Perfect Mashed Potatoes
Who doesn’t love mashed potatoes? In our household they are a major favorite. After years of trials and testing I have created what I believe to be the Perfect Mashed Potato recipe. This recipe has two key details that make all the difference in the finished dish. I will share them with you below.
Equipment
Allow me to introduce you to the humble potato ricer!
This kitchen tool has been around for over 100 years and I have found that a lot of people don’t know about it. I have had one of these in my kitchen for several years and use it constantly. It does amazing things to cooked potatoes plus makes great applesauce, guacamole, tomato sauce, and hummus.
Affiliate Disclaimer: In the name of full transparency, as an Amazon Associate I earn from qualifying purchases. Please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost to you). For more information see my Legal page.
I’ve had my current potato ricer for a few years now, and I really love it! You can find it on Amazon here. It’s top-rack dishwasher safe, and the large basket lets you press a generous amount of potato at once. The ricer pushes the potato through small holes, resulting in light, fluffy, lump-free mashed potatoes.
While a traditional masher can get the job done, it’s easy to over-mash in the pursuit of a smoother texture. This can lead to gluey, unappetizing potatoes—a problem you’ll avoid with a ricer!
Do you already have a potato ricer? If so what do you use it for other than potatoes?
Perfect Mashed Potatoes Ingredients
- Potatoes
- Butter, softened
- Heavy Cream, at room temp (half & half works too)
- Salt & Pepper to taste
Potatoes
The best potatoes to use for mashing are the high starch like Russets. The the low moisture creates the fluffy texture we are looking for.
Room Temp Butter & Heavy Cream
The first key detail that makes this recipe special. Why is room temp butter and cream matter? Firstly if you add cold butter and cream to hot potatoes you will cool the potatoes creating a gluey mash. It also makes mixing in the butter and cream more difficult. We want to mix these mashed potatoes as little as possible to maintain the fluffy texture.
Making Perfect Mashed Potatoes
Peel & Chop
Wash, peel and dice the potatoes. Remove any dark or soft spots before dicing into 1/2-1″ cubes. The small cube size reduces the cook time and are cooked more evenly.
Get to cooking
Transfer diced potatoes to a pot and cover in enough water to have 1″ of water above the potatoes.
Bonus Tip!!!
When cooking vegetables follow this simple rule.
If it grows underground start with cool water.
If if grows above ground start with hot/boiling/steaming water.
Bring pot of potatoes to a rolling boil. Add a pinch of salt once water is boiling and cook until fork tender.
Bonus Tip!!!
To prevent blemishes, pitting and spots on your pots or pans add salt after water is boiling.
What is fork tender?
Fork tender means that when you pierce a cooked ingredient with a fork there is no resistance and it goes in easily. I judge potatoes by taking a piece out and pressing it with a fork, if it smashes easily and looks dry or fluffy inside (see below) they are ready.
Affiliate Disclaimer: In the name of full transparency, as an Amazon Associate I earn from qualifying purchases. Please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost to you). For more information see my Legal page.
Drain & Dry
Key detail two.
Using a colander (like this small one) drain your potatoes then return to the pot over medium heat. Gently cook while stirring until all visible water is gone, steam is reduced, and everything looks dry.
This key detail is important because dry potatoes = fluffy mashed potatoes. Waterlogged potatoes make yucky (technical term) mashed potatoes and that is not what we are looking for.
Ricing Cooked Potatoes
Place your ricer over your mixing or serving bowl. Add cooked potatoes to basket of ricer and gently press through the bottom plate.
Repeat until all potatoes are processed and ready for butter and cream.
Finishing your potatoes
Perfect mashed potatoes are fluffy, creamy and buttery in most folks opinions. The only thing missing from our potatoes at this point are the butter and cream.
Add your room temp butter and half of the room temp cream to the riced potatoes and gently mix in, add small amounts of cream at a time until the proper consistency is reached. Taste and adjust salt as needed and add fresh ground pepper at this stage as well.
Newsletter Sign Up
Stay in the loop with our weekly email newsletter—filled with inspiring projects and delicious recipes. And don’t worry, we respect your inbox—no spam, just great content.
Let’s talk spices
When a recipe calls for fresh ground pepper the chef means fresh ground pepper! There is a huge difference between fresh ground and previously ground pepper. Doubt me? Test it yourself. Pour some ground pepper in a small dish and fresh ground in a second dish, smell one at a time and you are sure to tell the difference. When cooking a lot in one day I will grind a large amount of pepper to use throughout the day to save time.
Insider advice
When you are unable to serve right away keep the potatoes warm by setting the heat safe dish on the stove top or next to the stove top. Mashed potatoes can get overly thick if allowed to cool before serving. Check the consistency and add some cream if needed.
Ready to Serve
It’s Perfect Mashed Potato time! As I mentioned, our family has a close, personal relationship with mashed potatoes, and I hope your family loves this recipe just as much. Whether you’re serving them under a hearty stew or alongside classic fried chicken and gravy, these mashed potatoes are sure to be a hit. Enjoy every creamy, delicious bite!
What does your family eat mashed potatoes with? Comment below with your favorite toppings! Or share on my social media accounts.
Stay up to date on social media.
Newsletter Sign Up
Stay in the loop with our weekly email newsletter—filled with inspiring projects and delicious recipes. And don’t worry, we respect your inbox—no spam, just great content.
Perfect Mashed Potatoes
Equipment
Ingredients
- 2 pounds Russet Potato
- 1/2 cup Butter salted
- 1 cup Heavy Cream or Half and Half
- 1 tsp Salt
- 1/2 tsp Fresh Ground Pepper
Instructions
- Wash, peel & dice potatoes into 1" cubes.2 pounds Russet Potato
- Transfer cubed potatoes to pot and cover with water until you have 1" of water above the potato line.
- Bring pot to a boil over medium high heat and add 1 tsp of salt and cook for 10-15 minutes until potato cubes are fork tender.1 tsp Salt
- Drain potatoes in a colander and return to the pot. Return pot to head and cook while stirring until all evidence of water is out of the pot and the potato cubes look dry.
- Place a potato ricer over your serving dish and fill the basket of the ricer with cooked potato. Gently press potatoes through the ricer into the dish. Repeat until all potatoes are pressed.
- Add room temp butter to potatoes in small pieces and half of the room temp cream. Gently stir adding more cream as needed to get your preferred consistency.1/2 cup Butter, 1 cup Heavy Cream
- Add fresh ground pepper and check seasoning. Adjust with salt and pepper as needed. Serve hot with the topping of your choice.1/2 tsp Fresh Ground Pepper
Leave a Reply