Tuesday, November 18, 2014

Tuesday Tip: The Perfect Mashed Potatoes. Every. Time.

Mashed potatoes are pretty basic. Potatoes. Milk. Butter. But what if I told you that there was a secret to the perfect mashed potato? Well, actually it is a couple of secrets. But for the sake of time, and your sanity, I am going to lump them all into one post. First of all, the potato makes the mash, so choose wisely. I love yukon golds for mashed potatoes. They are rich in flavor and fall apart easily. Second, make sure to use full fat milk and butter. If you're going to eat potatoes, you might as well enjoy them in all their glory. None of that skim milk and margarine crap. Third, and the most important secret to the perfect mashed potatoes is, drum roll, please. A food mill! I currently own and use this one, and have not been let down. By running the potatoes through the mill, you get a smooth texture, no lumps. Plus you get a nice little arm workout when churning the potatoes. Fool proof. Oh, and one last tip! Don't allow your potatoes to cool before mashing them. They tend to turn gummy. And ain't nobody got time for gummy potatoes!

The Perfect Mashed Potatoes


  • 2 lb. yukon gold potatoes, peeled, chopped into 2-inch chunks
  • 1/2 tbsp. kosher salt
  • 3/4 cup whole milk
  • 1/4 cup + 2 tbsp. unsalted butter
  • salt and pepper to taste
  • optional: thyme, rosemary, garlic. simply add into the hot potato mash
Add the potatoes to a large soup pot and cover with cold water by 2 inches. Season with the kosher salt and bring to a boil. Once the water has come to a boil, lower to simmer and cook for about 20 minutes, until a fork or knife carefully inserted into a potato appears very tender. Drain, reserving 1/4 cup of the boiling liquid and add the potatoes back into the hot pot. Allow to sit and steam for 1-2 minutes to release any extra liquid. 

Meanwhile, heat the milk and butter over medium heat until the butter has melted and the mixture is warm throughout. Set aside. 

Add the potatoes to a food mill and run through over a large bowl until all potatoes have been riced and the mixture is smooth. Pour in the hot milk and butter and whip with a large spoon. Season with salt and pepper, or any other add-ins you like. Serve hot with extra butter!

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