Well, I just posted a meatloaf clip so I thought I would re-post this mashed potato demo. Every day, all across the country, people sit down to plates of lumpy, watery, sticky, gluey, pasty mashed potatoes. This demo will hopefully show you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.It’s not hard, but it does require breaking some bad, old habits you may have. Making mashed potatoes is one of those comfort foods that you probably learned from your mother. If she used waxy red potatoes, then that’s what you use. If she mixed them for 20 minutes and ended up with something resembling wallpaper paste, then that’s what you do. Well, it’s time to face a harsh reality…your mom may not have known what the hell she was doing. There, I said it. Now, if you mom’s mashers came out great and she taught you well, fantastic! But if you do suffer from this generational potato dysfunction, then watch and learn. As they say, it’s never too late to have a happy childhood (mashed potato-wise at least).
I suggest NOT using a non-stick pot for these, as I will be using a metal wire-style potato masher.
Ingredients:
Serves 4
3 large Russet potatoes
1/2 stick butter
1/2 cup milk
salt and pepper to taste
39 comments:
umm. i think might be an overmasher. but i really like my potatoes! i use yukon golds. i just like the flavor and color. i use a touch of heavy cream, butter, and sour cream. I think next time i'll use your tip about mashing then whisking. very good idea, thanks!
they sound fabulous! if its not broke...
Lol.. I really enjoy your videos & jokes, chef John. Tomorrow I'm gonna try the salmon cake, and the mashed potatoes some day next week. Thank you!
do you use a potatoe ricer?
i have, but for an everyday meal it just an extra step for such a simple dish. If you don't over mash they're delicious.
I just finished making these and they came out delicious! Thanks Chef John for the simple, yet amazing recipe! =]
Could i add chives to this?????? i absolutely adore them!!!!!!!
Well, since the photo shows mine garnished with chive...I'll have to say yes. ;)
Chef John, you are simply the best. You're wonderful personality makes these videos so much fun to watch! I hope to see you on the big screen someday. You rock!!!
Is it ok to make the mashed potatoes earlier in the day and then just reheat them at dinnertime? Reheat them in the microwave? Would you recommend this?
sure, that works
I love your recipes, I'm hooked on your website, and I like the witty commentary and sense of humor. I made the chocolate mousse and baked pudding for v-day and they were great. I have to say though, you kill me with saying potata and tomata lol
Keep up the good work!
i'm from indonesia and haven't seen any mashed potatoes at my house nor teached by my mom..
so, i think your video explain anything that what should i do when make mashed potatoes...
keep cooking GBU
If I'm serving 20 people do I just multiply the ingredients by 5?
yes, that should be plenty
Chef John, how would using buttermilk change the taste of this recipe?
it's tangy and delicious!
Chef John,
I followed your recipe with precision and my mashed potatoes turned out flawless. My only question is how much salt and pepper you add to your final mix.
Thank you,
Razor Ramon
that's to your taste. I can't give amounts for that. add and taste and then add some more
Dear Chef John,
If you don't mind my asking- at the end of your video, what exactly did you use? Just some melted butter and chives?
yes! delish!
Yay! No lumps! Thank you, Chef John.
Hi Chef John.
I've now made this for at least the 10th time, and I still love them every time. Just a little something I "discovered". I put a couple of carrots in with the potatoes, this gives the mashed potato a few more chunks, and an awesome color. =)
And to any out there, here a some great recipies I've tried:
his lasagna:
http://foodwishes.blogspot.com/2010/12/christmas-lasagna.html
(This is the best lasagna I've ever eaten, (sorry mom), try it if you haven't.. NOW..!)
And chocolate dessert:
http://foodwishes.blogspot.com/2011/02/valentines-day-chocolate-mocha-pot-de.html
Thanks for your work, you've made me a far better cook than I was just a year ago =)
A Fan from Denmark
Thor Nielsen
nielsenthor@hotmail.com
Chef John,
This Thanksgiving, I am going to try your mashed potato recipe - serving 15.
Do you have any brand and/or size recommendations for the metal potato masher and the whisk?
Thanks, Lauren
Amazing stuff Chef John!
One tip I learned from a Chef here in the UK is to make sure the milk you add is hot. Many people just use cold milk straight from the fridge, but this way helps prevent it from reducing the temperature of the mash further.
Thank you for sharing this technique. I had recently discovered (or rediscovered, who knows at my age?) that the russet is the best potato for this dish. Excellent texture, and it does justice to the humble potato. I had not thought to try buttermilk, but I will with tonight's dinner. Shabbat shalom!
If I may ask a possibly dumb science question: Why is it that when you're applying heat to something it doesn't steam. But as soon as you turn the heat off, it releases a whole bunch of steam. Like your potatoes did here at around the 2:55 mark when you turned off the heat.
would adding a little sour cream or heating up the milk be proper technique to you? thank you for the video and recipe!
Thank you! I just made these tonight and they were the probably best potatoes I've ever made (and I've been cooking for 35 years). At last I know the right potatoes to use and the right amounts of butter and milk. I only recently discovered your videos and I've already tried some of your other recips. Love them! thanks again, Sandy in Georgia
Can you make mashed potatoes with Philadelphia Cream Cheese?
it woulden't be great with nutmeg?
I made your mashed potatoes tonight and they came out delicious! I've actually never made homemade potatoes before, my husband is of the belief that boxed is the best. I grew up on homemade myself. And believe it or not my husband loved them! These will be a staple in my kitchen for now on!!!
Made these tonight and true to your word, they were perfect. Fluffy, creamy, buttery. Perfect for gravies but SO delicious on their own. My husband asked if I could make them for thanksgiving. Mmm
One thing I think you should add to the ingredients is a preparation time. It would be nice when planning and cooking more than one of your recipes.
One thing I think you should add to your ingredients or description is a prep and prepare time. It would be nice when planning and preparing more than one of your recipes.
these really are perfect, thanks!!
I make mashed potatoes by adding peeled garlic cloves to the potatoes as the cook. After that, I add in butter and sour cream, S&P, and no milk... is that naughty?
This recipe was perfect! Best one I've tried of yours yet!!! SOOOO much butter, but I can never go back.
Dear chef John, what's your opinion on nutmeg in mashed potatoes? And also what temperature should the milk be?
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