Easy KitchenAid Mashed Potatoes
Take the elbow grease out of mashed potatoes by using your KitchenAid stand mixer! Just boil, mix, and you have easy, creamy mashed potatoes in under 20 minutes. This recipe is gluten-free, nut-free, and easily dairy-free or vegan.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 207kcal
- 4 medium size yukon gold potatoes (2lb) or white, russet, or sweet potatoes
- 3 tablespoon butter use dairy-free if preferred
- ⅓ cup milk use dairy-free if preferred
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Chives, green onion, or parsley for garnish
Peel the potatoes and chop into 1 inch cubes. Place them in a medium size pot and fill with cold water to cover the potatoes. Bring to a boil and add a good pinch of salt. Boil until fork tender, about 10-15 minutes.
Drain the water from the potatoes and immediately add them and the rest of the ingredients (except the garnishes) to the KitchenAid stand mixer. Use the flat paddle attachment to mix on low for just 1 minute, until combined and creamy.
Adjust the seasonings, butter, or milk quantities to taste. Transfer the mashed potatoes to a serving bowl and garnish with chopped herbs. Enjoy!
- Substitutions: Use another type of potato, change the type of milk, or add any other seasonings you like to your KitchenAid mashed potatoes.
- Dairy-Free: Easily swap in your favourite dairy-free butter and milk for vegan mashed potatoes.
- Make Ahead: Mashed potatoes are best made fresh, but you could make them up to 24 hours ahead of time and store covered in the fridge.
- To Reheat: Add 2-4 tablespoon butter and ¼ - ½ cup milk before reheating in the microwave, stirring every 30 seconds until hot. Or reheat in the oven at 375ºF, stirring every 5-10 minutes.
- Storage: Leftover mashed potatoes can be kept in the fridge in an airtight container for up to 3 days. Reheat with the instructions above.
- Freezing: Many readers have had success freezing mashed potatoes. Ensure there is lots of butter and milk in them to avoid ice crystallization. Freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating.
Nutrition facts are an estimate.
Calories: 207kcal | Carbohydrates: 28.5g | Protein: 3.8g | Fat: 9.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 618mg | Potassium: 743mg | Fiber: 4.3g | Sugar: 2.9g | Vitamin A: 88IU | Vitamin C: 15.7mg | Calcium: 45mg | Iron: 0.9mg