We’re ready to declare that this mashed potatoes recipe produces the fluffiest and creamiest side dish around. Opt for multi-purpose or floury potatoes (never red potatoes), which are the best varieties for mashing, and have a rich buttery flavor and creamy mouthfeel.
The key is to not waterlog the spuds: Boil potatoes over low heat in well-salted water with their skins on, which helps them absorb less moisture, yielding a silky texture, not a gummy or gluey one. As for those skins, the ricer or food mill will catch them—great news for lazy cooks everywhere.
And better still, it all happens on the stovetop, leaving your oven completely free. If you’re tight on time when you plan to serve this comfort food classic, you can make this recipe a day in advance and tuck it into the refrigerator.
And while you’re at it, you could get a head start with this gravy recipe, which goes great with the potatoes, doesn’t rely on turkey drippings, and can be made up to five days ahead. (A dollop of sour cream and some thinly sliced green onions or a little extra melted butter never hurt either.) If you prefer garlic mashed potatoes topped with some crispy, crunchy bits, or ones made with baked potatoes and finished with a classic chive garnish, we’d understand.
INGREDIENTS
2kg. medium potatoes, scrubbed
4 tsp. kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk
RECIPE PREPARATION
Place potatoes in a large pot and pour in cold water to cover by 2cm. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with a few grinds of pepper.
Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill.
Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
Written by Andy Baraghani
This article originally appeared on Bon Appetit US
