Mashed Potatoes

Cook's notes

Russet vs. Yukon Gold. Russets mash up fluffy and drink in more butter; Yukon Golds are naturally buttery and a touch denser. Both are great — it's a texture preference. More on the potato spectrum in Kitchen Notes.

Pick your tool. A ricer gives the smoothest, most foolproof, lump-free result; a hand masher is fine for a rustic mash. A stand mixer works beautifully too if you control it (see Stephan's note below) — the one tool to truly avoid is a food processor, which turns potatoes to glue in seconds.

Garlic mashed potatoes — Stephan's go-to. Instead of roasting garlic separately, simmer 4–6 peeled garlic cloves gently in the butter and cream over low heat until they're completely soft and sweet, 10–15 minutes, then mash or press them and add the whole fragrant mixture to the potatoes. For the creamiest mash, Stephan mashes them in a KitchenAid stand mixer: use the paddle attachment for a mash with body (stop the moment it looks right), or the whisk attachment for a light, whipped texture. Either way, stop as soon as you get there — run it too long and the starch turns gluey.

Don't overwork. Once the mash is smooth, stop folding — broken-down starch turns mashed potatoes gluey and pasty.

Drain very well. Watery potatoes make watery mash that no amount of butter can fix — really shake out the cooking water.

The mug method is the low-spoons rescue — instant flakes rehydrate in seconds and keep on the shelf forever. For the fully loaded single-serving version (cheese, bacon, scallion), see Loaded Mug Mashed Potatoes.

What to serve it with: under a reverse-seared ribeye or a braise, beside roast chicken, or as the bed for seared scallops. For a lighter option, see the cauliflower purée.