Enjoy rich, creamy and fluffy mashed potatoes without peeling, chopping or boiling any potatoes! These Air Fryer Mashed Potatoes are super simple to make. Just air fry the potatoes whole in their skins, scoop out the flesh and mash with butter, cream and some basic seasonings. They're the perfect side dish for busy weeknights or holiday gatherings.
Nothing goes to waste with this recipe as you can save the potato skins to make my air fryer pizza potato skins. And, if you have leftover mashed potatoes, you can make these air fryer potato cakes!
Quick Look: Air Fryer Mashed Potatoes
- ⏱ Prep Time: 10 minutes
- 👩🏻🍳 Air Frying Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽 Servings: 6
- ⚡ Calories: 364 per serving
- 🌱 Diet: gluten-free, vegetarian
- 🔥 Flavor/texture: creamy and fluffy; rich and savory
- 👌 Difficulty: easy recipe
- ❤️ Why you'll love: no peeling, chopping or boiling potatoes; frees up stovetop and oven space; not gummy or watery.
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Why you should air fry your potatoes to make mashed potatoes
I almost always use my air fryer to cook potato side dishes, like my crispy air fryer baby potatoes or air fryer parmesan potatoes. But, it wasn't until last Thanksgiving that I started using my air fryer to make mashed potatoes. And, honestly, I can't believe I waited so long to do this. Once you try it, you won't go back to the traditional stovetop method!
Here's why you'll love using the air fryer too:
- No peeling or chopping required: You can toss whole, unpeeled potatoes into the air fryer, which reduces prep work and clean up, and saves time.
- Fluffy texture (and not watery!): When you boil potatoes, they absorb some of the water, which can sometimes lead to gummy mashed potatoes. The air fryer draws out moisture which allows the potatoes to perfectly absorb the butter and cream.
- Hands off cooking: You don't need to worry about a pot boiling over on the stovetop. Just set the temperature and timer on the air fryer and focus on other tasks while the potatoes cook.
- Crispy potato skins: It's optional, but I oil and salt the skins of the potatoes before air frying so, once the flesh is scooped out, the skins are ready to make potato skins or to enjoy as a crispy snack.
- Frees up stovetop: During Thanksgiving and Christmas, stovetop and oven space are at a premium. Using the air fryer to make your mashed potatoes frees up oven space and your stovetop for other recipes. (I also use my air fryer to make my air fryer carrots recipe during the holidays).
Table of Contents
Ingredient notes
- Potatoes - You'll need 2 ½ pounds of potatoes, or about 5 medium-sized. Russet potatoes are the best option to make light and fluffy mashed potatoes. They're a versatile potato so I always have them on hand. (They're also great for making my crispy air fryer potato wedges).
- Butter - I used salted butter for mashing into the potatoes and for serving. If you only have unsalted, you'll want to add extra salt to your mashed potatoes.
- Cream - The recipe calls for light cream, which is 18% milk fat. It's heavier than half and half but lighter than heavy whipping cream. It may also be labeled as coffee cream. If you can't find any, you can use half and half.
- Seasonings - We're keeping it simple with some salt, pepper, garlic powder and onion powder.
- Fresh chives - I like to serve these mashed potatoes with chopped fresh chives sprinkled on top. You can stir them into the potatoes after you finish mashing. Just make sure they're finely chopped and you stir them in gently.
How to make mashed potatoes in the air fryer
Step 1: Scrub your potatoes clean, blot dry with a paper towel and use a fork to pierce the skins with holes. Brush the skins with oil and sprinkle on some salt. Place in the air fryer basket.
Step 2: Air fry at 400F for 45-50 minutes, or until fork tender.
Step 3: Once the potatoes are cooled enough to handle, cut them in half and scoop the flesh into a large bowl. (Be careful as the inner flesh will still be hot).
Step 4: Add the butter and let it melt a bit. Then, add the garlic powder, onion powder, salt and pepper.
Step 5: Use a potato masher to mash together the potatoes, seasonings and butter.
Step 6: Heat the cream in the microwave for 45-60 seconds. Add about half of it to the potato mixture and mash together.
Step 7: Add the remaining cream and mash until it's absorbed and no big lumps remain.
Step 8: Serve with extra butter, pepper and fresh chopped chives.
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Expert tips
- Size of potatoes. I used 5 medium-sized potatoes, that were all roughly the same size. If you use larger potatoes, they will take longer to cook through to the middle.
- Warm dairy. You'll want to bring your butter to room temperature and heat your cream in the microwave or on the stovetop. This will ensure that both mix into the hot potatoes smoothly and you don't end up over working your potatoes.
- Use a potato masher. I normally use a potato masher or sometimes a ricer. I never use my blender, mixer or food processor. These appliances over work the potatoes, so your mash ends up thick and gummy.
- Thinner mash. If you prefer thinner mashed potatoes, just use a little more warm cream.
- Don't over mash. Even with a potato masher, it's easy to over work the potatoes. Just mash until all of the cream is absorbed and there are no big lumps of potato.
Air fryer mashed potatoes FAQs
No, it's best to keep the skins on. You don't want to peel the potatoes before air frying as keeping the skins on protects the fluffy flesh inside the potatoes.
This is likely because the potatoes weren't cooked enough, so they couldn't mash into a smooth consistency. Be sure to check the potatoes with a fork or sharp knife before removing them from the air fryer. You should be able to pierce through the entire potato.
Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days. I usually reheat leftovers in the microwave with a little butter. Depending on the amount of mashed potatoes, I recommend microwaving for 1-2 minutes.
Yes, you can bake the potatoes in the oven at 400F for 55-60 minutes.
For an easy weeknight meal, I love to serve them with my air fryer chicken cutlets or air fryer pork medallions with a side of roasted Brussels sprouts and prosciutto. If it's for the holidays, they go perfectly with turkey or ham, along with my apple cranberry stuffing and healthy cranberry sauce!
More air fryer potato recipes
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📖 Recipe
Air Fryer Mashed Potatoes
Ingredients
- 2 ½ pounds russet potatoes, about 5 medium potatoes
- ½ tablespoon oil
- ¼ teaspoon fine sea salt
- 3 tablespoons salted butter, room temperature
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 1 cup (240 ml) light cream, or coffee cream, 18% m.f.
- 1-2 tablespoons chopped fresh chives, for serving
- 2-3 tablespoons salted butter, for serving
Instructions
- Scrub the potatoes clean, pat dry with a paper towel and pierce the skins with a fork.
- Brush the oil on the skins and sprinkle on ¼ teaspoon of salt.
- Place in the air fryer basket and air fry at 400F for 45-50 minutes, or until fork tender. Let the potatoes cool for 10 minutes.
- Once the potatoes have cooled enough to handle, cut them in half and scoop the flesh out into a large bowl. (Be careful as the flesh will still be hot).
- Add in the 3 tablespoons of butter and let it melt a bit. Then, add in the garlic powder, onion powder, salt and pepper. Use a potato masher to mash until combined.
- Heat the cream in the microwave for 45-60 seconds, or until it's hot but not bubbling. You can also warm it over medium heat in a saucepan on the stovetop. Just heat the cream until steaming. You don't want it bubbling.
- Pour half of the cream over the potato mixture and mash until the cream is absorbed. Add the rest of the cream and mash again until it's absorbed and no large lumps remain.
- Serve with extra butter and chopped fresh chives.
Notes
- Size of potatoes. I used 5 medium-sized potatoes, that were all roughly the same size. If you use larger potatoes, they will take longer to cook through to the middle.
- Crispy potato skins. It's optional, but I oil and salt the skins of the potatoes before air frying so, once the flesh is scooped out, the skins are ready to make potato skins or to enjoy as a crispy snack.
- Warm dairy. You'll want to bring your butter to room temperature and heat your cream in the microwave or on the stovetop. This will ensure that both mix into the hot potatoes smoothly and you don't end up over working the potatoes.
- Salted butter. I used salted butter so, if you only have unsalted, you'll need to add some more salt to the potatoes.
- Use a potato masher. I normally use a potato masher or sometimes a ricer. I never use my blender, mixer or food processor. These appliances over work the potatoes, so your mash ends up thick and gummy.
- Thinner mash. If you prefer thinner mashed potatoes, just add more warm cream.
- Don't over mash. Even with a potato masher, it's easy to over work the potatoes. Just mash until all of the cream is absorbed and there are no big lumps of potato.
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Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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