sauces to discover your dream mashed potato dish. Try mixing and matching ingredients to elevate your homemade mashed potato recipe. Some great ideas:

• Vegetables: Roaster garlic, raw garlic, green onion, shallots, caramelised onions, horseradish root, cauliflower.

• Herbs: Chives, parsley, rosemary, sage, thyme, dill.

• Spices: White pepper, garlic powder, onion powder, seasoning salt, paprika, mustard powder, cajun seasoning, cumin. 

• Cheeses: Parmesan, gruyere, goat cheese, blue cheese, feta, smoked gouda.

• Sauces & liquids: Buttermilk, sour cream, creamed horseradish, browned butter, creme fraiche, chicken or beef stock, Dijon mustard. 

• Meats: Bacon, pancetta, prosciutto.

How to store homemade mashed potatoes

Store any leftover mash in an airtight container in the fridge for up to 3 days. Or, you can pop them in the freezer for up to a year, though freezer burn could develop the longer they’re frozen. A few helpful notes on storage:

In the fridge: Store in an airtight environment like a plastic container, zippered bag or plastic wrap. If your container isn’t the right size, place some plastic wrap on the surface of the mashed potatoes before you refrigerate. 

In the freezer: Store in an airtight container. Alternately, scoop 1 cup portions of mashed potato onto a baking sheet lined with parchment paper. Put the pan in the freezer, uncovered, until the pieces freeze. Put them in a large zippered plastic bag and store them in the freezer for up to 1 year. 

Recipe ideas with mashed potatoes

Leftover mashed potatoes can be added to lots of dishes and meals. Shepherd’s pie (with lamb), Cottage pie (with beef) or Fish pie are classic ways to use up mashed potatoes. Your mash is glorious the next day in ‘Bubble & squeak’ when fried to a sizzle with cabbage, sprouts, onions or bacon. Mashed potatoes lend a sweet, soft texture to potato rolls and breads too, so try incorporating them in your recipes. Chicken and dumplings are quick and delicious when you use potato dumplings instead of flour. You can also take bread mashed potato balls and deep fry them into croquettes. Delicious! Some other popular mash recipes are:

01. Shepherd's pie recipes

Carrots, celery, rosemary… Shepherd’s or Cottage pie is a true winter warmer - try the recipe.

02. Garlic mashed potato recipes

Make your mash with garlic and add it as a satisfying side or in the main dish.

03. Sweet potato mash with pecans

Did someone suggest mash with maple syrup and nutmeg? Absolutely.

Expert tips for making mashed potato in a mixer

While it’s pretty simple to make mash in a mixer, here are a couple of tips to keep in mind:

Tips for extra fluffiness

• Stick to russets. Their mealy texture breaks down easily, requiring less work to cook and mash. This keeps them lighter. 

• Rinse the potatoes. Before boiling, cut the potatoes into cubes and rinse them under cold water until the water runs clear. After they’ve cooked and drained, rinse them again under hot water for 30 seconds before mashing. Rinsing minimises the starch. 

Tips for extra creaminess

Yukon Gold potatoes have a denser texture than russets, which can lead to a creamier mash. They take longer to cook and mash, which releases more starch into your dish, leading to a dense but rich and buttery texture and flavour.

Tips for preventing glueiness

• Avoiding potatoes that are low in starch and high in moisture, and ensuring they are prepared and cooked correctly. 

• After choosing your potatoes, make sure they’re cleaned thoroughly and cut into chunks around the same size before boiling. 

Tips for preventing runny potatoes

• Don’t boil vigorously. You’ll want to bring to the boil and then gently simmer.

• Make sure you drain the boiled water completely and don’t add too much milk or cream. 

• If the mashed potatoes are runny, try a thickening agent like flour or cornstarch.

Keep mashed potatoes on the menu

Once you’ve perfected making mashed potatoes at home with your favourite spuds, a good recipe and a stand mixer, there’s no end to the options. You’ll prefer it to ready-made mash from the shops and can always make the most of any leftovers with simple recipes later in the week. There’s zero waste when it comes to yummy mash.