Sandra Alton Brown Mashed Potatoes are a creamy and velvety side dish popular for their rich, buttery flavor and smooth consistency. Ideally, the cream and butter should be melted together in the pot before milling the cooked potatoes directly into the warm liquid to prevent gumminess.
Alton Brown Mashed Potatoes Ingredients
- 2 lbs Yukon Gold potatoes
- ½ cup heavy cream
- 4 oz (1 stick) unsalted butter, cut into pieces
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
How To Make Alton Brown Mashed Potatoes
- Prep the potatoes: Peel the Yukon Gold potatoes and cut them into uniform ½-inch cubes. Uniformity is key here so they cook at the exact same rate.
- Boil the potatoes: Place the cubed potatoes into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover the pot, set over high heat, and bring to a boil.
- Simmer until tender: Once boiling, remove the lid and decrease the heat to maintain a steady simmer. Cook for approximately 15–20 minutes, or until the potatoes can easily be crushed with a pair of tongs without resistance.
- Drain and heat dairy: Drain the potatoes thoroughly in a colander. Put the heavy cream, butter pieces, kosher salt, and black pepper into the now-empty saucepan. Place it back over the heat just until the butter has completely melted.
- Mill the potatoes: Remove the pot from the heat. Set a food mill fitted with the smallest die (or a potato ricer) on top of the pot containing the warm dairy mixture. Process the potatoes through the mill directly into the hot liquid, adding about 1 cup at a time.
- Stir and serve: Once all potatoes have passed through the mill, use a spoon to gently stir the mixture until the dairy is fully incorporated and the potatoes are smooth. Taste and adjust seasoning if necessary. Serve immediately.
Recipe Tips
- Why Yukon Golds: Alton prefers Yukon Gold potatoes because they have a naturally buttery flavor and a medium starch content, which yields a creamy mash that isn’t gluey (like waxy potatoes) or grainy (like russets).
- The Food Mill: Using a food mill or ricer is non-negotiable for this texture. Using a hand masher leaves lumps, and using a food processor or mixer breaks the starch cells too much, turning the potatoes into wallpaper paste.
- Heating the liquid: Mashing hot potatoes into cold milk cools them down instantly and can make the texture gummy. Mashing them into hot liquid allows the starch to absorb the fat more efficiently for a silky finish.
- Cutting size: Cutting the potatoes into small ½-inch pieces before boiling means they cook faster and more evenly than boiling them whole.
What To Serve With Alton Brown Mashed Potatoes
These rich potatoes are the perfect canvas for savory mains.
- Meatloaf: The ultimate comfort food pairing.
- Roast Chicken: Soak up the juices on the plate.
- Beef Stew: A hearty base for ladling stew over.
- Thanksgiving Turkey: Essential for the holiday table.
How To Store Alton Brown Mashed Potatoes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Because of the high fat content (cream and butter), these freeze better than broth-based mash. Freeze in portions for up to 1 month.
- Reheat: Reheat gently in a saucepan with a splash of extra milk and butter to restore the creamy texture.
Alton Brown Mashed Potatoes Nutrition Facts
- Calories: 320kcal
- Protein: 4g
- Carbohydrates: 28g
- Fat: 22g
- Saturates: 14g
- Sugar: 1g
- Salt: 0.6g
Nutrition information is estimated per serving (based on 4-6 servings).
FAQs
Can I use Russet potatoes?
Can I use Russet potatoes? Yes, Russets make a fluffier, lighter mash. Yukon Golds make a denser, creamier mash. You can even use a 50/50 mix for the best of both worlds.
Do I have to peel them?
For this specific texture, yes. The skins will clog the food mill/ricer and ruin the smooth consistency Alton Brown aims for.
Can I use milk instead of cream?
You can use whole milk, but the potatoes will be less rich. Avoid skim milk as it can make the mash watery.
Alton Brown Mashed Potatoes Recipe
Description
A scientifically perfected mashed potato recipe using Yukon Gold potatoes riced directly into hot cream and butter for the smoothest possible texture.
Ingredients
Instructions
- Peel and cube potatoes into ½-inch pieces.
- Boil in water for 15–20 minutes until tender.
- Drain potatoes in a colander.
- Add cream, butter, salt, and pepper to the empty pot and melt.
- Position food mill over the pot.
- Mill cooked potatoes directly into the hot dairy mixture.
- Stir gently to combine.
- Serve hot.
Notes
- Processing the potatoes through a food mill or ricer shears the starch cells cleanly rather than smashing them, which is the key to preventing the potatoes from becoming gluey.
- Heating the cream and butter in the pot before adding the potatoes keeps the dish piping hot and helps the starch absorb the fat instantly for a cohesive emulsion.
- Starting the potatoes in cold water ensures they cook evenly from the outside in; dropping them into boiling water would result in the outside falling apart before the center is cooked.
Alton Brown Mashed Potatoes Recipe
