Perfect Mashed Potatoes

Diane Rossen Worthington

Do the Mashed Potato with Perfect Potato Pointers
Diane's Perfect Mashed Potatoes

There can never be too many mashed potato recipes.

Especially to go with hearty winter dinners. Mashed potatoes are one of those dishes that you might find on a casual diner menu with meatloaf or as a side dish to prime rib of beef. In other words, you can take this creamy-style mash just about anywhere. Mashed Potatoes are adaptable to different flavor additions and are equally good peeled or with the skins left on. Some love the little lumps while others prefer a silky creamy puree.

I personally love the skins in my mashed potatoes but for those of you who don't, just peel the potatoes.

In this mashed potatoes recipe I combine both unsalted butter and a good quality extra virgin olive oil for a velvety creaminess.

I have found that using Yukon Gold or any yellow-fleshed potato offer not only a creamy texture but also richness hard to match in other potato varieties. I also like the texture of white or red rose potatoes. Remember that Russets (Idaho's) will have a drier, fluffier result. These are wonderful as is but if you feel like enhancing their flavor check out the flavor variation ideas below.

My Perfect Mashed Potatoes

Prep Time: 20 minutes

Cook time: 25 minutes

Yield: Serves 8 to 10

My Perfect Mashed Potatoes Ingredients

4 pounds Yukon Gold or other yellow-fleshed potatoes or red or white potatoes, cut into 3-inch pieces

8 peeled garlic cloves, ends removed and halved lengthwise

1 teaspoon salt

3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 1/4 cups whole milk or half and half

Salt and white pepper, to taste

3 tablespoons finely chopped chives

My Perfect Mashed Potatoes Recipe Instructions

1. Bring a large pot of water to a boil. Add salt, potatoes and garlic, and simmer, partially covered, until the potatoes and garlic are fork tender, about 15-20 minutes.

2. Drain potatoes in a colander and return to pot. Dry the potatoes over high heat, tossing them until all the moisture is evaporated, about 1-2 minutes.

3. Transfer the potatoes to a large bowl. Immediately mash the potatoes with a potato masher.

4. Heat the butter, oil and milk together in a medium saucepan over medium heat until the butter has melted. Add the heated mixture to the potatoes and whip them with a wooden spoon, electric mixer or wire whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, add salt and pepper along with any desired flavorings and taste for seasoning. Transfer to a serving bowl, garnish with chives and serve immediately.

Advance Preparation: May be prepared up to 4 hours head, covered and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add extra milk as needed. You can also keep the potatoes warm on low in a slow cooker. Taste for seasoning.

Tips for Perfect Mashed Potatoes

-- After they've cooked, put them back in the pan on low heat to remove any excess liquid.

-- If you peel the potatoes, use a food mill or potato ricer for very creamy texture. If the peels are on use an electric mixer or a potato masher.

-- You can make these in advance and reheat on low heat over a double boiler or on low in a slow cooker.

Perfect Mashed Potatoes Flavor Variations:

-- Use all butter or all olive oil.

-- Substitute 1/4 cup milk with mascarpone cheese or cream cheese.

-- For a lighter version, try buttermilk or vegetable stock instead of the milk.

-- Peel the potatoes and use a potato ricer for a very smooth consistency.

-- Add 1/3 cup freshly grated Parmesan cheese.

-- Add a tablespoon or 2 of creamed horseradish.

-- Add a squirt of Wasabi paste.

-- Add 3 finely chopped leeks sauteed in olive oil.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

The Lee Bros. Simple Fresh Southern

Around My French Table: More Than 300 Recipes from My Home to Yours

Heart of the Artichoke and Other Kitchen Journeys

Teen Cuisine

Simple Comforts: 50 Heartwarming Recipes

Subscribe to Receive our Gourmet Recipes

FOOD, DRINK & RECIPES [...]

The Perfect Mash Potatoes Recipe