Equipment
Ingredients
Vegetables
- 1000 g russet potatoes, peeled and cut into 5cm chunks
Dairy & Seasoning
- 85 g unsalted butter, cubed
- 180 ml whole milk
- 10 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 378 kcal
- Protein
- 7 g
- Carbohydrates
- 48 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1004 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 50 mg
- Potassium
- 1111 mg
- Calcium
- 90 mg
- Iron
- 2.2 mg
- Magnesium
- 63 mg
- Phosphorus
- 181 mg
- Zinc
- 0.9 mg
- Vitamin A
- 166 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.16 mg
- Niacin
- 2.6 mg
- Folate
- 38 mcg
- Water
- 240 g
Sources: USDA FoodData Central
Method
Place the peeled and chopped potatoes in a large pot and cover with cold water by at least 2cm. Season the water generously with salt (it should taste like the sea).
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and can be easily pierced with a fork without resistance.
Drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot and set over low heat for 1-2 minutes to steam off excess moisture, shaking the pot gently.
While the potatoes steam dry, warm the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is steaming (do not boil).
Mash the potatoes using a potato masher or pass them through a ricer for a smoother texture. Pour the warm milk and butter mixture over the potatoes gently.
Stir the mixture gently with a spoon or spatula just until combined and creamy. Season with 10g salt and freshly ground black pepper to taste. Serve immediately.
Chef's Notes
- Always start root vegetables in cold water; dropping them into boiling water cooks the outside before the inside.
- Warm liquid absorbs much better into the starch than cold milk, keeping the potatoes hot and fluffy.
- If you want restaurant-style ultra-smooth potatoes, use a ricer or tamis (drum sieve) instead of a hand masher.
- Russet or Yukon Gold are best; waxy potatoes like Red Bliss will result in a gummy mash.
Storage
Refrigerator: 4 days — Store in an airtight container. Surface may oxidize slightly.
Freezer: 1 month — Freezing can alter texture; reheat with additional butter and milk to emulsify.
Reheating: Reheat gently on the stove with a splash of milk, or microwave at 50% power stirring frequently.
Troubleshooting
Potatoes are gluey or gummy
Cause: The potatoes were overworked (too much agitation breaks down starch cells) or processed in a blender
Fix: Cannot be fixed completely; turn them into a potato casserole (Aligot style) with cheese to mask the texture
Prevention: Use a ricer or hand masher and stop mixing as soon as the liquid is incorporated
Cultural Context
Mashed potatoes are a staple of Northern European and North American cuisine, evolving from simple crushed root vegetables to the refined purées found in French gastronomy. While the French 'Pommes Purée' relies heavily on butter, the American homestyle version emphasizes a balance of fluffy potato texture with milk and butter.
