Perfect Mashed Potatoes

By pengnev

Ingredients

• 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper

Details

Servings 4
Adapted from simplyrecipes.com

Preparation

Step 1

There has been much written on the best way to make mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. I have discovered that the real trick to creamy, buttery, heavenly potatoes is

Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.

All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.

Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

This is pretty my my recipe as well - delicious, aren't they? Two tricks I use: first, I drain the potatoes and return them to the still-hot pot while I heat the butter and cream - the extra minute in the pot dries them a bit and they absorb the fats better. And second, I run them thru my ricer into the mashing bowl, which really helps de-lump quickly. Still use my masher to integrate the butter, milk, and cream though.

You know, I've been eating mashed potatoes for over 50 years and I love russets. Whether you mash, boil, fry, or bake, you can't beat them for flavor and versatility. Although I do suggest a waxier potato for a salad, I believe that for the money, russets are a much better potato for all-round use. If you think they are a little dry, you simply didn't add enough liquid.

I'm with you. Mashed potatoes are a vehicle for gravy. And its not just pouring the gravy over the mashed potatoes - you have to make an indentation in the potatoes to hold the gravy. Heaven forbid that someone uses the gravy ladle to make the indentation and then puts it back into the gravy bowl with potatoes attached. Sometimes I even prefer the mashed potatoes and gravy without the potatoes. One of the first things we learned as young kids was how to make a mashed potato dam to hold the maximum amount of gravy.

Great Post! I totally agree that Yukon Gold's do make the best mashed potatoes and they are all I ever use. I always get asked what I did to make them taste so good. When using russets, a chef in a restaurant taught me to throw in some regular mayonaise when mixing them. Don't use the low-fat or fat free. This made them nice and creamy.

I seredipitously discovered that a little truffle oil added to mashed/smashed potatoes is a heavenly thing. I sometimes use fingerlings for mashing, and prefer flake salt to other salts.

by Michael Pollan, a great book btw. Ah yes, and truffle oil? I'm adding that to my Christmas list!

making mashed potatoes. I add some butter and

more. They come out nice and fluffy and they aren't dry. I live here in central California

just try it one time, I also use a hand mixer

Elise, thanks for a great recipe...I tried it for my thanksgiving dinner and everyone enjoyed it! I added some roasted garlic. your recipe is indeed "perfect".

Boil the potatoes with the skins on, obviously scrub them first thoroughly, but we find that this helps to keep in some flavour and moisture, though adding garlic or mint to the pot can be nice too!

Thank you Elise! The Yukon Gold potatoes made all the difference. I hardly used any butter or cream at all, and my boyfriend took one look at them and said "Why did you add so much butter!?" They are that rich looking compared to russets.

I plan on using a hand beater next time- I got lazy mashing them myself and they were a bit lumpy as a result.

I never used to like mashed potatoes but when i tried this recipe i started to love them. I never knew that a day would come that i would love mashed potatoes now i make it all the time. I cant belive i never liked it.

This recipe sounds very tasty, and I plan on making it once I find Yukon Gold potatoes, but for now I'll stick with the potatoes I make. I use Russet potatoes, boiled and drained. Then mash them up with butter, salt, pepper, and Sour Cream. It tastes awesome if you put the right amount of everything. I don't go by recipes for this because my aunt taught me how to make it, But just put as much of the ingredients as your taste likes =)

Does anyone know if you can make the mashed potatoes ahead of time and if so, how would you heat them up?

Has anyone ever tried making mashed potatoes ahead of time and freezing them? Do they turn out OK reheated?

One additional tip - I use white pepper instead of black in my mashed potatoes. It gives a slightly different flavor and helps with presentation (if you're trying to be fancy). Otherwise, great recipe.

I make my potatoes about three hours before we eat. That way everything is cleaned up and makes things run smooth. I place the potatoes in a slow cooker this is diffrent then a crock pot. slow cooker on about 2 and stir every hour stays hot and creamy. (don't use a crock pot they will turn sticky) I always make the mash potatoes and looking for something diffrent I can't wait to try yours. I never heard of mayonaise, would like to try this also.

Yellow potatoes are magical for making mash - you can make them with no butter or oil at all and nobody notices!

I love mash with many different additions -

I love adding cress, and raw leafy greens, or herbs or dulse (a seaweed).

This is a great recipe idea, mashed potatoes where you are able to use less butter and cream is always good. I like to add garlic and cheddar to mine because of how we use leftover mashed potatoes. We make patties out of them (they should be cold for this) and then dredge them in some bread crumbs and fry them in butter...sooo bad for you, but so delicious. I think the cheddar in the potatoes helps to hold them together during this process as they get really soft as they are reheated while frying.

This recipe sounds great! I'm going to try it this weekend as a side with stuffed clams. One additional thing I've put in mashed potatoes is bacon bits! With this approach you use less salt, add a bit of texture and integrate that distinctive bacon taste to the mix! If you don't want to add bacon directly to the potatoes it also works as a garnish.

I am going to try this recipe for Thanksgiving. Looks great. I have just made up my own recipe in the past, using ranch dressing instead of sour cream, believe it or not, adds an extra zip.

I like to add onion powder with the parsley already in it and a little onion salt.

Thanks for the great mashed potatoes recipe! I am a terrible cook but I was able to make these and they came out great! I'm so appreciative because I am spending my first xmas away from home in Japan and I didn't want to be eating sushi on xmas!

Next time you make mashed potatoes try using red skin potatoes, butter and believe it or not buttermilk. Makes for fluffy and sort of tangy potatoes. Red skins are for a little color.

I always use Yukon Gold potatoes for the perfect tasting mashed. One trick I learned that gives it such incredible flavour is to put some onion powder in the water when boiling them. I also add a touch more when I mash them with milk, butter, salt and pepper. Everyone just loves them!

Toss a few cloves of garlic into the water when boiling your potatoes. After draining, just mash them right into the potatoes for great garlic mashed.

Don't think about this one too much, just try it. While mashing your taters, crack a raw egg in and beat it in thoroughly. The heat from the potatoes will cook it so no worries. Season the potatoes as you normally would. Taste. Then wonder why in the world nobody taught you this years ago. :)

Hello everyone. Excellent recipe. I also added some garlic....hmmmmm

I always make extra mashed potatoes, add some flour the next day and make potato pancakes. My kids love them better than mash w/gravy!

I get my garden potatoes from this place:

In addition to using the Yukon Gold potates and sour cream, I put mayonaise in my mashed potatoes. This gives it extra flavor and fluffiness.

all the recipes look amazing and I cannot wait to make the Turkey, cranberry relish and other tasty things this Holiday season :) - Thank you for shearing these with us

Mashed potatoes are my very very favorite food ever since i have been a child, so i would like to share one or two other tricks about mashed potatoes. When boiling the potatoes, try adding ONE of the following - 1 sweet potato / carrot / peeled onion. Sweet potato and carrot should be left and mashed together with potatoes - it will give that sweeter taste - very tasty. Onion should be taken out and thrown away after cooking, but it does add a unique flavor to potatoes. Also, i like to add a little bit of Vegetta spice to cooked potatoes and always put LOTS of butter...mmmm...delicious holidays to you all :))))

Wow, what a great recipe and so many interesting posts from around the world. One additional thought on Alla 's suggestion to add onion --- make it a Vidalia onion. Grown here in Vidalia, Georgia (the Georgia in the southeast United States), this onion will not have to be removed after cooking, because it is sweet and smooth, and will add texture and a bit of twang.

Since everyone's putting their two cents in regarding "extras".....When I feel like changing things up a bit, I use my mortar & pestle to grind dried rosemary or thyme, then put it in with the potatoes to boil (yes, minced garlic and onion too...YUM-EEE!).

You can also add it AFTER the potatoes cook; just mash it in with the butter, milk, heavy cream (or whatever you normally use to make your mashed-taters).

This may sound bad but...Do You Peel the potatoes before you boil or after?

Boil potatoes until tender and mash well. Add rest of ingredients and beat until fluffy. Place in a buttered casserole and dot with butter. Cover with plastic wrap and refrigerate for up to 5 days. Remove about 1 hour before supper and bake 30 minutes at 350º. Yield 10-12 servings.

Is there any other way of reheating mashed potato than putting it in the oven? Wouldn't this dry it out? Would re-heating it in a microwave be O.K.?

You could easily reheat mashed potatoes in a microwave. ~Elise

Some people on here have mentioned adding an egg, and I have to say I've always made the best mash potato with potatoes, cream, butter, salt and pepper, and an egg! Crack 1 egg into the potato whilst mashing. I think you'll agree it helps make the perfect mashed potato!

I was wondering about how many potatoes would it take to get 1 1/2 pounds? The yukons are fairly small, about on the smaller medium range. Thanks! I'm planning to make this along with your pot roast. :)

I've done it both ways but I actually like to peel the potatoes after boiling them. You have to wait for them to cool off a little bit first, but it seems to help keep them from getting waterlogged.

I'm lazy so I often don't peel my potatoes. I've also started adding celery into my mashed potatoes (cook in boiling water with the potatoes, then mash everything together). Adds a lovely lightness!

Posted by: Heather on September 4, 2011 1:48 PM

Try boiling potatoes in chicken or vegetable stock - so much extra flavor!

I am wondering about "day ahead" mashed potatoes? If I make these a day ahead and then reheat them in the oven... just add a bit more milk and stir well, heat in oven til hot? Any other suggestions on reheating these for "the big meal" ? Thanks...

If I were to make mashed potatoes a day ahead, I would add an egg or two, fill a casserole dish, coat with a little melted butter on top, and then heat in a 375°F oven until the top is lightly browned, about 20 minutes. ~Elise

Does anyone know how to make the "perfect pear"? It's mashed potatoes shaped like a pear. Some kind of coating, maybe fine bread crumbs, on the outside and browned...or maybe it's the potatoes themselves...make this look exactly like a pear. Then a leaf is added next to a small sliver of potato that makes the stem. It is awesome and really dresses up a plate. Anyone know how it's done? Anyone?

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