The secrets behind perfect mashed potatoes revealed—just in time for the holidays!
By chef Jo Lusted
6 medium Yukon Gold potatoes (about 2 lb.), peeled, cut into 1-in. chunks, rinsed and drained
1/4 cup unsalted butter, melted
1/2 cup whole milk, warmed
sea salt and freshly ground pepper, to taste
- Cover and steam potatoes for 20-25 minutes in a steamer insert over a pot of boiling water. (Steaming reduces the amount of water absorbed by the potatoes.) Drain and discard water from pot, remove from heat.
- For the fluffiest spuds, process potatoes into pot using a ricer or a food mill. Work in batches as required.
- With a spatula, gently stir in butter with a pinch of salt before adding warm milk in order to coat potato starch in a layer of fat. Otherwise, water in milk will bind with starch and yield a gooey mash.
- Add warm milk. Season with pepper and more salt to taste. Serve immediately.
Olive Oil and Lemon Mashed Potatoes
Swap butter for good extra-virgin olive oil, whole milk for Greek yogourt.
Add 2 tbsp each lemon juice and zest, 1/4 cup coarsely chopped fresh herbs (e.g. dill, flat-leaf parsley).
Coconut Milk and Cumin Mashed Potatoes
Swap butter for ghee, whole milk for coconut milk heated with 2 lime leaves.
Add 1/2 yellow onion, 2 cloves sautéed garlic, 1 tbsp toasted whole cumin seeds, 3 tbsp coarsely chopped fresh cilantro.
Lobster and Boursin Mashed Potatoes
Swap milk and butter for Boursin cheese and about 3 tbsp whole milk.
Add 1 1/2 cups cooked, chopped lobster meat (warmed), 3 tbsp chopped fresh chives.