Mashed Potatoes 3 Ways

Serving rule of thumb for spuds - allow 1½ potatoes per person


  • 6-8 potatoes (Yukon Gold, Idaho, Red Bliss), cut into equal pieces
  • enough water to cover the potatoes in a pot
  • ½ cup whole milk or buttermilk
  • 3-4 tbsp butter
  • salt to taste
  • pepper to taste

Herb Sachet

  • cheese cloth, coffee filter or clean towel
  • 2-3 bay leaves
  • 2-3 sprigs of thyme
  • 3 cloves roasted garlic
  • pinch of coriander
  • pinch of fennel


Prepare Herb Sachet

  1. Roll herbs in cheese cloth, secure with string or tie the cheese cloth

Cook Potatoes

  1. Clean potatoes and cut them into equal pieces (store in water until ready to cook so that they do not discolor)
  2. Boil the potatoes in seasoned water (with or without skin) for 30-40 minutes with the Herb Sachet. When you're able to easily insert a fork or knife into the potatoes, they're done
  3. Strain the potatoes and put them in a large bowl
  4. Add butter, milk (or cream), salt and pepper and mash with a masher or electric mixer

Chef Brent's suggestions for great Mashed Potato add-ins:

Black Truffle & Chervil Mashed Potatoes

  1. Sliced black truffle (a little goes a long way)
  2. A handful of chervil

Roasted Garlic & Herb Mashed Potatoes

  1. Preheat oven to 375º
  2. Cut the top off a head of garlic, rub with olive oil, wrap in foil and roast for 30 minutes - cloves take on a buttery texture
  3. Add a handful of the roasted cloves and herbs of your choice 

Bacon & Cheese Mashed Potatoes

  1. ½ cup grated cheddar cheese
  2. Handful of chopped scallions
  3. Crumbled cooked bacon (2-4 slices or to taste)