To account for mashed potato purists and those who crave bigger, bolder flavors, we started by creating a master recipe for basic, buttery-creamy potatoes — then we offer five ways to jazz them up.
But first, consider your potato varieties. If you prefer super fluffy, pure white mashed potatoes, russets are a good choice. For ultra-buttery, use Yukon Golds. And if you like to leave the skin on all or some of the potatoes, try red bliss.
Perfect Mashed Potatoes
This is a quick recipe, 30 minutes from start to finish. Serves 10.
Ingredients
- 5 pounds potatoes, peeled or not, cut into 1-inch chunks
- Kosher salt
- ¼ cup ( ½ stick) unsalted butter, room temperature
- 1 to 1½ cups half-and-half, warmed
- Ground white pepper
Directions
Place the cut potatoes in a large pot, then add enough cool water to cover by at least 1 inch. Stir in 1 tablespoon of salt. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the potatoes are very tender and a fork penetrates them easily. Timing will vary by potato variety, but should take between 10-15 minutes. Be careful not to let the potatoes cook beyond this point; you want them tender, not totally broken down.
Drain well in a colander, then return the potatoes to the pot. Set the pot over medium heat and cook for 1 to 2 minutes, shaking the pan now and again, to cook off excess moisture. Remove from the heat and mash.
Once the potatoes are mashed to your liking, stir in the butter and 1 cup of the warmed half-and-half. If you like a wetter mashed potato, add the additional half-and-half. Season with salt and white pepper. Serve or use a variation below.
SOUR CREAM AND ONION
Use sour cream in place of the half-and-half and mix in 1 bunch of chopped scallions. Add a splash of milk to adjust the consistency, if needed.
BROWN BUTTER-ROSEMARY
In a small saucepan over medium-low, heat ½ cup (1 stick) unsalted butter until the milk solids on the bottom of the pan turn light brown and smell fragrant, 5- 6 minutes. They will continue to cook a little longer, so be careful not to burn them. Stir into the potatoes in place of the room temperature butter and add 2 tablespoons finely minced fresh rosemary.
DEVILED
Stir in ½ teaspoon cayenne pepper, 2 tablespoons Dijon or spicy mustard, ¼ cup prepared horseradish and ¼ cup chopped fresh chives.
HUNTERS
Stir in ½ cup crumbled cooked bacon, 1 cup crumbled cooked sausage and ½ cup finely chopped salami.
DIRTY
Slice the top off 2 heads of garlic, just so the tips of the cloves show under the papery skins. Drizzle with olive oil and wrap loosely in foil. Roast in the oven at 350 degrees for 45 minutes, or until very tender. Meanwhile, thinly slice and saute 2 large yellow onions in a little butter over medium heat until well browned, about 20 minutes.
Squeeze the garlic cloves out of the skins and mash with a fork. Stir into the potatoes, along with the caramelized onions, and a hefty dose of ground black pepper.
