Perfect Mashed Potatoes


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 ... See morethe 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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The Chatter


Nov 24, 2013 9:15 AM

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.


Nov 12, 2013 6:57 AM

Loved the info and video! LMAO "what the hell is that?"


Oct 13, 2013 4:38 PM

I love watching this each time I cook I tried it and wow impressive, thank you for sharing love. Your best friend snowdogs in Airdrie Alberta. I have some questions I have Celia disease and can only eat certain things.Do they have foods that I can eat. I keep on starving to death and dropping lots of weight. thank you friend.

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