This mashed potatoes recipe will give you the proper technique to make perfect mashed potatoes every time — light, fluffy, and lump-free.
Classic! This is THE method to use for really good mashed potatoes. It is essential to add salt to the cooking water - oh and start with cool water - bring to temp and then reduce the heat so the water just simmers, not boils. This way the taters cook evenly. Thanks for posting this Chef John.
Read MoreThis recipe could be perfect if the measurement for the potatoes was given in a measurement that isn't subjective. your large may be medium or extra large to someone else, which will change the end product. It should be revised to be by weight or cups.
Read More Classic! This is THE method to use for really good mashed potatoes. It is essential to add salt to the cooking water - oh and start with cool water - bring to temp and then reduce the heat so the water just simmers, not boils. This way the taters cook evenly. Thanks for posting this Chef John.
Thank you to Chef John for making the video. I couldn't figure out why I kept getting starchy water until he explained the method of cutting the potatoes lengthwise vs. cutting into cubes. I ran out of whole milk, so I used buttermilk. Plus, to make them extra creamy, I added 3 tbs. of sour cream. By making those adjustments to the recipe, I'll just say that they were such a hit at thanksgiving dinner, all we had to take home was the container I brought them to dinner in!
Fluffy, flavorful clouds in my mouth. And so easy. Followed exactly except used 1% milk (was on hand). As for the masher, my sister has our Mother's which he recommends, so I used mine which he doesn't like. Still, the potatoes were wonderful!!! His video shows the techniques very clearly. Find at foodwishes.com.
This recipe could be perfect if the measurement for the potatoes was given in a measurement that isn't subjective. your large may be medium or extra large to someone else, which will change the end product. It should be revised to be by weight or cups.
These potatoes come out well (and the instructions make them very easy to make), but they are bland. I learned the hard way that my family expects more to mashed potatoes. If you like good, old fashioned "just potatoes" then this is definitely the recipe for you.
Thank you Chef John! I got so tired of watery mashed potatoes that I started buying the Bob Evans in the refrigerated area of the grocery. My husband couldn't believe it, I told him I had yet to make any better than Bob. That is until now! I made these last night with some country steak and gravy and they were delicious! I did just as the recipe called except I only had 2% milk so that is what I used. Luckily I already had the right potato masher and not one of those other weird looking objects that Chef John was showing in the video NOT to use! Thanks again, I'm planning on making your mushroom gravy this evening to have with some more mashed potatoes and meatloaf! We can't wait!
This really is the simplest and tastiest way to make mashed potatoes. I like to use warmed evaporated milk instead of whole milk. This recipe makes the fluffiest potatoes. NOTE: This is also good with a couple cloves of homemade roasted garlic.
Have been making MP Chef John's way ever since I saw his video several years ago. Perfect fluffy clouds of potato heaven every time. If you are rice challenged check out his site for perfect rice.
A video for mashed potatoes? Who needs it!? Well . . . I watched, and turns out *I* needed it! Excellent tips, resulting in creamy, rich, smooth mashed potatoes. Thank you!
I 'inherited' the retro potato masher from the '60's, but had never used it. Always used the mixer to whip my potatoes--same ingredients. WOW!!! What a difference this process makes in the end result! The potatoes cooked much better cut lengthwise; the water I drained off was still clear, not starchy. The potatoes mashed perfectly, creamy not sticky. Will never use my mixer again to make mashed potatoes! I do recommend you microwave the milk slightly to warm it so the potatoes don't cool down as quickly.
Always make them like this but they are much better if you heat the milk first! Always smooth and fluffy!
good recipe, but i really believe in heating the milk before you add it to the potatoes. but here's the kicker, if you go to watch his videos, I stumbled on his cheater pierogies and THANK YOUUUUUU for pointing out wonton wrappers. OMG you don't even know how happy you've made me. Can't wait to use your cheat!
I live in Costa Rica, for some reason the mashed potatoes usually come out pasty till now. I tried this way, followed the recipe exactly and am very, very happy with the fluffy non-pasty mashed potatoes. We have not been having mashed potatoes for over 3 years here, that is now changed, both the wife and myself love these mashed potatoes, this is a blessing, great recipe John, thank you!
I thought I made great potatoes but these are my new favorite. My family loved them and all of us had seconds and were still looking for thirds. The only thing I did differently is used 5 large red potatoes because that's what I had. Also, the recipe doesn't state how much salt to add to the water, so I added 1 Tbsp. Just another 1/2 tsp of salt and 1/4 tsp of pepper at the end and they were perfect. Thanks for the recipe. Yum!
Ok. I was skeptical, but I needed some "leftover" mashed potatoes for another recipe, and I had the russets (I usually use red-skin-on for my mash), so I figured I'd try this recipe. I had to watch the video to believe that you only have to cut each potato in half, but I followed the directions and ingredient amounts (except I used 2% milk, cause that's all I had). All went well, until I added the milk, and the potatoes turned soupy, and I thought "oh, NO!". This is the first time I've ever followed amounts for the butter and milk, so I just figured it was too late, so I might as well keep stirring. Well, didn't they just tighten up to the perfect consistency! I was amazed (and relieved). Mine are not completely lump-free because I was mashing in a non-stick pan (the only kind I own), so I could have mashed more vigorously, but they are probably the best "plain" mashed potatoes I've ever made. My mom always used a motorized hand mixer for mashing her potatoes, so for all I know, I grew up eating gluey potatoes. No more for me and mine. Thanks, Chef John. You made me a believer. 4/4/15 UPDATE I just made these using four Yukon golds, and they came out great with a slightly shorter cooking time (15-17 minutes). I omitted the pepper because I'm using the mash in a roll recipe, and I did an extra couple of turns with a regular dinner fork to take out the lumps (I'm still using non-stick, so I have to be careful not to scratch the finish). Thanks for the forgiving recipe.
needs sour cream instead of milk (milk is bland) and a pinch of cayenne (just a pinch) to open your eyes. And garnish with some chives.
You can't go wrong! I've always preferred using the "hand mashed" method rather than whipping potatoes to death with a mixer! They get rubbery! (gross lol) anyway - these are perfect and i did purchase specially white ground pepper. I've never liked black pepper much, the white is perfect! thank you!
Everyone seems to be able to make mashed potatoes... but not me. I know I never added this much butter & milk. Maybe I over or under cooked the potatoes before? I'm not sure how else I could goof up something so simple. I followed this & they turned out great. Thanks for the help Chef John.
okay I know you think you know how to make potatoes but um... when you make this and follow exactly you realize you don't. Potatoes are so simple but so easy to mess up. This is how to do them right.
Doubled the recipe - it turned out very well. Glad I watched the video first.
This recipe is all about technique. It takes you back to the basics. Great food education. Thank You Chef John
Honestly, I'm a mediocre cook and having been making mashed potatoes for 25 years with mixed results. Foolishly, I hardly ever watch the attached how-to videos because I always assume I know what I'm doing. I mean, mashed potatoes- how hard can it be? Wow. I had no clue what I was doing wrong. Followed the recipe and video tips and the potatoes were outstanding! Chef John, I am now a devoted fan and clearly I need to pay more attention to your videos.
My 1st review and on something as simple as mashed potatoes but I feel like it's the right place to start and I'm a big fan of Chef John. He has inspired me to find my way in the kitchen. I have been slowly learning his recipes week by week. I think if you start with mashed potatoes just to ensure you know how to make a simple side dish that makes any meal a little better with some fresh mashers. The secret and what helped me by far is that 30 seconds back on to evaporate any left over moisture. I encourage you to follow it exactly like he shows in the video. Mash without any butter first, then add your butter and milk, I like to use buttermilk sometimes. Master this and then venture out. I can almost make a meal out of some mashed potatoes. Thanks Chef John, the very best to you and your loved ones over this upcoming holiday season.
OMG this was good no more potatoe flakes for me! Very easy very good and YES the white pepper is better! Follow the exact up and down smash motion it does make a difference I made 2 batches and he's right DO NOT OVER SMASH!
Chef John thank you for this recipe. And video very helpful. 5stars I make mashed potatoes at least once a week. Always your recipe. Sometimes I add garlic to the water then mash as usual. Follow this recipe you can't go wrong. Watch the video. Helpful hints many people are saying this is bland.. Season your food to your liking. Start small. Taste. Add a little more. I always add more butter. 2% milk or some half and half. Sometimes cheese really good cheese. Whip with a good wire whisk.. Keep warm. Enjoy this recipe. Thanks chef John.
I followed the recipe exactly, and they were not "fluffy and lump free". I ended up having to add more milk and butter than the recipe states.
The best recipe for mashed potatoes ever! Chef John is a genius! Even my fake potato loving husband loved them!!!
I made this recipe almost exactly like it asked. I only have 2% milk, and had whip cream. I used 5 potatoes and 3/4 cup of milk. 1/2 of 2% milk and added the whip cream to 3/4 cup....followed it exactly!!!
Awesome. Super simple and tasty. This was my first time making mashed potatoes from scratch, so thanks for the video explaining the mashing technique!
Finally I know what kind of potatoes to mash and how much butter and milk to use. These potatoes were delicious!
I followed the recipe exactly as written and they were indeed "perfect"! Thanks Chef John for the video, loved it! :-)
This is a great recipe for mashed potatoes. It's a simple recipe for fluffy and delicious mashed potatoes.
Works as advertised! Thanks as usual for the great tips Chef. Also agree with Sarah Jo about the roasted garlic.
This is exactly what I do only I use regular all-purpose potatoes. Mashing them with a masher is the way to go. Don't use a mixer unless you like Elmer' s glue consistency. Also I warm up the milk in the micro first.
Not perfect in my opinion. I give 1 Star because this recipe calls for no sour cream. Yes, adding sour cream to your mashed/smashed potatoes makes a world of difference! It gives them a great flavor and makes them less dry. I’ll stick with my recipe for mashed potatoes.
This is the absolute best way to make the PERFECT mashed potatoes. I did a test of this recipe before the first thanksgiving I have hosted for my family. I found that using white pepper was a MUST. The only modification I made was that I put 2 cloves of garlic in the water while the potatoes boiled. Thank you chef john!!
Excellent had to double recipe but it was so good everybody had seconds.Simple recipes I am Saving this recipe..
Finally I can serve my family yummy homemade mashed potatoes!!! Thank you! Video was a wonderful help!
Watch the video and cook these following the recipe exactly. Perfect! AND they stay a perfect texture as leftovers. We heated in microwave three days later and they were not soggy. The best straight-forward mashed potatoes recipe ever. Thank you again, Chef John. You are my go-to recipe submitter on this site.
I've made them this way for many years, with a few variations. Add 2 tablespoons of mayonnaise.(less whole milk) Also 1 tablespoon sour cream! Be careful when adding and blending/mashing to NOT make them to watery/whippy. Taste is outstanding! (Yes they are very fattening, but ultimate comfort food;-)
We could probably make an advertisement with this recipe. 'Nothing gets between me and my mashed potatoes.' Keep it simple and let the mashed potato strut its stuff. Very good.
These were terrific...and I quadrupled the recipe. I've never had a tried and true recipe for mashed potatoes, and did quite a bit of research for thanksgiving dinner. Chef John's recipes never fail. Especially helpful in his video were the hints for cutting the potatoes and proper mashing techniques. Will absolutely make these again!
Love this recipe. Watch the video as it'll tell you about technique which is really important. I didn't have the mentioned/preferred masher and mashing twice over was not enough, there were still some clumps. I also had a lot of potatoes so I guess you have to adjust accordingly. That said whipping them really did make them fluffy. I feel that this recipe needs a bit more in terms of flavor. You could make them garlic mashed or with sautéed onions. That's why I gave it 4 stars: a little bland.
I've been known for my mashed potatoes as well but this recipe solves several logistical problems i.e. Cutting the chunks to equal size, not over beating. I'm impressed. I was skeptical but when he started the video recommending russets, I decided to give it a listen. Glad I did. Excellent.
And they really are perfect! Cutting the potatoes lengthwise? Who knew? All I can say is that's it's great to see a simple, honest recipe with some great new technique.
Awesome taters! I normally just buy them pre-made or resort to using instant because all my previous attempts with homemade resulted in dense, heavy potatoes . These were perfect-light and fluffy just like the video promised. Will be using this as my go-to recipe from now on. I have to admit I was skeptical because the video made it look way too easy but Chef John has never steered me wrong in the past and certainly didn't this time either:) Thanks Chef John!
Best mashed potatoes I've ever made in my life. Period. I usually like to tweak mashed potatoes because I don't find them interesting. Well, now I know why. I wasn't making them the right way. No cheese, spices, or funky twists needed here. To me eating these potatoes pure were the proof that they were perfection. They were amazing. Didn't need changes. Didn't need additions. Just didn't need anything except a big helping. I already know how I'm gonna make my mashed potatoes for Thanksgiving. Thank you Chef John for opening my eyes to what mashed potatoes are really all about.
Good recipe except I add about a Tbsp of Duke's Mayonnaise (it's a southern thing!) and my family LOVES my mashed (we actually call them creamed) potatoes
I loved the tip to just cut the potatoe in half rather than in chunks or quarters. I have been doing it the other way for years, and I have to say, Chef John's technique was way better. PLUS, is saves time on the chopping block. PLUS, I think the potatoes mashed more evenly this way. Thanks Chef John!
Very good! Covering the potatoes with salted water BEFORE bringing to a boil is so important (I sprinkled 2T of salt over the potatoes). My potatoes took about 30-35 minutes but I am also at high altitude. I somehow don't have a masher, so used a fork with no issues at all. I was very pleased with the texture and taste, though I added garlic powder after taste-testing because GARLIC! This is a great basic recipe; feel free to mash in non-salt seasonings, herbs, or even vegetables. Made it twice and will keep making!
Fast, simple, tasty. I used Yukon gold potatoes and use the masher in stead of the whisk. Mashed potatoes have a few lumps by not using thevwhisk but I like my potatoes this way.
I've always made decent mashed potatoes and took for granted that it is a "no brainer" thing to make. So out of curiosity, I tried Chef John's directions figuring there would be no way his technique would make a difference. Holy Cow was I shocked! The taters were so light and fluffy and delicious.
I made these for New Years Day with pork & sauerkraut. They were PERFECT and so easy! Incredible, the difference...and I thought my old mashed were good. Thank you, Chef John, again.
LOVED these potatoes. They came out light and fluffy. No lumps. I added roasted garlic to them. I, also, 1/8 cup milk and 1/8 cup of heavy cream. It made these the best mashed potatoes I've ever made.
This is not a fancy bells and whistles recipe (and I prefer my potatoes like this) just simply delicious and perfectly textured classic mashed potatoes. I made recipe exactly as written (I always do the first time I make something) and it is perfect as is or as a base for more flavor variations. I am definitely using this recipe for Thanksgiving/Xmas coming up, a nice upgrade from the homemade glue-like potatoes like last year. It's all in the technique..
If you add cream cheese to these mashed potatoes you will want to save them all for your self. You might gain 50 lbs. but well worth it.
Super easy directions for superior mashed potatoes. Who knew it was this easy to make great mashed potatoes? All these years I've been overcooking and overbeating and wondering why I ended up with a starchy, gluey white glob. I LOVE it when you find an easier way to prepare a dish and it gives you superior results! Not fancy, not with a bunch of extras added in, just good ole basic potato flavor in mashed form that delivers an incredible, light and creamy dish. Real food prepared the way it should be. That's a win-win recipe!! I didn't tell DH I was making mashed potatoes a new way, just waited to see if he would notice.....and he did, he absolutely loved these! My hat's off to you Chef John! Thanks for another great recipe!
This worked exactly like Chef John said it would. It was a revelation! Easy, straightforward and very good. I think I like my potatoes a bit creamier, but it may be the way I boiled the potatoes.
This was easy and delicious. I did substitute buttermilk and 2 tablespoons of sour cream instead of the whole milk. I will definitely make these again.
Perfect, creamy, fluffy mashed potatoes every time! When I boil my potatoes, I add a chicken bouillon cube and some garlic to the water for extra flavor. Delicious!
I have been making mashed potatoes for well over 40 years. This is a basic mashed potato recipe for those who do not know how to do it or are unsure of how much butter and milk to add. What makes this perfect is "salt and pepper to taste". If your taste says these are bland, add more. Mashed potatoes, basic mashed potatoes, included these ingredients, nothing more, nothing less. So rate this according to that rather than how YOU make mashed potatoes. Personally, I do not use an electric mixer. I use a masher. For me, with my experience, that makes them most fluffy. For others a mixer works best. I would not rate the recipe on my preference. I would not rate them as "bland" because I failed to "season to taste", either. Nor would I downgrade a recipe rating because I am experienced and prefer evaporated milk to whole milk or cream cheese to whatever. The point of this recipe is not to make the perfect advanced mashed potato recipe but rather to make the basic that experience will allow you to adjust to your taste. Like adding chives, bacon bits, omitting the pepper all together and adding garlic powder and minced onion, which is our favorite. Thanks, Chef John. Your recipes are always spot on for perfect beginnings. Your more advanced recipes are perfect for me, as well. Love your recipes, videos and more!
I am surprised to see people, let alone Chef's, still making this mistake. Once the potatoes are lightly mashed add just the butter and fully incorporate. The butterfat will cover/coat/surround/encapsulate all the starch molecules before they are watered down by the milk. I add the salt and white pepper at this point and mix again. Then start adding whole milk and whipping with a fork, drizzle, whip. drizzle, whip. Adjust anything as needed, put in a bowl, top with a pat of cold butter, and feed to the animals. Try it and you will see a difference. Same goes with using white pepper.
I use this recipe every time I make mashed potatoes! Simple, but delicious, and I love not having to use the mixer! :)
Fluffiest. Potatoes. EVER. I'll never use another method. I do add garlic powder to the water with salt while boiling. PURE GENIUS
When I usually make mashed potatoes I have some left for a lunch meal the next day; when made this for my family there was none left after supper! Chef John’s instructional video gives some great tips and make the difference we all tasted. I did “tweak” Chef John’s recipe ever so slightly; Chef John called for ½ cup of milk and I used 2/3 cup of milk. This seemed to make the potatoes a touch creamier. I recommend this recipe highly as does my family!!
Excellent mashed potatoes. Add a couple cloves of minced garlic for garlic mashed potatoes and serve with chef John’s beef spare ribs!
I love mashed potatoes but hate the thought of eating a ton of butter and cream which most recipes call for. These really are perfect. I make them all of the time now and always have leftovers in the fridge. My husband makes a fantastic tangy 24 hour Greek yogurt that we stir into the potatoes after reheating which makes them even more creamy and delicious.
These potatoes are soft, fluffy, delicious and really easy to make. I served it with Chef John's mushroom gravy and it was such a hit at the dinner table. Thank you for this recipe!!
Loved the video and now I know how to make perfect mashed potatoes easily. My mashed potatoes sometimes were runny or like glue but these turned out nice and fluffy. Can't wait to try it again but will add sour cream.
Soooo good!!!! I would add a little more salt and pepper. But amazing supper creamy and light Though me and my awesome daughter used 2 potatoes and a little less of every thing.We also cut the potatoes in 8ths. we loved this great recipe and would recommend it to anyone.
These were so much less time consuming than every other recipe I've tried! I just threw the potatoes, butter, milk, salt & pepper in my Kitchen-Aid mixer and started on low and then sped it up to whipped texture. So good! And so easy! My toddler will eat anything if surrounded my mashed potatoes. This is a game changer! UPDATE: I tripled this recipe and used red potatoes this year for Thanksgiving, and then added the full Boursin garlic and herb, packaged soft cheese. It was great - easy!
Great recipe, made it with Chef John's prime rib. Perfect meal for my 18 yr old's birthday. Just what he wanted. Love your videos. Thanks Chef!
These are better that 5 stars. indeed perfect potatoes! Check out his video for easy step by step instructions. Also check out his other recipes and videos posted. I can't wait to cook more of his dishes. Chef John should have his own show on the FoodNetwork. Thanks Chef John for your awesome contribution to this site.
This guy is hilarious. "Red potatoes with skins, yuck." I feel the same way even though my boyfriend and mom don't. When I first saw the ingredients list I thought, no way, this is too simple. But after I saw the video I like how he doesn't just tell you what to put in the potatoes but the METHOD for cooking perfect mashed potatoes. I am also a "mashed potato freak" and will correct all the my mistakes.
For the first time in 20yrs I got applause from all generations at the Thanksgiving table for my mashed potatoes !! Thank you, Chef!
No changes. I believe the secret is in draining the potatoes and adding them back into the hot pot for 30 seconds to dry them out.
Mashed potatoes were the one thing that I stopped bothering to make from scratch because they were always inconsistent, dense, dry, etc. But OMG! These are in fact better than Bob Evans's refrigerated mashed potatoes. Amazing! My tweaks: Instead of adding salt to the water, I added two packets of Goya's chicken bullion (game changer) and italian seasoning for a bit of color and extra flavor. I didn't have the masher, so I used a large silicone whisk. Perfect! They whipped up in seconds. I stopped eating to write this review. They were that good! :)
Turned out very well, used 1/4 c half and half instead of whole milk.
