Mashed Potatoes
Creamy potatoes that taste finished--rich, smooth, and not sticky.
25 min active, minimal dishes
Timing: 25 mins
Mashed Potatoes
Creamy potatoes that taste finished--rich, smooth, and not sticky.
25 min active, minimal dishes
Timing: 25 mins
Key move
Dry the potatoes briefly and add butter before milk to build a richer base.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 6Your prep station before cooking begins
The Spice Blend (0/2)
The Finish (0/1)
Other (0/3)
My mash is gluey and stretchy, not fluffy at all.
Ah, you've overworked them! That's a common trap. For the perfect mash, always use a ricer or a simple hand masher, and be gentle. Just a few strokes to get it smooth, then stop. N…
My mash tastes watery and thin, even after adding butter.
Sounds like those potatoes held onto a bit too much water. After draining, pop them back in the hot pot for just a minute or two over low heat. Let them steam off any extra moistur…
Chef's Notes
Do not use a blender/food processor; it will turn the mash gummy.
Add roasted garlic or chives; finish with a butter swirl and flaky salt.
Hold warm in a covered dish over a water bath; loosen with warm milk before serving.
The Method
BOIL
Put potatoes in a pot, cover with cold water, add salt. Bring to a gentle boil and cook 15-18 minutes until very tender.
Waterlogged potatoes: Do not overcook or leave in water after draining; they will absorb excess moisture and become gummy.
A fork slides through with almost no resistance.
DRY
Drain, then return potatoes to the hot pot over low heat for 1-2 minutes, shaking gently to steam off moisture.
Scorched base: Leaving the pot stationary on heat will cause the bottom potatoes to brown and develop a burnt flavor.
Potatoes look a bit matte and dry at the edges--not wet.
MASH
Mash (or rice) potatoes, then add butter (6 tbsp) first. Add warm milk (¾ cups) gradually, then sour cream (¼ cups) if using. Season with pepper and adjust salt.
Overworking starch: Aggressive mashing or over-processing releases excess starch, turning the potatoes gluey rather than creamy.
Texture is creamy and spoonable; not stretchy or gluey.
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