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America's Test Kitchen Mashed Potatoes
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- #3376
Want a foolproof mashed potato recipe? This one has been vetted by America's Test Kitchen and yields perfect mashed potatoes, every time.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
2 comments
ingredients
2 pounds Russet potatoes
1 cup half-and-half or whole milk
4 tablespoons butter
salt and black pepper, to taste
directions
Fill a large pan with cold, generously salted water. Add the unpeeled potatoes. Place the pan over high heat and bring to a boil. Adjust the heat to a strong simmer, cover the pan, and let the potatoes cook until they are just tender, about 20 minutes.
Drain the potatoes well and let them cool until the skins are cool enough to handle.
Peel the potatoes. Put the potato flesh through a food mill or ricer and place in a dry saucepan.
In another saucepan, heat the half and half and butter over medium heat until the butter is melted and the mixture is warm.
Pour the butter mixture into the mashed potatoes and stir to mix. Season to taste with salt and pepper. Serve the mashed potatoes immediately.
recipe tips
Start with cold water to make sure the potatoes cook evenly.
Generously salt the water. It should taste like the ocean.
Cook the potatoes until they are tender but not falling apart.
Season the mashed potatoes well with salt and pepper to bring out the flavors.
Stir the potatoes gently when adding the butter and milk to avoid making them gluey.
For an extra creamy texture, add the butter before the milk.
Avoid overworking the potatoes to keep them light and fluffy.
Serve the mashed potatoes hot for the best taste and texture.
Garnish with chopped fresh herbs like parsley or chives, if desired.
common recipe questions
Can I use a different type of potato for this recipe?
Russet potatoes are because of their texture, but you can use Yukon Gold or Idaho potatoes instead.
Is there a dairy-free alternative for the half-and-half and butter?
You can use plant-based milk and a dairy-free butter substitute for a vegan version.
Can I make these mashed potatoes ahead of time?
Yes, you can make them ahead of time and reheat, adding a bit more milk or butter if needed.
How can I make the mashed potatoes creamier?
You can add more butter or cream for a creamier texture.
Is it necessary to peel the potatoes?
For a smoother texture, it is recommended to peel the potatoes, but you can leave the skins on for a more rustic texture.
Can I mash the potatoes without a food mill or ricer?
Yes, you can use a potato masher, the texture will be a bit more coarse. We do not recommend using an electric mixer as that may make the potatoes gummy.
How do I know when the potatoes are cooked enough?
The potatoes are done when they can be easily pierced with a fork or knife. Make sure to not overcook them.
Can I add other flavors to the mashed potatoes?
Yes, you can add garlic, cheese, herbs, or roasted garlic for additional flavor.
What's the best way to reheat leftover mashed potatoes?
Reheat them in a saucepan over low heat, adding a little milk or butter to moisten. You can also microwave them, stirring them occasionally, until heated through.
Can I use skim milk instead of half-and-half?
Yes, but the mashed potatoes will be less rich and creamy.
tools needed
Large Pot: For boiling the potatoes, it needs to be large enough to hold the potatoes submerged in salted water and allow them to cook evenly.
Measuring Cups: To measure the half-and-half or whole milk.
Colander: To drain the boiled potatoes after cooking to prevent excess water from affecting the edn result.
Potato Peeler or Knife: For removing the skins from the boiled potatoes once they have cooled enough to handle.
Food Mill or Ricer: For processing the potato flesh into a smooth consistency. For a chunkier consistency you can use a potato masher.
Saucepans (Two): One is needed to combine the half-and-half and butter, while another is required for mixing the potato flesh with the heated butter mixture.
Wooden Spoon or Spatula: For stirring the potato mixture with the melted butter and half-and-half.
what goes with it?
Slow Roasted Turkey: Pairing perfectly with the mashed potatoes, the slow roasted turkey offers tender, juicy meat that complements the creamy potatoes. The rich flavor from the well-seasoned turkey enhances the comforting texture of the mashed potatoes.
Beef Stroganoff: Use the mashed potatoes as a base for classic beef stroganoff, allowing the savory sauce to soak into the potatoes.
BBQ Meatballs: Pair the mashed potatoes with bbq meatballs for a casual meal; the sweet and tangy sauce contrasts nicely with the buttery potatoes.
Herb Gravy: Drizzle a homemade herb gravy over the mashed potatoes for added depth; the herbs will bring freshness and complement the creamy texture.
Roasted Vegetables: Serve with a side of roasted vegetables for a complete meal; the caramelized flavors of the veggies balance the richness of the potatoes.
Baked Salmon: Accompany with baked salmon for a lighter option; the flaky fish provides a delicate contrast to the velvety mashed potatoes.
Sauteed Greens: Pair with sauteed greens, such as spinach or kale, for a nutritional boost; the bitterness of the greens balances the creamy potatoes.
Blue Cheese Crumbles: Add crumbled blue cheese as a topping to the mashed potatoes for a sharp, tangy flavor that complements their richness.
nutrition data
240 calories, 12 grams fat, 29 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
"Fluffy Duffys" My mom's recipe used big reds in pieces the size of a lemon. Boil gently 30-45 mins. Drain, return to pan for 1 minute to dry. Put through ricer...heat milk, butter, and salt. Use mixer slowly, add liquids slowly, then increase speed to whip. Hold over hot water if needed.
April 22, 2019
I do not get 2thapoint's review.. there is no onion or garlic mentioned in the recipe.. This is a great easy recipe!
November 28, 2015
That one review doesn't even make sense... This recipe is a TRIED AND TRUE mashed potato recipe. Can't go wrong with it.
September 27, 2013
I'm really surprised that the review by the "little girl" was allowed to go through. It clearly shouldn't be here and reflect negatively on what is a very good and simple recipe. I've never eaten at Another Pointe in Thyme but I can say that this recipe is delicious and the garlic and onion DO go together (seriously - have you never eaten FOOD? those are very commonly paired). Please, ignore that other review (and site mods, please consider removing it completely).
ok, i have a lot to say about this. I am a little girl. I tried this recipe. (pro mom) it was disgusting! first of all, the onions and garlic did not go together. I folowed the recipe exactly. There is a lot more to say but anyways gotta go do my project(s).