Martha Stewart's Easy Tip for the Fluffiest Mashed Potatoes

I'm not usually in charge of the mashed potatoes on Thanksgiving because my family usually assigns me the apple crisp. Since I don't make it often, I end up Googling tips and tricks to be sure I get the smoothest, fluffiest mashed potatoes possible.

I usually turn to Martha Stewart because her cooking tips are familiar and easy to understand. Martha's tips are simple and make me believe that the perfect mashed potatoes, which once felt elusive, are doable thanks to one of her easiest tricks.

The Trick for the Smoothest, Fluffiest Mashed Potatoes

For the smoothest, fluffiest mashed potatoes, Martha suggests warming up the milk (or heavy cream) and butter before incorporating them into the potatoes. Cold dairy doesn't absorb well into the warm potatoes, which can lead to overmixing and therefore a gummy texture.

However, when all the ingredients are at a similar temperature (i.e. warm), the starch happily mingles with the dairy, resulting in smooth and fluffy spuds. Plus, it helps to keep them warm rather than cooling it down.

To heat the dairy, slice the butter into half-inch cubes and transfer to a small saucepan with the milk (or heavy cream). Heat on low until the butter has fully melted, then pour the hot mixture into the potatoes and mash until smooth.

My Favorite Mashed Potato Recipes

With Martha's tip in mind, I made Garlic Mashed Potatoes because, honestly, you can't go wrong with this twist on the classic—fluffy, buttery, and very garlicky. I didn't stop there. I tried a plant-based spin with Vegan Mashed Potatoes, and to my surprise, they were just as creamy and satisfying.

Since I love sneaking vegetables into the mix, I also gave Colcannon a try—the Irish potato-and-cabbage mash that's traditionally served on St. Patrick's Day. It really deserves a spot year-round. And because I can never resist a recipe that adds herbs in a big way, I made Mashed Potatoes and Parsnips.

Each version turned out a little different, but all of them proved the same point: with the right trick, perfect mashed potatoes aren't nearly as intimidating as they seem.

Martha's simple trick has transformed what once felt like a gamble into something I know I can achieve—fluffy, smooth, and just the way everyone wants them. And who knows? Perhaps one of these years, I'll end up being remembered not just for dessert, but for the potatoes as well.