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Mashed Potatoes

Mashed Potatoes

Updated January 16, 2026

A maximal texture mashed potato built using restaurant and test kitchen techniques: starch washing, double cooking, clarified butter enriched dairy, slow folding, and temperature control. The result is an impossibly smooth, glossy, deeply flavored mash with zero gumminess and a silk finish.

Engineered to pair with high value mains like steak, roast poultry, and holiday plates where the potatoes must be flawless. Starch washing and double cooking remove structural irregularities that cause gumminess.

Clarified butter provides deeper butter flavor without introducing water that competes with starch. Drum sieving creates the smoothest mash possible, but a ricer is excellent.

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 2 lb russet potatoes and cut into 1.5 inch chunks
  • 8 tbsp clarified butter
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 tsp salt for water
  • ¼ tsp salt for seasoning
  • ¼ tsp black pepper
  • 1 leaf bay leaf for dairy infusion
  • 1 clove garlic clove for dairy infusion

Instructions

Wash the starch
Place peeled potato chunks in a large bowl of cold water. Agitate with hands until water turns cloudy. Dump and repeat 2 to 3 times until water stays mostly clear. Drain.
Equipment
  • large bowl
Ingredients
  • russet potatoes and cut into 1.5 inch chunks (2 lb), peeled
Cook the potatoes
Place potatoes in a large pot and cover with cold water by one inch. Add 1 teaspoon salt. Bring to a simmer and cook 8 minutes to set the structure. Do not fully soften.
Equipment
  • large pot
Ingredients
  • russet potatoes and cut into 1.5 inch chunks (2 lb), peeled
  • salt for water (1 tsp)
Finish the cooking
Reduce heat to maintain gentle simmer. Cook another 6 to 8 minutes until fully tender when pierced. Drain well.
Equipment
  • large pot
Return the potatoes to hot pot
Return potatoes to hot pot. Let steam escape 3 to 4 minutes to remove moisture that would loosen the mash.
Equipment
  • large pot
Rice the potatoes
Pass potatoes through a potato ricer or drum sieve into a warm bowl. Do not scrape aggressively. Light pressure only.
Equipment
  • potato ricer or drum sieve
Heat the dairy
In a small saucepan, combine milk, cream, clarified butter, bay leaf, and garlic if using. Heat on low until mixture reaches 150 to 160 degrees. Strain out aromatics.
Equipment
  • small saucepan
  • instant read thermometer
  • fine mesh strainer
Ingredients
  • whole milk (1 cup)
  • heavy cream (½ cup)
  • clarified butter (8 tbsp)
  • bay leaf for dairy infusion (1 leaf)
  • garlic clove for dairy infusion (1 clove)
Add the dairy
Add one third of the warm dairy to the potatoes. Fold gently with a spatula. Add more in small increments until silky and glossy.
Equipment
  • wooden spoon or silicone spatula
Ingredients
  • whole milk (1 cup)
  • heavy cream (½ cup)
  • clarified butter (8 tbsp)
Season the potatoes
Add remaining ¼ teaspoon salt and black pepper. Taste and adjust texture with small splashes of warm dairy if needed.
Equipment
  • wooden spoon or silicone spatula
Ingredients
  • salt for seasoning (¼ tsp)
  • black pepper (¼ tsp)
Keep warm
Keep potatoes at warm room temperature until serving. If holding, place bowl over pot of gently steaming water to maintain texture.

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