Dear chef, I need advice on making the perfect mashed potatoes

Ask the chef

Struggling with lumpy or soupy mashed potatoes? Get expert advice from a chef on making consistently smooth, creamy mashed potatoes every time. Perfect your technique this holiday season!

Question

Dear chef, I struggle with making consistent mashed potatoes. Sometimes they are too lumpy. Sometimes they are too soupy. Do you have any advice?

Answer

“Our mashed potatoes’ consistency starts with using a food mill that rices the cooked potatoes down into little pellets,” said Frankie Bones chef Luke Lyons.”We then whip the potatoes in a mixer with a healthy (or not-so-healthy) amount of whole milk and butter until the right consistency is reached. Then we season them with kosher salt and white pepper to taste.” 

– Chef Luke Lyons, Frankie Bones

Lump-free and fluffy 

Frankie Bones has mastered the art of mashed potatoes, and they credit their success to three essential tricks. First, a potato ricer ensures smooth, lump-free results. Second, steaming instead of boiling and soaking the potatoes after peeling adds extra fluffiness. Finally, the ideal butter-to-milk ratio is 1:2. Here’s their step-by-step guide to perfect mashed potatoes:

1. Peel russet potatoes, and slice them into evenly thick disks (about 1 1/2 inches).

2. Soak the potatoes in cold water for at least an hour (or overnight) to remove excess starch and prevent browning.

3. Drain and steam the potatoes in a perforated pan for 45 to 50 minutes, until fork-tender.

4. While the potatoes steam, simmer butter and milk in a 1:2 ratio (1 part butter, 2 parts milk), then remove from heat.

5. Pass the steamed potatoes through a potato ricer for a smooth texture.

6. Combine the riced potatoes with the milk-butter mixture in a stand mixer, whisking on medium speed until well blended.

7. Season to taste with kosher salt and white pepper.

8. Serve immediately, or keep warm until ready to enjoy.