Mashed potatoes I'm a food blog

All the secrets to making super soft, smooth and creamy mashed potatoes.

I ate a lot of mashed potatoes in my day, from the ultra fancy and expensive mashed potatoes to the homemade mashed potatoes from the cafeteria. Mashed potatoes are classic for a reason. They're comforting, warm, filling, and the perfect side dish (or main dish, in my case). I have made countless jars of mashed potatoes and these are my perfect mash.

I am definitely known in my circle of friends as the best mashed potato maker. People always ask me about my recipe and for a while I didn't understand it. For me, mashed potatoes are as easy as boiling water. But then, after a long talk with a friend about how they make their mashed potatoes, I realized that I had mastered mashed potatoes.

Other recipes rely on cheese or toppings, but it's perfect mashed potatoes: no tricks, no fancy add-ins, just mashed potatoes.

How to Make Mashed Potatoes Even Wetter and Creamier

1. Rub and peel (or leave the skin if you like) the potatoes and cut them into equal pieces.
2. Place potatoes in a large saucepan. and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.
3. Put out the fire on medium-high after the potatoes have boiled quickly, making sure they are still simmering. Cook until fork tender.
4. Drain the potatoes. Use a slotted spoon or colander and drain the potatoes well.
5. Mashed potatoes! Push the potatoes through a fine mesh strainer for the softest, chewiest mashed potatoes you'll ever eat.
6. Add butter and milk. Add the butter and milk, stirring gently until the potatoes reach the desired consistency. Taste and season generously.
7. Enjoy!

Classic Mashed Potato Ingredients

• Potatoes: I always use Yukon Gold or Russet potatoes, more on the potato option below. Both are a solid option, and if you want, you can even mix them together to get the best of both worlds.
• Garlic: Who doesn't love garlic mashed potatoes? Garlic gives these potatoes a warm, chewy garlic flavor. Feel free to increase or decrease the amount of clove used.
• Butter: Butter is essential, so use a good one - we love grass-fed butter.
• Milk or cream: I almost always use whole milk for my puree, but if you want a more flavorful potato, use half and half cream or heavy cream.
• will: Don't forget to season!
• Dressings: I keep it pure with just a little butter, but chopped scallions or sliced ​​green onions are pretty and add color and herbs. Ground black pepper is always good. You can always customize it however you want and top it with cheese, sour cream, crispy pancetta nubbins or whatever you like.

The secrets of the best mashed potatoes:

Water is the enemy

Soggy potatoes mean sticky mashed potatoes. To avoid this, be sure to drain the potatoes well. I like to use a giant slotted spoon to scoop the potatoes out of the water. It's much easier than lifting a large pot of hot water.

Put the potatoes in cold water.

By starting the potatoes in cold water, you ensure that the potatoes cook evenly.

season twice

Salt the water when cooking potatoes (like pasta) so that the potatoes are seasoned. Once they've been mashed, finish with salt when you add the butter and milk for layers of flavor.

The way you smash is important.

I love the taste of mashed potatoes when fine mesh sieve. It gives you the sweetest, most flavorful mashed potatoes you've ever eaten. But, if you like a little thicker mashed potatoes, use a potato masher. There are even different types of shredders: smooth crushers o large crushers depending on how you like your potatoes.

Don't mix too much.

Once the potatoes are mashed, you just want to add the liquids (butter and milk or cream) without over-mixing, which can lead to gummy potatoes.

Best Potatoes for Mashed Potatoes

There are only two types of potatoes that are perfect for making mashed potatoes: Yukon Golds (my favorite) and Russets.

Yukon Gold: dense, buttery, rich potato flavor and more
Russets: light, delicate, smooth and sweet potato flavor

Yukon golds are great for mashing, as they have starch, a beautiful yellow color, and a rich, buttery potato flavor. It's also a denser potato with a thin skin, and when you use them you get a more luxurious mash.

Russets (or Idaho) potatoes are those large potatoes with powdery skin that most people use for baked potatoes. These are also great for mashing: chewy, dry, and starchy, when cooked through. Russets are the sweeter of the two potatoes I recommend and if you're a fan of lighter potatoes, they make a mash with a more delicate texture.

If you want the best of both worlds, use a mix!

Skin or skin for mashed potatoes?

As I am in the field of smooth mashed potatoes, I don't think potato skin belongs in mashed potatoes. But some people like this contrast in texture. And for those people, I tell you, don't hesitate to put down the masks!

Can you mash potatoes in an instant pot?

Yes, check out our instant mashed potatoes recipe!

Best Dishes to Serve with Mashed Potatoes