jacob burton's blog

Mashed potatoes are something that we all know and love. They make a great side dish to accompany your favorite meat entrée, and are so versatile that you can serve them with almost anything. Although most people understand the underlying principles of how to make mashed potatoes, there are some techniques and secrets that restaurant chefs employ to ensure that their mashed potatoes are better than the ones you make on “turkey day”.
 

Mashed Potato Procedure
 

• Peel whole russet potatoes and cut into manageable chunks. I’ll usually cut my potatoes into quarters lengthwise, and then cross cut them into pieces roughly measuring about 2.5 inches.

• Place your potato chunks in an appropriately sized pot, add a couple large pinches of salt and cover with cold water. Starting your potatoes in cold water will allow the complex starches to cook more evenly.

• Place the pot on your stove top, turn to high heat, and bring to a boil.

• Once the water begins to boil, reduce to a simmer and cook until fork- tender.

• When the potatoes are fork-tender, strain them off and make sure that all the water is allowed to drain out.

• From this point, most home cooks would simply mash with a hand masher, add butter, salt, pepper, and possibly a touch of cream. There is absolutely nothing wrong with this method, but if you want your mashed potatoes to truly be the best that your dinner guests have ever put into their mouths, then keep reading.

Secrets to Making Great Mashed Potatoes
 

So what are the secrets that restaurant chefs use to make great mashed potatoes? Here they are, in no particular order:
 

• Use a food mill. Passing your mashed potatoes through a food mill will give them a wonderful silky smooth texture. Do this first, before you add your butter and cream. If you like your mashed potatoes chunky - fine, then don’t mill them. However, silky mashed potatoes are much harder to come by in the home, and honestly, they just taste better.

• Add enough butter to give your cardiologist a heart attack. The number one reason why mashed potatoes made by a restaurant chef will always taste better than yours is because they mix in an enormous amount of butter. A good place to start is about 1-2 ounces of butter for every large russet potato used.

• Use European-style butter. Most fine dining chefs use European-style butter because it has a higher fat content. One brand that is commercially available to the home cook is Land O’ Lakes. It should say something like “European Butter” on the box. (If you haven’t figured it out yet, fat is KING.)

• The creaminess from your mashed potatoes should come from the melted butter, not the cream. Add your butter first until the mashed potatoes reach their desired consistency, and then add a touch of cream for added body and texture.

• Some chefs believe that melting the cream and butter together before adding them to the mashed potatoes allows the fat to coat the starch granules of the potatoes more evenly, giving it a better texture.

• Season your potatoes well with plenty of kosher salt. The number one mistake that most home cooks always make is that they under season their food. If you made your mashed potatoes properly, they should contain an enormous amount of fat, which will coat the palate. To counteract this, a little extra salt is needed to really bring out the flavor.

What are some of your favorite things to add to mashed potatoes, and what secret tricks do you use to make them the best your dinner guests have ever tasted?