Classic restaurant style mashed potato, perfectly creamy and easy to make. Prepared with only four ingredients, in this step by step recipe we share all the tips and tricks for guaranteed success.
If you struggle making mashed potatoes at home and wonder how chef’s get it perfectly smooth and tasty every time, then you need to try our restaurant style version. Even the legendary French Chef Joel Robuchon, known for the best puree de pomme de terre in the world, used only 4 ingredients!
With the festive season coming up, if you are anything like us, you’re already planning ahead! Whilst preparing main dishes take most of our time and attention, side dishes are more than often, an after thought. However you can’t really go wrong with mashed potato, it’s one of those sides you can please everyone with every time around the dinner table.
This side can be made well ahead and re-heated when needed, giving you enough time to focus on other tasks!
4 INGREDIENT MASHED POTATO
What goes into mashed potatoes varies from recipe to recipe but for classic mashed potatoes these ingredients are all you need:
Potatoes certain varieties work better than others. Living in the US, Yukon gold or large fingerling potatoes are best. In Australia dutch cream potatoes or sebago are the preferred ones.
Milk I have always used full fat milk rather than cream. If you like it rich you can use half cream and half milk or add a spoon of creme fraiche or sour cream at the end.
Butter is what makes mashed potatoes so smooth. Use unsalted butter and add salt to your liking but If you use salted butter, then be careful when adding more salt. Most importantly, use your favourite butter, the one you like to eat with everything.
Salt is the only seasoning needed to make mashed potato tasty. Some might add white pepper or nutmeg, but I prefer to keep it simple and yum!
HOW TO MAKE CREAMY MASHED POTATO
To make the creamiest mashed potatoes the right way, follow these simple steps:
Temperature is key when making mash. Unless you are a trained chef who is used to peeling piping hot potatoes, I recommend peeling the potatoes first!
Once they are peeled, depending on their size, cut them in half or quarters. Place them in a pot with plenty of water and season with salt as you would for boiled potatoes.
Bring the potatoes to a boil on high heat and reduce to a simmer. Cook them for about 20-30 minutes until they are tender but not falling apart.
Meanwhile combine the milk and butter in a small pot, add a pinch of salt and heat on low. You want the butter completely melted into the milk. Time this step well with the boiling of potatoes as the milk/butter mixture should still be warm when the potatoes are cooked.
Strain them in a colander and then press or turn the potatoes in a potato masher or mouli into a pot. Preferably heat the pot on the stove for a few seconds beforehand as this will help keep the potatoes warm.
Now, add the warm milk and butter mixture to the potatoes and stir well with a wooden spoon. Taste the mashed potato and add salt if required.
how to make lump free mashed potatoes
If you are determined to serve restaurant quality mashed potatoes, let’s take it a step further!
Use a sieve (mesh strainer) and press the mashed potato through using a firm spatula.
They will pass through easily unless the mash has cooled down already. If so, re-heat the mash potatoes first and then strain them through the sieve.
To serve the mashed potato Restaurant style, transfer them to a serving bowl and make pretty swirls on the top using a spoon. We drizzled some garlic butter but feel free to drizzle just with butter. Lastly garnish with some fresh herbs (optional) and then serve!
TIPS AND TRICKS
I have always followed these tips and tricks for making perfectly smooth mashed potatoes!
Choose the right potatoes. Look for potatoes with less starch content like yukon gold or dutch cream. A high starch content will likely turn the mash stodgy when overworked.
Cut the potatoes into even pieces this will help to cook the potatoes perfectly. Cutting them uneven will overcook smaller pieces and leave larger pieces uncooked.
Don’t overcook the potatoes. Overcooking the potatoes will result in a watery mash. You want them fork tender opposed to falling part.
Work with warm ingredients only to avoid an unpleasant texture. Adding cold ingredients will cool down the mash and make it gluey.
Season with salt during every step. A good mashed potato should be seasoned well. For doing so, add salt to the water you cook the potatoes in, then add some more salt to the milk and butter mix and finally season one more time if required once your mashed potato is ready.
how to re-heat mashed potatoes
The best way to reheat the mashed potatoes is on the stove on low heat. You will have to add more milk (and butter if you like) and stir the mashed potatoes constantly. Alternatively they can be re-heated covered, in a microwave on a low temperature. You can add a cube of butter afterwards.
what flavours can I add to mashed potatoes
Common flavours to add to mashed potatoes are chives or parsley, roasted garlic, bacon bits, sour cream, spring onions or grated cheese.
Other unconventional ways are with olives, basil and sundried tomatoes or with capers, smoked salmon and chopped dill or with wholegrain mustard, pearl onions and sauerkraut…so yum!
WHAT TO SERVE MASHED POTATO WITH
These restaurant style mashed potatoes go with almost anything. Especially goes well with saucy dishes!
Make these mashed potatoes with braised beef cheek and shallots, just divine
Or with these German kale dumplings with mushroom sauce
They also go well with a simple braised chicken with prunes dish
For a perfect combination of side dishes, serve with this herbed brussels sprout salad
If you love restaurant style mashed potatoes, this is the perfect recipe. Simple and delicious! I hope you make it for the upcoming festive season! Let us know in the comments below, if your mashed potato turned out as creamy as we described them!
Restaurant Style Mashed Potato
- small and medium size pot
- potato press or mouli
- sieve (mesh strainer)
- 680 gram whole potatoes yukon gold, fingerling, dutch cream or sebago
- 130 grams full fat milk
- 85 grams unsalted butter
- salt to taste
- Peel the potatoes and depending on size cut them in half or quarters. Place them in a pot with plenty of water and season with salt as you would for boiled potatoes.
- Bring the potatoes to a boil on high heat and reduce to a simmer. Cook them for about 20-30 minutes until they are tender but not falling apart.
- Meanwhile combine the milk and the butter in a small pot, add a pinch of salt and heat on a low flame. You want the butter completely melted into the milk. Time this step well with the boiling of potatoes as the milk/butter mixture should still be warm when the potatoes are cooked.
- Strain the cooked potatoes into a colander. Press or turn them in a potato masher or mouli into a pot, preferably heat up the pot on the stove for a few seconds to keep the potatoes warm.
- Add the warm milk and butter mixture to the potatoes and stir well with a wooden spoon. Taste the mashed potato and add salt if required.
- To make the mashed potatoes extra creamy and lump free pass them through a sieve (mesh strainer) using a firm spatula.
- To serve them restaurant style, transfer them into a serving bowl. Make pretty swirls on the top using a spoon. Drizzle with butter and garnish with fresh herbs.