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  • Writer's picturehungryhungryhayden

Mashed Potatoes

Mashed potatoes, or MashPo if you want to sound cool.


These are the ratios that I typically use to make mashed the way I like them to. Feel free to play with them to suit your taste.

5lb russet or Idaho potatoes- wouldn't be called mashed potatoes without them

2 cloves of garlic- completely optional, but elevates the flavor just enough.

2 sticks butter- yes, that is a lot of butter. Why do you think restaurant food tastes so good?

1 cup sour cream- once you try it you’ll never go back. The acid helps cut the richness of the butter.

Milk- to adjust the consistency

White Pepper- to taste. The spiciness also helps balance the richness.


1. Wash, peel, and cut the potatoes into chunks.

2. Add potatoes, peeled garlic cloves, to a pot of seasoned water, and bring it to a boil.

3. Cook until a paring knife or fork can be inserted into the potatoes with little or no resistance.

4. Drain, and add back into the pot, add butter, white pepper, and sour cream.

5. Mash with a potato masher adjusting the consistency with milk until you’re satisfied with the amount of lumps or lack thereof.

Substitutions and Additions:

1. Russet or Idaho potatoes- any potato is fine, waxier varieties will need more liquid though. You don't even have to peel thin skinned waxy varieties like red potatoes. If you use things that are not potatoes, like say cauliflower, it is no longer mashed potatoes.

2. Butter and garlic- none

3. Sour cream- any lacto-fermented dairy item will work, just understand the more liquid in it, the less milk you’ll need.

4. Milk- just here to adjust consistency. You can probs use water if need be.

5. White pepper- it's okay to use black, it’ll just look like you didn't wash your potatoes.

5. Cheese- what doesn’t cheese make better? Pick your poison here. If it’s a good melter (cheddar, parm, etc.) mix it in, if not use it as a topping


1. Loaded mashed potatoes- add white cheddar and/or parm, bacon bits before mashing. Top with extra bacon, yellow cheddar, and green onions BEFORE SERVING.

2. Duchess potatoes- Mash potatoes until completely smooth, add egg yolk, nutmeg, and optionally cheese. Load potatoes into a piping bag and pipe rosettes onto a parchment lined baking sheet. Brush with melted butter and bake at 425F until golden.

Alternate Techniques:

If you don’t have a potato masher, or are lazy like me, feel free to use a hand blender, kitchen aid, or food mill to break down the cooked potatoes. The only thing I’d watch out for is that starchy potato varieties tend to get gluey with over mixing.

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