What is the best recipe for mashed potatoes?
Simple - the recipe your mom made for you growing up.
Bottom line, there is no one perfect recipe! It's really depends on your personal taste preferences which most likely were developed by what you were served in your youth.
Mashed potatoes are one of the ultimate comfort foods and I imagine how you like your spuds mashed is highly influenced by the style of potatoes you were served as a kid.
Think about it. What comes to mind when you think of ways to describe mashed potatoes?
Some of the more positive descriptions might be creamy, smooth, rich, textured, flavorful, buttery, fluffy, light, potato tasting.
Or maybe you weren't so lucky and were served lumpy, bland, watery, dry, gummy, pasty, starchy, heavy, gloppy potatoes. Sound familiar, I'm sure there are many more way to describe mashed spuds, but this should do for now.
I personally like mine dense, smooth, buttery but where you can still taste the potato. I have friends who like them rich and creamy but with a little texture. Think about how you like your mashed potatoes.
How you get to your desired mashed potatoes is going to depend on four simple factors:
- What type of potato you are using?
- How you cook them?
- How you mash them?
- What you add to them?
The type of potato - High starch or low starch
Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes.
Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste.
How you cook the potatoes
Without going into the science of it, always start your potatoes in cold water with salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking.
When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor.
How to mash the potatoes
How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. For example, the most common masher in America is the Wire Masher. With it you can create either a smooth or textured mashed potato depending on how much you work.
If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes.
If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power.
What to add
As important as type of potato, how you cook them them & finally mashing technique is what you add to them. Makes sense if you add cream over milk the end result should be creamier flavor. Instead of butter, some chefs have told me they use olive oil or duck fat.
Then there are the fun extras given to me by visitors to my web site with some mentioned below. I'm talking about cream cheese, Worcestershire sauce, hot English mustard, turnips, parsnips and whatever else you may find in your family's secret mashed potato recipe.
Additional Information
Over time, I have tried different types of potatoes, different mashing techniques, adding various ingredients and when all said and done, my wife (my #1 tester) and I came to different conclusions. I have also written a 9 page eCookbook called Mashed Potatoes Perfected that I give away as a free bonus to anyone who purchases my Chicken Marsala eCookbook. Both ebooks are really cooking lessons that describe everything you need to know about making mashed potatoes and marsala recipes.
If you are interested in what another professional chef has to say check out Chef Hartmut W. Kuntze's comments on mashed potatoes or if you are looking for a great gravy to go with your mashed potatoes, visit my turkey gravy recipe.
The Reluctant Gourmet's Guide To Great Potato Recipes
Chef David Nelson and I just released a brand new eCookbook called The Relucant Gourmet's Guide To Great Potato Recipes filled with the best ways to Bake, Fry, Roast, Grill or Saute Potatoes at home.
With over 100 great recipes, loads of chef tips and step-by-step instructions, this ebook teaches you how to prepare classic and inspiring potato dishes every night of the week. If you are tired of making those same 4 or 5 basic potato recipes week after week, this guide offers you lots of tasty alternatives.
Basic Mashed Potatoes
A simple recipe with comments from my visitors
INGREDIENTS
- 2 pounds of potatoes
- 1 teaspoon of salt
- 1 cup of half and half (half milk & half cream)
- 6 tablespoons of butter
- Salt and pepper, to taste
PREP WORK
Peel and quarter the potatoes.
HOW TO MAKE AT HOME
1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
4. Mash by your method of choice. (I prefer a potato ricer)
5. Blend in butter, half & half, and any other ingredients you prefer.
6. Season with salt and pepper.
RELATED TOPICS
Updates: Here are a few of the comments I've received from other home cooks:
Yan
Date: Friday May 2, 2008
Mashed potatoes are my favorite food, and I?ve recently found a great source of information on mashed potato preparation when I came across your mashed potato recipe on ReluctantGourmet.com. I?m writing to you to suggest ideas to further develop your mashed potato recipe found on your site. You show a thorough understanding of the art of cooking mashed potatoes, without being condescending, and the recipe along with your bottom line could benefit from a few adjustments.
The recipe?s audience is composed of anyone interested in making excellent mashed potatoes. You succeed in helping people make perfect mashed potatoes by pointing out that the preferences of the reader will alter what they perceive as the perfect bowl of mashed potatoes.
The recipe is divided into three sections: a theoretical explanation of mashed potato preparation, a basic recipe, and comments from visitors. Each section serves an important function and enhances the reader?s ability to make perfect mashed potatoes. Anyone interested in making perfect mashed potatoes will be interested in the theoretical explanation of mashed potato preparation. This section helps the reader identify the nuances of the process and encourages the reader to experiment with these nuances in their pursuit of perfect mashed potatoes.
It is clear that you have a great deal of knowledge on how to make perfect mashed potatoes, and a knack for explaining to others how to do so themselves. This is an excellent recipe, and I plan on taking full advantage of it in my quest for perfect mashed potatoes.
Name: Doug Radcliffe
Date: Saturday, March 13
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Comment: Re: Mashed Potatoes -
Apparently, individual tastes, when it comes to mashed potatoes, can vary widely. I disagree mostly with your contributors. Their results are what we in the Midwest would term 'whipped potatoes', something that is to be studiously avoided.
I would only use mashed potatoes with gravy - never with butter - and they should be slightly dry and textured. (My ex-wife, however, always said that my 'perfect' potatoes were 'lumpy'. (Hers were like library paste!)) This is probably a subject that no one will completely agree on.
First, I only use peeled, quartered, Idaho baking potatoes. (I have never found any use for red potatoes. And that includes potato salad.) Often I include a piece of rutabaga or parsnip with the potatoes, but it will need a bit of a head start. When they are fork-tender I drain them and return them to the pot, but not under any heat. (I reserve some of the starch water for the gravy which is a simultaneous operation.)
I crush the potatoes once with a masher, add the milk or half & half, and then let them sit for a couple of minutes so we're not mixing cold with hot. The ensuing mashing is comprised of a few quick strokes so as not to gum things up. (Much like the care one would take in the delicate mixing of a meatloaf by keeping things aerated.) All other seasonings are in the gravy.
If I ever crave butter/parsley/garlic/sour cream/ or anything like that on a potato, I would either bake them in hot resin or boil new potatoes in the spring. Mashed is not where that stuff belongs. Sorry.
Name: Hillary Froemel
Date: Thu, 13 Jul 2006 20:06:50 -0400
Subject: About the mashed potatoes...
Comment: Everyone's suggestions have been great (especially the pickled walnut one) but I find that instead of milk, using a combination of condensed milk, and regular milk makes mashed potatoes AMAZING! Especially if you use a mixer to blend them.
Name: Rob Clack
Wednesday, September 6, 2006 at 10:13:37
Comment: Here are 2 alternative ways I like to enhance my mashed potato:
1. Crush a clove or 2 of garlic in while mashing.
2. Stir in a few teaspoons of black olive paste.
From: Nancy Windish
Subject: Mashed Potatoes
Date: 20 June 2004
I visited the Idaho Potato web site for tips on mashing potatoes. They suggest placing a quarter of a lemon in the cooking water to prevent potatoes from breaking up. Cook them in their skins to prevent water logging. After cooking, pull the skin from the end of the potato to remove easily. While mashing, add WARM milk to the potatoes gradually to gauge consistency; then add any other favorite condiments.
From: Christie Chiomento
Subject: mashed potatoes
Date: 08 Apr 2002
Hello! My addition to how to make great mashed potatoes, is to leave the skins ON, cut them in half or quarters, and cook until tender. Then, drain, add butter, salt to taste, and pepper, and about 1/4 to 1/2 cup of milk, depending on how many potatoes you have used. Then, add 1/2 tsp. of Baking Powder, and mix with mixer until fluffy. I, also, add minced onion, on occassion--yum! The baking powder is a French way of doing things, but it does make a difference, and "vive la difference!" Leaving the skins on adds a terrific texture, plus added vitamins--plus, you don't have to peel the potatoes that way! Christie Chiomento
From: "Joyce Marshall"
Subject: mashed potatoes
Date: Fri, 24 Mar 2000 18:55:23 -0800
I was surprised to see that no one said you must HEAT THE MILK before adding it. Makes all the difference. Amount is to taste. Joyce M.
From: Tim Wood
Date: Sat, 6 Mar 1999 20:28:48 EST
Subject: MASHEDPOTATOES
Your recipe is wonderful.
Another suggestion: I sautee'd shallots until crisp and add them to mashed potatoes with a dash of olive oil - Yum!
People think you made something special. The shallots are very flavorful.
From: "janette reubin and richard reubin"
Subject: mASHED POTATOES
Date: Sun, 8 Feb. 1998
Once My potatoes are softened,I remove them from the saucepan, strain them, then put them in the food processor with a pinch of nutmeg, a hunk of mature cheddar cheese, and a dash of Worcestershire sauce.
Wow, they drive my husband wild...yeahhh.
Tue, 15 Apr 1997 ......From: Lea Curry ......
Subject: Mashed potatoes!
I'm here at your web page and I'm going to take a couple of swipes at your mashed potatoes, but not TOO many!
1) I think that if you are using Yukon golds or Finns, it is better to leave them whole. My theory is that when you quarter them they loose starch into the water.(I am assuming you have fist size or slightly larger).
2) I use a masher but I cook them a bit longer and they never a lump. I think people undercook their mashed potatoes. they should not be falling apart, but on the other hand I notice no flavor degradation by cooking until VERY soft. I think this is a better way to get rid of lumps, then ricing.
3) and NOW for the most controversial part: I use half and half rather than milk. I am bad and evil, but it tastes so GOOD!
4) Also, if you want to pique the sweetness, try throwing in one small quartered parsnip or add more if you like the flavor.
From: Nancy Kay
Date: 16 Dec 97
I saute 2-3 carrots & 1 onion in butter - make a puree - add a couple of slices of american cheese and mix in mash potato mixture top with parmesan shredded cheese, a bit of drizzled butter and place under broiler until golden.
From: Harry
Subject: Brief comments on your mashed potatoes
Date: Sun, 7 Sep 1997
Great Web site!!! Regarding your mashed potatoes - my preference is more butter, less milk. Lea Curry's suggestion of some parsnips is good - as an alternative piquanter I like a heaped teaspoon of hot English mustard. Regards Harry Ventriss
From: "Allan Maurice Taylor" Date: Sat, 6 Sep 1997
Subject: Mashed Potatoes
Hi Reluctant Gourmet -- from Allan Taylor in Adelaide, Australia
I admit that sometimes I add cream to them when, after mashing, I convert the potato into a puree with a hand-held electric blender. Yummy The next step is presentation, which you neglect to mention. On the dinner plate, if served as such, upon a white cone of potato I add on top half a pickled walnut. These are jet black and have a striking flavor contrast to the potato. If the mashed potato is served in a large bowl at a dinner party I use a surrounding ring of pickled walnuts (which go well with roast meats) to provide a culinary sight worthy of a king. Regards Allan Taylor
Date: Thurs, 4 Sep 1997 From: Carol Vonrahmlow
Subject: Mashed Potatoes
You're missing a key ingredient! Cream Cheese! You'll be licking your masher clean!
Also, to the person who suggested half & half, try using fat free evaporated milk. You'll get that wonderful creamy "fat" flavor, but. . . . . the grams of fat just aren't there! Try it, you'll love it! "The Trotting Gourmet"
