Our Restaurant Style Mashed Potatoes Recipe is straight from a “secret” family recipe. This mash can be served alongside any of your favorite meals. We serve them up with several comfort food meals, they pair perfectly with our recipe for Coq au Vin. An earthy balance of a true French Classic, these mashed potatoes are the perfect accompaniment.
The best Mashed Potatoes consist of a few ingredients, that result in a decadent creamy, rich mash that remains light and velvety. Our secret? We toss a little nutmeg into this batch, which imparts a deep flavor. Maybe not so much a secret anymore, but for good reason!
- Potatoes: Choose the best potatoes! Our go-to has always been Russet potatoes, they’re starchy and have the perfect consistency to blend well with butter and cream. They’ll keep a light velvety texture, that incorporates beautifully with warmed cream and butter.
- Cream: Use heavy cream or half & half, which imparts that creamy lush texture that makes mashed potatoes shine. Yes, it’s decadent but we don’t eat them every day. Splurge for a special meal.
- Butter: Be sure to use a good quality unsalted butter, we all know butter is what gives a great mash, great flavor. It’s butter!
The Cooking Technique
Add unpeeled, uncut potatoes medium sized potatoes to a heavy-bottomed pot add cold water till the potatoes are covered by an inch, then add a generous hand of Kosher sea salt. Leaving the potatoes whole means that they absorb less water when boiling and retain more flavor. Cook for about 15 minutes, you will be able to easily pierce the potatoes through with a knife, when they’re done. If there’s resistance and a crunch then let them cook a little bit longer. Cooking in already boiling water can result in an uneven cook on the potatoes.
Warm the cream, butter, and nutmeg in a heavy-bottomed saucepan on low heat while the potatoes cook.
Drain the potatoes and peel, the skins will slip right off after boiling. Quarter and toss back into the pot they cooked in.
What's the best way to Mash Potatoes?
We use a potato ricer for the perfect velvety consistency in our mash, you can also use a potato masher of course.
Never, ever use a blender or food processor! And Mixers can also result in the same gluey mess. The science is uncomplicated: Boiled potatoes develop puffed starch cells. When ruptured during mashing, the cells release starch. The more cells are broken the gummier the mashed potatoes become.
Be gentle with your spuds!
How to make Restaurant Style Mashed Potatoes
Our Restaurant Style Mashed Potatoes Recipe is straight from a "secret" family recipe. This mash can be served alongside any of your favorite meals.
- 4 pounds Idaho Russet Potatoes
- 1 cup (240 ml) cream can substitute half & half
- 1/2 cup (115 grams) butter
- 1/2 teaspoon nutmeg
- Kosher sea salt to taste
- freshly cracked black pepper to taste
Add unpeeled, uncut potatoes medium sized potatoes to a heavy-bottomed pot add cold water till the potatoes are covered by an inch, then add a generous hand of Kosher sea salt.
Cook for about 15 minutes, you will be able to easily pierce the potatoes through with a knife, when they're done. If there's resistance and a crunch then let them cook a little bit longer.
Warm the cream, butter, and nutmeg over low heat in a heavy-bottomed saucepan. Add a little of the warmed creamed mixture and begin mashing the potatoes, continue to add the cream mixture until you have reached the desired consistency. Season with Kosher sea salt and freshly cracked black pepper to taste.
- Prep time is approximate.
Be sure to check out our Coq au Vin Recipe it’s SO EASY! Choose the long or short prep on this French Classic, no matter which way you choose life is good! This is a serious comfort food on a cold day.