Video: Perfect Mashed Potatoes -

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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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.
Nov. 12, 2013 6:57 am
Loved the info and video! LMAO "what the hell is that?"
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.
Mar. 25, 2013 8:31 pm
Looks good - but I use a potato ricer and add melted butter and warm milk...fluffy everytime...
Feb. 2, 2013 7:36 am
I have never really understood why people have trouble with mashed potatoes but this video has some great tips. One thing I would add is to start those taters in cold water, it helps to cook the potatoes evenly.
Jan. 13, 2013 3:58 pm
I haven't tried your recipe yet, I just bought some Russet potatoes so I will try it tomorrow, I hope they turn out, I never have any luck getting rid of lumps, I have used red and white potatoes in the past, hopefully this will work, thanks!
steve w 
Jan. 2, 2013 7:14 am
I agree that the wire masher is the best to use- the others clog badly if you keep the skin on the potatoes... which brings me to my first difference with this recipe. The skin has the most nutritional value, and it tastes good. Keep it on. Most importantly, RED potatoes make much better mashed potatoes. It's no contest. Russets are grainy, even mashed into pudding, and always end up tasting like instant. Cube red potatoes, maybe cut into quarters. Boil, checking after 20 minutes with a fork. When tender, drain water. Add butter and begin mashing so it melts. Leave some small chunks. Then add HALF AND HALF, (or evaporated milk), not whole milk. They won't be rich using whole milk. Mash a little more. Salt to taste, and pepper of your choice- I use black for it's flavor, but white pepper is fine. Do a taste test, in case you want more salt or butter. These are great mashed potatoes at this point, and I sometimes add a bit of garlic powder, and sometime more than a bit depending on my mo
Nov. 27, 2012 5:11 pm
I followed your directions step by step and all I am going to say is "Wow" children wanted were left wanting more..Extremely creamy and delicious....Thank you.
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