My Perfect Mashed Potatoes (Food and Crafts for All Occasions)

I mentioned mashed potatoes in my previous post, so here they are in case you're interested how I make them. In the kitchen, I am one hell of a perfectionist, so when I cook something and am not 105% satisfied with the results, I will spend tons of time and effort until I get exactly what I have in mind. It can feel quite pain-in-the-assy, but the results are usually well worth the pain.

I guess almost every person has his or her own concept of perfection, a set of necessary and sufficient conditions for something to be considered perfect. My concept of perfect mashed potatoes consists of “lumpless”, “fluffy”, “creamy”, “thick, but not dense”, and “rich in flavor”. In my world, each of these is necessary and all of them are sufficient for mashed potatoes to be perfect.

For me, making perfect mashed potatoes is all about method. Ingredients are very important as well. But still, the right method is more important. That is, when it comes to mashed potatoes, it’s quite easy to ruin great ingredients using a wrong technique (say, a food processor) and, vice versa, turn mediocre products into a quite satisfying dish using the right one.

My method includes two steps. First, you press cooked potatoes through a potatoes ricer, a device that looks like a giant garlic press. This step ensures that mashed potatoes turn out absolutely lumpless. Then, you whip the potatoes with a mixer to make them airy and fluffy like a cumulus cloud.

If you solely rely on a ricer to do the job, the mashed potatoes will turn out lump-free, but with rather heavy consistency. If you only use a mixer, there is a chance the mashed potatoes, while being perfectly light, will have some lumps.

I prefer to use Yukon gold or Russet potatoes, though I cook them differently - I prefer to boil Yukon golds and bake Russet potatoes. I don’t recommend boiling Russet potatoes as they tend to almost dissolve in water.

For Yukon gold, peel and cut the potatoes into about 1.5 inch pieces. Uniformity of the size is important because equal-sized pieces will need the same time to cook through, without once piece getting overcooked while the other one is still raw inside. Also, the size itself is important. If you cut your potatoes into too large chunks, their interior may get cooked through a way ahead of the center and become mushy.

Cover the potatoes with cold water and bring to a simmer. Add salt and simmer on a medium heat until tender. Drain all the water and return the pot to stove to let the potatoes dry just a bit. For Russet potatoes, I believe baking is the best method. Thoroughly wash, pat dry and wrap each potato in foil and cook in 400 F oven until tender. Take them out, let cool slightly, unwrap and peel.

While the potatoes are cooking and almost done, start heating some milk or half and half until hot, but not simmering. Keep a close eye on the milk because it has a tendency to run away when approaching boiling point. Cut some good butter (I prefer European style butter that is made from cultured milk) into small pieces. I don't give you precise amounts of ingredients, because they will depend on how buttery and on how thick you like your mashed potatoes.

Press hot potatoes through a ricer into a bowl of a stand mixer.

Add butter and a splash of milk and whip with a whisk attachment on a medium speed.

Add more milk while keeping on whipping until the potatoes reach the desired consistency. Now, if you feel like it, you can add flavoring ingredients, like sautéed onions or garlic, Wasabi or mustard, chopped fresh herbs or pesto or anything you like. Or you can leave your mashed potatoes just as they are - they have lots of flavor without any additions. As a finishing touch, increase the speed of the mixer and whip the potatoes some more until they become very fluffy. Transfer to a bowl and serve.