Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A green bowl brimming with creamy air fryer mashed potatoes, seasoned with butter, herbs, and pepper, sits gracefully on a wooden board. In the background, a bottle of oil and various seasonings await their turn.

Air Fryer Mashed Potatoes

Author: Mandy Applegate
Skip the boiling and let the air fryer do the work—these mashed potatoes come out creamy and delicious with less effort. They’re perfect for family meals, gatherings, or meal prep since they store and reheat beautifully. Whether you make them ahead or enjoy them fresh, this recipe makes dinnertime easier.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 532kcal

Ingredients

  • 1 head garlic
  • 1 teaspoon extra virgin olive oil
  • 4 pounds potatoes peeled and quartered
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 sprigs fresh thyme
  • 6 tablespoons salted butter at room temperature
  • Salt and black pepper
  • 3 tablespoons butter for the brown butter
US Customary - Metric

Instructions

  • Cut the garlic in halves, pour olive oil, and bake in the air fryer at 400ºF (200°C) for 5 minutes, until soft and browned.
    1 head garlic, 1 teaspoon extra virgin olive oil
  • Peel the potatoes and arrange them in the air fryer basket. Bake for 20 minutes, until the potatoes are fork-tender.
    4 pounds potatoes
  • Pass the potatoes and roasted garlic cloves through a potato ricer, or mash them directly in the pot with a potato masher.
  • Add the heavy cream, milk, thyme, butter, salt and pepper.
    2 cups heavy cream, 2 cups whole milk, 3 sprigs fresh thyme, 6 tablespoons salted butter, Salt and black pepper
  • Brown the butter in a small skillet at medium - you just have to bring it past the melting stage for 2-3 minutes, as soon as it starts to get brown, remove it from the skillet.
    3 tablespoons butter
  • Serve the mashed potatoes with the browned butter, fresh pepper, and thyme.

Notes

    • Pick the right potatoes: Yukon Golds are the best choice for that buttery, creamy texture. Russets also work especially if you prefer your mashed potatoes fluffy.
    • Roasting the garlic is worth it: It deepens the flavor and mellows out the sharpness, making the mashed potatoes extra delicious.
    • Warm the cream and milk before adding: Cold dairy can cool down the potatoes and make them harder to mix smoothly. Warm it slightly for the best texture.
    • Use a ricer for ultra-smooth potatoes: If you prefer super fluffy mashed potatoes, a ricer will keep them lump-free.
    • Avoid over-mashing: If you overwork the potatoes, they release too much starch and you risk them becoming gluey.
    • Watch the butter closely: Brown butter adds a rich, nutty flavor, but it can go from golden to burnt quickly, so take it off the heat as soon as it turns brown.
    • Taste and adjust the seasoning: Mashed potatoes need a good amount of salt to bring out their best flavor, so don’t be afraid to adjust to your liking.

Nutrition

Calories: 532kcal | Carbohydrates: 44g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 154mg | Potassium: 1110mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 46mg | Calcium: 147mg | Iron: 2mg
Tried this recipe?Let us know how it was!