Description
Craving a side dish that’s the ultimate in comfort food? Chef John’s Perfect Mashed Potatoes delivers creamy, fluffy, buttery goodness with just a handful of ingredients. Perfect for holiday feasts, family dinners, or any meal needing a cozy side, these mashed potatoes are simple yet sublime
Ingredients
Chef John’s Perfect Mashed Potatoes use just a few ingredients to create their signature creamy, fluffy texture. Here’s what you’ll need for 4 servings:
- 3 large russet potatoes, peeled and cut in half lengthwise: The starchy base for fluffy mashed potatoes.
- ½ cup whole milk: Adds creaminess and thins to the perfect consistency.
- ¼ cup butter: Brings rich, buttery flavor.
- Salt and ground black pepper to taste: Enhances and balances flavors.
Why These Ingredients Matter
- Russet Potatoes: High starch content ensures a fluffy, not gluey, texture.
- Whole Milk: Adds creaminess without overwhelming the potato flavor.
- Butter: Provides richness and a velvety mouthfeel.
- Salt and Pepper: Simple seasonings let the potatoes shine.
Substitutions and Variations
- Potatoes: Use Yukon Gold for a creamier, slightly sweeter result; adjust cooking time if smaller.
- Milk: Substitute with half-and-half or heavy cream for extra richness, or use a plant-based milk for a dairy-free version.
- Butter: Replace with olive oil or vegan butter for a dairy-free option.
- Vegan Option: Use plant-based milk and vegan butter or margarine.
- Gluten-Free: Naturally gluten-free, no adjustments needed.
- Garlic Mashed Potatoes: Add 2-3 roasted garlic cloves when mashing for a savory twist.
- Cheesy Mashed Potatoes: Stir in ½ cup shredded Cheddar or Parmesan with the milk and butter.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 large russet potatoes, ½ cup whole milk, ¼ cup butter, and salt and ground black pepper.
- Peel the potatoes and cut them in half lengthwise for even cooking.
Tip: Cut potatoes into uniform pieces to ensure they cook evenly.
Step 2: Boil the Potatoes
- Place 3 large russet potatoes in a large pot and cover with salted water (about 1 teaspoon salt per quart of water).
- Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 20-25 minutes (a fork should pierce easily).
Tip: Start with cold water to cook potatoes evenly from the inside out.
Step 3: Dry the Potatoes
- Drain the potatoes and return them to the pot.
- Turn heat to high and allow potatoes to dry for about 30 seconds, shaking the pot gently to evaporate excess moisture.
- Turn off the heat.
Tip: Drying prevents watery mashed potatoes and enhances fluffiness.
Step 4: Mash and Mix
- Mash the potatoes with a potato masher, making two full passes around the pot to break them down.
- Add ½ cup whole milk and ¼ cup butter.
- Continue mashing until smooth and fluffy, being careful not to overmix.
- Whisk in salt and ground black pepper to taste, mixing for about 15 seconds to evenly distribute.
Tip: Warm the milk and butter slightly before adding to keep the potatoes hot and smooth.
Step 5: Serve
- Serve hot in a bowl or ramekin, optionally garnished with a pat of butter or a sprinkle of black pepper.
Tip: Serve immediately for the best texture, as mashed potatoes can firm up as they cool.