Mashed Potatoes

also called mashed potato · mash · whipped potatoes · smashed potatoes · mashers

The table

3 lb(1.4 kg; peeled, in even 2-in chunks)Yukon Gold potatoessimmer 20 min, started from cold salted waterdrain, dry them in the empty pan 2 minpress through a ricer, fold in the soft butterloosen with hot milk, season
4 qt(3.8 L)cold water
2 Tbs(36 g)kosher salt
6 Tbs(85 g; soft)unsalted butter
3/4 cup(180 mL; heated)whole milk
1 1/2 tsp(9 g)kosher salt
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1simmer 20 min, started from cold salted water

3press through a ricer, fold in the soft butter

goes in with what step 2 made

4loosen with hot milk, season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 22 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. simmer 20 min, started from cold salted water

    20 minwalk awayfrom the start

  2. drain, dry them in the empty pan 2 min

    2 minwalk away20 min in

  3. press through a ricer, fold in the soft butter

    not timed22 min in

  4. loosen with hot milk, season

    not timed22 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need ricer

Goes with

See how it is written
>> title: Mashed Potatoes
>> category: Vegetables & Sides
>> tags: potatoes, butter, side, blue plate, stovetop
>> counters: Diner, Meat and Three
>> aka: mashed potato, mash, whipped potatoes, smashed potatoes, mashers
>> pairs-with: turkey-pan-gravy, pot-roast
>> servings: 6
>> time: 40 min
>> step.1: simmer 20 min, started from cold salted water
>> step.2: drain, dry them in the empty pan 2 min
>> step.3: press through a ricer, fold in the soft butter
>> step.4: loosen with hot milk, season

Simmer @Yukon Gold potatoes{3%lb}(1.4 kg; peeled, in even 2-in chunks) in @cold water{4%qt}(3.8 L) with @kosher salt{2%Tbs}(36 g) ~simmer{20%min}, started from cold so the outsides do not blow out before the middles give.

Drain @&(~1)potatoes{} and return them to the dry pan over low heat ~drain{2%min}, shaking now and then, until the steam stops and the surfaces go chalky.

Rice @&(~1)dried potatoes{} through a #ricer{} and fold @unsalted butter{6%Tbs}(85 g; soft) through them while they are still too hot to touch. Butter first, milk after: fat coats the starch and is what stops the next step turning them to glue.

Loosen @&(~1)buttered potatoes{} with @whole milk{3/4%cup}(180 mL; heated) poured in a little at a time, and season with @kosher salt{1 1/2%tsp}(9 g) and @white pepper{1/4%tsp}. Cold milk seizes them and a food processor makes wallpaper paste — a ricer, a spoon and warm dairy is the whole method.