I had no idea that making mashed potatoes was almost an artform. I used to make mashed potatoes and really thought nothing of it, until one Christmas, I thought it would be amazing to use a hand held blender to make the creamiest mashed potatoes in the world! And the result was…
I mean Elmers, white, glossy, glue. Completely inedible.
Upon further investigation into the world of spud-i-li-cious mash, I have not only experimented, I have learned a ton about the right way to make a mashed potato and a wrong way.
Before we get into the nitty gritty, let’s talk about a few tips of the tater trade.
Number 1-Russet potatoes are starchy while Yukon Gold potatoes are buttery. Use 50/50 split of each as per The New York Times. After all, they know food, right?
Number 2-Too much water is no bueno for your potatoes. Cut your potatoes up into even pieces so they boil at the same rate. I chose to cut mine into smaller pieces so they cook faster. Once you can insert a dinner knife into the potato with minimal resistance, they are done. Don’t over boil. Also, make sure you add your potatoes to the water while the water is still cold to ensure even cooking.
Number 3-After you drain them, toss them back in the pot and turn the burner on to low heat for about a minute. This will release some steam and moisture from the potatoes. Then, set aside off the heat.
Number 4-Anything you want to add, make sure not to overmix. Insert previous comment about glue here….
Number 5-Add salt! Yup, you want to cook the spuds in salt as this will result in fluffier and creamier mashed potatoes. You also want to add salt when adding everything else. Don’t forget …or they will taste bland.
Number 6-Use a masher and not a hand held blender. Nuff said.
Now you know everything. Want to keep the skins on? Perfect. Want to peel them prior to boiling? Equally perfect. It really depends on what your preference is. So without further ado, here is the recipe for The Perfect Mashed Potato.
The Best Mashed Potatoes
- 5 lbs Potatoes Half Yukon Gold, half Russet
- 2 cloves Garlic Minced
- 1 tsp Salt
- 6 tbsp Butter
- 1 cup Whole Milk
- 4 oz Cream Cheese Room Temperature
- Cut potatoes into even sized chunks. Add to cold water in a pot on the stove.
- Turn on element and boil potatoes. Water should be 1 inch above the potatoes.
- Add garlic and 1 tsp salt to water. Boil for 10-12 minutes until knife inserted in middle of potato goes in easily.
- While potatoes are boiling, heat butter, milk and 2 tsp salt in a small sauce pan until butter is just melted. Set aside.
- Once the potatoes have finished boiling, drain the water.
- Return the potatoes to the pot and turn the heat to low. Shake gently for about 1 minute. Remove from heat. Mash.
- Add half the butter mixture to the potatoes and stir/fold together. Add the rest of the butter mixture.
- Add cream cheese until just combined. Season with salt.