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Chef John's Perfect Mashed Potatoes

This mashed potatoes recipe shows you the proper technique for making buttery, fluffy, lump-free mashed potatoes every time for the ultimate comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1365.5 kcal

Equipment

  • 1 Large Pot For boiling potatoes.
  • 1 Potato Masher Essential for proper texture; avoid food processors.
  • 1 Colander or Strainer For draining the cooked potatoes thoroughly.
  • 1 Whisk For final seasoning distribution.
  • 1 Small Saucepan For warming milk and melting butter.

Ingredients
  

Main

  • 3 large russet potatoes peeled and halved lengthwise
  • 1/2 cup whole milk
  • 1/4 cup butter
  • salt and ground black pepper to taste

Instructions
 

  • Gather all ingredients.
  • Place potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil. Reduce heat to medium-low, cover and simmer until tender and easily pierced with a fork, 20 to 25 minutes.
  • Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.
  • Mash potatoes with a potato masher twice around the pot, then mash in milk and butter until smooth and fluffy.
  • Season with salt and black; whisk until evenly distributed, about 15 seconds. Allrecipes/Ramona Cruz-Peters

Notes

The key to perfect mashed potatoes lies in technique. Always start potatoes in cold, salted water for even cooking. Russet potatoes are ideal due to their high starch content, yielding a fluffy texture. Crucially, dry the drained potatoes over high heat in the empty pot; this removes excess moisture, preventing a watery or gummy result and allowing better absorption of dairy. Warm the milk and butter before adding them to maintain the potatoes' heat and ensure smoother incorporation. Mash gently with a masher to avoid overworking, which can activate starches and lead to a gluey consistency. Season generously and whisk briefly for uniform flavor.