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Celebrity chef and restaurateur Jet Tila shares all you need to know to finally nail the fluffiest, buttery mashed potatoes ever.
"Every cook must know how to make mashed potatoes. There are some critical steps for fluffy ones: Start with a starchy potato like Yukon gold or russet, not a waxy potato like red skin. Leave the potato pieces large, at least 2 inches, so they don't get waterlogged and become mealy. Start in cold water so the starches cook slowly and become creamy. The finer the mash, the fluffier the texture. We love mashers and ricers with small holes to get the potatoes super fine. This will guarantee amazing mashed potatoes." –Jet
For a complete dinner, serve these with his Juicy Roast Chicken.
For more classic side dish ideas, check out Rach's Roasted Broccolini, Roasted Butternut Squash and Jacques Pepin's Simple Green Salad with Dijon Vinaigrette.
For more from chef Jet Tila, get his tips for how to hone your knives here.
Ingredients
- 6 tablespoons unsalted butter
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1 to 2 tablespoons kosher salt
- ½ cup half-and-half
Yield
Preparation
Cut the butter into 3 pieces and let soften slightly.
Place the potatoes in a large saucepan. Add cold water to cover by 1 inch and add 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes break apart when pierced with a paring knife, 10 to 15 minutes. Drain the potatoes well, return to the saucepan and place back on the burner over low heat.
Warm the half-and-half in a microwave-safe container for about 45 seconds, until steaming.
Transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the potatoes begin to break apart, about 30 seconds. Add the half-and-half to the potatoes, then 1 piece of butter at a time and mix until just combined. Season with a generous pinch of salt, taste and adjust. Serve hot.
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