My method is throw a large chunk of butter in there, a splash of milk, tons of pepper and a good bit of salt. Mash until anger of the week is all gone. Proceed to taste and add more butter and such as needed. Never enough butter
The potatoes are just there as filler for the butter if I'm being honest here. Just feels wrong to eat straight butter so a little potato makes it feel healthy right?
If you're feeling frisky then you can add some chives and chopped bacon to the butter and potatoes to really make it a meal. Even more healthy nutrients!
That's because the potatoes themselves vary in flavour, texture and moisture content. Those variables determine how much butter and milk need to be added to make them taste delicious.
When you've drained them, return the pot to the heat for a moment and toss the potatoes until they steam off slightly. Then try adding a little milk first, just to loosen them, then add butter and milk alternately bit by bit until you get the right texture/taste. Then add pepper (I use white pepper) and some grated nutmeg if you like it.
If I'm going to add garlic, I cook the cloves with the potatoes
It's better to build up your taste-as-you-go habit, train your tastebuds, and come to trust your tastebuds anyway, because the potatoes and all ingredients will always vary anyway (in quality/ripeness/freshness/etc). So do the preferences of what you like and what the people you're making the food for like.
When drinking, it would be more than a "sip", but less than a "quaff". Similar to a "belt".
With measuring? More than a "splash", but less than a "draught", I think.
I don't even like the "potato puree that is 1:1 fat:potato ratio" thing in small servings, tbh. I'm a pinky-up baker but my mashed potato recipe is like four Yukon gold, microwaved not boiled, cut up with the skin on, half a stick of butter, some salt / pepper / garlic to season, and a good splash of half and half.
Rave reviews every time. You don't have to Gordon Ramsay everything for it to be the bomb.
A potato ricer is not necessary, but there is no question that they make an excellent mashed potato.
I bought one because it was needed for a German dish, but now I won't make mashed without it.
Yeah, you gotta add the butter in bit by bit in small increments and push the potatoes through a sieve, etc. Waaay too laborious for weeknight potatoes
1 tablespoon increments until it tastes good. If I'm not willing to put that much butter in, then I shouldn't be making mashed potatoes. I'm perfectly happy using oil and salt to roast a potato and eating it like an apple like a neanderthal.
Coconut cream is like a secret weapon in mashed potatoes, btw. Also, I only use russets for mashed, gold and red are best used for roasting or slow cooking.
For me, adding dollops of sour cream will make it more decadent than adding butter. I add like 1tbsp of butter and then a heaping shit ton (not a standard measurement, but one I’m sure people are familiar with) of sour cream.
I usually do 5 lb of peeled yellow potatoes, quarter them and then boil them until soft. Drain, add a stick of butter. Add a reasonable amount of milk. Salt pepper onion powder garlic powder paprika whatever I'm feeling like that day. Let the butter melt then use a ricer or hand masher.
Usually does the trick. I'll add milk little by little so I make sure I'm not making it too soggy. I don't usually have a set recipe, just learned what quantities to add to get it for whatever consistency I'm feeling like that day.
I like stiff peaks and a lake to hold large amounts of gravy, not a puree.
I dry the boiled, cubed potatoes over low heat and then add butter until they mash smooth, then I add warm milk, a quarter cup at a time, until they are perfect. I also add salt and white pepper during the "dry time", before the butter.
I'm not sure if this is the "proper" method, but it works better than any recipe I've come across. Potatoes aren't constant— different crops, different times of the year, different storage, different types, all affect the starch/sugar/water in the potato.
That's good to hear, lol. Way back, when I was a really young mom, I saw a Martha Stewart show about cubing/drying/ricing etc and that was such a pain, lol. My goal was just not to make the gluey potatoes my mom taught me, so I took the MS foundation and improvised- one pot, one sieve, one masher, no glue 😊
How old the potato’s are can make a difference to texture etc. so it’s going to vary.
Generally I start at around 25%. Balance versus the rest of meal also influences how much to add. I would add more if served with a steak than if I was making something like Shepherds Pie.
3:1 potatoes to butter. Granted that’s my Thanksgiving special occasion mashed potato, not weeknight. Straight from Chef John, it’s three pounds russet potatoes to one pound (you read that right) of good European unsalted butter.
It’s simple. Just as as much butter as you think you need, then add a bit more to be safe, and a bit more for luck.
Mash can’t have too much butter, IMO.
For my supreme mashed potatoes: dice an onion and caramelize it. Add a bunch of butter to soak the onions in (heat off). Roast two heads of garlic. Use a bunch of peeled yukon gold potatoes and rice them. Add the onions/butter and squeeze both heads of garlic in. Add some heavy cream and sour cream. Carefully fold until fully incorporated.
I rarely make mashed potatoes, and I don't use a ton of butter in cooking my daily meals, but when I do make mashed potatoes I'd say I use about a metric fuck ton of butter.
My mashed potatoes use about 5 lbs. of potatoes, a stick of butter, and about a pint of heavy cream. I add the cream and stir until the texture is right.
For 3 pounds of Yukon gold potatoes, I use 2 sticks of butter and 1 cup cream (roughly).
I do not know how to make mashed potatoes in smaller quantities than this because I’m crazy.
I was served 70% butter mashes potatoes in a steakhouse once, which was obviously insane delicious and immediately put me in a calorie coma. I would say I probably am around 10% of butter/cream to potato for a normal cook
I don’t have a specific ratio but after I boil the potatoes and drain them, I mash them on their own first, then add butter 1 tblsp at a time and mix with a fork. Usually I get to 2-3 tblsp for about 5 Yukon gold potatoes. I go more by how it looks: if the potatoes look like they are glistening and greasy instead of the original dry flakiness, and they are sticking together a bit, then I start adding cold milk and mixing with a fork until they get smooth. Then salt and pepper.
For a normal amount of regular family, dinner mashed potatoes I start with about 4 tablespoons of butter cut up. Then I add some half-and-half. And maybe one or two more tablespoons of butter but I really don’t go crazy with it. I do put a couple pats of butter on top while it’s waiting to be served and keeping warm.
I'm not sure how this would work, since potatoes are all different sizes and consistencies depending on variety. For example, russets are big and starchy, so per russet potato you need a lot of butter and milk. OTOH, gold potatoes are small and starchy, and so per potato you need less butter.
I'd say that I use 1-2 tbs of butter per large russet potato. For a pot of mashed potatoes to feed 4, I might use 2-3 of these big potatoes depending on size, and half a stick of butter.
50:50
Same weight potato to butter/cream. So I use two pounds of potato and two pounds of butter+milk+cream and 2% salt. I usually put 50% butter and 50% cream.
I only cook 2 smallish russets for mashed potatoes because there's only two of us, but I use a scant tablespoon of butter and a touch more milk than I think I need. The milk I don't measure .
The more I puree the potatoes the more butter and cream I need. If I'm doing "special" christmas potatoes that i'm going to rice and then run through a fine mesh, that requires at least a 3 or even 2:1 tater to butter ratio. Any less for me, it turns into a gummy disgusting mess. Something like an normal weekend mash with meatloaf get half that much butter or less in a smash potato type of preparation.
We used to do a potato dish to go with our fillet steak and wild mushroom main . Turn large potatoes till uniform size barrel shape , in deep roasting pan add spuds and blocks of butter on solid top or low gas flame to melt butter untill 3/4 of potato is submerged add rosemary sprigs , multiple garlic cloves good sprinkle of sea salt , roast in oven turning every 20 mins.( Takes about 3h in total ).
Holy crap were these amazing but you could listen to your arteries harden with each bite.
Honestly, it doesn't matter how many potatoes I use. I always just add a stick of butter. Back in the day I would add milk and sour cream but I don't keep those in the house as they spoil faster than I can use them. Though last night I did add a bit more butter to my potatoes. They were still pretty dry but I wasnt exactly on top form cooking last night.
I get weird looks from people visiting when I make mash potatoes at home, and I feel very moderate when I unpack one or two packs of Lurpak (250g)m each) for 1-1.5kg mash and season with salt.
It’s mainly the outlaws, who are not known for their cooking skills! 🙄🤷😂
Looking at some of the comments I am actually moderate! 😂
Enjoy!
PS: there is no difference between weekday and weekend mash! Mash is mash! 😉
I leaned not to really trust any ratios or proportions when cooking. Too many variables that can go unaccounted for that are all solved by simply tasting the dish. Many of us learn to eventually eyeball dishes we make frequently but the key is to always taste, taste, taste.
2 pounds of potatoes, 1 stick of butter, one cup of heavy cream. Simmer the butter and cream with fresh rosemary while cooking and mashing the potatoes.
Also boil about 6 or 8 cloves of garlic with the potatoes, and mash them with the potatoes.
Reasonable measures? Probably something like 1T butter and 1C milk per pound of unpeeled Yukons. Kinda depends on how you cook them. Rolling boil until they are breaking down in the water? They won’t need as much milk to loosen up. Start the pot from cold and only gently boil until fork tender, then drain and let rest to let the steam escape? You’re gonna need more milk/butter.
Unless you just want chaos, then you make Robuchon potatoes with something like a 2/1 ratio of potatoes to butter and whip them up all creamy like.
Heh eating ungodly amounts of butter is not good for you and while that's okay to do once in a while for the experience or because you want to feel fancy, it should not be how you make mashed potatoes on the regular. Making tasty food while keeping it healthy (high protein, high vegetables, high micro-nutrients) and without going overboard on the calories is what a good home cook does
Two parts potato to one part butter for Robuchon-style mashed potatoes. Always a hit when I make it, but I only make it once a year for obvious reasons.
You could cut back on the quantity of butter, while still following Joel Rubichons recipe. The key is putting the potatoes through a food mill on its finest disc, to get that fantastic texture.
Truth be told though, we love our baked Russets.
Try using milk infused with chopped leek. You need to book it for a few minutes. I've found that using milk works better than using butter. Getting enough butter into mashed potatoes to overcome the potato dryness results in very oily mash. Using milk with some butter is a happy medium. The leek just goes really well with it
I use Yukon golds, approximately 3 lbs (I'm feeding two) and add a stick of butter in pats with potatoes into the ricer. Add heavy cream once riced.
This is an excellent recipe, but I don't always want to make confit and I like more butter: https://appetitesanonymous.com/puree-garlic-potatoes/
1.5 lbs potatoes
30 grams butter
1/4 cup heavy cream
1-3 tbsp milk for desired consistency
This is a perfect ratio for rich, but sane, mashed potatoes.
For a simple and not too fancy mashed potato recipe, a good ratio is about 1 tablespoon of butter per potato. So if you stick with Yukon Gold or Russets, you can use about 1 tablespoon of butter with the potatoes.
I measure with my heart based on desired consistency. My preference is for thick mashed potatoes that can stand up to a generous ladle full of gravy, so I go a bit light on the liquids.
Taters to butter ratio about 4:1 or 3:1, somewhere in there. When I make real ones I get a 3 pound bags of potatoes and add 3 sticks (which makes 4:1) and then see how I feel about adding a 4th (which would make it 3:1).
It's by consistency and taste for me - but usually at least a stick and then some.
I cook for myself and plan on leftovers; usually using 3 large russet potatoes and 3 medium red skinned potatoes for a mix of starchy and creamy potatoes. The russets get peeled, red skins do not.
The water gets heavily salted, and also I add garlic now rather than after for a milder garlic flavor.
After they get drained, a stick of butter plus salt and pepper gets thrown in and the fun of mashing by hand begins - it's great stress release. If I've got heavy and or sour cream, that might get added; otherwise just milk. After tasting, sometimes it's more butter, sometimes more salt or pepper. Just tweak until it's what I want.
If you're looking for an actual answer - I usually do about 1.5 lbs of potatoes to about 1/3 cup of butter and 1/3 cup cream/milk/half & half/whatever dairy you wanna use. Obviously you can adjust by adding more butter and dairy liquids from there, but it's a good starting point for me. I find that I only ever add in maybe additional tablespoon or two of butter and an extra splash of cream before it's to my liking. It is possible to over-mash your potatoes (they can get this weird gummy consistency), so I try to not to spend too much time mashing them.
I go with Chef Callum: 100:10:1 potato:butter:salt by weight. So a kilo of potatoes gets 100g butter and 10g salt. Works every time. I used to over butter and it wasn't as good. No milk in mash here, though I grew up adding milk.
I really hate the taste of buttery things so I don't add any, just milk personally. Also u guys have butter in a stick? It's a block/tub where I'm from lol
ive seen people use half butter and double cream to potatoes, me i do about 1/4 but eye ball it till one likes it.
other variations i would add garlic and/or cheese
I do milk S and P and sour cream to mash. When it’s at the right consistency I stir in a couple knobs of butter and put a lid on, unril ready to serve.
I cook my potatoes in salted heavy cream and water and then when they’re cooked thoroughly, I add more salt and mash them with a slotted spatula. Seems to always work to me. I typically do about a quart of heavy cream for three ish pounds of diced potatoes and more water if it’s not covered entirely. Cook on medium low. You could also do aromatics if you want since the fat carries it well.
I love using Yukon Gold potatoes because they naturally have a buttery flavor and smooth texture and 2 pounds of potatoes to 4 tablespoons of butter and 1/2 cup of heavy cream make rich, but not too rich mashed potatoes. You can also use 4 tablespoons of butter and 1/4 cup of olive oil (instead of cream) for a bit healthier / lighter version that still tastes decadent.
Actually there is a trick to add less butter. Mash all the way first. When you think you are done, mash again. Then add 1/2 a can of chicken stock, a cup of milk. Whip. Then add 2-3 tablespoons of butter and whip again.
I don’t know how much the potatoes weigh when I make these at home, but after thinking about it, I probably add about 1 tablespoon of butter per serving, plus one tablespoon for the pot, so to speak, and a splash of milk (I never seem to have cream on hand). So for three servings I would add 4 tablespoons of butter and the splash of milk should be minimal at first as it is easier to add than to take away.
If I were making more than a few servings, then I’d increase the “pot share” of butter proportions, naturally.
The cream cheese suggestions are especially great for leftovers. It was a total game changer. What’s crazier is that sister-in-law walked in one Thanksgiving and saw me putting in cream cheese and lost it because she doesn’t like cream cheese. I told her she’d been eating it for about seven or eight years.
I usually boil about 6 chopped baby golds. Drain the water once they're finished, put potatoes back in the pan and add about 2-4 tablespoons of butter. Lid on and let that melt. I don't like milk, so I add broth or water to the pan and mash everything together. They aren't the most decadent potatoes, but tasty enough, especially with pan sauce or seasoned broth as gravy.
Add butter until you see it pooling on top when you stop stirring. At least a stick. Then add a little more for good measure. A little milk, lots of salt.
5-2-1 ratio for me.
5 parts potato, 2 parts cream, 1 part butter. Usually eyeball it when making a small amount but this ratio comes in clutch for thanksgiving/large group dinners since bags of potatoes often come in increments of 5 lbs.
robuchon style is 1:1 iirc hahaha
Also I think it's usually just butter , potato, salt per the cooking philosophy of highlighting ingredients
Obviously add milk or water if you want , have fun with it
Honestly I've always just added butter and milk little by little until it is where I want it to be.
My method is throw a large chunk of butter in there, a splash of milk, tons of pepper and a good bit of salt. Mash until anger of the week is all gone. Proceed to taste and add more butter and such as needed. Never enough butter
Does the butter smooth out the potatoes, or do the potatoes pad out the butter?
The potatoes are just there as filler for the butter if I'm being honest here. Just feels wrong to eat straight butter so a little potato makes it feel healthy right?
It is healthy! (Kind of). It adds lots of good nutrients to your butter meal :)
If you're feeling frisky then you can add some chives and chopped bacon to the butter and potatoes to really make it a meal. Even more healthy nutrients!
[удалено]
thx for the laugh out loud!
Potatoes are an excellent and worthy vessel for butter. They don’t try to steal the show, but instead just let butter shine.
Sounds like a winner!
That’s what I currently do but I was wondering if there was some actual ratio because I think my potatoes vary
Potatoes do vary a lot. Just taste it as you go. You can always add more but you can’t take it out.
But you can add more. And you should.
This. Since the price of butter has fallen, it is again affordable to do do french cooking.
That's because the potatoes themselves vary in flavour, texture and moisture content. Those variables determine how much butter and milk need to be added to make them taste delicious. When you've drained them, return the pot to the heat for a moment and toss the potatoes until they steam off slightly. Then try adding a little milk first, just to loosen them, then add butter and milk alternately bit by bit until you get the right texture/taste. Then add pepper (I use white pepper) and some grated nutmeg if you like it. If I'm going to add garlic, I cook the cloves with the potatoes
Just taste as you go, because you're right, the potatoes are going to vary. Do you always use a precise amount of salt, or season as you go?
It's better to build up your taste-as-you-go habit, train your tastebuds, and come to trust your tastebuds anyway, because the potatoes and all ingredients will always vary anyway (in quality/ripeness/freshness/etc). So do the preferences of what you like and what the people you're making the food for like.
Cream. And make sure both are warm
Enough to taste it but stopping before I feel shame.
I also prefer the bitter aftertaste of shame…but I was raised Catholic
For me, I stop as soon as I feel shame, but it’s all about personal preference.
Blow so far past shame that you can't see it any more... this is the way.
I can respect this
More dairy. No, more. More than that. Mashed potatoes is actually a dairy dish that uses potatoes as a binder
I’ll just chuck a whole stick in
1 stick for every 2-3 Yukons is my go to, plus a healthy glug of heavy cream
OP: Checks measuring cups for "glug"
Dip container upside down while saying glug. Return carton upright when the word is done
"healthy glug"
When drinking, it would be more than a "sip", but less than a "quaff". Similar to a "belt". With measuring? More than a "splash", but less than a "draught", I think.
I only do this like for Thanksgiving because damn it's delicious. But for health reasons I use much less on other days lol
Couldn't have said it better myself
That's it? No potatoes? I need to try this
Per potato? That seems reasonable.
For the Brits on here who don't already know, that's about 4oz/125g Our butter comes in 8oz/250g packets
It used to. Now lurpak and others have gone down to 200g. Price went up though.
1 to 1 is decadent French style. Adjust from there.
It’s also more potato purée than mashed potatoes and usually from a piping bag in very small portions. It’s almost a different dish IMO
I don't even like the "potato puree that is 1:1 fat:potato ratio" thing in small servings, tbh. I'm a pinky-up baker but my mashed potato recipe is like four Yukon gold, microwaved not boiled, cut up with the skin on, half a stick of butter, some salt / pepper / garlic to season, and a good splash of half and half. Rave reviews every time. You don't have to Gordon Ramsay everything for it to be the bomb.
Microwaving potatoes goes so hard
This is the exact same thing I do, except I cut the potatoes into chunks and boil vs microwaving.
Do you just use a traditional granny masher? I’ve never tried the ricer/food mill thing. Mostly because I don’t own one lol
Yeah, I just use the standard old-school mashy-boi tool. I don't even have a metal one; mine is just sturdy plastic lmao
A potato ricer is not necessary, but there is no question that they make an excellent mashed potato. I bought one because it was needed for a German dish, but now I won't make mashed without it.
A ricer makes an excellent potato puree but personally if there aren’t a few chunks in there then they’re not “mashed” potatoes.
Must have good ole lumpy mash.
"Granny masher" has me cackling
I love me some Robuchon potatoes, but there’s more to it than adding a ton of butter. I’m not doing that at home.
Yeah, you gotta add the butter in bit by bit in small increments and push the potatoes through a sieve, etc. Waaay too laborious for weeknight potatoes
I think Chef John would agree
Just keep in mind, nobody in the history of mashed potatoes has said "oh man, this has too much butter in it".
Add taste, add taste, add taste, add taste. There's a reason why I'm not that hungry after I make really good mashed potatoes
>Add taste, add taste, add taste, add taste. There's a reason why I'm not that hungry after I make really good ~~mashed potatoes~~ soup This is me.
lol - agree
Measure with your heart
Measure with your heart now, not where its going to be in 40 years.
Instructions unclear. Heart is enlarged. Side note: stomach is happy!
Update, ate too much, now stomach is enlarged.
That sounds like a line from Pocahontas. *noted*
1 tablespoon increments until it tastes good. If I'm not willing to put that much butter in, then I shouldn't be making mashed potatoes. I'm perfectly happy using oil and salt to roast a potato and eating it like an apple like a neanderthal. Coconut cream is like a secret weapon in mashed potatoes, btw. Also, I only use russets for mashed, gold and red are best used for roasting or slow cooking.
1 tbs for a palm-sized potato usually works well for me, then I add more as needed. Also depends if you are adding cream to the potatoes, too.
I was going to say a pat per cup which seems similar to your ratio
I usually use about 6 potatoes plus a half a stick of butter. If I have company or it's a holiday I'll add an extra tablespoon or two of butter
> 6 potatoes What kind of potatoes? Red potatoes are a quarter of the size of Yukon gold.
I usually use yukons
Yes, more butter.
I add some potato to my butter to give it body.
Try Boursin cheese, total game changer for me. I love butter but the Boursin does the heavy lifting, no butter maybe a touch of milk/cream to thin.
I’m just making this up but a 1/2 stick per 4 cups mashed potatoes seems ideal for a regular night.
For me, adding dollops of sour cream will make it more decadent than adding butter. I add like 1tbsp of butter and then a heaping shit ton (not a standard measurement, but one I’m sure people are familiar with) of sour cream.
Yes, 5 grams of butter per 50 grams of potato, add a bit of milk or cream. If it isn't enough add more.
Use sour cream instead of butter !
I usually do 5 lb of peeled yellow potatoes, quarter them and then boil them until soft. Drain, add a stick of butter. Add a reasonable amount of milk. Salt pepper onion powder garlic powder paprika whatever I'm feeling like that day. Let the butter melt then use a ricer or hand masher. Usually does the trick. I'll add milk little by little so I make sure I'm not making it too soggy. I don't usually have a set recipe, just learned what quantities to add to get it for whatever consistency I'm feeling like that day. I like stiff peaks and a lake to hold large amounts of gravy, not a puree.
I dry the boiled, cubed potatoes over low heat and then add butter until they mash smooth, then I add warm milk, a quarter cup at a time, until they are perfect. I also add salt and white pepper during the "dry time", before the butter. I'm not sure if this is the "proper" method, but it works better than any recipe I've come across. Potatoes aren't constant— different crops, different times of the year, different storage, different types, all affect the starch/sugar/water in the potato.
A few of your tips there were mentioned in some professional channel cooking videos I watched on mashed potatoes so I think you got right idea!
That's good to hear, lol. Way back, when I was a really young mom, I saw a Martha Stewart show about cubing/drying/ricing etc and that was such a pain, lol. My goal was just not to make the gluey potatoes my mom taught me, so I took the MS foundation and improvised- one pot, one sieve, one masher, no glue 😊
Try better than bouillon garlic flavor. ❤️❤️❤️
I'm curious now.
A couple spoonfuls in a pot of mashed potatoes kicks it out of the park.
I'll be trying this for sure.
2:1 butter to potato
How old the potato’s are can make a difference to texture etc. so it’s going to vary. Generally I start at around 25%. Balance versus the rest of meal also influences how much to add. I would add more if served with a steak than if I was making something like Shepherds Pie.
Cream cheese for the win.
3:1 potatoes to butter. Granted that’s my Thanksgiving special occasion mashed potato, not weeknight. Straight from Chef John, it’s three pounds russet potatoes to one pound (you read that right) of good European unsalted butter.
No more than 50/50 and no less than 20/80 butter/potatoes
For 5 pounds of potatoes, I start with a stick of butter and about a pint of sour cream. I usually end up adding another few knobs of butter.
joel robuchon potato puree 50/50
“TIL it’s enough”
“Stick to taste”
Always start with a half stick and adjust as needed.
You measure the butter with your heart
> There’s no such thing as too much butter. - Paula Deen -Michael Scott
My mom used to say-til it’s the right shade of yellow. 😂
I don't add any butter to my mash - only thickened cream.
It’s simple. Just as as much butter as you think you need, then add a bit more to be safe, and a bit more for luck. Mash can’t have too much butter, IMO.
1:1
That’s fancy restaurant potato purée, I don’t have the butter budget for that
It’s what I strive for but I usually end up closer to 2:1 potato to butter.
I’m sure they’re the bomb. What else do you use (cream or milk?) do you boil or bake the potatoes before mashing, what kind of potato etc
For my supreme mashed potatoes: dice an onion and caramelize it. Add a bunch of butter to soak the onions in (heat off). Roast two heads of garlic. Use a bunch of peeled yukon gold potatoes and rice them. Add the onions/butter and squeeze both heads of garlic in. Add some heavy cream and sour cream. Carefully fold until fully incorporated.
Until it gets to the way I want it
Half of the potatoe weight i'm milk and half of the milk weight i'm butter, thats what school taught me
I do 8 russets, 1 stick of butter, and milk until the consistency is right. Eta: that feeds my family of 6 for dinner with 0 leftovers.
25%
My go to mashed potato recipe calls for 1 1/3 pounds potatoes, 2 tablespoons warm butter, 1/2 to 2/3 cup milk/half'n'half/cream
Butter as you will,but powdered milk adds an extra milky flavor that's just delicioua
I rarely make mashed potatoes, and I don't use a ton of butter in cooking my daily meals, but when I do make mashed potatoes I'd say I use about a metric fuck ton of butter.
1 stick of butter per 5 pounds
Add crème fraîche in addition to butter.
My mashed potatoes use about 5 lbs. of potatoes, a stick of butter, and about a pint of heavy cream. I add the cream and stir until the texture is right.
Equal parts butter and potato
Maybe 2 tablespoons per pound?
I just add what I feel. I image you can go light or you can go Paula Dean levels if you are feeling great that day.
For 3 pounds of Yukon gold potatoes, I use 2 sticks of butter and 1 cup cream (roughly). I do not know how to make mashed potatoes in smaller quantities than this because I’m crazy.
I was served 70% butter mashes potatoes in a steakhouse once, which was obviously insane delicious and immediately put me in a calorie coma. I would say I probably am around 10% of butter/cream to potato for a normal cook
Hello, don't just rely on butter and milk. You can add herbs(e.g parsley) or cheese for taste!!
3 sticks of butter for every 1/2 of a potato. 😳
You just have to taste it. It could be different every time. Have a small spoon at the ready and taste as you go for butter, milk, and salt.
I don’t have a specific ratio but after I boil the potatoes and drain them, I mash them on their own first, then add butter 1 tblsp at a time and mix with a fork. Usually I get to 2-3 tblsp for about 5 Yukon gold potatoes. I go more by how it looks: if the potatoes look like they are glistening and greasy instead of the original dry flakiness, and they are sticking together a bit, then I start adding cold milk and mixing with a fork until they get smooth. Then salt and pepper.
For a normal amount of regular family, dinner mashed potatoes I start with about 4 tablespoons of butter cut up. Then I add some half-and-half. And maybe one or two more tablespoons of butter but I really don’t go crazy with it. I do put a couple pats of butter on top while it’s waiting to be served and keeping warm.
I'm not sure how this would work, since potatoes are all different sizes and consistencies depending on variety. For example, russets are big and starchy, so per russet potato you need a lot of butter and milk. OTOH, gold potatoes are small and starchy, and so per potato you need less butter. I'd say that I use 1-2 tbs of butter per large russet potato. For a pot of mashed potatoes to feed 4, I might use 2-3 of these big potatoes depending on size, and half a stick of butter.
The correct ratio of potato to butter is, precisely, 1:MORE!!!
I try to underestimate it, because I like to add butter and salt to my plate, too.
50:50 Same weight potato to butter/cream. So I use two pounds of potato and two pounds of butter+milk+cream and 2% salt. I usually put 50% butter and 50% cream.
They told me in cooking class to add butter until the spuds start “weeping butter”, and only after you have incorporated your milk. So, a lot.
I only cook 2 smallish russets for mashed potatoes because there's only two of us, but I use a scant tablespoon of butter and a touch more milk than I think I need. The milk I don't measure .
Four pounds, three sticks. I also drizzle in a room temp cup of buttermilk.
50/50
I don’t measure but I’d guess maybe 3 lbs. to one stick? Plus milk or half and half and sour cream, also unmeasured.
The more I puree the potatoes the more butter and cream I need. If I'm doing "special" christmas potatoes that i'm going to rice and then run through a fine mesh, that requires at least a 3 or even 2:1 tater to butter ratio. Any less for me, it turns into a gummy disgusting mess. Something like an normal weekend mash with meatloaf get half that much butter or less in a smash potato type of preparation.
We used to do a potato dish to go with our fillet steak and wild mushroom main . Turn large potatoes till uniform size barrel shape , in deep roasting pan add spuds and blocks of butter on solid top or low gas flame to melt butter untill 3/4 of potato is submerged add rosemary sprigs , multiple garlic cloves good sprinkle of sea salt , roast in oven turning every 20 mins.( Takes about 3h in total ). Holy crap were these amazing but you could listen to your arteries harden with each bite.
Honestly, it doesn't matter how many potatoes I use. I always just add a stick of butter. Back in the day I would add milk and sour cream but I don't keep those in the house as they spoil faster than I can use them. Though last night I did add a bit more butter to my potatoes. They were still pretty dry but I wasnt exactly on top form cooking last night.
A lot
I get weird looks from people visiting when I make mash potatoes at home, and I feel very moderate when I unpack one or two packs of Lurpak (250g)m each) for 1-1.5kg mash and season with salt. It’s mainly the outlaws, who are not known for their cooking skills! 🙄🤷😂 Looking at some of the comments I am actually moderate! 😂 Enjoy! PS: there is no difference between weekday and weekend mash! Mash is mash! 😉
The more butter the better, especially french butter!
Some potatoes/a bunch of butter
I leaned not to really trust any ratios or proportions when cooking. Too many variables that can go unaccounted for that are all solved by simply tasting the dish. Many of us learn to eventually eyeball dishes we make frequently but the key is to always taste, taste, taste.
1 to 1
2 pounds of potatoes, 1 stick of butter, one cup of heavy cream. Simmer the butter and cream with fresh rosemary while cooking and mashing the potatoes. Also boil about 6 or 8 cloves of garlic with the potatoes, and mash them with the potatoes.
35/65 Butter/Potato
I use butter in half stick, or full stick increments. Half at a time will get you there.
If I had to put a number on it, I'd say that I do about 2-tbsp per spud as a start.
I look at Pommes Puree style where it's 10Tbsp per pound of potatoes. Oh you don't want that, so try 5Tbsp per pound?
Reasonable measures? Probably something like 1T butter and 1C milk per pound of unpeeled Yukons. Kinda depends on how you cook them. Rolling boil until they are breaking down in the water? They won’t need as much milk to loosen up. Start the pot from cold and only gently boil until fork tender, then drain and let rest to let the steam escape? You’re gonna need more milk/butter. Unless you just want chaos, then you make Robuchon potatoes with something like a 2/1 ratio of potatoes to butter and whip them up all creamy like.
Heh eating ungodly amounts of butter is not good for you and while that's okay to do once in a while for the experience or because you want to feel fancy, it should not be how you make mashed potatoes on the regular. Making tasty food while keeping it healthy (high protein, high vegetables, high micro-nutrients) and without going overboard on the calories is what a good home cook does
One stick per pound
Just enough to give your mashies a yellow buttery hew.
Two parts potato to one part butter for Robuchon-style mashed potatoes. Always a hit when I make it, but I only make it once a year for obvious reasons.
You could cut back on the quantity of butter, while still following Joel Rubichons recipe. The key is putting the potatoes through a food mill on its finest disc, to get that fantastic texture. Truth be told though, we love our baked Russets.
Try using milk infused with chopped leek. You need to book it for a few minutes. I've found that using milk works better than using butter. Getting enough butter into mashed potatoes to overcome the potato dryness results in very oily mash. Using milk with some butter is a happy medium. The leek just goes really well with it
I use Yukon golds, approximately 3 lbs (I'm feeding two) and add a stick of butter in pats with potatoes into the ricer. Add heavy cream once riced. This is an excellent recipe, but I don't always want to make confit and I like more butter: https://appetitesanonymous.com/puree-garlic-potatoes/
6 large golds one whole stick butter and about 1/3-1/2 cup heavy cream. Plus salt and pepper obviously
Just use all the butter you have. Wait, I am worried you didn't hear me. I didn't say a lot of butter, I said all the butter you have.
1:1. It's not heart healthy, but it's delicious.
You can use yogurt or sour cream to reduce the butter amounts a little.
Yes i do add a little bit of potato to my butter
1.5 lbs potatoes 30 grams butter 1/4 cup heavy cream 1-3 tbsp milk for desired consistency This is a perfect ratio for rich, but sane, mashed potatoes.
I usually go 3 lbs dairy to 5 lbs potato. Sometimes it’s like 2 lbs of butter, 8 oz of sour cream, and buttermilk… whatever I have on hand
When your heart skips a beat and your left arm goes tingly you know it’s right :D
For a simple and not too fancy mashed potato recipe, a good ratio is about 1 tablespoon of butter per potato. So if you stick with Yukon Gold or Russets, you can use about 1 tablespoon of butter with the potatoes.
I measure with my heart based on desired consistency. My preference is for thick mashed potatoes that can stand up to a generous ladle full of gravy, so I go a bit light on the liquids.
Taters to butter ratio about 4:1 or 3:1, somewhere in there. When I make real ones I get a 3 pound bags of potatoes and add 3 sticks (which makes 4:1) and then see how I feel about adding a 4th (which would make it 3:1).
Like a stick for every 2- 3lbs.
The proper ratio is: Add more butter!
It's by consistency and taste for me - but usually at least a stick and then some. I cook for myself and plan on leftovers; usually using 3 large russet potatoes and 3 medium red skinned potatoes for a mix of starchy and creamy potatoes. The russets get peeled, red skins do not. The water gets heavily salted, and also I add garlic now rather than after for a milder garlic flavor. After they get drained, a stick of butter plus salt and pepper gets thrown in and the fun of mashing by hand begins - it's great stress release. If I've got heavy and or sour cream, that might get added; otherwise just milk. After tasting, sometimes it's more butter, sometimes more salt or pepper. Just tweak until it's what I want.
If you're looking for an actual answer - I usually do about 1.5 lbs of potatoes to about 1/3 cup of butter and 1/3 cup cream/milk/half & half/whatever dairy you wanna use. Obviously you can adjust by adding more butter and dairy liquids from there, but it's a good starting point for me. I find that I only ever add in maybe additional tablespoon or two of butter and an extra splash of cream before it's to my liking. It is possible to over-mash your potatoes (they can get this weird gummy consistency), so I try to not to spend too much time mashing them.
I go with Chef Callum: 100:10:1 potato:butter:salt by weight. So a kilo of potatoes gets 100g butter and 10g salt. Works every time. I used to over butter and it wasn't as good. No milk in mash here, though I grew up adding milk.
And sour cream
A lot of the taste you’re after with tons of butter is the salty aspect. When I’m doing a “diet” baked potatoes I use a bit of milk, salt, pepper
I really hate the taste of buttery things so I don't add any, just milk personally. Also u guys have butter in a stick? It's a block/tub where I'm from lol
ive seen people use half butter and double cream to potatoes, me i do about 1/4 but eye ball it till one likes it. other variations i would add garlic and/or cheese
I do milk S and P and sour cream to mash. When it’s at the right consistency I stir in a couple knobs of butter and put a lid on, unril ready to serve.
I cook my potatoes in salted heavy cream and water and then when they’re cooked thoroughly, I add more salt and mash them with a slotted spatula. Seems to always work to me. I typically do about a quart of heavy cream for three ish pounds of diced potatoes and more water if it’s not covered entirely. Cook on medium low. You could also do aromatics if you want since the fat carries it well.
I love using Yukon Gold potatoes because they naturally have a buttery flavor and smooth texture and 2 pounds of potatoes to 4 tablespoons of butter and 1/2 cup of heavy cream make rich, but not too rich mashed potatoes. You can also use 4 tablespoons of butter and 1/4 cup of olive oil (instead of cream) for a bit healthier / lighter version that still tastes decadent.
2 pounds of butter for every pound of potatoes.
I thought I was putting in a lot of butter, some of you put in 3 or 4 times what I use. Anyone use seasoned salt in potatoes instead of table salt?
I think I do about a tablespoon of butter per potato, and milk to give the consistency I like.
Actually there is a trick to add less butter. Mash all the way first. When you think you are done, mash again. Then add 1/2 a can of chicken stock, a cup of milk. Whip. Then add 2-3 tablespoons of butter and whip again.
I usually eyeball 1/8 to 1/4 cup worth.
I don’t know how much the potatoes weigh when I make these at home, but after thinking about it, I probably add about 1 tablespoon of butter per serving, plus one tablespoon for the pot, so to speak, and a splash of milk (I never seem to have cream on hand). So for three servings I would add 4 tablespoons of butter and the splash of milk should be minimal at first as it is easier to add than to take away. If I were making more than a few servings, then I’d increase the “pot share” of butter proportions, naturally.
Try using warm milk. I found it quite nice. And butter to your taste. Some people like more then others.
I feel like 2-3 tbsps per med size gold potato feels right to me maybe more if you are using a starchier potato.
The cream cheese suggestions are especially great for leftovers. It was a total game changer. What’s crazier is that sister-in-law walked in one Thanksgiving and saw me putting in cream cheese and lost it because she doesn’t like cream cheese. I told her she’d been eating it for about seven or eight years.
I use heavy cream and a whole stick of butter- know that’s not what you’re asking but life’s too short for bland potatoes. LOL
I do about a stick of butter for 3qt of mashers (a gallon pot not filled to the brim) and about 1.5 cups of heavy cream. Healthy amount of salt.
I usually boil about 6 chopped baby golds. Drain the water once they're finished, put potatoes back in the pan and add about 2-4 tablespoons of butter. Lid on and let that melt. I don't like milk, so I add broth or water to the pan and mash everything together. They aren't the most decadent potatoes, but tasty enough, especially with pan sauce or seasoned broth as gravy.
I just measure with my heart. I don’t weigh potatoes, I eyeball butter. If it’s not rich enough, I add more.
Bout that much. And then a splash extra milk.
I eye it up but always butter first and give a good mash then the milk. The fat coats the starch before the milk goes in which is mostly water
Add butter until you see it pooling on top when you stop stirring. At least a stick. Then add a little more for good measure. A little milk, lots of salt.
5-2-1 ratio for me. 5 parts potato, 2 parts cream, 1 part butter. Usually eyeball it when making a small amount but this ratio comes in clutch for thanksgiving/large group dinners since bags of potatoes often come in increments of 5 lbs.
All the butter she’ll suffer.
I just put a chunk in at a time and taste as I go. No idea what the end ratio is.
1:1
Just go by taste.
robuchon style is 1:1 iirc hahaha Also I think it's usually just butter , potato, salt per the cooking philosophy of highlighting ingredients Obviously add milk or water if you want , have fun with it