The Creamiest Mashed Potatoes Ever

Years ago I worked in a restaurant and I was in charge of making the mashed potatoes. The Chef taught me his very specific ways of making them. They came out so creamy even though we used a hand masher. I haven’t looked back since when making my potatoes. These few steps really make all the difference in the world. I always tell people who tell me they can’t cook to learn to master these potatoes and they will be regarded as a cooking hero at family functions. These few steps will have you as the mashed potato master.

The Type Of Potato Matters

All potato types cook up differently. If you choose the wrong potato there is a good chance they will come out gummy and paste like when you cook them. I only use Russets and I try to buy the Wisconsin Grown Potatoes because they are delicious, locally grown and who doesn’t love all things Wisconsin! The russets are sturdy enough not to fall apart and absorb water when boiling and yet creamy enough to where they mash up beautifully.

Bigger Is Better

While it may seem that it makes sense to cut your potatoes very small to speed up the cooking process, bigger is better in this cooking instance. When you cut the potatoes up too small, they more easily absorb all the water from the pot they are boiling in and you get very wet mushy potatoes when you mash them. Cut the potatoes into larger, even chunks. I use a medium to large potato and each potato is cut into 6 or 8 pieces.

Get Salty

Make sure you add a decent amount of salt to the potatoes when they are boiling. Potatoes need to be seasoned really well to have flavor so don’t be afraid of salting them up. I use about 3 tablespoons of salt in the pot when i am making 8 to 10 large potatoes. Just be sure to taste the potatoes when you are mashing them before you add more salt in order to make sure they are not too salty.

Drain & Back In The Pot

Inevitably the potatoes absorb a lot of water when cooking them. Therefore, you have to drain them well in a colander and THEN make sure to put them back in the hot pan you boiled them in to evaporate off the excess moisture on and in them. I even turn the heat on very low for a few minutes and stir them to evaporate out as much heat as possible.

Give Your Butter A Bath

You want to warm your butter and milk and any seasoning an herbs before adding it to the potatoes. Adding cold butter and milk makes your potatoes clumpy. While my potatoes boil, I add the butter, milk and herbs to a small pot and warm them low and slow. Do not let the milk bubble. I add this warm mixture to the potatoes slowly as I mash. This yields the creamiest potatoes ever, even when hand mashing.

Yield: 12 servings

The Creamiest Mashed Potatoes Ever

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These few tricks will help you to make the creamiest and most flavorful mashed potatoes of all time. You won't even need an electric mixer once you master these potatoes.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 8 to 10 Medium to Large Russet Potatoes
• 1.5 Cups of Whole Milk
• 1 stick of butter (or 2 depending on your preference)
• Dried Parsley
• Garlic Salt
• Kosher Salt
• Black Pepper

Instructions

1. First peel your potatoes, wash them and then cut them into large even chunks. Depending on the size of the potato you should get just 6 to 8 chunks of potato. The smaller you cut them the more water they absorb when they boil and your potatoes become watery.
2. Add the cut potatoes to a large pot, fill with water 3/4 of the way up and add a heavy pour of kosher salt. At least 2 to 3 tablespoons.
3. Set the potatoes to boil. Boil for about 20 minutes or until the potatoes are fork tender.
4. Add your butter, milk, garlic salt, black pepper and parsley to a small pot and slowly melt the butter and stir occasionally. Keep it at low heat so the milk doesn't boil.
5. Drain the potatoes really well in a colander. Keep the pot on low heat on the stove and add the drained potatoes back to the hot pot, this evaporates any extra liquid off the potatoes. Keep it at low heat and stir for a couple of minutes to get out all that excess liquid.
6. Using a hand masher begin mashing he potatoes and slowly adding your warm milk and butter mixture. Continue to mash and adding the milk butter until the potatoes are the consistency you prefer.
7. Adjust the seasonings, serve in a bowl topped with butter.

I hope you enjoy these potatoes. I have to warn you, if you master these you are going to be asked to bring mashed potatoes to every family function for the rest of your life. There is a video below showing the step by step to mashed potato making!