Photographers Guide to the Great Smoky Mountains

Kitchenaid Mashed Potatoes


  • Use the right potato. For creamy, fluffy mashed potatoes, use a potato high in starch. The thick-skinned Russets absorb seasonings, butter, and cream better than any other potato. Yukon Golds are also a good selection for mashed potatoes and some find them to be creamier. The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing. You don't even need to peel them and you can cook these Canadian-born favorites in their skins to retain their nutrients.
  • Start with cold water. For even cooking, place the potatoes in a large pot, cover with cold water to about an inch above the potatoes, put the pot on the stove and begin cooking. When the water reaches a rolling boil reduce the temperature to a nice simmer, which allows the potatoes to cook evenly and hold their shape.
  • Season the water. Potatoes absorb the water they are cooked in, so go ahead and add salt to the water before you cook the potatoes, just as you do when cooking pasta. If you leave out the salt at this point you will get tasteless potatoes, and butter and sour cream simply can't cover the taste of a flat potato. After you mash the potatoes and add your dairy stir-ins, you can season to taste with additional salt, pepper, garlic, herbs, etc.
  • Drain and dry. Once the potatoes are fork tender, drain them over a colander and return the potatoes to the warm pot on low heat. Let them sit for about 5 minutes and gently turn the potatoes to make sure they are not sticking to the bottom of the pot. This will allow any excess water to dry off, further preventing soggy, watery mashed potatoes.
  • Don't overwork the potatoes. Some people like the convenience and light texture that comes from whipping potatoes with an electric mixer, while others enjoy the different textures you get when using a masher. Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing. Limit the amount of time you handle the potatoes, mashing or whipping only until the potatoes reach the desired consistency.
  • Do not add cold dairy products (besides butter) to the pot of piping hot potatoes. Not only will this cool the dish down, the cold liquid will not absorb into the hot potatoes very well. Warm the liquid (except the butter and buttermilk) in a saucepan on the stovetop or in a glass-measuring cup in the microwave. The warmed dairy products are absorbed much easier by the hot potatoes, and you don't have to work so much to blend them in. Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly. Don’t heat the buttermilk or it will curdle. Just barely warm the buttermilk in the microwave or add it in at room temperature.


  • 2-½ pounds unpealed Yukon Gold or russet potatoes cut into chunks
  • ⅓ cup milk (or substitute heavy cream for a creamier texture)
  • 5 tablespoons butter
  • ⅓ cup buttermilk warmed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves of garlic, minced
  • ½ cup sour cream
  • 1 tablespoon horseradish sauce


  1. Make all the ingredients ready to hand.
  2. Rinse your potatoes under cold running water and wash them with a vegetable brush. Chop the unpeeled potatoes into evenly sized pieces and place them in a large saucepan. Add cold water to the pan, and using your hands, swish the potatoes around in the water to wash and remove excess starch, until the water becomes cloudy.
  3. Drain the water from the pan, leaving the potatoes in the pan, and boil a pot full of water.
  4. Once the water has boiled, add to the pan of potatoes; ensuring all the poets are covered and submerged in the water.
  5. Place the pan on the stovetop and bring to the boil; once boiling, reduce the heat to simmer the potatoes.
  6. Add two peeled cloves of garlic. Add salt and cook the potatoes until they are cooked and soft, about 15 to 20 minutes, ready for mashing. You will know the potatoes are cooked enough when a fork is inserted and removed without resistance. Drain the potatoes, and set aside while you prepare the Kitchenaid.
  7. Drain the potatoes, retaining some of the boiled water on the side to moisten them with during mashing as needed.
  8. You will need to use the flat beater. You can use the white one which came with your Kitchenaid, or the Flex Edge Beater accessory as it will scape the edges down as it mixes.
  9. Add the potatoes to the bowl of the Kitchenaid and attach your flat beater.
  10. Mix on low (speed 1-2) for 2 minutes, until all visible lumps have disappeared.
  11. Remove the flat beater and attach the wire whisk. Mix on high (7-9) for 2 minutes. This will add air and make the mashed potato fluffy.
  12. Warm your milk on the stove or in a microwave. Add sour cream.
  13. Add the milk, butter, and horseradish sauce, then continue to mix for a further 2 minutes until you reach the consistency you like.
  14. Add buttermilk, salt, and pepper and stir to mix well.
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Mashed Potatoes
Nutrition Facts
Servings: 5
Amount per serving:
Calories: 255
Total Fat: 16 g
  Saturated Fat: 12 g
  Monounsaturated Fat: 3 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 31 mg
Sodium: 510 mg
Potassium: 572 mg
Total Carbohydrate: 25 g
  Dietary Fiber: 2 g
  Sugars: 4 g
Protein: 4 g
Vitamin A: 97%
Vitamin C: 36%
Calcium: 29%
Iron: 5%
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