I never thought of steaming potatoes and will never again make mashed potatoes without steaming them.

My 12 year old is a mashed potato aficionado and will not eat them if they do not contain garlic. Upon his first bite he couldn't believe how creamy these were and it wasn't until he got half way through he figured out there was no garlic present and didn't care.

In fact, after a couple bites he said, "These are the best mashed potatoes I've ever had."

I'm hearing a lot of comments like that lately as I try Rouxbe recipes and actually follow them to a "T".

Thanks, Dawn for a great recipe but more important, for helping me to become a better cook.

You have no idea how much that means to me.

Hi we are from Mexico and we have done many trials of mashed and never achieved this soft texture. We have been doing many of the site recipes and all are fantastic. Keep going with the great job!

I don't understand why steaming isn't a common mashed potato process. Tonight I did my Nana proud...these were delicious. I added some garlic for a little extra something (paired with the Braised Peppercorn Short Ribs). Divine recipe I will keep forever and will never go back to boiling potatoes!

I will definitely try these mashed potatoes as the recipes states, however, I was always taught not to use a hand mixer as it turns the potatoes to glue. Why wouldn't that happen here? Is it because they are steamed, instead of boiled? If using garlic as well, do you steam it with the potatoes or put it in the water and then fish it out to 'mash' with the potatoes?

I personally heat the cream or milk slightly and add the garlic with that. It brings out the flavor of the garlic but doesn't make it too overpowering. As for the mixer, I didn't make enough potatoes to warrant bringing out the mixer. I just mashed the old fashioned way my nana taught me. Any other suggestions for adding garlic to the potatoes are welcome.

All good points Stephanie. Alternatively, you could steam the garlic with the potatoes (if the cloves are quite big, you may want to cut them up a bit so they cook in the same time as the potatoes).

As for using a hand mixer, if you over mix the potatoes will become glue-like. I was always told the same thing but honestly these potatoes are creamy and deliciously smooth when whipped with the hand mixer. Hope this helps. Cheers!

Made these last night (paired with braised short ribs) and clearly the steaming is key. These were by far the best mashed potatoes I have ever made. I added two heads of roasted garlic and passed the potatoes and garlic cloves through a food mill with the medium disk rather than use a hand mixer. Added the butter, cream and some chopped chives. The texture and flavor were amazing. As others have said above, I will never go back to boiling. These are on the Thanksgiving menu for sure!

Hey There,

I have about 8 - 10 people coming over and my steamer would not be able to handle the amount of potatoes in one layer. Can this be done in batches or possibly ahead of time? As well, any other considerations when increasing the size of the recipe?

Thanks
Mark

I would probably mise out how every many recipes you'd like to make of these and mix each recipe as the potatoes finish steaming. Place all of the finished mashed potatoes into a stainless-steel bowl, cover the surface of the potatoes with the plastic wrap and keep warm over a bain marie. As the potatoes sit, they will absorb the cream, etc and become a bit thicker, so you might have to add some extra cream, milk or butter just before serving to "lighten" them up a bit. You could also try boiling the potatoes as per the recipe for "Mashed Potatoes for a Crowd". Cheers!