Jamie Oliver's method for "perfect" or "ultimate" mashed potatoes emphasizes proper cooking technique and the addition of warm dairy and butter. A key tip for the creamiest results is to ensure the potatoes are steam-dried thoroughly after boiling.
Peel the potatoes and celeriac, chop into even-sized chunks and place in a large pan of salted water, ready to cook. Bring the water to the boil and cook for 15 minutes, or until soft. Drain and leave to steam dry for 2 minutes, then return to the pan and mash well.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
When Chef Gordon Ramsay learned to perfect pomme purée in Paris, the mix was about 60 percent potato and 40 percent butter and cream. If you use dense, waxy potatoes and cook them following Gordon's modernized method, you can up the potato flavor and only use about 10 percent fat.
Method
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
Invest in a Ricer
“All our potatoes will get boiled and peeled, and then we'll run them through the ricer or food mill to give you a really nice texture. It's faster than using a little masher like my mom used to do.”
Ingredients for Mashed Potatoes
Milk – Use whole milk for the creamiest potatoes, but you can use lower-fat milk if that is what you have on hand. Butter – use unsalted butter at room temperature (not melted).
By Martha Stewart
Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess.
The mayo gives the mashed potatoes a smooth, velvety texture, and tons of extra flavor. Add in some milk and butter and you've got a winning mashed potato recipe in my book. Now let's talk about that mayo for a sec… Y'all know Duke's is my mayo of choice.
Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.
Warm your dairy. Using cold milk or cream would cool the mash and slow absorption; for the creamiest mashed potatoes, it's critical to first heat up any liquid dairy. Your butter, however, should be cool room temperature, not melted, as melted butter will separate from the mash. Add liquid gradually.
Cover the potatoes with cold water and bring to a boil. Salt the water and cook the potatoes to tender. Drain and return to the hot pot to dry them out a bit. Mash the potatoes with your soft cheese of choice, warm milk and/or stock, herbs, lemon zest and garlic; season with salt and pepper, to taste.
Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich flavor. To substitute half-and-half, you can use heavy cream or whole milk. Whatever you use, start with a little and add more as needed.
The best mashed potatoes are made with starchy potatoes (like Russets or Yukon Golds), boiled until tender, seasoned heavily in salty water, and mashed with warm butter and cream or milk using a ricer or food mill for fluffiness, avoiding overmixing to prevent gumminess, and incorporating flavor boosters like roasted garlic or herbs. Key secrets include using a ricer for airy texture, warming liquids, and salting the cooking water generously.
Boil peeled and chunked potatoes for 15-20 minutes, or until fork-tender, after bringing salted, cold water to a boil; they should easily pierce with a fork but not fall apart. Cooking time varies by size, with larger chunks or whole potatoes taking longer, so check for doneness by piercing them with a knife or fork.
If you don't have heavy cream, you want something that's equally rich. Regular whole milk can work, and it's probably fine for your everyday mashed potatoes, but you're probably going to really miss the decadence if it's missing from your creme brûlée.
Overworking the Potatoes When Mashing or Whipping Them
Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.
The 2-2-2 food rule is a simple guideline for leftover safety: get cooked food into the fridge within 2 hours, eat it within 2 days, or freeze it for up to 2 months to prevent bacteria growth, keeping it out of the temperature "danger zone" (40-140°F or 5-60°C).
An egg yolk. Don't fret! It won't make your potatoes taste eggy, just oh-so-decadent and dreamy. That's because egg is an emulsifier, an ingredient that helps fat and water blend together into a stable mixture.
If you want the most velvety, plush mashed potatoes (yes, even make-ahead mashed potatoes), you're going to need a ricer. To understand why, it's important to know what makes potatoes gummy in the first place: overworking the starches in cooked potatoes.
Cooks often underestimate the time potatoes need to soften before being mashed. You don't want to boil them vigorously, but instead gently simmer them. This can take up to 30-45 minutes to yield potatoes that are soft enough to mash. Once soft, drain well in a colander, then return to the hot pan to steam-dry.