Jun 09 2026
Restaurants›Soul Haus Kitchen›Large Mashed Potatoes Recipe

Large Mashed Potatoes Recipe

Inspired by Soul Haus Kitchen
Time1h
Serves12

Make Large Mashed Potatoes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Cooking Liquid

Dairy & Fats

Seasonings & Garnish

Optional Add-ins

Method

Potatoes & Cooking Liquid

  1. 1

    Prep potatoes

    Peel the potatoes (or scrub very well if you prefer skins on). Cut into uniform 2–3 cm (about 1-inch) chunks so they cook evenly.

  2. 2

    Place in cold water

    Put the cut potatoes into a large pot and pour cold water over them until they are covered by about 2 cm (1 inch). Adding potatoes to cold water ensures even cooking and prevents a gummy texture.

  3. 3

    Salt the water and bring to a simmer

    Add 2 tablespoons kosher salt to the pot of cold water. Bring to a gentle boil over high heat, then reduce to a simmer. Maintain a simmer (not a rolling boil) to avoid breaking the potatoes apart.

  4. 4

    Cook until tender

    Simmer the potatoes, uncovered, for 18–25 minutes, or until a fork or paring knife slides into the largest piece with little resistance. Test several pieces for consistent doneness.

  5. 5

    Drain and steam-dry

    Drain the potatoes thoroughly in a colander. Return them to the warm (but empty) pot off the heat and let them sit for 1–2 minutes to allow surface moisture to evaporate—this keeps the mash from becoming watery.

Dairy & Fats

  1. 6

    Warm butter and cream

    While the potatoes are cooking, combine the butter, heavy cream and whole milk in a small saucepan or microwave-safe container. Heat gently until the butter is fully melted and the mixture is warm (60–70°C / 140–160°F); do not boil. Warming the dairy keeps the potatoes hot and helps everything combine smoothly.

  2. 7

    Optional: infuse garlic

    If using minced garlic, add it to the warm cream/butter mixture for the last 1–2 minutes off heat to soften raw garlic sharpness and infuse flavor. Alternatively, gently sauté minced garlic in a tablespoon of butter until fragrant (30–60 seconds) and add to the dairy.

  3. 8

    Mash potatoes

    Use a potato ricer or hand masher to mash the hot potatoes back in the warm pot. For the smoothest texture, pass the drained potatoes through a ricer directly into the warm pot or a large mixing bowl. Avoid using a food processor or high-speed blender, which can make potatoes gluey.

  4. 9

    Add warm dairy and butter

    Gradually pour the warm cream/butter mixture into the mashed potatoes while stirring with a sturdy spoon or heatproof spatula. Add in stages until you reach your desired consistency—you may not need all of the dairy. For extra richness, fold in sour cream, cream cheese, or grated Parmesan now if using.

Seasonings & Garnish

  1. 10

    Season and taste

    Season the mashed potatoes with 2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper. Stir thoroughly and taste; adjust salt and pepper to preference. If the mash feels too thick, add a splash more warm milk or cream (1–2 tablespoons at a time).

  2. 11

    Finish texture and flavor

    If desired, drizzle 1–2 tablespoons extra virgin olive oil and gently fold it in for a silkier mouthfeel. If you added optional Parmesan or cream cheese earlier, ensure they are fully incorporated and taste again for seasoning.

  3. 12

    Garnish and serve

    Transfer the mashed potatoes to a warmed serving bowl. Sprinkle the finely chopped chives on top and add an extra pat of butter or a light grind of black pepper. Serve immediately while hot.

Optional Add-ins

  1. 13

    Mix-ins timing

    If using grated Parmesan (100 g) or cream cheese (100 g), add them to the potatoes right after the warm dairy. Fold in until fully melted and incorporated. For a textured variation, reserve a small amount of chopped chives to stir in and sprinkle the rest as garnish.

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