Master Your Mashed Potatoes

A food mill makes the smoothest mashed potatoes, but may not be everyone’s tool of choice.

A warm, fluffy, creamy bowl of mashed potatoes is a must on any Thanksgiving table. Some of us like them pure with just milk, butter and a pinch of sea salt, while others brighten them up with fresh herbs and cheese.

Here, we’re sharing a basic recipe and a step-by-step guide to perfect mashed potatoes—whatever flavors you choose and whichever instrument you use to make them, this technique will achieve the ideal texture every time.

How to Make Classic Mashed Potatoes: A Step-by-Step Guide

You’ll need the following ingredients:

2 1/2 lb. (1.25 kg.) high-starch potatoes such as russet or medium-starch potatoes such as Yukon gold
1 1/2 tsp. sea salt
6 Tbs. (3 oz./90 g.) unsalted butter, at room temperature
1/2 cup (4 fl. oz./125 ml.) milk or half-and-half, warmed
1/8 tsp. freshly ground white pepper

Prepare the potatoes

When using high-starch potatoes such as russets, consider cooking them with the skin on. High-starch potatoes have dry, absorbent flesh, which means they readily take on cooking water if they are peeled and cut up. Whether of not you peel the potatoes, scrub them with a palm brush and rinse them well.

Cook the potatoes

Put the potatoes in a 5-qt. (5-l.) pot and add water to cover them by 1 inch (2.5 cm.). Add 1 teaspoon of the salt to the water to season the potatoes. Place the pot over high heat and bring the water to a boil, then reduce the heat to a simmer. Cover and simmer the potatoes until tender when pierced with the tip of a paring knife, 25-30 minutes.

Peel the potatoes

Drain the potatoes, then transfer them to a cutting board. Using the tip of a paring knife, slit the skin of each potato lengthwise to create a starting place for peeling. Working with 1 potato at a time, and using a fork to hold it steady, use tongs to peel off the skin. Put the peeled potatoes back into the empty cooking pot, cover and set aside. (You can also peel them quickly using this easy hack.)

Mash or rice the potatoes

For chunky mashed potatoes, use a potato masher to press down on the potatoes, turning the masher a little each time and working your way around the pot as needed to break up the potatoes. For smoother mashed potatoes in no time, pass the potatoes through a ricer back into the pot. For the smoothest mashed potatoes (but more effort), run your spuds through a food mill.

Add the butter and milk

Place the pot with the slightly mashed potatoes over low heat. Switch to a wooden spoon and mix the butter into the potatoes. Next, pour in the warm milk, adding it in 1/4-cup (2-fl. oz./60-ml.) increments. Stir in just enough milk until the potatoes are as light and smooth as you would like. Mix in the remaining 1/2 teaspoon salt and the white pepper.

Adjust the seasonings

Taste the potatoes. If you feel they taste flat, stir in a little more salt and/or pepper, a pinch at a time. Add in mashed potato seasoning, if you like, in flavors such as truffle or Parmesan and garlic. If you like creamier mashed potatoes, add a bit more milk or butter. Mix in each addition a little bit at a time and taste again until you are happy with the balance of flavors and the consistency. Stop mixing as soon as you reach the texture and flavors you like. Overmixing the potatoes will cause them to be gluey. Serves 4-6.

Variations on Classic Mashed Potatoes

Quick Mashed Potatoes

Cut the potatoes into 2-inch (5-cm.) chunks. Follow the directions above, but reduce the cooking time to 15-18 minutes.

Mashed Potatoes with Olive Oil and Garlic

In a small frying pan over low heat, warm 1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil. Add 1 tablespoon minced garlic and saute until the oil is infused with garlic flavor but the garlic has not browned, about 10 minutes. Set aside. In a small saucepan over low heat, warm 1 cup (8 fl. oz./250 ml.) milk until small bubbles form around the edges of the pan. Stir in the olive oil-garlic mixture and set aside. Follow the directions above, replacing the milk and butter with the olive oil-garlic mixture.

Mashed Potatoes with Pesto

Follow the directions above. In step 5, add 1/2 cup (4 fl. oz./125 ml.) basil pesto, or more to taste, with the milk and butter.

A good-quality potato ricer makes easy work of velvety mashed potatoes.

Ready to try a new twist on traditional mashed potatoes? Consider these original recipes:

Tell us: What are your favorite tricks for spot-on mashed potatoes every time?

Get all our mashed potato recipes HERE.

8 comments

auto clicker July 23, 2022 -

The absolute best way to mash potatoes depends entirely on how you prefer to eat them: If you like them fluffy and somewhat lumpy, use a hand masher. If you like them perfectly smooth and airy, use a food mill. If you like them velvety but not at all gluey, use a tamis.

Bee TV August 10, 2021 -

The potato dish you cook is very delicious and attractive.

Are You Using the Wrong Potatoes for Your Mashed Potatoes? - Recipes October 24, 2018 -

[…] a world in which mashed potatoes were thought to be poisonous. Prior to the 16th century, the potato—because it is a member of the […]

Lorraine October 25, 2015 -

How do you keep your mash potatoes hot while waiting for the Turkey to rest before carving?

SB September 21, 2017 -

Warming drawer. They are amazing and one of those things you wonder how you ever did without.

Darlene November 16, 2014 -

I have used the ricer method for several years. I do not peel the potatoes before placing them in the ricer. Just cut the into halves, place in ricer and the peel stays behind for discarding.

Anne T November 14, 2014 -

I still rice boiled potatoes for holiday dinners, just like my grandma did. But we’ve always just gently put them in a warm serving dish with no butter or dairy added. The light texture is a contrast to all the other items on the plate, but they also do a great job absorbing gravy, sauces or juices so you don’t lose any of the flavor.

Marina November 30, 2013 -

Love it