Chef John’s Perfect Mashed Potatoes
Chef John’s Perfect Mashed Potatoes are smooth, buttery, and irresistibly creamy. This easy, foolproof recipe turns simple ingredients into a rich and comforting side dish, perfect for holidays or everyday meals. The result? Pure, fluffy perfection in every spoonful.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- ½ cup unsalted butter, softened
- ½ cup whole milk or heavy cream, warmed
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Optional:
- 1–2 cloves garlic, for flavor
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold water, and add salt. Bring to a boil and cook for 15–20 minutes until fork-tender.
- Drain Well: Drain the potatoes and let them sit in the pot for 1–2 minutes to release steam.
- Mash: Use a potato ricer or masher to achieve a smooth texture.
- Add Butter: Mix in the butter until melted and fully incorporated.
- Add Milk: Gradually pour in the warm milk or cream while mashing until desired consistency is reached.
- Season: Add salt and pepper to taste. Mix until creamy and smooth.
- Serve: Garnish with a pat of butter, fresh herbs, or a drizzle of cream before serving warm.
Notes
- Yukon Gold potatoes give a naturally buttery flavor and silky texture.
- Always use warm milk or cream to prevent the potatoes from turning gummy.
- Do not overmix, or the potatoes may become gluey.
- Add roasted garlic or cream cheese for a flavor boost.
- Leftovers can be refrigerated for up to 3 days and reheated gently.