Video: Perfect Mashed Potatoes - Allrecipes.com

Video: Perfect Mashed Potatoes

Watch a foolproof method for making the ultimate comfort food.

 
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This mashed potato-making technique is foolproof. In this video, you’ll learn how to make perfect mashed potatoes every time. You’ll see how to avoid the common mashed potato-making mistakes and pitfalls. Learn which potato has the perfect texture and just the right amount of starchiness for mashers. You’ll discover the correct size and shape (not chunks!) to cut your potatoes into before cooking at a gentle simmer. Then you’ll see the ideal mashing tool and get a simple, “quick-mash plus stir-and-whip” technique that doesn’t require any electrical appliances. Get Chef John’s recipe for Perfect Mashed Potatoes. These mashed potatoes make a sensational side with meatloaf, roast beef, chicken, or Salisbury steak, topped with a simple gravy. And they're amazing beside roast turkey for Thanksgiving dinner. See more Chef John videos >>

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Comments

 
 
jrt 
Dec. 7, 2014 8:57 am
excellent technique...simple is best
 
Nov. 27, 2014 10:17 am
This must be a older video Chefs voice isn't that sing song voice. Much easier to listen to. I really like chef John just hard to listen to.
 
Nov. 24, 2014 7:33 am
Hi Chef John! I've never made mashed potatoes before, so it makes perfect sense that I volunteered to make them for Thanksgiving dinner (for 18 people!!) :) I'm going to follow your instructions in the video, but I have one question - I'm going to be making five pounds of mashed potatoes, so what would the ingredient proportions be for a batch that size? Please HELP! I don't want the "mashed potato disaster of 2014" story added to my family folklore, to be told and retold at every Thanksgiving dinner from now until the end of time. Sincerely, Linda
 
Nov. 22, 2014 2:27 pm
I'm in love! So many great tips! I've been known as the Mashed Potato Queen, but now I will really rule!
 
Shena 
Oct. 6, 2014 6:05 pm
Chef John I made this recipe today and I must say my mash potatoes were delish!!! Thank you!!
 
Jul. 31, 2014 9:58 am
As always, I admire Chef John's easy, sensible approach to his recipes. Like the idea of cutting the potatoes in a lengthwise cut. I warm up the milk before adding in , so to keep potatoes nice and warm and help melt the butter
 
Nov. 24, 2013 9:15 am
This a good guide for proper technique. The ricer is a good option too. You can add more 'stuff' to this basic recipe such as minced rosemary, garlic, etc. For those of us who don't have a ricer, this is the way to do it. I don't agree with Steve W at all. Red potatoes do not make good mashed potatoes. They are dense and waxy and produce a glue like consistency. I've made many a mashed potato and red have NEVER worked out for myself. I've not had 'grainy' potatoes using the standard russet potato. Also, for this application leaving the skin on is unappealing. I've tried that too and didn't like the results with skin bits/pieces involved. I agree with Chef John...yuk on that.
 
martha 
Nov. 12, 2013 6:57 am
Loved the info and video! LMAO "what the hell is that?"
 
shirley 
Oct. 13, 2013 4:38 pm
I love watching this each time I cook I tried it and wow impressive, thank you for sharing love. Your best friend snowdogs in Airdrie Alberta. I have some questions I have Celia disease and can only eat certain things.Do they have foods that I can eat. I keep on starving to death and dropping lots of weight. thank you friend.
 
Laura 
Mar. 25, 2013 8:31 pm
Looks good - but I use a potato ricer and add melted butter and warm milk...fluffy everytime...
 
 
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