Sandra This Bobby Flay Mashed Potatoes Recipe is a creamy and rich recipe, which is made with Yukon Gold potatoes and creme fraiche. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Bobby Flay Mashed Potatoes 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 Potatoes
- Boil the Potatoes: Place the 3 pounds of diced potatoes in a large pot and cover with cold water by at least one inch. Add a generous tablespoon of kosher salt. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
- Warm the Milk and Butter: While the potatoes are cooking, combine the 2 cups of whole milk and 1 stick of butter in a small saucepan. Warm over low heat until the butter is completely melted and the milk is hot. Do not let it boil.
- Drain and Dry the Potatoes: Once tender, drain the potatoes well in a colander. Return the empty pot to the stove over low heat for 1 minute. Add the drained potatoes back to the hot, dry pot. Let them sit for 1-2 minutes, shaking the pot occasionally, to cook off any excess moisture.
- Mash the Potatoes: Mash the potatoes until they are as smooth as you like. For the smoothest, fluffiest potatoes, use a potato ricer over a large bowl. For a more rustic mash, use a hand masher directly in the pot.
- Combine and Season: Pour the hot milk and butter mixture into the mashed potatoes in two batches, stirring with a wooden spoon or spatula until just combined. Be careful not to over-mix.
- Add Finishing Touches: Stir in the ½ cup of creme fraiche or mascarpone (if using). Taste the potatoes and season generously with kosher salt and freshly ground black pepper. Serve immediately.
Recipe Tips
- How do I get the smoothest mashed potatoes? Use a potato ricer or a food mill. These tools break up the potato starches gently, creating a fluffy, lump-free texture. A hand masher is good for a rustic texture, but never use a blender or food processor—it will overwork the starch and turn your potatoes into sticky, gummy glue.
- Why start potatoes in cold water? This is a crucial step! Starting them in cold water ensures the potatoes cook evenly all the way through. If you drop them into boiling water, the outside will overcook and get mushy before the inside is tender.
- Why warm the milk and butter? Adding cold liquids to hot potatoes will cool them down immediately and cause them to absorb the liquid unevenly. Hot milk and butter absorb easily, keeping the final dish piping hot and perfectly creamy.
- What’s the purpose of drying the potatoes? After draining, returning the potatoes to the hot pot for a minute cooks off any clinging water. Watery potatoes make for a bland, diluted mash. Drier potatoes will soak up more of that delicious butter and cream.
What To Serve With Mashed Potatoes
These creamy mashed potatoes are the perfect side dish for almost any comfort food main course.
- Grilled Rib Eye Steak
- Roasted Chicken or Turkey with gravy
- Country Fried Steak
- Braised Short Ribs
How To Store Mashed Potatoes
Refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat: The best way to reheat is in a saucepan over low heat with a splash of milk or cream to restore their moisture. You can also microwave them in 1-minute intervals, stirring in between.
Bobby Flay Mashed Potatoes Nutrition Facts
(Per serving, assuming 6 servings, without optional mix-ins)
- Calories: ~380 kcal
- Total Fat: 20g
- Saturated Fat: 13g
- Cholesterol: 60mg
- Sodium: 200mg (plus salt to taste)
- Total Carbohydrate: 44g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Russets are starchy and create a very light, fluffy mash. Yukon Golds are medium-starchy and have a naturally buttery flavor and creamy, dense texture. Both work great, but Yukons (as listed) will give you a richer result.
You almost certainly over-mixed them. This happens when you use an electric mixer, food processor, or blender. These tools are too aggressive and break down the starch molecules, making them gluey. Always mash by hand.
You can, but it will dramatically change the recipe. This is a rich, decadent mashed potato recipe. Using whole milk, real butter, and the optional creme fraiche is what makes them “Bobby Flay-style” and gives them their signature creamy texture and full flavor.
Try More Recipes:
- Bobby Flay Lemon Potatoes Recipe
- Bobby Flay Ham Glaze Recipe
- Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe
Bobby Flay Mashed Potatoes Recipe
Description
The ultimate creamy, rich, and fluffy mashed potatoes made with Yukon Golds, whole milk, butter, and a secret restaurant-style ingredient.
Ingredients
Instructions
- Place potatoes in a large pot with cold, salted water. Bring to a boil, then simmer for 15-20 minutes until tender.
- While potatoes cook, warm the milk and butter in a small saucepan until the butter melts. Do not boil.
- Drain potatoes well. Return them to the hot, empty pot for 1-2 minutes to dry off excess moisture.
- Mash the potatoes using a potato ricer (for smoothest) or a hand masher.
- Pour in the hot milk/butter mixture in two batches, stirring gently until just combined.
- Stir in the optional creme fraiche. Season to taste with salt and pepper.
- Serve immediately.
Notes
- Start potatoes in COLD water for even cooking.
- Do NOT use a blender or electric mixer, or your potatoes will turn to glue.
- Warming the milk and butter is key to a hot, creamy mash.
