Perfect Mashed Potatoes

Mashed potatoes are the perfect side for a meat and potatoes meal. They go well with just about any main protein—steaks, sausages, chops, roasts, chicken, and fish. They’re fantastic with nothing but milk, butter, and seasonings, and they can be elevated with garlic, cabbage or kale, cheese, parsley, chives, sour cream, brown butter, or a mixture of fresh herbs. You can make them dairy-free as well, using olive oil and broth or a milk alternative.

Tips for Fluffy Mashed Potatoes

• High starch and medium starch potatoes such as Russets, Maris Piper, King Edward, Kennebec, and Yukon Gold will give you the fluffiest texture.
• Cut the potatoes into uniform chunks to ensure even cooking and texture.
• Starting the potatoes in cold water also promotes even cooking.
• Salt the water. Add about 1 teaspoon of salt for each quart of water.
• Dry the cooked potatoes. Drain the potatoes then return them to the pot and place it over low heat for a minute or two to evaporate any excess water.
• Use a ricer or food mill if possible. A ricer or food mill forces the potatoes through tiny holes, making the mash smooth and lump-free.
• Heat the milk and butter to keep the potatoes from cooling down as you mash them.
• Taste and season. Don’t skimp on the salt and pepper—they can make all the difference.
• Don’t over-mix. Mix just until the potatoes are well blended. Over-mixing or beating with an electric mixer can make the mash gummy.
• Serve the potatoes hot or keep them warm in a covered pot in a warming drawer or oven at 170 F to 200 F. Alternatively, place them in a buttered slow cooker for an hour or two or in a bowl over simmering water.

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