Mashed Potatoes
Never have a lumpy mashed potato again! Create this creamy crowd favorite in your blender for an easy side dish.
Ingredients
- 2 pounds (820 g) small russet potatoes, whole skin on
- ⅔ cup (150 g) unsalted butter
- 1 cup (240 ml) milk
- 2 teaspoons + ¼ cup (10 g + 30 g) kosher salt, divided
Directions
- Place the potatoes in a large pot and cover with cold water. Add 1/4 cup (30g) of salt, and place over medium heat. Simmer until fork tender, about an half hour (do not boil, or the potatoes will fall apart and get water logged).
- While the potatoes are cooking, combine the butter, milk and 2 teaspoon (10g) of salt in a small saucepan and bring to a simmer over medium heat. Cook until the butter is completely melted, then set aside.
- Once the potatoes are fork tender, strain and place back into the large pot. Place back on stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
- Place the warm milk mixture then the potatoes into the Vitamix container and secure the lid. Select Variable 3 and begin to pulse. Remove the lid plug and insert the tamper, using it to push ingredients down into the blades. Pulse 18-20 times, or until the mixture is smooth (be careful not to over mix, or the potatoes will get gummy and starchy.
- Serve warm.
- Make sure you used russet (idaho) potatoes for this recipe. These potatoes are mealy and will blend easier and not create as gummy of a potato as waxy potatoes will. Examples of waxy potatoes are Yukon gold and red potatoes. To pulse on a 5200 machine, select Variable 3, use the on/off switch to quickly start the machine and shut it off. A simple trick to hold mashed potatoes is to place them in cling wrap and seal them tightly, holding them in a warm place until ready to serve.
Chef's Notes
With this mashed potato recipe be sure to use russet potatoes only, as other potatoes have higher starch content and may get gummy. Top your mashed potatoes with some black pepper or chives to your liking. Make sure you used russet (idaho) potatoes for this recipe. These potatoes are mealy and will blend easier and not create as gummy of a potato as waxy potatoes will. Examples of waxy potatoes are Yukon gold and red potatoes. To pulse on a 5200 machine, select Variable 3, use the on/off switch to quickly start the machine and shut it off. A simple trick to hold mashed potatoes is to place them in cling wrap and seal them tightly, holding them in a warm place until ready to serve.
Nutrition Information
| Serving Size | ½ cup (120 ml) |
| Amount Per Servings | |
| Calories | 160 |
| Total Fat | 11 |
| Saturated Fat | 7 |
| Cholesterol | 30 |
| Sodium | 490 |
| Total Carbohydrate | 15 |
| Dietary Fiber | 1 |
| Sugars | 2 |
| Protein | 2 |
Mashed Potatoes is rated
out of
5 by
6.
Rated 1 out of
5
by
Dneill79 from
Gets stuck under blades
I tried this in my Vitamix and it got so stuck under my blades, it was extremely hard to clean. The potatoes were very smooth and silky on bottom (almost too much) but not much on top. It didn’t blend evenly. I followed the instructions exactly.
Date published: 2019-11-09
Rated 1 out of
5
by
Jake M from
Sticky Mashed Potatoes
The act of blending rendered the potato mix like a glue. Too much starch was immediately released, no matter how careful I was with the pulsing. Stick to a potato ricer.
Date published: 2020-01-02
Rated 5 out of
5
by
Linda64 from
Easy and delicious
I actually used my microwave to cook the potatoes and cut the prep time immensely. They came out great!
Date published: 2020-10-23
Rated 5 out of
5
by
Anna55 from
First time making mash potatoes in my vitamix
The mash potatoes I made following the vitamix recipe was super easy and came out really good. It accompanied the meatloaf I made and I also used the drippings to make a gravy using a vitamix recipe! My Guests really enjoyed the dinner. Thankyou Vitamix!
Date published: 2021-02-04
Rated 4 out of
5
by
Eve A from
Very good - with a few changes
This is a great fast mash. But i put butter and cream straight onto strained potato, no milk. I didnt try to get rid of extra moisture given i wasnt using milk. I pulsed carefully until i got perfect consistency. Yum!
Date published: 2021-03-22
Rated 5 out of
5
by
Michelwow from
Really good!
These mashed potatoes were the best I've ever made. A little chunky with some skin just the right amount of butter and salt. The pulsing was a new technique but it worked.
Date published: 2020-12-04
