Air Fryer Mashed Potatoes

Make simple, fluffy and creamy Air Fryer Mashed Potatoes with butter, cream and a few basic seasonings. No peeling, chopping or boiling required!

Course Side Dish

Cuisine American, Canadian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 364kcal

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.

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.