How to Make Mashed Potatoes
Follow these easy steps to make perfect mashed potatoes.
Master Mashed Potatoes
Whether you like them silky smooth or a little on the chunky side, Food Network Kitchen breaks down the technique for great mashed potatoes — every time.
Start with Cold Water
For homestyle mashed potatoes: Put 2 pounds of unpeeled russet or Yukon Gold potatoes in a large pot and cover with cold water.
Generously salt the water.
Heat It Up
Bring to a boil and then reduce to a simmer.
Check for Doneness
Cook uncovered until a knife slips easily into a potato. Drain.
Peel the Skins
Use a clean kitchen towel to cradle the cooked potatoes and help peel away the skins.
Add Hot Milk
Put the peeled potatoes back into the pot and pour in 1 cup of hot milk.
Start to Mash
Break the potatoes up slightly with a potato masher and then add 1 stick diced unsalted butter.
Mash in Butter and Season
Mash most of the butter into the potatoes and then season with kosher salt and freshly ground black pepper.
Stir Until Combined
Switch to a rubber spatula and stir until combined but still a little lumpy.
Use a Ricer or Food Mill
For smooth mashed potatoes: Cut the cooked and peeled potatoes into manageable chunks and run them through a ricer or food mill back into the pot.
Add Hot Milk
Add 1 cup of hot milk and stir with a rubber spatula to combine.
Stir in Butter
Add 1 stick diced unsalted butter and stir until most of the butter has melted.
Add Seasoning and Stir
Season with kosher salt and freshly ground black pepper and stir until combined and smooth.