Thanksgiving isn’t complete without the perfect mashed potatoes. Watch Chef Alec share his secrets for creamy, flavorful perfection with easy-to-follow steps and pro tips.
Ingredients
- 4 lb russet potatoes
- 2 lb unsalted butter
- Milk (to taste)
- Salt and freshly ground black pepper (to taste)
Instructions
1. Preparation and Pureeing
- Bake the potatoes: Cook them until they are completely tender.
- Sieve* for texture: Push the cooked potatoes through a chinois or a fine mesh sieve.
*Alternative tool: If you don’t have a chinois, a pasta strainer can work as a substitute.
2. Moisture Removal and Mixing
- Cook out moisture: Place the pureed potatoes in a pan and cook them briefly to remove any excess water.
- Prepare for mixing: Transfer the potatoes to a stand mixer, or use a metal bowl with a whisk.
3. Incorporating Fats and Liquids
- Add butter: Mix in the butter while the potatoes are still warm.
- Infuse milk: Heat your milk with garlic and herbs, then gradually add it to the potatoes until you reach your desired consistency.
4. Serving and Storage
- Serve immediately: Enjoy them fresh for the best texture.
- Make ahead: You can cool the potatoes and reheat them in a pan when you are ready to serve.
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