Restaurant Style Mashed Potatoes Recipe (2024)

FAQs

What is the secret to restaurant mashed potatoes? ›

The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it! Here's another little tip for you – if your pot is a bit small and there is risk of the bubble overflowing, just place a wooden spoon across the top. No more overflow!

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

The Restaurant-Style Revive

Instead, the mashed potatoes are prepped before service, then finished as needed. The key is to leave the cream out until the last minute, then heat it up and use it to bring the potatoes back to life. Here's how to do it.

Food Mill: Similar to a potato ricer, a food mill also produces smooth mashed potatoes by forcing the potatoes through a perforated disk. It's efficient for larger batches and results in a consistent texture.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects. Easily prepared in the microwave, Bob Evans Mashed Potatoes are a true timesaver.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Should I add milk to instant mashed potatoes? ›

Note: For a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired. Note: All microwaves vary and heating times may have to be adjusted.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.