Mashed potatoes are a classic and comforting side dish that pairs well with various main courses. While starchy potatoes create the fluffiest mash, all-purpose potatoes like Yukon Gold work excellently too. Personalization is key to achieving your desired texture—whether you prefer smooth and light or lumpy mashed potatoes. Avoid using mixers, food processors, or blenders to prevent the potatoes from becoming gummy. Instead, consider using a food mill, ricer, fork, or potato masher for the best results. Keeping the potatoes whole and with the peel on during cooking reduces their water absorption, maintaining a fluffy consistency. This recipe offers variations and tips to further customize your mashed potatoes for a delightful dining experience.
MAKES: 4 servings
TIME: About 40 minutes
INGREDIENTS:
- 2 pounds starchy or all-purpose potatoes
- 1 cup milk, plus more if needed
- 4 tablespoons (1/2 stick) butter
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Boil the potatoes according to the instructions on page 337. For convenience, you can prepare the potatoes up to an hour in advance by letting them drain and dry out in a colander.
- While the potatoes drain, return the pot to the stove over medium-low heat. Add the milk and butter to the pot, and season with salt and pepper. Once the butter is almost melted, remove the pot from the heat.
- Rice the potatoes or run them through a food mill set over the pot. Alternatively, add them directly to the milk mixture and mash with a fork or potato masher. Return the pot to the heat and stir constantly with a wooden spoon until you reach the desired consistency. Add more milk if necessary. Taste the mashed potatoes, adjust the seasoning as needed, and serve.
VARIATIONS:
- Mashed Baked Potatoes: Peel or leave the skin on and cut them into cubes. Proceed with the recipe from Step 2, adding more milk and butter if desired.
- “Smashed” Potatoes: Omit the milk. In Step 3, add the potatoes directly to the melted butter in the pan and mash roughly with a fork or masher, leaving lots of lumps. Stir a few times, and add more butter if desired.
- Garlicky Mashed Potatoes: Boil 1 or 2 heads of garlic (or more if desired) along with the potatoes. For stronger garlic flavor, add a teaspoon or tablespoon of minced garlic along with the milk and butter.
- Buttermilk Mashed Potatoes: Use buttermilk instead of regular milk for a tangy and fresh-tasting twist.
- Joël Robuchon Mashed Potatoes: For an indulgent variation, melt 1/2 pound (2 sticks) of butter in the pot after draining the potatoes. Whisk in the milk or cream, then proceed with Step 3.
Mashed potatoes offer endless possibilities for customization to suit your taste and complement various dishes. Whether you prefer them smooth or lumpy, with garlic or buttermilk, the choice is yours. Remember to choose the right potatoes for your desired consistency and follow the instructions to maintain fluffy mashed potatoes. Experiment with additional flavors from the list of seasoning suggestions or incorporate mashed vegetables for a unique twist. Enjoy the comfort and versatility of mashed potatoes as a satisfying addition to your meals.
