The Ultimate Guide to Perfect Mashed Potatoes (Simple & Fun!)

Do you want to know the secret to making mashed potatoes that taste like they came from a fancy 3-Michelin Star restaurant? It is not magic—it is science! Whether you like them fluffy like a cloud or creamy like butter, the trick is picking the right potato and using the right tools.

We have gathered tips from famous experts, including Chef Jean-Pierre, the "Potato Queen" Poppy O'Toole, and food scientists from Serious Eats and Bon Appétit. This guide is easy enough for beginners but full of expert secrets to make you a kitchen hero.

Here is how to make the best mashed potatoes of your life.

Step 1: Pick Your Potato Fighter

The most important choice happens at the grocery store. Potatoes are not all the same! They are either "starchy" (fluffy) or "waxy" (smooth).

The Fluffy Choice: Russet (or Idaho)

If you want mash that is "light as air" or like a "cumulus cloud," you want Russet potatoes (often called Idaho potatoes).

• •Why? They are high in starch and low in water. They drink up butter like a sponge.
• •The Result: A texture that is fluffy and light.
• •Best For: People who hate gummy or sticky potatoes.

The Creamy Choice: Yukon Gold

If you want rich, buttery, yellow potatoes, choose Yukon Golds.

• •Why? These are naturally creamy and taste buttery even before you add ingredients. They hold their shape better than Russets.
• •The Result: A texture that Chef Jean-Pierre describes as "smooth as silk".
• •Chef's Tip: Many chefs mix Russets and Yukons together to get the best of both worlds.

The "Pro" Choice: La Ratte

Real French chefs (like Joël Robuchon) love a tiny potato called La Ratte. They taste nutty, like chestnuts.

• •Warning: They are expensive and very hard to peel because they are bumpy and small.

The UK Champions: Maris Piper & King Edward

If you live in the UK, the "Potato Queen" Poppy O'Toole says Maris Piper or King Edward are the kings of mash. They are the perfect middle ground between fluffy and starchy.

🚫 The "Do Not Use" List

Never use waxy potatoes for mash. If you fight them, they turn into sticky "wallpaper paste".

• •Avoid: Red Potatoes (Red Bliss), New Potatoes, and Fingerlings (unless you want soup or salad potatoes).

Step 2: The Science of Cooking

Start with Cold Water

This is a big chef secret! Do not drop potatoes into hot boiling water. Put your cut potatoes in a pot of cold water first, then turn on the heat.

• •Why? If the water is hot, the outside cooks too fast and falls apart before the inside is done.

Salt Like the Ocean

Potatoes are bland on their own. Chef Poppy O'Toole says the water should have "ocean vibes"—it should taste like salty sea water. Chef Jean-Pierre suggests one tablespoon of salt for every gallon of water.

Skin On or Off?

• •Off: For a perfect white-tablecloth look, peel them first.
• •On: Chef Jean-Pierre boils his Yukon Golds with the skins on! He says this stops water from soaking into the potato. He peels them after cooking.

Step 3: Steam Drying (The Anti-Soggy Step)

Water is the enemy of fluffy mash. If your potatoes are wet, your mash will be runny.

1. Drain the water out of the pot.
2. Steam Dry: Put the potatoes back in the hot pot (or in the oven at 300°F) for a few minutes.
3. Let the steam escape until the potatoes look dry and "floury".

Step 4: The Right Tools (No Blenders!)

This is where many people make a mistake. You must be gentle!

• •The Hero: Potato Ricer - A potato ricer is the #1 tool recommended by experts. It squeezes the potato through tiny holes, making it fluffy without overworking it.
• •The Sidekick: Food Mill - This tool has a crank handle. It is great for big batches and makes a very smooth texture.
• •The Villain: The Blender - NEVER use a blender or food processor! The fast blades rip the starch cells apart and turn your potatoes into gluey goop. Once this happens, you cannot fix it (unless you add lots of cheese to make Aligot).

Want Michelin Star Quality? For the smoothest potatoes ever, push your riced potatoes through a fine mesh sieve (or tamis). It takes extra work, but it makes them "velvety smooth".

Step 5: The Perfect Mix (Emulsion)

Now it is time to add the fat! This creates an emulsion (a fancy word for mixing fat and liquid smoothly).

1. Warm Milk/Cream: Do not pour cold milk into hot potatoes! Heat up your milk or heavy cream first. This keeps the potatoes hot.
2. Room Temperature Butter: Use soft butter, not hard cold butter. It melts faster and mixes better without lumps.
3. The Ratio: For super fancy French potatoes, some chefs use 1 pound of butter for every 2 pounds of potatoes!

Summary Checklist

• •✅ Buy: Russets (fluffy) or Yukon Golds (creamy).
• •✅ Cook: Start in cold water with lots of salt.
• •✅ Dry: Let the steam escape after draining.
• •✅ Mash: Use a ricer (no blenders!).
• •✅ Mix: Add warm milk and soft butter.

Now you are ready to make the best side dish ever. As Chef Jean-Pierre says, "You'll never view mashed potatoes the same way again"!