Celebrations

Chef Shanna Has The Best Mashed Potato Recipe

Mashed potatoes are not a passing trend. They’re a way of life. The key to a good whipped mashed potato? Being honest with yourself about the milk/butter to potato ratios needed to achieve greatness. And whipping them in a stand mixer.

The Easiest, Creamiest Whipped Potatoes

Ingredients
4 lbs (about 10-12 medium) russet potatoes
1.25 cups warm whole milk
2 sticks (1 cup) unsalted butter at room temp.
Salt and pepper to taste
1 tbsp fresh chives, thinly sliced

Method

  1. Peel potatoes, place in a large pot and cover with enough cold water to cover potatoes. Bring to a boil and cook, partially covered, until potatoes are easily pierced with a knife, about 20-25 minutes (depending on your potato size).
  2. Drain well and transfer to the bowl of a stand mixer. Using a fork or potato masher, mash potatoes lightly by hand to break them up. Add the whisk attachment to your mixer. With the machine on medium speed, slowly pour in 1 cup of warmed milk (using extra .25 cup only if needed).
  3. With machine running, add room temperature butter in small increments, waiting a few seconds between each addition until potatoes are whipped and fluffy. Add 1 teaspoon salt, taste and add more salt and pepper as desired. Stop machine and fold in chives. Cover to keep warm until ready to serve.

More ways to mash

A simple smash

Ingredients
12 oz red-skinned potatoes
olive oil, salt, pepper

Method

  1. Cut potatoes into ½-inch pieces; toss on a baking sheet with 1 tablespoon olive oil¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until beginning to brown and soften, about 20 minutes. After 20 minutes of roasting, remove potatoes from oven, and toss or stir to loosen from sheet. Then, using a large fork, gently press potatoes to flatten slightly and break skins.

Crispy potatoes

Ingredients
12 oz red-skinned potatoes
olive oil, salt, pepper

Method

  1. Place potatoes in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Reduce heat to medium high and simmer until potatoes are tender when pierced with a knife tip, 12–15 minutes. Drain, pat dry with paper towel, and return to pot, off heat. Using a large fork or potato masher, gently press potatoes to flatten slightly.
  2. Heat pan to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add potatoes and cook, without stirring, until crispy, 2–3 minutes. Stir potatoes and continue cooking until crisp and browned on all sides, 3–4 minutes more. Remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.

Sour Cream and Onion Mashed Potatoes

Ingredients
12 ounces Yukon Gold potatoes
⅛ ounce chives, divided
1 yellow onion
2 cloves garlic
2 tablespoons butter
2 tablespoons sour cream
½ teaspoon onion powder

Method

  1. Cut potatoes into ½-inch pieces, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes, then drain and return to pot, off heat. Meanwhile, thinly slice chives. Peel onion and cut into small dice. Thinly slice garlic.
  2. Heat medium pan with high heat and add 1 tablespoon of butter. When butter is foamy, add onion; sauté, stirring frequently, until light brown and softened, about 3 minutes. Add 2 tablespoons water and reduce heat to medium. Cook, stirring continuously and scraping up browned bits from pan, until onion is dark brown and water has evaporated, about 2 minutes more. Remove pan from heat.
  3. Finish potatoes
    Add 1 tablespoon of butter to pot with boiled and drained potatoes. Using a fork or potato masher, mash until smooth. Stir in sour cream, onion powder, caramelized onion, half of chives, ¼ teaspoon salt and pepper as desired to combine.

Blue Cheese Mashed Potatoes

Ingredients
8 ounces red-skinned potatoes
2 ounces crumbled blue cheese
2 tablespoons butter
salt and pepper

Method

  1. Halve potatoes, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, 8–10 minutes. Then, drain potatoes and return to pot, off heat. Add blue cheese and 1 packet butter, then cover to keep warm.
  2. Using a large fork or potato masher, mash potatoes with butter and blue cheese until mostly smooth. Taste and add salt and pepper as desired.

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