Fastest, Easiest Mashed Potatoes
Forget big pots of water, long simmer times, and gummy mash. Rigorous testing and our best potato science revealed a smarter, faster, more flexible path. You can make great mashed potatoes efficiently and any way you like—smooth or chunky, fluffy or creamy, earthy or buttery—as long as you start with properly cooked spuds. It's crucial to avoid overcooking, which results in too much free starch that gelatinizes and renders the mash gluey. To avoid overcooking and also make the cooking go as quickly as possible, we started by slicing the potatoes thin to ensure that they'd cook through more quickly and evenly. We also packed them tightly into a moderately sized pot, which reduced the amount of water needed to cover them and thus the time it took for the water to come to a boil. Choosing the potato variety, processing tool, and ratio of half-and-half (richer than milk, less cloying than cream) to potato allowed us to adjust the flavor and consistency to our liking.
Nutrition Information
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and sliced ¼ inch thick
- 8–10 tablespoons half-and-half or milk
- 4 tablespoons unsalted butter, cut into ¼-inch slices
- 1 teaspoon table salt
Instructions
- 1Note: Yukon Gold potatoes will deliver buttery flavor and color; for earthier flavor, use russets. For a smooth mash, use a ricer or food mill; for a chunkier texture, use a potato masher. For lean mashed potatoes, use milk; for a richer result, use half-and-half. Slicing the potatoes while the water comes to a boil saves time. When not serving it with gravy, we top the mash with a pat of butter.
- 2Bring 1 quart water to boil in medium saucepan over high heat. Add potatoes, making sure they are fully submerged in water. (If not, add just enough water to cover). Return water to boil, then adjust heat to maintain very gentle simmer. Cover and cook until paring knife meets no resistance when slipped into center of potatoes, about 12 minutes.
- 3Drain potatoes and return to saucepan. Use potato masher, ricer, or food mill to process potatoes to desired consistency. Stir in ½ cup half-and-half, butter, and salt until combined. If desired, adjust consistency with remaining half-and-half. Season with salt and pepper to taste and serve.