Yes, you can use melted butter in mashed potatoes for richness, but many chefs suggest adding cold or softened butter first so its fat coats the potato starch before milk is added, preventing glueyness and ensuring better flavor distribution, while others simply melt butter with warm milk for ease and richness. The best method often involves adding butter (melted or softened) before the liquid (warm milk/cream), as this creates a buttery, rich taste and smooth texture, though simply melting it with milk works too.
Stirring In Melted Butter
A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.
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.
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.
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.
Salt the water before boiling, taste as you mash and don't be shy when reaching for the butter dish. “Butter is the cornerstone of that rich, velvety flavor,” says Gaydos, and he's right. Many chefs also fold in heavy cream, sour cream or even cream cheese for extra tang and richness.
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 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.
The Mistake: Overworking the Potatoes with a Food Processor, Blender or Mixer. Too much — or too vigorous — mashing will produce gluey potatoes. Your best tool is an old-fashioned masher, fork, ricer or food mill.
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.
Start with cold butter, Boden says. “I'll add my cold butter first and start mashing with grandma's potato masher, then add salt and loads of black pepper.” Cold butter that melts slowly will distribute the fat more evenly. And salted butter is best, according to McDaniel.
Tips for the best mashed potatoes
Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
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.
You don't have to oil your potatoes, but it's a good idea. The oil helps to crisp up the skin! You can brush the potatoes with melted butter instead of oil if you prefer.
Instead, it's better to use cold butter, so all of the starch is equally coated in the fat and milk solids. Whereas it's important to use cold butter for mashed potatoes, you'll want to add cream that's warm or room temperature.
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!
Cream/Milk – I use warmed whole milk in this recipe, but cream also works if you have it on hand. Remember to heat the dairy for the best potatoes. Seasonings – Again, keeping this recipe simple, I simply add salt & pepper. If you'd like a little bit of garlic, chop a few cloves and let them boil with the potatoes.
Using the wrong type of potatoes
Choose higher starch potatoes (such as Russets or Yukon golds) for the fluffiest, smoothest mash. They also absorb flavorings more easily. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded “potato paste.”
When you add egg yolk to mashed potatoes, you are adding fat and helping to bind the starch in the potatoes, giving them a smoother texture. The egg yolk also works with the fat (butter, cream, and sour cream) to create a super-strong emulsion, so the potatoes take on a light, airy, custard-like texture.
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.
Common smashed potato mistakes include using the wrong potato (waxy vs. starchy), cutting them unevenly, starting in boiling water, not salting the water, over-mixing (causing gumminess), not draining/drying them properly (leading to watery results), and failing to use hot liquids (butter/milk) for better absorption, all of which can lead to a gummy, watery, or bland dish.
What type of cheese is best to use in mashed potatoes? We love an easy melting cheese like cheddar, gouda, Monterey Jack, or fontina. Grated Parmesan is also a great choice because it adds a salty, nutty flavor to the mashed potatoes.