Perfect Mashed Potatoes
Prep Time: 2-5 minutes ~ Cook Time: 20-25 minutes
Total Time: 30 minutes
Level: Beginner ~ Serves 4-6
If you have ever had really good mashed potatoes, you never forget. The smell, the feel, the taste, the genuine satisfaction! It is somewhat mind bending that something so simple can affect us so deeply. In reality, most good, satisfying food is simple. The secret is to get the best possible ingredients, grown, harvested and raised with care and respect, then treat them the same way. Insert your love and passion. An amazing chef I worked for years ago, once told me that good mashed potatoes should be 50% butter! These do not have quite that much, but they are rich and creamy for sure.
The other secret for foolproof mashed potatoes every time is an old restaurant trick… use one of these.
Inside Chef Greg’s Kitchen:
We personally use the hardware in our home and professional kitchens.
1 medium sized, heavy bottom sauce pan
1 small sauce pan
Seasoning Pro Tip:
Potatoes will require a good amount of salt to taste seasoned and bring out the flavor of the potato, butter and cream. Remember when seasoning your food…add a little, incorporate, taste, repeat if necessary. Just go slow, you can always add more if needed. As you get more experienced you will usually know by sight what the right amount will be, and can reduce the steps necessary to achieve perfectly seasoned food.
#ChefHack: Peeling Potatoes
Perfect Mashed Potatoes
- 4-5 large Russet potatoes
- 4 oz good quality unsalted butter
- 1 cup heavy cream
- Kosher salt to taste
Wash, peel, and rough chop your potatoes (approx 2 inch pieces).
Place potatoes in medium sauce pan, cover with cold water and bring to a boil.
Reduce heat to a simmer and cook potatoes until fork tender (approx 20 mins).
In the small sauce pan, combine butter, and heavy cream.
Heat over medium low heat just until butter is completely melted.
Once potatoes are cooked, drain well, pass through food mill directly back into medium sauce pan.
Add warm cream, butter mixture a little at a time and mix with silicone spatula until fully incorporated.
Season liberally with kosher salt, be sure to taste.
Season as needed. Potatoes will require a good amount of salt to taste seasoned and bring out the flavor of the potato, butter and cream.
Finishing touches: Supercharge those babies with some crumbled bacon, green onion, cheddar cheese, roasted garlic, sour cream, or try out some new fun additions.
SEASONING TIP: When seasoning your food, add a little, incorporate, taste, repeat if necessary.
PRO-TIP: You can use an old school potato masher or a mixer with whisk attachment, be sure not to over whip the potatoes or they will be gummy. We find the food mill (also know as a ricer) to yield the greatest texture. The potatoes may look "wetter" than you are used to seeing. Do not panic...this is normal. While they should not run out on the plate like a potato milkshake, they will be fairly "loose", as the liquid incorporates fully they will stiffen to the perfect consistency.