It’s hard to argue with science-based methods for how to make mashed potatoes perfect every time!
A group of my friends and I were having a conversation recently about the best way to make perfect mashed potatoes.
As boring as that may sound to some, for us it was grand—talk of butter (so. much. butter.), cream, sour cream, cream cheese and other delicious and savory additions is enough to not only keep our attention, but also make us super hungry.
I believe mashed potatoes were on our menu that night as a result.
At any rate, one of my friends shared a link showcasing Sunset Magazine food editor Margo True and her tried and true (pun intended) method for how to make mashed potatoes.
Her secret didn’t come from fancy cooking school, or from years managing a popular restaurant kitchen.
Nope. It came from her mother.
And, um, science.
Culture, when it comes to food, is a fancy word for your mom.
After watching the video (it’s at the bottom), I realized that I already incorporate about sixty-five percent of her methods when I make my whipped mashed potatoes.
And even though I really love my mashed potatoes, I’m decided to give some of her other suggestions a go!
So much of what she suggests is science-based … how very “Alton” … and it’s hard to argue with that.
So, from now on I’m letting the potatoes boil for twenty-five minutes so they’re really, REALLY done (even though I have always started them in cold water, I’m usually a seventeen-minute-potato-boiler).
And, I’ll be drying the potatoes out in the pot before adding the milk and butter.
I agree with her proposal of Russet and Yukon Gold potatoes as optimum for mashed potato bliss, though if I happen to only have red skin or white on hand, it won’t stop me from making mashed potatoes.
Because, basically anything with potatoes and butter and cream is A-OK with me.
Take a peek:
Here are some kitchen tools I use to make perfect mashed potatoes:
- 6 medium Russet potatoes, peeled and cubed into even pieces
- 1/2 stick butter
- 3/4 cup whole milk or cream
- 1 tablespoon + teaspoon sea salt
- 1/4 teaspoon black pepper
- Place the potatoes in a medium stainless steel pot, and then add enough water to just cover them. Add a tablespoon of salt, and then bring the potatoes to a boil over high heat. Reduce the heat to keep the water at a gentle rolling boil, and continue cooking for 25 minutes.
- Meanwhile, melt the butter and milk over low heat in a separate pan.
- When the potatoes are done, drain the potatoes and then add them back into the warm pot, tossing occasionally until they start to dry out and whiten around the edges.
- Use a hand-held masher to break them up — the potatoes should be fall apart tender.
- Add the butter, milk, remaining salt and the pepper to potatoes, and continue mashing until they're creamy.
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