The Best Mashed Potatoes You Will Ever Make
About this recipe
If you're looking for creamy, buttery mashed potatoes that aren't just a sticky mess, you've come to the right place. Frank Proto, a professional chef and culinary instructor, shares his method for making the best mashed potatoes, combining two types of potatoes for the perfect texture.
By using both starchy russet and waxy Yukon potatoes, you get a mash that's fluffy yet dense, giving you the best of both worlds. This straightforward approach focuses on quality ingredients and simple techniques to elevate your mashed potatoes to a new level.
Ingredient notes
- Use a mix of 1 lb russet and 1 lb Yukon potatoes for the best texture.
- Opt for high-quality butter and heavy cream to enhance flavor.
Tips from Epicurious’s video
- Peel potatoes by removing the top and bottom, then make long, slim cuts to avoid wasting time and ensure a clean peel.
- Soak peeled potatoes in cold water to prevent oxidation and remove debris before cooking.
- Cut potatoes into large chunks to minimize liquid absorption during cooking, resulting in creamier mashed potatoes.
- Cook potatoes in cold water and season the water with salt to ensure even cooking and flavor absorption.
Good to know
- How long do I need to cook the potatoes?
- Simmer the potatoes for about 15 minutes until tender.
- What type of potatoes should I use?
- Use a mix of 1 lb russet (starchy) and 1 lb Yukon (waxy) potatoes for the best texture.
- How do I know when the potatoes are done cooking?
- Test with a paring knife; if it slips off easily, they're done.
- What equipment do I need to mash the potatoes?
- A traditional potato masher is recommended, but you can also use a food mill or potato ricer for smoother results.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel the potatoes, removing the top and bottom, and then make long slim cuts to remove the skin.
- 2
Place the peeled potatoes in cold water to prevent oxidation and remove any debris.
- 3
Cut the potatoes into large chunks to minimize liquid absorption during cooking.
- 4
Put the potatoes in a pot, cover with cold water, and season the water with salt.
- 5
Bring the water to a boil, then reduce to a simmer, ensuring the potatoes cook evenly without breaking apart.
- 6
Simmer the potatoes for about 15 minutes until tender; test with a paring knife.
- 7
While the potatoes are cooking, heat the butter and cream in a separate pot until hot.
- 8
Drain the potatoes and return them to the pot to let excess steam escape.
- 9
Mash the hot potatoes using a potato masher, adding half of the hot butter and cream mixture.
- 10
Season with salt and pepper, then continue mashing, adding more butter and cream as needed until desired consistency is reached.
- 11
Taste and adjust seasoning as necessary, ensuring the potatoes are creamy with some lumps.
- 12
Plate the mashed potatoes in a generous scoop, creating a 'volcano' shape for serving.
Heads up — we had to guess a little:
- The quantity of potatoes is inferred based on typical serving sizes for mashed potatoes.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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