Chef John's Perfect Mashed Potatoes
I've made great mashed potatoes and I've made terrible mashed potatoes with dog hair. Yeah, that's a funny story better told over a couple drinks. No, it wasn't intentional.
This mashed potato recipe produces a high-stakes contender to some future reality show named Potato Wars. And with Jessica's addiction to all potato-based foods this fits into the dinner lineup nicely.
It's a great recipe and a perfect base for adding other goodies, like garlic, chives, rosemary, etc.
Servings: 4
Prep Time: 20 m
Cook Time: 20 m
Ingredients
- 3 large russet potatoes, peeled and cut in half lengthwise
- 1/4 cup butter
- 1/2 cup whole milk
- salt and ground black pepper to taste
Directions
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.
- Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy.
- Whisk in the salt and black pepper until evenly distributed, about 15 seconds.