Perfect mashed potatoes are easy to make, and are a delicious side-item to many rustic foods. They are an almost necessary component of the perfect bite. Making them perfectly is not rocket-science. Just follow this simple method and they will come out tasting great, every time.
Perfect Mashed Potatoes Recipe
Perfect Mashed Potatoes
Equipment
- potato peeler
- cutting board
- kitchen knife
- 8 quart stockpot
- colander
- potato masher
Ingredients
For boiling the potatoes
- 1 tbsp salt
- 6 quarts water
- 2 whole russet potatoes – equally sized
For mashing the potatoes
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup whole milk
Instructions
Preparation
- Fill an 8-quart stockpot about ¾ full with hot water, and bring to a rolling boil over high heat. Add 1 Tbsp salt to the boiling water.
- Pick two medium, equally sized russet potatoes.
- Peel the potatoes under cool water.
- Cut the potatoes into quarters. Keep the pieces equally sized.
- Cut butter into 1 tbsp sized pieces – 1 tbsp per potato.
Boiling
- Carefully add the potato pieces to the boiling water. Boil until easily pierced with a fork, but not so long that the potato pieces fall apart. About 23 minutes.
- When potatoes are done boiling, carefully pour the contents of the stockpot through a colander. Allow the potatoes to steam out and thoroughly drain.
Mashing
- Add the drained potato pieces back to the stockpot. Turn heat to low. Thoroughly dry the potato pieces before turning off the heat. You want the pieces to be as dry as possible, but be careful not to scorch them in the warm stockpot.
- Use a potato masher to lightly mash the potatoes. Don't over mash them! There should still be some small chunks.
- Add the salt and pepper.
- Add the butter, and allow the butter to melt.
- Add the milk.
- Give it a final mashing, but don't go overboard. You are really just trying to mix it all together at this point.
Serving
- And there you have it – perfect mashed potatoes. Serve it warm. Add gravy or au jus when plating, if you like. If it will be a while before serving, add a pat of butter, and put it into a warm oven until ready to serve.
Notes
- Thoroughly dry the potatoes before adding butter or milk.
- Do not over-process the potatoes. Over-mashing the potatoes releases too much starch which makes the potatoes gummy. The mashed potatoes should be light and airy, with small chunks.
PRIVATE NOTES
Nutrition
More Information
In search of the perfect bite
Mashed potatoes are an almost essential component of the perfect bite. They are scaffolding for gravy or sauce, and perfectly bind together meat and vegetables on your fork. Whether you are eating country fried steak, pan fried pork chops, roasted chicken, or prime rib, this simple component will give your perfect bite the significance it deserves.
Other potato choices
I prefer using Russet or Idaho potatoes when making mashed potatoes. When handled carefully they make exceptionally light and fluffy mashed potatoes. Russet potatoes do have a high starch content. As a result, you need to be careful not to overwork them or they can turn out gummy.
Yukon Gold potatoes are also a good choice for mashed potatoes. They have medium starchiness, a buttery flavor, and a thin skin which can be left on when you mash them. They also don’t absorb as much water as other potato varieties. Remember – dryness is a key factor in making Perfect Mashed Potatoes. Yukon Gold mashed potatoes come out a bit creamier than Russet potatoes.
Red potatoes or New potatoes are great for making potato salads, breakfast potatoes, or soups. They are not so great for making mashed potatoes. They have a firm flesh which produces a chunkier mash, and they tend to fall apart when you boil them.
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