I know, an entire blog post about mashed potatoes? Let me share a little secret my dad taught me. He told me that if you can learn how to do the basics of cooking, really, really well, you will become famous in your family as a gourmet cook. Sometimes the simplest classics are the best tasting food. They remain perpetual favorites because when done right, they are perfection! Nothing but a few simple wholesome ingredients plus a couple simple tips that I’ll share with you today, will result in the creamiest, fluffiest mashed potatoes you will ever eat.
I knew my mashed potatoes were something pretty darn special when we were at a very expensive steakhouse to celebrate my Dad’s birthday and my boys told me that my mashed potatoes were better than the ones at the fancy, schmansy restaurant. This happened several years ago, but I still brag about it to this day. I’m kinda famous in our family for my mashed potatoes.
There aren’t really any exact measurements for this recipe, it’s one of those “you just have to eyeball it” kind of recipes. The more often you make this the better you will get at making it. Practice makes perfect!
1 1/2-2 potatoes per person, with an extra one thrown in for good measure
1 tablespoon butter for every 2 potatoes, I typically use more
1/2 cup to 2/3 cup whole milk or 1/2 & 1/2
1 teaspoon salt
Fill a large pot about 1/2 full with water and place on the stove. Turn heat on high, to bring the water to a boil.
Tip: To save a little time get the water going on the stove and then peel and cut up the potatoes; dropping them in the water as you go.
Peel the potatoes. If your potatoes are large, cut them into 2 to 3 equal sized chunks and drop them in the pot of water on the stove. The smaller the chunks will cook quicker.
Tip: Try to cut the potatoes all to the same size so they cook evenly.
Once you have peeled and cut up all the potatoes and the water has come to a boil, cover the pot with a lid, but leave it off center a little to allow the steam to escape from the pot while the potatoes cook.[
Let them cook for about 20 minutes, then using a fork stab them to see if they are soft. If the fork comes out easily and they look like they are ready to crumble, then they are done. If they still feel hard and the fork doesn’t slide out of the potato easily, keep cooking them, checking every 5 minutes or so until they feel very soft.
Drain the potatoes into a colander, letting them drain completely.
TIP: You want the potatoes nice and dry, not wet. Dry potatoes will produce a fluffy mash. Wet potatoes will result in a gloopy mash.
While the potatoes are draining, microwave the milk in a measuring cup for about 1 – 2 minutes until it is hot. The amount of milk you need will vary. Typically I use between 1/2 cup to 2/3 cups whole milk. Sometimes I use 1/2 & 1/2 for an even creamier mash, oh my, so decadent!
Tip: Heating the milk will help keep the potatoes warm longer.
Transfer the potatoes to a mixing bowl. I use my Kitchen Aid mixer with the whisk attachment.
Tip: You want to use a mixer for the fluffiest potatoes without any lumps. It is difficult to obtain mashed potatoes without lumps if you mash them by hand.
To the potatoes, add about 1 tablespoon butter for every two potatoes you cooked and add 1 teaspoon salt.
Turn the mixer on to the lowest speed. At this point you are just breaking up the potato chunks and incorporating the salt and butter little.[
Turn speed up and slowly add milk a little at a time. You don’t want to add too much and end up with soupy potatoes, but too little milk and they will be dry. Once it looks like you have added enough milk, turn mixer to medium high and whip potatoes for about 10-15 seconds.
Tip: It’s better to lean towards dry, because once you add too much milk there isn’t much you can do to save them, so go slow, add the milk a little at a time.
Turn off the mixer, using a rubber spatula scrape the potatoes off the sides of the bowl. Turn mixer back on to medium high speed and whip for another 20-30 seconds until fluffy and smooth.
Tip: Don’t overmix! The trick is to whip them up until they are nice and fluffy with no lumps, but not over mix them into a gloopy, sticky mess. We are going for fluff, not glue.
Serve them immediately while still hot. They are not as good once they cool off. Enjoy and wait for the marriage proposals that are coming your way. Oh and you will want to undo the top button on your pants. You’re welcome!