Kittencal's Fluffy Mashed Potatoes

"Boiling the potatoes in broth instead of water creates a wonderful flavor but you may of coarse use only water or half of each --- use only russets or Yukon gold potatoes for this and once the potatoes are peeled do not slice them leave whole when cooking this will prevent the potatoes from absorbing too mush water, making for a better texture when mashing --- for extra flavor I most always add in 1 teaspoon onion powder and you may also add in some roasted garlic is desired or some garlic powder--- all amounts may be increased or adjusted to taste."
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Ready In:




  • Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
  • Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
  • Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
  • Add in the eggs and continue to mash or mix until fluffy.
  • Season with salt and pepper to taste.

Questions & Replies

  1. What are the eggs for? What positive changes do raw eggs make in this dish?
  2. Could you use the broth afterwords as a starter for soup?
  3. Is the egg raw?


  1. I cut the recipe in 1/2 and it made just the perfect amount for 3 people. Creamy and rich tasting. Because I did only make 1/2 recipe I chose to omit the egg. Another good potato recipe compliments of Kitten~
  2. These weren't fluffy, they were creamy and gooy
  3. Much better than boiling in water. I used low sodium broth and it was still plenty salty. Thanks Kitz. Awesome.
  4. Is the egg raw?
  5. Soft and good!


  1. If you cover them and pop them into the oven after adding the eggs they fluff up even more.
  2. Very creamy and fluffy mashed potatoes that went so well with our Thanksgiving dinner. I went ahead and used water to boil the potatoes, milk instead of half and half, and two eggs since I added about 3 more large potatoes. Next time I will try the chicken broth and half and half. Also used about 1/2 cup of sour cream and a 1 1/2 sticks of butter. Sweets another great recipe that I will make again.
  3. Also refer to Recipe #191490 regarding this review! Well, here's the scoop from Thanksgiving Dinner. My daughter, home from college for a few days, specifically requested Yukon Gold Mashed Potatoes. Anyway, I found 2 of Kittencal's recipes that sounded yummy (Recipe #191490 & Recipe #201865) and I kind of mixed the 2 together. Basically I used the Recipe #191490 but made the following changes inspired by Recipe #201865 and it turned out A+++! I used the following: 1 49 oz. can Fat Free Chicken Broth instead of water to cook the potatoes, 10 Yukon Gold Potatoes instead of 8 large Russet Potatoes, 8 oz. fat free cream cheese, approx. 1/3 cup sour cream (perhaps a little more), I did not have onion powder so I left this out and I didn't use the shredded cheddar cheese. Anyway, the family absolutely RAVED about them! Thanks so much Kittencal for making my daughter mashed potatoes what she really wanted!
  4. 100% yummy. I used a lot more sour cream (fat free) as I cooked 1 med potato and used almost 1/4 cup in that. Sorry Kit but I used Molly McButter in place of the butter as I'm fighting cholesterol like mad. Still the end result is really wonderful. Thanks for this Kit.
  5. These were very good. I thought the flavor was improved by using broth instead of water. My one son was just so-so on them that's why I gave them 4 stars. Thanks.



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