Mashed potatoes are something that we all know and love. They make a great side dish to accompany your favorite meat entrée, and are so versatile that you can serve them with almost anything. Although most people understand the underlying principles of how to make mashed potatoes, there are some techniques and secrets that restaurant chefs employ to ensure that their mashed potatoes are better than the ones you make on “turkey day”.
Mashed Potato Procedure
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Peel whole russet potatoes and cut into manageable chunks. I’ll usually cut my potatoes into quarters lengthwise, and then cross cut them into pieces roughly measuring about 2.5 inches.
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Place your potato chunks in an appropriately sized pot, add a couple large pinches of salt and cover with cold water. Starting your potatoes in cold water will allow the complex starches to cook more evenly.
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Place the pot on your stove top, turn to high heat, and bring to a boil.
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Once the water begins to boil, reduce to a simmer and cook until fork- tender.
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When the potatoes are fork-tender, strain them off and make sure that all the water is allowed to drain out.
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From this point, most home cooks would simply mash with a hand masher, add butter, salt, pepper, and possibly a touch of cream. There is absolutely nothing wrong with this method, but if you want your mashed potatoes to truly be the best that your dinner guests have ever put into their mouths, then keep reading.
Secrets to Making Great Mashed Potatoes
So what are the secrets that restaurant chefs use to make great mashed potatoes? Here they are, in no particular order:
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Use a food mill. Passing your mashed potatoes through a food mill will give them a wonderful silky smooth texture. Do this first, before you add your butter and cream. If you like your mashed potatoes chunky - fine, then don’t mill them. However, silky mashed potatoes are much harder to come by in the home, and honestly, they just taste better.
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Add enough butter to give your cardiologist a heart attack. The number one reason why mashed potatoes made by a restaurant chef will always taste better than yours is because they mix in an enormous amount of butter. A good place to start is about 1-2 ounces of butter for every large russet potato used.
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Use European-style butter. Most fine dining chefs use European-style butter because it has a higher fat content. One brand that is commercially available to the home cook is Land O’ Lakes. It should say something like “European Butter” on the box. (If you haven’t figured it out yet, fat is KING.)
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The creaminess from your mashed potatoes should come from the melted butter, not the cream. Add your butter first until the mashed potatoes reach their desired consistency, and then add a touch of cream for added body and texture.
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Some chefs believe that melting the cream and butter together before adding them to the mashed potatoes allows the fat to coat the starch granules of the potatoes more evenly, giving it a better texture.
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Season your potatoes well with plenty of kosher salt. The number one mistake that most home cooks always make is that they under season their food. If you made your mashed potatoes properly, they should contain an enormous amount of fat, which will coat the palate. To counteract this, a little extra salt is needed to really bring out the flavor.
What are some of your favorite things to add to mashed potatoes, and what secret tricks do you use to make them the best your dinner guests have ever tasted?
There are 4 Comments
Potatoes in cold water.
I was watching one of the first episodes of Good Eats w/ Alton Brown. I was a little shocked and confused when he advocated to always start the potatoes in hot water because it will heat up faster. I know that the show seems to be geared more towards making things easier to people at home (at least the old ones seem that way). But, I'm wondering about his logic. A lot of what he says I recognized a lot from What Einstein told his Cook; but this totally goes against what I have found to work best. Do you think hes just trying to go for speed or ease with this suggestion? Is there ever an application in which you would want to start with hot water to cook potatoes?
This is a little off topic in a sense but I also have a question about corn. I went to boil some corn and was told to not put salt into the water as it would dry out the corn. I was instead advised to add sugar to the water. Is there any validity to this? I assumed that salted water would work almost like a brine for the corn.
I'm not really sure what
I'm not really sure what Alton's reasoning is on starting his potatoes in cold water; whether it's a convenience of speed issue or something else. I'd have to watch the episode before passing judgment. According to my own research and side by side tests, I believe that starting your potatoes in cold water does deliver a much better finished result, albeit a little slower.
Here's the thing with the corn; yes the salted water would act as a brine, but the initial reaction in the brining process is for the product to release some of its liquid into the brine solution through an osmotic reaction in an attempt to form an equilibrium. The thing is though, this is not just true with salted water, but any water with dissolved solids in it including sugar. So technically, although there is a VERY SMALL grain of truth to what that person is saying, what they don't realize is that technically adding sugar to your boiling water will have the same effect initially.
I would continue to add salt to your boiling water when cooking corn because the positive effects you will get through seasoning far out way anything that would occur with the corn "drying out." You can also experiment with brining your corn in a 5% salt and 2% sugar solution for 30 minutes before boiling.
I just watched a more recent
I just watched a more recent episode and now Alton said to always boil potatoes starting in cold water. Not sure whats going on.
Maybe he listened to my
Maybe he listened to my original FCS podcast ;-)