Name: Perfect Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pounds potatoes (Russet or Yukon Gold) (900g ); 4 - 8 tablespoons butter (melted) (57-113g); 1/2 - 2/3 cup milk ((or half and half or cream), as needed) (114-151g ); Salt and pepper to taste; 2 cloves garlic (optional); Pats of butter; Chopped parsley

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The BEST homemade Mashed Potatoes - deliciously rich and creamy, easy to make, and perfect every time.

I’ve been experimenting in the kitchen again, this time with Mashed Potatoes. I’ve been making Mashed Potatoes for years the way my grandmother taught me. I figured it was time for a deep dive into how to make the best - which necessarily involved lots and lots of batches of Mashed Potatoes!

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Here’s what I tested:

Boiled vs. steamed
Type of potato
Potatoes cut in chunks vs. whole potatoes
Potato ricer vs. food mill vs. masher vs. electric mixer (I didn’t have to try the food processor. I’ve already had that fail years ago.)
Different amounts of butter
Milk vs. cream

Here’s what I found:

In a nutshell, it’s pretty hard to mess up mashed potatoes (Unless you put them in the food processor or use the wrong potato). In side by side testing, there wasn’t a drastic difference between any of the tests. They all made a wonderful mashed potato.

Steaming vs. Boiling

I preferred steaming the potatoes instead of boiling them. Is boiling bad? Not at all. That’s how I made potatoes for years and in the side by side testing, there wasn’t a great difference. Cook’s Illustrated uses both methods so I’m sure they’re both pretty good. Serious Eats boils theirs.

I liked steaming for its ease. No draining. No drying the potatoes. They’re easy to check for doneness. There’s no risk of the potatoes turning to mush in the water.

That being said, not everyone has a steamer or wants to fidget with a colander in a pan. Boiling the potatoes is a perfectly fine option. I’ve given tips below on how to avoid waterlogged boiled potatoes.

Potato ricer vs. food mill vs. hand masher vs. electric mixer

Once again, the difference between the methods wasn’t drastic. All resulted in delicious mashed potatoes. I think the best method will depend on how you like your potatoes. I discuss the differences below.

The Best Potatoes for Mashed Potatoes

The best kind of potatoes for mashed potatoes are starchy potatoes, such as Russet or Idaho potatoes, or buttery Yukon Golds. You can use a combination of the two for the best of both worlds.

You can peel the potatoes or leave the peels on for a more rustic texture.

How to cook the potatoes

There are several different views – some strong – on how to cook the potatoes. The ultimate goal is to cook the potatoes evenly, without them getting waterlogged.

Cut the potatoes

Cut the potatoes into evenly sized chunks for even, quicker cooking. Large, whole potatoes may cook unevenly, with the outside getting mushy before the inside is tender.

Steam the potatoes

Steaming the potatoes prevents them from getting waterlogged and mushy. The potatoes also don’t lose any nutrients or flavor in the cooking water. There’s no draining necessary and checking for doneness is quick and simple.

Boil the potatoes

If you prefer to boil the potatoes, keep these things in mind:

Don’t overcook. Over cooking the potatoes makes them waterlogged and mushy. When a knife can be inserted easily with no resistance, they are done.

Dry the potatoes. After draining the potatoes - drain them well - return them to the pan and put over low heat to evaporate any excess moisture for about a minute. Shake the pan occasionally so they don’t scorch.

What’s the best way to mash potatoes

Ricer: Ricing the potatoes makes them smooth, light, and ultra-fluffy. Although they can be a bit grainy, a ricer provides the gentlest touch for the fluffiest mash.

Food mill: Passing the potatoes through a food mill makes them ultra-smooth with no graininess, and almost as fluffy as the ricer.

With a hand masher: For creamy smooth potatoes that are a little denser than riced potatoes. Use this style for chunkier mashed potatoes, or this style with a fine-grid, stainless steel mashing plate to yield smooth mashed potatoes.

Hand mixer: If you don’t have a ricer, food mill, or hand masher, you can use an electric hand mixer, but use it with care. Over working the potatoes makes them gluey.

Avoid using a blender or food processor. These are way too aggressive and can make your potatoes gluey and gummy.

Ingredients

Potatoes: Russet potatoes or Yukon Golds. Or a combination of the two.
Butter: The more butter you use, the creamier and richer the potatoes will be. I use 3 tablespoons per pound of potatoes.
Milk: I use whole cow’s milk in my mashed potatoes, but for extra rich and creamy potatoes you can use half and half or heavy cream.
Garlic: It’s optional, but I love the flavor a couple of cloves of garlic adds to the potatoes.
Salt

How to make Mashed Potatoes

Cut the potatoes into evenly sized, one inch chunks.

To steam the potatoes:

Place a steamer insert or snugly fitting colander into a large pot or Dutch oven. Add enough water for it to barely reach bottom of the insert. Put the potatoes and optional garlic in the steamer insert and cover with a snugly fitting lid. Heat over high heat until the water is boiling, then reduce the heat to medium high and cook until the potatoes are soft and tip of paring knife inserted into potato meets no resistance, about 20 to 30 minutes.

To boil the potatoes:

Put the potatoes in a pan and cover with enough cold water to cover them by 1 inch. Add salt and optional garlic. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are soft and tip of paring knife inserted into potato meets no resistance, about 10 to 15 minutes.

Carefully drain all the water then return the potatoes to the pan. Heat over low-heat until the excess water is evaporated, about one minute. Gently shake the pan occasionally so the potatoes don’t scorch.

Mash the potatoes

To press the potatoes through a ricer or food mill:

Set food mill or ricer over now empty but still warm saucepan. Working in batches, transfer potatoes to ricer or food mill. Rice or process the potatoes through to the saucepan. Stir in butter and salt with wooden spoon until incorporated. Gently stir in milk, little by little, until it reaches the desired consistency. Check the seasoning. Salt and pepper to taste.

To mash the potatoes with a hand masher:

Return the potatoes to the warm saucepan. Add butter and salt and begin mashing. Pour in the milk little by little while continuing to mash until it reaches the desired consistency without overworking the potatoes. Check the seasoning. Salt and pepper to taste.

How to make ahead and reheat

The cut potatoes can be held in cold water for up to four hours before cooking.

To reheat Mashed Potatoes:

Heat Mashed Potatoes in a slow cooker on high for an hour or until hot.
Heat in an Instant Pot on warm for an hour or until hot.
Heat in the top of a double boiler until hot.
Heat on the stovetop, stirring in a little more milk.
Heat in a 350° F oven for about 30 minutes until hot.
Microwave in a covered dish at 75% power until hot, stirring every minute.

With any heating method, if the potatoes are too thick, stir in a little milk and butter.

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