The secret to making perfect mashed potatoes–the sort of classically creamy, fluffy mashers that are the stuff of comfort food fantasies—is starting with the right spuds. Waxy potatoes, which are high in moisture and low in starch, have full-bodied flavor that adds depth of character, and they hold up well when boiled, but they tend to get gluey when mashed. Starchy potatoes, on the other hand, are more one-dimensional in flavor but are better at absorbing moisture, which means that they whip up beautifully. I use midrange potatoes, such as Yukon Golds, russets, or round purple-skinned Caribes, which allow me to take advantage of the best of both worlds.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel 2 pounds Yukon Gold or russet potatoes and cut any larger potatoes in half so that all are roughly the same size. Place in a large saucepan and add cold water to cover by about 2 inches. Bring to a low boil over medium-high heat, cover, reduce the heat, and simmer for about 30 minutes, until the potatoes are tender when pierced with the tip of a small knife.
Step 2
Drain the potatoes and return to the saucepan while still warm. Remove from the heat, add 6 tablespoons (3/4 stick) unsalted butter, cover, and let sit until the butter melts. Add 1/2 cup well-shaken buttermilk and mash with a potato masher or whip with electric beaters until the potatoes are creamy and all the butter and buttermilk are incorporated. Season with sea salt and freshly ground black pepper to taste and stir to mix. Serve warm.
Sara’s Swaps
Step 3
It’s hard to beat the taste of classic mashed potatoes, but it can be fun to mix in new flavors and textures. Start by combining several kinds of potatoes, such as russets, Yukon Golds, and Yellow Finns, or blending in roasted winter or root vegetables, like cauliflower, sweet potatoes, celery root, or parsnips. Next, try swirling in fresh herbs, like chives or dill, crème fraîche or sour cream, Cheddar or Parmesan cheese, prepared horseradish, whole-grain mustard, roasted garlic, or chipotle chiles in adobo sauce.
