Buzz
Mashed potatoes are a serious business for me—I can’t imagine a Thanksgiving without them. Over the years, I’ve perfected numerous recipes, methods, and tricks to make the creamiest, most flavorful mashed potatoes possible. My starting point is a simple, classic base recipe, which you'll find below. With few ingredients, the key to making great mashed potatoes lies in the details. Here are nine ways I improve my mashed potatoes, no matter which recipe I use.
The Fundamentals
There are a few essential steps you should always follow to ensure your mashed potatoes come out fluffy, creamy, and bursting with flavor.
Select a Potato That Matches Your Preferences
Yukon Gold potatoes are low in starch, making them the ideal choice if you prefer a denser, creamier mash. For a fluffier texture, the starch-rich russet is your best bet. I like to mix both by pairing a fluffy russet with a waxy Yukon—ricing the Yukon and mashing the russet by hand. This approach combines the best of both: creamy and luscious potatoes (thanks to the Yukons) with the fluffiness of russets. To keep the potatoes separate while cooking in a single pot, simply place a small sheet pan in the pot as a divider.
Dry Them Out a Little
After cooking and draining your potatoes, let them sit in the hot pot for a moment before adding any other ingredients. This allows any excess moisture to evaporate, preventing watery mash and preparing the potatoes to absorb cream or other dairy.
Infuse the Dairy
Herb-infused potatoes are delicious, but when you get raw herb bits stuck between your teeth, it’s a different story—unless, of course, those green flecks are fried; fried herbs rule. For a smooth, flavorful mash, your best bet is to gently heat your favorite herbs in milk (or buttermilk) to infuse it with flavor before mixing it into the mash.
Incorporate Mayonnaise
If I’ve mentioned this once, I’ve certainly said it more than 11 times: adding mayo to your mashed potatoes is my ultimate potato hack. You don’t need much—just a couple of tablespoons. The mayo doesn’t contribute any distinct flavor but works as an emulsifier, combining moisture and fat for the creamiest, most decadent mashed potatoes you’ll ever taste.
Avoid Using a Food Processor
The rapid-moving blades of a food processor are the enemy of mashed potatoes, as they destroy the starch molecules, turning your mash into an unappetizing, glue-like mess. If you're after smooth, lump-free potatoes, opt for a ricer, a stand mixer, or a regular potato masher (with a bit of elbow grease).
Final Touches and Additions
To take your mashers to the next level and truly impress, try incorporating one (or more) of these potato tricks.
Incorporate MSG
A small pinch of monosodium glutamate adds an irresistible burst of savory flavor that elevates your mash. Use it sparingly, though—you want it to enhance the flavor, not overpower it. A little goes a long way, so add small amounts until you hit that perfect umami balance.
Add Generous Amounts of Jarred Onion Dip
Listen carefully: I’m not talking about homemade onion dip. I mean the beige, wobbly stuff from a jar. All you need is half a cup of dip and half a cup of butter for every 2 pounds of potatoes. That’s it—no heavy cream or other dairy required.
Similar to mayo, store-bought onion dip is an excellent emulsifier, but unlike mayo, it adds a touch of flavor—creamy, savory, and oniony. It’s surprisingly subtle. No one will take a bite and exclaim, “Hey, you added onion dip!” Instead, they’ll take a moment, savor the flavor, and ask for your secret ingredient. But of course, you’ll never tell.
Mix in Some Roasted Garlic
I’m a huge fan of roasted garlic at the Thanksgiving table. I love giving each guest their own little bulb to spread on rolls or turkey, but I also take the opportunity to mash a whole bunch of roasted garlic into the potatoes. Unlike raw garlic (which should never be added to mash), or even sautéed garlic, roasted garlic seamlessly blends into the potatoes, infusing them with its sweet, mellow flavor.
Top with Crunchy Delights
Nothing adds the perfect finishing touch like a bit of crunch, and there's no reason green beans should have all the fun. Thanksgiving is always a meal that could use more textural contrast. Topping your mash with garlic chips, fried turkey skin, bacon fat sage leaves, or even French’s fried onions will create that contrast, making the dish more exciting and sophisticated. Plus, it just looks fancy—and we deserve a little bit of that.
Simple Mashed Potato Recipe
Ingredients:
2 pounds of potatoes, either all Russets or a 50/50 mix of Russets and Yukon Golds
1/2 cup whole milk
1/4 cup salted butter, at room temperature
2-3 tablespoons mayonnaise (optional)
A couple of sprigs of fresh herbs, such as thyme or rosemary
Optional: MSG, roasted garlic, or fried alliums for garnish (If you want to make onion dip mashed potatoes, follow this recipe.)
Bring a large pot of well-salted water to a boil, then add two pounds of washed and peeled potatoes, cut into roughly 1-inch chunks. While the potatoes cook, heat your milk (with or without herbs) on low, stirring occasionally to prevent a skin from forming. Let the potatoes boil until a thin knife easily slides through a chunk, then drain them in a colander.
Turn the heat down to medium-low and return the potatoes to the pot, stirring for a few minutes to release excess moisture. Mash them with a potato masher (or use a ricer for waxy potatoes). If you're adding roasted garlic, mix it in with the potatoes. Add your warm milk, butter, and mayo (if using), stirring gently with a wooden spoon until everything is just combined. Be careful not to overwork the potatoes to avoid making them gummy. Taste, season with salt, pepper, and MSG if desired, and finish with crunchy toppings if you like.
