How To Make Mashed Potatoes

Step 1: Choosing the Right Potato

The secret to great mashed potatoes starts in the produce aisle. For a fluffy, light texture, choose high-starch Russet potatoes. For a buttery, creamy consistency, Yukon Golds are the gold standard. Many chefs prefer a 50/50 blend of both to get the best of both worlds.

Step 2: Prepping and Boiling

Peel your potatoes and cut them into uniform 1.5-inch chunks to ensure they cook evenly. Place them in a large pot and cover with cold water by at least an inch. Always start with cold water; starting with hot water causes the outside to overcook and turn mushy before the center is tender. Add a generous tablespoon of salt to the water to season the potatoes from the inside out.

Step 3: The Fork-Tender Test

Bring the water to a boil, then reduce to a simmer. Cook for 15 to 20 minutes. You know they are ready when a paring knife or fork slides into a potato chunk with zero resistance. If the potato resists, it needs more time.

Step 4: The Dry-Steam Method

Once cooked, drain the potatoes in a colander. Return the drained potatoes to the hot pot over very low heat for 1-2 minutes. Shake the pot gently to evaporate any remaining moisture. This 'drying' step is crucial because it ensures the potatoes will absorb the butter and cream rather than tasting watery.

Step 5: Mashing and Emulsifying

For the smoothest texture, use a potato ricer or a food mill. If you prefer a rustic mash, use a hand masher. Avoid using a food processor or blender, as the high speed breaks the starch granules and turns the potatoes into a gluey paste. Add your butter first to coat the starches, then gradually fold in warm milk or cream until you reach your desired consistency.