Sandra This Bobby Flay Mashed Potato Recipe is a creamy and fluffy recipe, which includes Yukon Gold potatoes and whole milk. It’s a restaurant-quality side dish, ready in about 40 minutes.
Bobby Flay Mashed Potato Ingredients
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch dice
- Kosher salt
- 2 cups whole milk
- 1 stick unsalted butter, cut into pieces
- Freshly ground black pepper
- 1/2 cup creme fraiche, mascarpone or cilantro or basil pesto, optional
How To Make Bobby Flay Mashed Potato
- Boil the potatoes: Put the diced potatoes in a large saucepan and cover them completely with water. Add 2 tablespoons of salt and bring to a boil. Cook until they are soft enough to be easily pierced with a fork, which takes about 25 minutes.
- Heat the milk: While the potatoes cook, pour the milk into a small saucepan. Heat it until it just boils, then immediately remove from the heat and cover to keep warm.
- Drain and dry the potatoes: Once the potatoes are tender, drain them thoroughly in a colander. Return the potatoes to the empty saucepan over low heat and stir gently for about one minute to evaporate any excess moisture.
- Mash and combine: Pass the hot potatoes through a potato ricer or food mill into a large bowl. Add the butter pieces and slowly mix in the warm milk (using 1 1/2 cups to 2 cups) until the texture is creamy and smooth.
- Season and finish: If desired, stir in the optional creme fraiche, mascarpone, or pesto. Season with salt and freshly ground black pepper to taste before serving.
Recipe Tips
- How to get lump-free potatoes: Using a potato ricer or food mill is the secret to perfectly smooth mashed potatoes. Hand mashers often leave lumps, while food processors can make the texture gluey.
- Why you should heat the milk: Adding cold milk to hot potatoes cools the dish down instantly. Heating the milk ensures the mashed potatoes stay hot and absorb the liquid more easily for a better texture.
- The best potato to use: Yukon Gold potatoes have a natural buttery flavor and creamy texture that works perfectly for this recipe. Russets are a good alternative if you want a fluffier result.
- How to fix dry mashed potatoes: If your potatoes feel too stiff or dry, simply add a splash more warm milk or a little extra butter until they reach your desired consistency.
What To Serve With Bobby Flay Mashed Potatoes
These rich and creamy potatoes pair perfectly with savory meat dishes and classic holiday staples.
- Grilled ribeye or filet mignon
- Roast turkey with gravy
- Meatloaf with tomato glaze
- Braised short ribs
- Garlic butter roasted chicken
How To Store Bobby Flay Mashed Potatoes
- Refrigerate: Allow the potatoes to cool completely, then transfer them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
- Freeze: Place cooled mashed potatoes in a freezer-safe bag or container. They can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
Bobby Flay Mashed Potato Nutrition Facts
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 50mg
- Sodium: 450mg
- Total Carbohydrates: 48g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can make them a few hours ahead. Keep them warm in a slow cooker on the “low” setting, or reheat them gently on the stove with a splash of warm milk before serving.
If you don’t have creme fraiche, you can use sour cream or plain Greek yogurt for a similar tangy flavor, though the texture may be slightly less rich.
For this specific recipe, it is best to peel the potatoes to achieve that signature smooth, creamy consistency. Leaving the skins on will result in a rustic texture that won’t pass through a ricer easily.
Try More Recipes:
- Bobby Flay Grilled Potato Salad Recipe
- Bobby Flay Corn Potato Salad Recipe
- Bobby Flay Twice Baked Sweet Potatoes Recipe
Bobby Flay Mashed Potato Recipe
Description
This rich and creamy mashed potato recipe uses warm milk and butter to create a restaurant-quality side dish perfect for any occasion.
Ingredients
Instructions
- Place the diced potatoes in a large pot, cover with water, and add 2 tablespoons of salt.
- Boil the potatoes for about 25 minutes until they are tender enough to be pierced with a fork.
- In a separate saucepan, bring the milk to a boil, then remove from heat and keep warm.
- Drain the potatoes well and return them to the pot over low heat for 1 minute to dry out excess moisture.
- Process the hot potatoes through a ricer into a bowl.
- Stir in the butter and gradually add the warm milk until the mash is creamy.
- Mix in optional ingredients like creme fraiche, season with salt and pepper, and serve warm.
Notes
- Make Ahead: You can keep these warm in a slow cooker on low for a few hours if preparing for a holiday meal.
- Texture: For the smoothest texture, use a potato ricer rather than a hand masher.
