Reviewed: May 13, 2012

I was skeptical about using a whisk to produce perfect, fluffy mashed potatoes! I decided to re-enact Chef John's video for our dinner guests one night, not knowing what the outcome might be. These are, by far, the best ever! Fuffy, pure, perfect!

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Reviewer:

jeanne

Reviewed: Apr. 25, 2012

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.

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3 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 2, 2012

I watched the video and did what he said and was surprised how smooth they turned out. Fantastic!

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Reviewer:

HEATHERLOVES2COOK

Reviewed: Feb. 25, 2012

This is a perfect recipe. I haven't made box mashed potatoes in forever. I was wondering what to make for dinner tonight and had come across the video for this recipe a couple of days ago and was sooooo tired of eating jasmine rice with every meal, so this was a life saver. This made just the right amount and everyone loved them. I paired it the the homemade chicken gravy recipe and it was even better than KFC's!!! :) Thanks

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Reviewer:

neferua

Reviewed: Feb. 22, 2012

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!

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Reviewer:

Kelly

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 18, 2012

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.

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Reviewer:

autumn moon

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Feb. 7, 2012

Finally I know what kind of potatoes to mash and how much butter and milk to use. These potatoes were delicious!

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Reviewer:

SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

Reviewed: Jan. 29, 2012

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.

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