The Best Mashed Potatoes Ever

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It’s a classic dish for a reason – it’s damn tasty! Mashed potatoes may just be one of the most versatile dishes you can have in your cooking arsenal as it goes with so many different applications. Perfect as a pairing with any kind of protein (yes every seafood!) and can be used as it’s own application for main courses – Shepherd’s pie anyone? We think this dish can compete with the Best Mashed Potatoes Ever. What do you think?

This version of our home cooked mashed potatoes is inspired by the many Fresh Bistros we’ve dined at over the years. The French do this better than anyone else with a classically French secret weapon: Butter. Lots of it. These potatoes are mind-blowingly tasty however not the healthiest! Dial the butter back if you like, however to truly impress with the best tasting mash you’ll ever eat, the key is to have equal parts potato to butter. The truly French way!

What type of Potatoes to use to create the Best Mashed Potatoes Ever?

This is a hot topic amongst Mashed Potato fans all around the world. The truth is, there really is no one single type of Potato that is going to produce the best Mashed Potatoes Ever. There are, however, several types of Potatoes that you do want to use. Those are Potatoes that have a higher starch and lower moisture content

The high starch content is what you want out of a perfect Mashed Potato, as the starch gives the potatoes a light, fluffy texture. When you marry this light and fluffy texture with the creaminess of the Butter, you will get the most velvety-smooth Mashed Potatoes

Therefore, the best type of Potatoes to use when making Mashed Potatoes are high starch potatoes such as Yukon Gold, Idaho, and Russet Potatoes. These are extremely common potatoes so you should have no trouble finding them in your local grocery store

If you’re from a country that doesn’t typically grow these types of Potatoes (which are common in the US) we’d recommend doing a quick search for common high starch potatoes in your area and go for them. If you’ve got some friendly folk at the grocery store you can even ask them!

The more Butter you add, the creamier your Mashed Potatoes will end up

This advice here is truly a double-edged sword. Making great Mashed Potatoes does come down to using Butter. A lot of Butter! Those insanely rich Mashed Potatoes you get at good French Restaurants and Steakhouses are packed so full of Butter. However, as we all know, butter isn’t exactly super healthy for you if you eat a lot of it

To make the Best Mashed Potatoes Ever we recommend using a ratio of equal parts Potato to Butter. This may seem like a lot because it is. This is not an ‘every day’ Mashed Potato recipe. If you’re eating Mashed Potatoes once or twice a week, we’d recommend scaling back that Butter quantity significantly. You can always replace some of the Butter with Milk, as it will help to achieve a similar creamy texture

However, this recipe is about creating the very best. So, for that special occasion dinner, why not go all out with the butter. It’ll taste so decadent, creamy, and delicious. We guarantee it. When cooking Potatoes this rich we’d recommend pairing them with a beautiful steak dinner. Splash out and get some high-quality Steak such as Wagyu, or Angus and check out this recipe for the ultimate dinner

The final, secret ingredient – Garlic

This step is such an easy one to add that we don’t know why it hasn’t become mandatory when making Mashed Potatoes at home. Melt your Butter before you add it to the Mashed Potatoes so it will be easier to fold into the Butter. However, as you’re melting the Mashed Potatoes, add a few Garlic Cloves into the Butter

That beautiful Garlic flavor will fuse into the Butter, and you’ll be left with, that’s right, Garlic Butter! It’s so easy to do and adds a beautiful layer of Garlic flavor to the Mashed Potatoes

The Best Mashed Potatoes Ever Recipe

Ingredients

• 3 large potatoes, peeled (Russet, Idaho or Yukon Gold)
• 4 Sticks of Butter (2 cups)
• 2 tbsp. Salt
• 4 cloves Garlic, finely chopped
• 1 handful of parsley, finely chopped
  
  

Instructions

1. Cut the peeled Potatoes into even sized cubes, about 1 inch thick. Place into a saucepan filled with cold, salted water then slowly bring to a boil on medium / high heat
2. While the Potatoes are boiling, combine the Garlic, Parsley and half a stick of Butter into a microwave safe container and cook on high for 1 minute, so that the Butter completely melts. Place into a small serving bowl
3. You will know when your Potatoes are completely cooked when you can push a knife completely through them with minimal resistance. About 10 – 12 minutes cooking time. Once completely cooked, drain Potatoes with a colander then place back into the saucepan
4. Mash the Potatoes to your desired consistency. Using a traditional hand masher works great however you’ll likely have a few lumps which is totally fine and adds to the rustic vibe of the dish. For a finer texture, run the potatoes through a fine sieve or tami. Mix in the remaining butter and stir until the butter is completely absorbed then season with salt to taste
5. Finish by serving with the buttery garlic mixture poured on top. This adds a beautiful bistro look to the dish and adds such amazing depth of flavor with the garlicky butter!
   
   

There you have it. Some beautifully decadent, rich Mashed Potatoes to serve alongside whatever your liking. Or you could just eat a big bowl of it by itself! Probably best to enjoy these Potatoes with a lovely protein. Check out our Beef and Poultry dishes for some inspiration and happy cooking!

We hope you’ve enjoyed our recipe for The Best Mashed Potatoes. If you’ve made it this far into the recipe we’re sure that you’re creating an amazing meal for dinner. So, why not go all out and create a feast with some of our favorite sides to pair alongside the mash. Here’s a few of our favorites:

• Cauli Mac and Cheese
• Animal Style In N Out Fries
• Southern Cheesy Grits
• Cheesy Air Fryer Mac and Cheese Bites
• Caramelized Onions
• Cheesy Potatoes au Gratin
  
  

Happy Cooking!