Perfect Mashed Potatoes


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These heavenly mashed potatoes are made using buttery Yukon Gold potatoes, cream, butter, milk, salt, and pepper. This is a classic recipe, perfect for Thanksgiving, Easter, and everything in between!

Photography Credit:Elise Bauer

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.

I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.

Video! How to make creamy mashed potatoes

Use Yukon golds

Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds.

They’re a little more expensive than Russets, but worth it! They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

Tips for the best mashed potatoes

Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever:

  • Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
  • Warm the butter and cream: This might seem like a fussy step, but it’s worth it. Warm butter and cream will blend more easily into the warm potatoes, making them creamier and softer.
  • Use a potato masher: If your potatoes are cooked properly and the butter and cream are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher. Avoid using a blender or food processor; this can make your potatoes gluey.

Can you reheat mashed potatoes?

Yes! You can even make ahead and freeze mashed potatoes. Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well.

Our favorite way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving.

You can also put them in a slow cooker (a couple hours on low), or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.

More Favorite Potato Side Dish Recipes

  • Slow Cooker Mashed Potatoes
  • Pressure Cooker Garlic Mashed Potatoes
  • Creamy Scalloped Potatoes
  • Cheesy Funeral Potatoes from Scratch
  • Crispy Hasselback Potatoes

Perfect Mashed Potatoes Recipe

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

Ingredients

  • 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 tablespoons (60 ml) heavy cream
  • 2 tablespoons (30 g) butter
  • 1 tablespoon milk (or more)
  • Salt and pepper
  • Potato masher

Method

1 Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

2 Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

3 Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

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Perfect Mashed Potatoes Recipe

JerzeeTomato showed Thanksgiving spirit when she invited novice cooks to use Serious Eats as a resource (and when she observed that "Turkey Day is my Olympics!").

We want our Thanksgiving roundup to provide recipes for all skill levels, tastes and dietary needs. And so we bring you a basic: a calculated, written recipe for something many of us learn by doing and observing, without ever reading words on a page.

We bring you Perfect Mashed Potatoes, from Seriously Simple Holidays by Diane Rossen Worthington.

These may not be your perfect mashed potatoes, but they are perfectly tasty. You may be a purist who makes mashed potatoes without garlic, or who refines their mash by peeling the potatoes, or who believes in the importance of using a starchy potato for a fluffy end product. We welcome all mashed potato feedback and variations!


Perfect Mashed Potatoes

1) Stir the apple cider vinegar into the milk and set aside.

2) Preheat the oven to 425°F. With a fork, deeply pierce the russets a few times all around, then place directly on the middle oven rack. Bake for 45 minutes to 1 hour, until a paring knife easily passes through the center.

3) About halfway through the russets’ cooking time, add the Yukon Golds to a large pot, along with the salt, garlic, and bay leaves. Add enough water to cover the potatoes by about an inch. Turn the heat to high. Once boiling, reduce the heat to a simmer, and cook the potatoes for 10 to 15 additional minutes, until a paring knife easily passes through the centers. It’s best to check several of the potatoes for doneness, but you don’t have to jab every single one.

4) At this point, your russets and Yukons have finished cooking at the same time. Remove the russets from the oven and immediately cut them in half crosswise to allow excess steam to escape.

5) Drain the Yukons and discard the water, garlic cloves, and bay leaves. Return the Yukons to the pot and place over low heat for 1 minute to help evaporate excess water, then turn off the heat.

6) Place a ricer over a large mixing bowl. Place each russet half into the ricer with the cut side down and the skin side facing you. As you press the potato, the flesh pushes through the holes and drops into the bowl, while the skin is left in the ricer. Have a fork or tongs standing by to easily extract the skin after each potato is processed. Pass all of the Yukon Golds through the ricer into the same bowl.

7) Once all potatoes are processed, you’ll have a fluffy, white and gold pillow of potato-y goodness, Stir the melted butter into the potatoes until incorporated.

8) Add the white pepper and about two- thirds of the buttermilk mixture. Fold it into the potatoes and give them a taste.

9) Add a little more buttermilk, 1 tablespoon at a time, remembering to stir minimally so as to not release the gummy starch.

10) Once you’ve reached the texture you like (you will probably have 2 to 4 tablespoons of buttermilk left over), season with salt to taste and serve.


Lumps or no lumps? Your choice!

  • My husband Jack actually likes finding a few lumps in his mashed potatoes – so he prefers using a potato masher like this to mash his potatoes. This style of masher (with the wavy coils) gives you more flexibility in achieving the texture you prefer, versus potato mashers with the same size holes throughout.
  • A potato ricer is a great alternative to a masher – although it does take more time, and you will have to handle hot-out-of-the-pot potatoes. A potato ricer (like the one shown below in the photo) works like a giant garlic press. You place the potatoes in the basket and then press them through the holes in the metal plate, right into a bowl. The ricer mashes the potatoes into a wonderfully light and even texture with no lumps.

  • Lots of people whip their mashed potatoes with a mixer. This method definitely works too – and will give you super soft and creamy mashed potatoes. (Just don’t over do the whipping – you don’t want gummy mashed potatoes!)

More specifics for making Perfect Mashed Potatoes are listed in the recipe below.

You may enjoy these other mashed potato recipes:

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Recipe Summary

  • 2 pounds russet, Yukon gold, or long white potatoes
  • 1 tablespoon salt, plus more to taste
  • 1 cup milk, or cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste whisk to combine. Serve immediately.

For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.


Perfect Mashed Potatoes

Place potatoes in large saucepan cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well cool slightly. Peel and mash potatoes place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.

Step 2

Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

How would you rate Perfect Mashed Potatoes?

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Delicious, Creamy Mashed Potatoes

Mmmm&hellipcreamy, steamy, flavorful, delicious mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as tryptophan and whiskey.

russet or Yukon Gold potatoes

package (8 oz.) cream cheese, softened

(to 1 teaspoon) Lawry's Seasoned Salt

(to 1 teaspoon) black pepper

  1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry&rsquos Seasoning Salt and ½ a teaspoon of black pepper.
  4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sigh. Mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that&rsquos not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you&rsquore ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they&rsquore wonderfully delicious is simply the icing on the cake. So let&rsquos go make &rsquoem!

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way.

No need to freak and wig out here&mdashjust cut them so they&rsquore generally the same size.

Now, bring a pot of water to a healthy simmer&hellip

And go ahead and throw &rsquoem in.

Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.

That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.

Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!

Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.

When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo

Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.

Until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.

Are you ready to get serious? Good. Find the butter you&rsquove been softening&hellip

And just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.

Or, if I&rsquove had a particularly stressful week, I bump it up to 2 sticks. Butter, you may not be aware, is an effective psychological salve.

Now. Are you ready to get SERIOUS? Okay, I&rsquom just making sure. This, my friends and cohorts, is THE secret ingredient of delectable, delightful, creamy, perfect mashed potatoes. Do not be afraid. Do not scream and run. You must trust Pioneer Woman. I know of what I speak.

To five pounds of potatoes, I add an 8 oz package of cream cheese. It&rsquos best if it&rsquos softened.

Now, let me just say that Marlboro Man would never&mdashNEVER&mdashtouch cream cheese with a ten-foot pole. Never. He&rsquod sooner have his gums scraped than eat cheesecake or spread cream cheese on a cracker. But he loves my mashed potatoes. And he ate them for years before he ever got wind of the secret ingredient. He cried for a few days when he found out he&rsquod consumed cream cheese, but now he doesn&rsquot even bat an eye.

In terms of culinary repertoire, it&rsquos all about baby steps with these cowboys.

Now, to make the texture just right, we need to add a little Half & Half.

Hey, I COULD have used heavy cream. But this is a low-fat dish, people. I have to make healthy choices.

Begin with 1/2 cup. You can always add another splash later.

Now it&rsquos time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.

Oh, my. Did someone say &ldquocreamy?&rdquo Oh. I guess that was me.

Okay. That&rsquos the basic mashed potato recipe. From here, you can add whatever seasonings make your skirt fly up: onion powder, salt, fresh ground pepper, garlic salt&hellipeven mashed roasted garlic cloves (my personal favorite.)

For Thanksgiving, though, because the mashed potatoes will be served with gravy and all the other stuff, I like to keep it pretty simple. And Lawry&rsquos, to me, is just right. It provides salt content as well as just a hint of some other flavors.

It&rsquos important not to oversalt the potatoes, so start small and you can work your way up. I usually add about 1/2 teaspoon to start, then wind up adding another 1/2 teaspoon later.

In a perfect world, I would now reach over and grab my wooden pepper grinder. But in my world, my pepper grinder is outside, filled with gravel. Don&rsquot ask.

Go ahead an add as much pepper as you like. Again, I start with about 1/2 teaspoon, then add more later.

Now, stir or mash everything together.

Then TASTE the potatoes, and adjust the seasonings. The seasoning process should take a little time, as it&rsquos important to get it just right. Try really hard NOT to undersalt the potatoes. They need seasoning, man.

Now, butter a medium-sized baking dish.

And plop the mashed potatoes right in.

I&rsquom hungry. For mashed potatoes.

Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a knife.

Ha! You just THOUGHT this was a low-fat dish, didn&rsquot you? Fooled you once again.

And place them all over the top. This just screams rebellion, doesn&rsquot it? Hey, look. It&rsquos Thanksgiving. And I just happen to be thankful for butter.

Now, the great thing here is, you can cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you&rsquore ready. It&rsquos amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

When you&rsquore ready, remove it from the fridge at least an hour before baking (a couple of hours before eating) so the center won&rsquot be so cold. Bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.

Here&rsquos mine. I actually forgot to cover mine with foil because my boys were dressing the dog in my favorite jeans and I had to intervene. But they turned out fine the top had a nice little buttery crust, which didn&rsquot bother me one bit.


More Variations

If you don’t want to hop on the gravy train (…or boat) there are many other ways you can serve your mashed potatoes. All of these variations can be served on their own, no gravy needed! Try them as a side with any of your favorite dishes:

  • Fully Loaded – Top your potatoes with cheese, crumbled bacon, and green onion. So good we gave these potatoes their very own post! Click HERE.
  • Sour cream and chives – Stir in a little sour cream and top with chives and fresh ground pepper.
  • Roasted Garlic – Preheat oven to 400°. Slice off the top of a head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and place in a shallow dish. Roast for 40 minutes or until golden and soft. Let cool for 10 minutes then squeeze out garlic cloves (to taste) over your potatoes before mashing.


How to Make the Perfect Mashed Potatoes

Making the most perfect mashed potatoes for any holiday or for a Sunday dinner isn't hard. I give you the step by step instructions on how to make the best homemade perfect mashed potatoes every time!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

After years and years of making mashed potatoes, I have perfected the method on how to make creamy mashed potatoes that everyone loves!

I'm here to tell you, it's not that hard and if you follow my steps, you will be beaming with success. Because who doesn't love perfect mashed potatoes?

How do you like your mashed potatoes? Super creamy? Or do you like them creamy with some chunks of potatoes?

Perfectly creamy with some potato chunks is the way I like to make mine.

What I love about mashed potatoes is, you can make them to your liking. I use a potato masher. Mash the potatoes until they are as creamy as you like them.

Should I soak my potatoes before making mashed potatoes?

Soaking your mashed potatoes will help them be more creamy. I often will add some water a pot and as I'm chopping up my potatoes, I'll add them to the pot. As I'm peeling and chopping, they are soaking!

If you like to prep ahead especially for holidays like Thanksgiving, you can put the whole pot into the refrigerator the night before. Put the pot on the stove (don't forget to add salt to the pot) and turn it on high and bring to a boil to start cooking.

What to add to mashed potatoes for flavor

There are so many things you can add to your mashed potatoes to add flavor. First, you want to make sure you add salt to the pot of water with the potatoes. Bland potatoes are not good potatoes.

I love to add pepper and a dash of nutmeg to my potatoes. You can add shredded cheese to your potatoes if you like cheesy potatoes. You can also add roasted garlic to your potatoes!

Can I use almond milk in place of regular milk for mashed potatoes?

If you're asking if you can use almond milk to make mashed potatoes. The answer is yes! I have done it many times. Just be sure to use unsweetened almond milk.

Alright, I'm going to share with you how to make the best mashed potatoes from scratch!

What are the best kind of potato to use for mashed potatoes?

Picking the right potatoes for your perfect mashed potatoes is very important. For the best texture mashed potatoes, I like to use white potatoes or Yukon Gold potatoes.

You can use red potatoes too! When I use red potatoes, I leave some of the peel on for a more rustic texture.

For Thanksgiving, I use white potatoes.

The Essential Tool for Perfect Mashed Potatoes

A very good vegetable peeler is necessary for making the perfect mashed potatoes. I know you what it's like to work with a dull peeler or a non-efficient one…it takes forever to peel potatoes!

With a good peeler, it should only take 10-15 minutes to peel a 5-pound bag of potatoes.

How to make the most perfect mashed potatoes

After you have peeled your potatoes, rinse and then dice your potatoes.

I try to get most of them cut in a uniform size. Use a good knife and make sure it's sharp.

If you haven't already, add potatoes to a pot and fill it with water. Make sure the potatoes are covered. Add two teaspoons table salt.

How long to boil potatoes for mashed potatoes?

Turn the heat on high and bring the potatoes to a boil. This will take a few minutes to for the potatoes to start boiling.

Once they are boiling, you want to boil the potatoes for at least 8 to 10 minutes.

Test the potatoes for doneness. I remove a couple of pieces and stab it with a fork. Once it breaks in half easily, they are done.

If they just turn to mush, you have overcooked the potatoes.

This next step is a crucial step. If you don't want watery mashed potatoes, you'll be sure to follow this step.

Drain the potatoes thoroughly. The burner you previously use, turn it down to very low. Cover the potatoes and put them back on this burner for at least 15 minutes before mashing them.

This will ensure there is no liquid left in the pot of potatoes, so no more watery mashed potatoes.

Add butter and milk. Be sure to add the liquid in gradually.

If they are too dry, add more milk. This is where it's totally up to you and how much potatoes you used. Sometimes you need more liquid and sometimes you need less.

Mash the potatoes until they are perfect.

Add pepper and ground nutmeg if you wish.

And add more butter if you'd like!

Mashed potatoes is my absolute favorite Thanksgiving side. I don't want to play favorites because I love stuffing and vegetables too but if I had to, you know what I mean.

I only add the nutmeg for Thanksgiving mashed potatoes. It adds a really nice, unexpected flavor and makes it that more special. This Thanksgiving, I'm looking forward to spending time with my family. I hope you enjoy yours this holiday season.

I love eating mashed potatoes as leftovers too! I top them with yellow sharp cheddar and make sure the cheese melts, it's sooo good!


Betty's Best Mashed Potatoes

Learn the super easy secret to making your mashed potatoes come out rich and creamy every time!

If you’ve ever spent lots of time and effort only to come out with lumpy, tough mashed potatoes, this is for you. Don't settle for pouring flakes out of a box. Always wondered how to make creamy mashed potatoes? What is the secret to getting them so rich and smooth?

Well, I’ll let you in. The truth is, if you can boil water, you can make mashed potatoes. I’ll share timeless tips to getting this method down pat, and the one big secret to cooking awesome creamy mashed potatoes every time.

Start With Great Potatoes

Start with nice, firm potatoes that don’t have green spots or “eyes” growing out of them. A good, fresh potato will make for the best results. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.

The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.

Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.

Now that you have your cooked potatoes all drained and dry, go ahead and place them in the bowl for mashing. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.

And That Top Secret Tip Is.

The most important tip for creamy mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.

Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup — and you probably don't want your mash that creamy. Gently mash your potatoes — don’t over whip them as this can also cause the gluten to affect your overall results.

Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.

If you want more than the standard mashed potatoes, check out our article on How to Spice Up Mashed Potatoes!

Recipes with Mashed Potatoes

If you're a mashed potatoes fan, you also might like to try these recipes featuring creamy spuds:

Broccoli and Cheddar Twice Baked Potatoes
Onion and Chive Mashed Potatoes
Mashed Potato Casserole
Healthy Mashed Potatoes
Mashed Sweet Potatoes with Bacon
Classic Mashed Potatoes


Reader Interactions

Comments

Hi, is there n alternative for the ricer? ( food proccesor, manual masher or regular drainer )?

Keep up the great work, I can’t understand why some of these readers are so critical. Haven’t they heard of the word adapt? Not everybody can purchase the variety of potatoes mentioned. Adapt people, adapt!

Hi
A couple of comments – I use Agria potatoes for this recipe, they are a well regarded variety here in New Zealand.
I find it easier to peel the potatoes before cooking, but I don’t throw out the peelings – I simmer them in the milk while the potatoes are cooking and then strain the milk into the mash as per the recipe. This way you preserve that lovely earthy flavour.

Your photo shows a food mill not a ricer. This is a ricer

Thanks for letting me know.

Recipe is wrong. Joel Robuchon’s recipe calls for la Ratte potatoes not russet. It makes a big difference in the final product.

No, why don’t you find me some La Ratte potatoes? Celebrating a chef’s amazing recipe is embracing it and making the recipe accessible, and not being snobbish about it. No? This recipe is adapted from The Guardian, if you read and check my recipe card thoroughly, the recipe ingredient says: potatoes, preferably rattes or BF 15. That doesn’t mean we can’t use other potatoes if we can’t find rattes and BF 15!

What if we do not have ricer? Will it affect the outcome of the mash?

It won’t, just not as silky smooth. Just mash as fine as possible.

If I am making this dish for Thanksgiving can I make it 1 or 2 days prior? Will the potatoes still be good?

Yes you can because it can be easily reheated. You can also try my Instant Pot Mashed Potatoes here: https://rasamalaysia.com/instant-pot-mashed-potatoes/

3 1/2 T. of salt seems very excessive! Is this correct? 1 T. to cook them in and then add 2 1/2 T. more to mash them.

Hi Darlene, thanks for catching my careless typo (phew. ) while typing out the recipe. It’s 2 1/4 teaspoons salt for the mashed potatoes. The 1 tablespoon salt is for boiling the potatoes.

I believe a Foley Food Mill was used, not a potato ricer in making the mashed potato recipe.

We used a ricer and it turned out very well! :)

Hi! I read to go with a waxier potato vs starchy (yellow/yukon gold vs russet). When the potatos are cooked and passed through a ricer dry them out in the pot first over med heat before adding the butter. Add chilled butter little bit at a time, not all at once. The Guardian recipe calls for 1kg potatoes to 250g of butter which is actually about 2 sticks (of a 450g/1lb package) per every 2.2 lbs. Then again, the same article starts off writing that the recipe is 2:1 potatoes to butter. So…clearly, no one really knows what the ratio truly is or math/conversion is all over the place.

All the recepies looks delicious, and seems simple to prepare, will definitely try some !


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