Zest's Guide to Mashed Potatoes

Mashed potatoes are the ultimate comfort food and a staple on holiday tables. But here's the thing: there are as many variations on mashed potatoes as there are varieties of potatoes in the world. So how do you create the perfect mashed potatoes?

The truth is, perfection is subjective. Some people love theirs buttery and creamy, while others prefer fluffy clouds of starch, and still, others crave hearty chunks of potato goodness. That’s why I’ve broken mashed potatoes into three categories: creamy, fluffy, and chunky. With this guide, you’ll have the tools to craft your own mashed potato masterpiece.

There are as many variations on mashed potatoes as there are varieties of potatoes in the world, but I like to I break mashed potatoes into three categories: creamy, fluffy, and chunky. The "perfect" mashed potato recipe probably doesn't exist, because everyone's tastes are different. But with this guide, we hope to help you come up with your own recipe based on your preferences.

Which potatoes should I use?

Choosing the right potato is the foundation of great mashed potatoes. Here’s a quick breakdown:

• For creamy mashed potatoes: Go for Yukon Gold. Their lower starch content absorbs less water, giving you smooth, buttery results without the risk of gumminess.
• For fluffy mashed potatoes: Russet potatoes are your best bet. Their higher starch content yields airy, pillow-soft mashed potatoes.
• For chunky mashed potatoes: Use a mix of Yukon Gold and small red potatoes. Their firm texture holds up well for a hearty, rustic mash.

How do I cook the potatoes?

Cooking method matters! Excess water can turn your mashed potatoes gummy, so the best technique depends on your kitchen setup:

•  Baking (Preferred Method):

Bake whole potatoes with their skins on at 450°F for 40–60 minutes, depending on size. When a fork pierces them with no resistance, they’re ready. This method minimizes water absorption, ensuring consistently great results.

• Boiling (If Your Oven Is Full):

If you’re boiling, cut potatoes into large chunks to reduce water absorption. Generously salt the water and boil until tender. Drain thoroughly and pat dry to remove as much water as possible before mashing.

What is the best tool for mashing?

Different tools yield different textures, so choose based on your potato goals:

• For fluffy mashed potatoes: Use a potato ricer. Ricers incorporate air, giving you that light, cloud-like texture. We love the Joseph Joseph Helix Potato Ricer, which uses a twisting motion to make ricing easy.

 

 

• For creamy mashed potatoes: You can use a ricer, a traditional masher, or even the paddle attachment of a stand mixer. Just be careful not to overmix, as overworking the potatoes can make them gummy. Avoid food processors for this reason.

• For chunky mashed potatoes: The Prepara Flip Masher is a game-changer. It’s not only effective but also easy to store.

The Golden Ratios

Creamy: 4 pounds potatoes | 1.5 cups cream | 3/4 cup butter

Fluffy: 4 pounds potatoes | 2/3 cups whole milk | 1/4 cup butter

Chunky: 4 pounds potatoes | 1/4 cup butter | 1/4 cup olive oil

 

Make It Your Own

When it comes to mashed potatoes, there’s no one-size-fits-all recipe—only the one that fits your tastes. Whether you’re whipping up silky, creamy spoonfuls, fluffy mountains of buttery goodness, or hearty, chunky bites with a rustic edge, the possibilities are as endless as your imagination (and appetite).

With these tips, tricks, and tools, you’re ready to conquer the mashed potato game and create a dish that’s not just a side but a standout. So, roll up your sleeves, grab your favorite potatoes, and let your inner mashed potato artist shine!