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The Ultimate Classic Mashed Potatoes Recipe

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The ultimate Classic Mashed Potatoes: learn the expert techniques—like starting in cold water and drying the potatoes—to achieve a perfectly fluffy, rich, and creamy purée without any gluey texture.

Ingredients

Scale

3 pounds Russet or Idaho potatoes

2 teaspoons kosher salt (for cooking water)

8 tablespoons unsalted butter (1 stick)

1 cup whole milk or half-and-half

1 teaspoon fine sea salt, or more to taste

1/2 teaspoon freshly cracked white pepper

1/4 teaspoon freshly grated nutmeg (optional)

Instructions

1. Peel, cut into two-inch cubes, and place potatoes into a pot. Cover with cold water and add 2 teaspoons kosher salt.

2. Bring to a rapid boil, then reduce heat and cook for fifteen to twenty minutes until fork-tender.

3. While cooking, melt butter and warm milk in a separate saucepan until just warm.

4. Drain potatoes completely. Return them to the hot pot over low heat for sixty seconds to flash-dry all excess moisture.

5. Remove from heat. Process the hot potatoes back into the pot using a ricer or food mill.

6. Pour half of the warm milk and butter mixture over the potatoes. Gently fold and stir to incorporate.

7. Continue adding the remaining liquid gradually until the desired light and fluffy consistency is reached. Do not overwork.

8. Stir in the sea salt, pepper, and optional nutmeg. Taste and adjust seasoning immediately before serving.

Notes

Always use high-starch potatoes (Russets) for the best fluffy result.

Ensure the potatoes are dry and the dairy mixture is warm before combining to prevent a gluey texture.

Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of extra milk.

Nutrition

Find it online: https://www.flavourrecipe.com/classic-mashed-potatoes/