Smooth Amazing Mashed Potatoes
Smooth Amazing Mashed Potatoes is a medium French recipe that serves 6. 720 calories per serving. Recipe by Chef Jean-Pierre on YouTube.
Prep: 37 min | Cook: 25 min | Total: 1 hr 17 min
Cost: $4.37 total, $0.73 per serving
Ingredients
- 3 lb Yukon Gold potatoes (Thin‑skinned; keep skins on while boiling for less water absorption)
- 2 tbsp Kosher salt (For seasoning the cooking water; add more to taste at the end)
- 0.75 cup Whole milk (Use whole milk for richness; heat until just hot (about 140°F/60°C))
- 0.75 lb Unsalted butter (Room‑temperature, cut into small cubes; do NOT melt)
- 0.5 tsp Freshly ground black pepper (Optional, for finishing)
Instructions
Prepare potatoes
Wash the Yukon Gold potatoes, peel if desired, then cut into uniform 2‑inch chunks.
Time: PT5M
Start boiling
Place the potato chunks in a large pot, cover with cold water, add 2 Tbsp kosher salt, and bring to a boil over medium‑high heat.
Time: PT5M
Temperature: Medium heat
Cook potatoes
Reduce heat to maintain a gentle boil and cook until the potatoes are fork‑tender, about 20 minutes.
Time: PT20M
Temperature: Boiling
Drain and dry
Drain the potatoes in a colander and let them steam dry for 2 minutes to remove excess moisture.
Time: PT2M
Peel potatoes
While still hot, peel the potatoes using your hands or a knife; the skins should slip off easily.
Time: PT5M
Rice the potatoes
Pass the peeled potatoes through a potato ricer into a large mixing bowl, working in batches.
Time: PT5M
Heat milk
In a saucepan, gently warm 3/4 cup whole milk until just hot (about 140°F/60°C); do not boil.
Time: PT5M
Temperature: ~140°F
Add milk to potatoes
Pour the hot milk over the riced potatoes and stir gently to combine.
Time: PT2M
Incorporate butter
Add the room‑temperature butter cubes to the mash and fold them in until fully incorporated and the mixture is glossy.
Time: PT5M
Season to taste
Taste the mash and add extra salt and freshly ground black pepper if desired.
Time: PT2M
Plate and garnish
Transfer the mash to a serving bowl, smooth the top with a spatula, and optionally create a decorative swirl or add a sprig of herb.
Time: PT3M
Nutrition Facts
- Calories
- 720
- Protein
- 5 g
- Carbohydrates
- 68 g
- Fat
- 47 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free, high-fiber
Allergens: Milk, Butter
Ingredient Substitutions
- Instead of Yukon Gold potatoes: Russet potatoes, Red potatoes
- Instead of Kosher salt: Sea salt, Table salt (use less)
- Instead of Whole milk: Half‑and‑half, Heavy cream (use less)
- Instead of Unsalted butter: European style butter, Ghee (will change flavor)
- Instead of Freshly ground black pepper: White pepper
Equipment Needed
- Large pot
- Colander
- Potato ricer
- Saucepan
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Kitchen towel or oven mitts
- Sharp knife
Critical Steps — Do Not Skip
- Start boiling
- Cook potatoes
- Rice the potatoes
- Heat milk
- Incorporate butter
Chef Tips from the Video
- Keep the potato skins on while boiling to prevent water absorption.
- Use hot milk, not cold, to keep the mash warm and silky.
- A potato ricer is the secret to a cloud‑like texture.
Troubleshooting
Mashed potatoes are watery
Drain potatoes thoroughly and let them steam dry; use less milk next time.
Mashed potatoes are lumpy
Pass potatoes through the ricer again or use a fine‑mesh sieve; avoid a blender.
Butter didn’t melt fully
Cut butter into smaller pieces and let it sit at room temperature longer before folding in.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently with a splash of milk.
Freezer: Not recommended – texture becomes grainy after freezing.
Room temperature: Keep no longer than 2 hours; potatoes are perishable.
Make-Ahead Tips
- Prepare the potatoes and keep them warm in a low oven (200°F/93°C) for up to 30 minutes.
- Reheat gently over low heat, adding a little extra butter or milk if needed.
Last updated: August 21, 2026
