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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, July 23, 2012

Very Best Mashed Potatoes

Very Best Mash Potatoes Recipe

When I’m making mashed potatoes, I’m usually thinking about only one thing – what am I going to mix in? We’ve done Miso Mashed Potatoes, Roasted Garlic Mashed Potatoes, garam masala mashed potatoes, corned beef mashed potatoes, bacon mashed potatoes, etc. I’m always looking for new ideas to give the otherwise plain potatoes some texture, zing and excitement.

One question that I’ve never asked myself was – how to make the very best mashed potato in the first place? The recipe seems simple: peel, boil, mash, salt, milk, butter, mix.

Well, a few weeks ago, we bought tickets to Cirque du Soleil in Orlando and before the show, we dined at Deep Blu restaurant at Wyndham Grand Orlando Resort, Bonnet Creek. I know what you’re saying – in all of Orlando, you chose a hotel restaurant???

Yup. We sure did.

Deep Blu is not just any hotel restaurant. It’s the very best seafood restaurant that just happens to be located inside a hotel. That’s not just my opinion – see Deep Blu reviews on Open TableOrlando Weekly reviewUrban Spoon reviewOrlando Magazine reviewYelp reviews.

Very best mashed potatoes recipe - table

Very best mashed potatoes recipe - chefScott ordered a side of mashed potatoes for the table. When the waitress left, “You ordered mashed potatoes at a fancy seafood restaurant???” <– that was me and my big mouth

They were the very. best. mashed. potatoes. ever. I ate nearly the entire bowl of it myself, after apologizing profusely to my husband for giving him crap for the order.

I needed to know the recipe! What did the chef add into the mashed potatoes to make them so creamy, smooth, buttery, luxurious? Was it olive oil? sour cream? buttermilk? mangalitsa lard? duck fat? It was driving me crazy, so I asked the chef.

So what did I learn from Chef Cory York?

To make the very best mashed potatoes, you only need 2 ingredients. Potato and Butter.

Very Best Mashed Potatoes Recipe butterVery Best Mashed Potatoes Recipe potato

I didn’t believe him. Until I tried it myself.

It’s all in the technique. Steam, not boil.

 

Very Best Mashed Potatoes Recipe you know you want these

How to make the very best mashed potatoes

You can pretty much use any potato that you want – some are adamant that the waxy-skinned Yukons are the best for mashed potatoes – and others don’t care.

I prefer the Yukon golds for mashed potatoes, I think they result in a smooth. creamy texture and are naturally buttery-tasting on their own.

Why steam? Steaming cooks the potatoes gently, delicately, disturbing the starch molecules as little as possible. Boiling is more violent, direct contact with the hot, boiling water, potatoes knocking against each other in the boil. The more that the starch is beat up like a thug, the more chance it has to get gummy, glue-y and mealy.

Peel the potatoes and compost the peels.

Very Best Mashed Potatoes Recipe raw peeled

Quarter the potatoes. I’ve put them in a silicon steamer basket.

Very Best Mashed Potatoes Recipe peeled cubed

I used my Steamy Kitchen wok because it’s so simple to steam in with plenty of space.

Very Best Mashed Potatoes Recipe Awesome Wok

Cover.

Very Best Mashed Potatoes Recipe prep for steaming

Steam.

Very Best Mashed Potatoes Recipe steaming potato

Use a potato ricer (here are 3 ricers that are highly rated). Don’t try to use any electronic gadgety gadgets to mash the potatoes – Just keep it simple. A good ol’ fashioned potato masher works too – but the ricer will give you the best smooth texture.

Very Best Mashed Potatoes Recipe smashing potato

Mix in salted butter with a wooden spoon. Again, no electronics here – mixing too fast (like in a mixer) will make the potatoes gummy and glue-y.

Very Best Mashed Potatoes Recipe mix in butter

If you want, top with chives.

Very Best Mashed Potatoes Recipe chive garnish

And maybe a bit more melted butter. No cream, no milk.

Very Best Mashed Potatoes Recipe final

Print

Very Best Mashed Potatoes Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
very-best-mashed-potatoes-recipe-8188.jpg

I love yukon potatoes the best for mashed potatoes, but feel free to use russet potatoes. One of the biggest mistakes in making mashed potatoes is not seasoning with enough salt. Think of a good french fry. You can taste the salt, right? Great french fries don't need ketchup. Same with mashed potatoes. They should be seasoned enough that you happily eat it plain with no gravy! One more note: Want more butter in the mashed potatoes? GO FOR IT!

Ingredients:

4 large yukon potatoes (about 1 1/2 pounds)
3-4 tablespoons salted butter
salt
OPTIONAL: few sprigs fresh chives, minced (or other fresh herb)

Directions:

1. Peel the potatoes and cut each potato into 4 pieces. Place the potatoes in a steamer rack (or see notes above) and prop up in a large pot. Pour in 2" of water into a large pot, and bring to a simmer. Turn heat to medium-high and steam the potatoes for 20 minutes or until they pierce very easily with a paring knife. You might have to refill the steaming water in your pot (just keep an eye on the water level).

2. Let potatoes cool and process through a potato ricer.

3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. If the mashed potatoes isn't quite creamy enough, add more butter. Sprinkle fresh minced chives on top.

 

 

 

 



80 Responses to “Very Best Mashed Potatoes”

  1. Mr I See — 1/25/13 @ 6:13 pm

    Read! Absorb!

    And Mash!

    • mark — 3/23/14 @ 3:04 pm

      what the bleep is a potato ricer???????

  2. mark — 2/9/13 @ 12:12 am

    10 seconds in the microwave will soften butter to make it easy stir into the poatoes

  3. YvetteM — 2/9/13 @ 7:37 pm

    I like em. Next time I will use red potatoes. Thanks for posting.

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  8. Juliane — 6/14/13 @ 7:26 am

    There is certainly a great deal to know about this subject.
    I love all the points you’ve made.

  9. Phi Phi Holiday — 7/14/13 @ 6:42 am

    Hello there! This post couldn’t be written much better! Reading through this article reminds me of my previous roommate! He continually kept talking about this. I will send this article to him. Fairly certain he will have a good read. Many thanks for sharing!

  10. jeni — 7/27/13 @ 3:11 pm

    Really good! Thanks for posting. This is usually how I make them anyway.

  11. Jenn — 9/30/13 @ 10:29 am

    I have been wanting to try this recipe for awhile now. Just tried it this weekend. WOW! Steaming really does make a HUGE difference – and only using butter and salt instead of mixing in milk, sour cream, etc., etc., etc. These were by far the best mashed potatoes I have ever eaten…and I made them! I can’t believe it!!

  12. Anna — 10/3/13 @ 5:33 pm

    What could I use instead of a potato ricer?

  13. Pingback: TodaysMama.com - 5 Thanksgiving Potato Recipes

  14. carissa — 11/13/13 @ 3:25 pm

    Can they be made the night beforehand, stored in the fridge and then warmed up the next day in the oven? If so, what oven degree is best? Thanks, these look awesome!

  15. Breanna — 11/15/13 @ 2:57 pm

    Just bought the ricer from your link, thank you for sharing!

  16. Ginny — 11/20/13 @ 11:40 am

    How would I prepare enough mashed potatoes for 25 guests?…I can’t wait to try this!!

    • SteamyKitchen — 11/20/13 @ 11:52 am

      Wow, you’re having a big party! The current recipe is very generous (1 potato per person) but if you’re having lots of other food, then most people will just eat 1/2 potato per person.

  17. Julie — 11/28/13 @ 9:41 pm

    I made it for Thanksgiving and it was the only dish that was fully consumed! Thanks for sharing and I am now putting a ricer on my wish list for x-mas!

  18. Nessa — 12/20/13 @ 2:29 am

    Hi, just wondering can you freeze this recipe? Thanks

  19. Mary — 12/23/13 @ 9:07 am

    These potatoes were very simple to make (didn’t need to worry about draining the potatoes). I used a potato masher as I didn’t have a ricer. They were delicious! I will never make them any other way again.

  20. Lindsay — 2/9/14 @ 9:14 am

    We made these last night and they were dry. Not sure if we cooked them too long (husband was in charge of timing while i walked the dog) or what…maybe not enough butter?

  21. Brian — 5/14/14 @ 12:48 am

    Not over the top decadent (bacon-infused, etc.), but some of the best darn mashed potatoes I’ve ever had. The potato ricer is a must, nothing else will deliver the texture. LOVE these. Thank you for the recipe! I steamed the potatoes in the microwave in a vegetable steamer – worked perfectly.

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  23. commercesd — 7/30/14 @ 7:08 pm

    Another technique I learned that keeps the potato more flavorful is to cut them in half and cook them with the skin on. Once done, cool just a bit, put each half skin side up on the counter and gently pinch off the skin. I then put them through a strainer. If you use a ricer, you don’t have to remove the skins – they come off by themselves.

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