Mashed potatoes are a classic comfort food that can be part of any meal. When made right, they are smooth, creamy, and utterly delicious. While you can mash potatoes by hand with a potato masher or fork, using a KitchenAid stand mixer will make the job easier and ensure lump-free spuds every time.
But with all the different attachments available for the KitchenAid, which one is best for making perfect mashed potatoes? In this post, we’ll compare the most common options and tell you exactly which attachments to use.
First things first, let’s talk about the two key ingredients for incredible mashed potatoes: the potatoes and the butter.
Russet potatoes are ideal for mashing. Their starchy flesh breaks down easily to a smooth puree. Look for russet potatoes that are large and free of blemishes. Avoid new or baby potatoes—their waxy texture won’t get as fluffy when mashed.
Butter is a must for adding rich flavor. Use salted butter for the best taste. The more butter you use, the more decadent your mashed potatoes will be. A good starting point is 4-6 tablespoons of butter per pound of potatoes.
The most basic KitchenAid attachments for mashing potatoes are the whip and paddle attachments. Both can effectively mash cooked peeled potatoes and butter into an evenly blended mixture.
The key difference is that the whip attachment incorporates more air into the potatoes for a lighter, fluffier texture. The tines reach throughout the potatoes to break up any remaining small lumps. With the whip, it’s easy to get creamy, pillowy mashed potatoes every time.
The paddle attachment doesn’t incorporate as much air. The mashed potatoes end up denser with a richer mouthfeel. Some people prefer this texture over the lighter whip. The paddle also tends to leave a few small lumps, which some folks enjoy for added texture.
In addition to the whip and paddle, KitchenAid makes a food mill attachment specifically designed for mashing tasks. This attachment has a chute to feed the cooked potatoes into a blade that presses them through a perforated disk. The disk smooths the potatoes while separating out the skins.
The food mill gives you silky smooth mashed potatoes without lumps or chunks of peel. You don’t have to peel the potatoes beforehand—just cook them whole with the skins on. The mill attachment does all the peeling work for you.
One downside is that the food mill doesn’t incorporate much air into the potatoes. So the finished texture is dense rather than fluffy. But if you want super smooth spuds without having to peel, the food mill is an excellent tool.
Here’s a creative option you may not have thought of: using the meat grinder attachment to mash your potatoes. Just cook the potatoes whole, then send them through the grinder along with softened butter.
The grinder blades do an outstanding job mashing the potatoes into an ultra-smooth puree. TheDisks with larger holes incorporate more air for a fluffier texture.
While not designed specifically for potatoes, the meat grinder is a powerhouse appliance that produces creamy mashed potatoes with ease. It does come apart into several pieces, so cleanup is a bit more work than other options.
Once you’ve chosen your KitchenAid attachment, use these tips for perfect results:
Follow these tricks no matter which attachment you use:
With the right attachment and techniques, you’ll be serving smooth, creamy mashed potatoes that have everyone going back for seconds! Experiment to find your favorite KitchenAid method.
What type of potatoes work best for mashing?
Russet potatoes are ideal. Their starchy flesh mashes to a fluffy texture. Avoid waxy potatoes like red or baby potatoes.
Is it necessary to peel the potatoes?
Peeling isn’t required if using a food mill or meat grinder attachment. For other attachments, peel for smoother results.
What liquids can I add besides milk and cream?
Substitute vegetable or chicken broth for a savory twist. For richer flavor, use half-and-half or sour cream. Go light with liquid to prevent gumminess.
Conclusion
With a KitchenAid stand mixer, making perfect mashed potatoes is easy. Attachments like the whip, paddle, food mill, and even meat grinder can produce smooth, creamy spuds. Just be sure to start with starchy russet potatoes and plenty of butter. Follow the tips in this post for light and fluffy or rich and creamy mashed potatoes every time. The hardest part is choosing which attachment to use!
