"This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free." — Chef John
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russet potatoes, peeled and cut in half lengthwise
salt and ground black pepper to taste
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.
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 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.
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.
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!
Just one more great recipe from Chef John. I love this guy!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Perfect Mashed Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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