Want to take your mashed potato recipe from good to great? I can help! As a professional chef, I have a few trade secrets that I want to share that will help you make your mashed potatoes restaurant worthy. With these little tips and tricks in hand, you will be able to create a potato side dish that goes well with so many meals. People will beg for your recipe, so don’t be afraid to share! Everyone deserves to enjoy flawless mashed potatoes.
1. Choose the Right Potato
Not all potatoes are created equal, and you need to choose the right ones if you want to make perfect mashed potatoes. If you want fluffy, creamy mashed potatoes, always use Yukon Golds or Russet potatoes. Yukon Golds are naturally buttery and smooth, while Russets are starchy and fluffy. Always avoid waxy potatoes like red or fingerlings/ These types just don’t mash as well and can turn gluey. That doesn’t sound very delicious!
2. Always Start with Cold Water
Don’t toss your potatoes straight into boiling water. They just won’t cook right! Starting with cold water ensures even cooking, so you don’t end up with mushy outsides and raw centers. Fill a pot with cold water, add the peeled, chopped potatoes, and then bring the water to a boil with the potatoes already in the pot. Trust me, this makes a huge difference in cooking the potatoes evenly.
3. Salt the Water Like You Mean It
Have you ever had mashed potatoes that taste kind of bland and boring? It’s probably because they weren’t seasoned properly from the start. Adding some salt to the boiling water infuses the potatoes with flavor, making them taste better before you even add butter or cream. Don’t be shy with the salt! Potatoes need a lot of salt in order to taste perfect.
4. Don’t Overcook (or Undercook) Your Potatoes
Undercooked potatoes will turn out lumpy when mashed. On the flip side, overcooked potatoes will get waterlogged and taste bland. The perfectly cooked potato is fork-tender, which means you can effortlessly pierce a piece of potato with a simple fork, but it does not fall apart into mush when touched. Keep an eye on your boiling potatoes and check for doneness after about 15-20 minutes of boiling. The exact cooking time will always vary slightly based on how large your potato pieces are.
5. Dry Them Out Before Mashing
Here’s a serious tip that I discovered after years of professional cooking. After draining your cooked potatoes, pour them back into the dry, hot pot and then place the pot back on the stove over low heat for a couple of minutes, tossing the potatoes occasionally. This helps evaporate any excess water, making your mashed potatoes fluffier and less watery.
6. Use Warm Butter and Cream
Tossing cold butter and cream into your hot, cooked potatoes just doesn’t work well. It shocks the potatoes, making them gluey instead of light and fluffy. Instead of grabbing ingredients straight from the fridge, warm your butter and cream before adding them in. This helps everything blend smoothly and creates that dreamy, silky texture. I like to take my butter and cream out of the fridge and put them on the counter as step one of making mashed potatoes.
7. Ditch the Milk, Use Heavy Cream or Half-and-Half
If you’re still using milk in your mashed potatoes, it’s time for an upgrade. Heavy cream or half-and-half makes mashed potatoes way richer and more indulgent. You can also try using sour cream, cream cheese, or even mascarpone mixed into your mashed potatoes for added tang and creaminess.
8. Mash the Right Way
Using a hand mixer or blender may seem convenient and quick, but these machines will turn your potatoes into a gluey mess. They are too strong and fast! Instead of the electric mashing methods, use a handheld potato masher for a more rustic texture or a potato ricer for the smoothest, fluffiest mashed potatoes ever. If you love ultra-smooth mashed potatoes, a ricer is your best friend.
9. Try Flavored Butter
Plain butter in mashed potatoes is great, but why stop there? Using flavored butter to make mashed potatoes is even better! You can use butter infused with garlic, rosemary, thyme, or really any of your favorite herbs and spices. All you need to do is melt your butter in a pan with your chosen aromatics, then strain it before mixing it into the potatoes. This is how you really take basic mashed potatoes and turn them into the best side dish in the world.
10. Add a Punch of Umami
Want to make mashed potatoes that make people say, “Whoa, what’s in these?” Add a little bit of Worcestershire sauce, soy sauce, or even a small amount of miso paste. These umami-rich ingredients will help deepen the flavor of the mashed potatoes without overpowering them completely. Use just a splash of these strong ingredients because a little goes a long way! You don't want to end up with soy sauce-clogged mashed potatoes when you're serving an Italian meal!
11. Always Add Cheese
Cheese and potatoes are always a match made in heaven. Fold some shredded Parmesan into your mashed potatoes for a salty, nutty kick, or mix in some sharp cheddar for a more classic comfort food side dish. If you’re feeling really indulgent and adventurous, try a little goat cheese or Boursin for a creamy, tangy twist. I like to pick a cheese based on the other components of my meal, matching my cheese choice to the main dish. This ensures your mashed potatoes will go well with everything else on the plate!
12. Finish With a Flavorful Topping
Mashed potatoes shouldn’t be a plain blob on a plate. They should be fancy and pretty! Top your plated mashed potatoes with crispy bacon bits, caramelized onions, fried shallots, or fresh herbs like chives or parsley. A final drizzle of truffle oil or even a simple pat of butter placed on top right before serving makes them look and taste restaurant-worthy.
This article was first published at Spatula Desserts.
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