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Perfect Mashed Potatoes

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This mashed potato-making technique is foolproof. In this video, you’ll learn how to make perfect mashed potatoes every time. You’ll see how to avoid the common mashed potato-making mistakes and pitfalls. Learn which potato has the perfect texture and just the right amount of starchiness for mashers. You’ll discover the correct size and shape (not chunks!) to cut your potatoes into before cooking at a gentle simmer. Then you’ll see the ideal mashing tool and get a simple, “quick-mash plus stir-and-whip” technique that doesn’t require any electrical appliances. Get Chef John’s recipe for Perfect Mashed Potatoes. These mashed potatoes make a sensational side with meatloaf, roast beef, chicken, or Salisbury steak, topped with a simple gravy. And they're amazing beside roast turkey for Thanksgiving dinner. See more Chef John videos >>

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Comments

Shena

Shena

Chef John I made this recipe today and I must say my mash potatoes were delish!!! Thank you!!

CookInterest

CookInterest

As always, I admire Chef John's easy, sensible approach to his recipes. Like the idea of cutting the potatoes in a lengthwise cut. I warm up the milk before adding in , so to keep potatoes nice and warm and help melt the butter

CantHelpMyself

CantHelpMyself

This a good guide for proper technique. The ricer is a good option too. You can add more 'stuff' to this basic recipe such as minced rosemary, garlic, etc. For those of us who don't have a ricer, this is the way to do it. I don't agree with Steve W at all. Red potatoes do not make good mashed potatoes. They are dense and waxy and produce a glue like consistency. I've made many a mashed potato and red have NEVER worked out for myself. I've not had 'grainy' potatoes using the standard russet potato. Also, for this application leaving the skin on is unappealing. I've tried that too and didn't like the results with skin bits/pieces involved. I agree with Chef John...yuk on that.

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