The Best Mashed Potatoes You Will Ever Make | Epicurious 101, by Epicurious on YouTube. 6 min 54 s.
- Video length
- 6 min 54 s
- Time to do it
- 35 minutes
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Peel 2 pounds of russet potatoes and cut them into even 1 inch chunks. Same-size pieces cook at the same rate, which is the first defence against lumps.
Put the chunks in a pot and cover them with cold water by about an inch. Add a generous pinch of salt. Starting with cold water helps them cook evenly.
Bring the pot to a boil, then turn it down to a steady simmer. Cook for 15 to 20 minutes, until a knife slides into a piece with no resistance.
Drain the potatoes in a colander and let them sit for a minute to steam off extra water. Wet potatoes turn gluey when you mash them.
Push the hot potatoes through a ricer or food mill back into the warm pot. If you only have a masher, press down gently and stop while small lumps remain.
Warm 1/2 cup of milk or cream with 4 to 6 tablespoons of butter in a small pan until the butter melts. Cold liquid will cool the potatoes and make them stiff.
Fold the warm dairy into the potatoes with a spatula or wooden spoon until just combined. Taste, season with salt and pepper, and serve right away.
Tips and common mistakes
Use starchy russets rather than waxy potatoes for a light, fluffy texture.
Never use a food processor or blender, because the blades burst the starch cells and make the mash gluey.
Season the water and taste again at the end, since potatoes soak up a lot of salt.
Keep the butter and milk warm before adding them so the mash stays hot at the table.
Questions
Why do my mashed potatoes come out gluey?
Usually because the potatoes were too wet or overworked. Drain them well, let them steam dry, and stir gently once the dairy goes in.
Do I really need a ricer?
No, but it gives the smoothest result with the least work. A food mill does the same job, and a hand masher works fine if you stop before the potatoes turn pasty.
Can I make these ahead of time?
Yes. Keep them warm in a covered bowl over a pot of simmering water, or reheat gently with a splash more warm milk and butter.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
