How to make mashed potatoes

“How to make mashed potatoes”

Making mashed potatoes is a great way to get started in the kitchen.  It is relatively easy and forgiving (meaning you can’t really mess it up) and is something that everybody loves.

I do my mashed potatoes a little bit different, in the sense that I actually add in some different ingredients than most people do.  Let me explain.

I always begin with the end in mind.  What does that mean exactly?  It means that I decide how I want the finished product to look, taste, smell, etc.  Before I put anything together.  For example:


How to make mashed potatoes – Rich, creamy and full flavored



Now, if you want to make your potatoes just a little “lighter,” just replace the cream with whole milk or half and half and cut down the butter to just a few tablespoons.


How to make mashed potatoes – Unique

Now that you have a basic recipe how to make mashed potatoes, you can create you own creations simply enough.  Just add what you want.  For example:

*Bacon Cheddar Mashed Potatoes – add 1 cup shredded cheddar cheese and 1/2 cup of bacon crumbles

*Blue Cheese Mashed Potatoes – add 2 to 3 tablespoons of blue cheese crumbles

*Horseradish Mashed Potatoes – add 2 to 3 tablespoons of prepared Horseradish


How to make mashed potatoes – Fluffier

Years ago when I learned how to make mashed potatoes professionally, I used to make 20-30 pounds of mashed potatoes at a time, a few times a day.  One of the problems with making this much is that we never knew how fast or slow they would sell.  So we had to hold them hot for extended periods of time.  This makes the potatoes gummy and pasty and start turn brown.  To combat this I used to add in a little bit of sour cream and sodium bicarbonate-aka baking soda.  This helps the potatoes to stay light and fluffy for longer because the acid in the sour cream reacts with the baking soda creating carbon dioxide bubbles that make the potatoes lighter.

Add 1/2 teaspoon of baking soda and 1/4 cup of sour cream or buttermilk to our recipe for “fluffier” potatoes.

Watch how to make mashed potatoes

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Want to see more about how to make mashed potatoes and other dishes?  Click here!

Now that you have learned how to make mashed potatoes, try making gravy to go along-click here to learn how!

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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