This recipe will teach you the key to perfect, fluffy mashed potatoes. See the notes, below the recipe, for the 8 key steps to perfect mashed potatoes!
- 4 lbs russet potato 1" chunks
- 2 tbsp butter
- 1 tbsp garlic finely chopped
- 2 cups heavy cream
- ¼ cup green onions chopped½
- Fill a large pot ¾ of the way full with cold water. Add in potatoes. Place over medium-high flame. Allow water to come to a simmer. After the water reaches a simmer they will cook for an additional 10-15 minutes. The potatoes should be tender enough to easily cut through, but not falling apart.
- Strain and rinse potatoes with water to wash off excess starch. Return to pot. Place pot in 350°F oven and cook for 15 minutes. This allows excess moisture to escape.
- In sauté pan melt the butter. Add in garlic. Allow to cook for 1 minute. Add in cream. Stir and turn off heat.
- Add the hot butter and cream mixture into the pot of potatoes. Season with salt and pepper and begin mashing. About half way through mashing, taste and adjust salt and pepper to your preference. Stir in half the green onions. Garnish the top with the remaining green onions.
- Pick the right potato
- Russet and Idaho potatoes will make for fluffy mashed potatoes.
- Fingerling and little red potatoes tend to be more waxy.
- Yukon gold are in the middle. This potatoes can be used but you'll be sacrificing fluffiness, but will still have great flavor.
- Cut potatoes into uniform size so they cook evenly. ½"-1" cubes.
- Cook the potatoes, starting in cold water. This allows for even cooking.
- Rinse potatoes after cooking to remove excess starch.
- Place potatoes in oven to remove excess moisture.
- Use the right tool! A potato masher or ricer will do the job.
- A food processor will over work the potatoes and make them gummy.
- Add warm butter and cream mixture before mashing the potatoes.
- Season potatoes with salt and pepper. Taste and then adjust.