Perfect Mashed Potatoes

"Perfecting the basics is the key to successful dishes"

Since I recently peeled, boiled, and mashed about 40 pounds of potatoes, I thought it would be appropriate to post my recipe for mashed potatoes. I realize this is usually one of the first things every cook learns to make since, usually, only three ingredients are used. However, I would like to share with you some important tips to improve the quality and taste of your mashed potatoes that I learned in cooking school. I also enjoy finding many ways to "doctor" up my mashed potatoes and you can too.

Perfect Mashed Potatoes

5 pounds of potatoes, peeled and cut into large chunks
1 C. heavy cream, slightly warm
whole milk
1/2 stick of butter
salt and pepper, to taste


Place the peeled potatoes in a large pot of cold water and bring to a boil. Place a lid loosely on top leaving a gap for the steam to escape. Continue to boil for about 20 to 25 minutes, depending on how large the potatoes were cut. Potatoes should be able to almost fall apart with a fork. Drain completely and place back on the warm burner which has been turned off for electric or a very low flame for gas. The heat will evaporate any residual water since you want your potatoes dry for fluffy mashed potatoes. Add the warm cream and seasons to taste and begin to beat with mixer. Pour in enough milk to achieve the right consistency. I like mine to be very smooth and creamy but it is personal preference. Chop butter into slices and mix into potatoes. Taste in order to check seasoning. Serve immediately.

Making Ahead: You can also cook mash potatoes a day or two ahead and store in an aluminum pan with foil. The trick to this is to make them thinner than you usually serve them. Reheat in a 350 degree oven, stirring every 15 minutes or so. When they begin to warm through, add more butter.

Garlic Mashed Potatoes: This is my family's favorite. All I do is add one or two cloves of unchopped garlic in the boiling water. When potatoes are done the garlic is soft and will mashed perfectly.

Sour Cream and Chive Mashed Potatoes: Replace the cream with sour cream and add chopped fresh chives.

Herb Mashed Potatoes: This is the recipe we used in school. It used fresh chopped dill, 1 stick of butter, and only cream. Very rich but delicious.