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Cooking Tip of the Day
From lumpy to perfectly smooth and creamy mashed potatoes, chefs have secrets to producing easy-to-make fluffy mashed potatoes.
Which potato to use? Potatoes are not equal in amounts of starch and moisture. Most chefs prefer Yukon Gold for mashed potatoes because they consist of medium starch and moisture. Some chefs use a combination of Russet and Yukon Gold potatoes. The Yukon Gold add the buttery flavor, while the Russet keeps the mashed potatoes light and airy.
Some chefs cut peeled potatoes into small pieces no larger than 2 inches in diameter. Others like to boil the potatoes whole and to peel them after boiling. Either way, be sure to salt the water well with kosher salt. All chefs recommend boiling the potatoes starting with cold water. This ensures that the potatoes, or potato pieces, cook evenly until they are fork-tender.
After draining, some chefs return the potato pieces to the pot for a couple minutes and dry them over low heat. The drier potatoes absorb more flavor from whatever ingredients are added later.
Professional chefs never use a blender, mixer, or food processor to mash the potatoes. Instead, choosing a food mill which creates smooth mashed potatoes. But to duplicate restaurant-style creamy mashed potatoes, a ricer is necessary. Some chefs go so far as to put the riced potatoes through a strainer as well.
All chefs add warm milk or cream to mashed potatoes. If using milk, always use whole milk for its fat content. For a subtle, distinct flavor a garlic clove can be soaked in the milk. One chef’s secret is to use sour cream instead of milk.
The most secret ingredient is the quantity of melted butter. Chefs add much more butter than home cooks do. One chef goes so far as to add one part butter to two parts potatoes.
It is important to fold the milk and melted butter into the potatoes to achieve light and airy mashed potatoes.
Kosher salt is the last ingredient necessary for great tasting mashed potatoes. Always salt to taste.
Some unusual ingredients are used by chefs. Truffle oil, a dash of nutmeg or mace, duck grease, olive oil, and mild cheeses are all add-ins incorporated into mashed potatoes by various professional chefs.
Articles that may be of interest:
Potato Cooking Hacks
How to Use Potato Water
Click here for a great assortment of potato ricers and strainers at Amazon.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2026
