11 Ways Celebrity Chefs Make Mashed Potatoes

Because of their status as a side, mashed potatoes aren't always seen as the star of the dinner table. Nonetheless, one survey suggests that mashed potatoes, at the least, should be given a lot more credit for their popularity. In a poll conducted by YouGov, about 1,300 Americans were asked to respond to a series of questions in which they had to select the "better" of two classic Thanksgiving foods. The inquiry went something along the lines of: Do you prefer apple pie or mashed potatoes? Mashed potatoes or gravy? 

Ultimately, the results revealed that turkey — also known as the true champion of Thanksgiving — won the position of the most popular plate within a whopping 83% of its match-ups. However, mashed potatoes didn't finish far behind. In fact, mashed potatoes actually landed the position of second place, beating out its competitors 78% of the time and cementing its title as one of America's favorite holiday eats.

Considering the massive popularity of mashed potatoes, it's essential to know how to prepare them well. To leave table guests with an experience they may never forget, home cooks and other kitchen aficionados might even consider trying their hands at an elevated mashed potato recipe. Celebrity chefs, from Joël Robuchon to Luke Mangan, have shared their tips for making this side especially delicious. By exploring their recipes, you could make the perfect mashed potatoes for your Thanksgiving menu — or for any other time of year.

Joël Robuchon isn't the only celebrity chef to ever emphasize the importance of using the right equipment to make mashed potatoes. Irish TV chef, Andrew Rudd, also has a preference for using proper mashing tools. As Rudd advised in an interview with RSVP Live, "Cook your potatoes as normal [when preparing mashed potatoes] ... If you have a ricer, make sure you use it." However, the chef also conceded that there are alternative mashing devices available to folks who don't want to invest in a new machine. "A hand blender or a paddle are also great tools. My mam and dad used these for years," Rudd explained.

However, unlike Robuchon, who relied on only four ingredients, Rudd told RSVP that he adds several types of seasoning to his mashed potatoes. His recipe even includes something of a secret ingredient: Nutmeg. "Get a small saucepan and add in cream, milk, salt, pepper, and nutmeg," the chef instructed. "Put the potato on the hob and gradually add that mix with [a] spatula."

Compellingly, Rudd's choice to add nutmeg to his mashed potatoes will make the side look more appealing. According to private chef Joni Sare, the color of your food can impact how tasty it looks. In her blog, Chef Joni, Sare revealed that "contrasting colors" or "complimentary colors" are key to a meal's presentation. In Rudd's recipe, the brown of the nutmeg adds shading to otherwise monochrome yellow mashed potatoes, making them look more enticing. 

If you aren't in the mood to soak your mashed potatoes in butter, you might consider trying Emeril Lagasse's recipe. The American celebrity chef and cookbook author doesn't add nearly as much butter to his mashed potatoes and instead relies on his own secret ingredient to add flavor: Garlic. As reported by Insider, the garlic component in Emeril's mashed potatoes adds a certain level of complexity to an otherwise simple side. 

While adding garlic to your mashed potatoes might sound like an easy way to boost their flavor, you should try to avoid some common garlic mistakes. For one thing, you should avoid buying pre-minced garlic, which never tastes as fresh as the garlic you mince at home. For another, you should be certain to pick a high-quality bulb in the supermarket. According to cooking show sensation, Rachael Ray, there are a few sure-fire ways to determine that your garlic is good to eat. As Ray advised on Rachael, Rachael Ray's blog, "Don't use garlic once it's dimpled, sprouting, and dried out — it'll be more bitter." She later added, "I like to buy garlic that's extremely firm and heavy."

To ace Emeril's recipe, be sure to start off by smashing and caramelizing your garlic. By crushing your cloves, rather than chopping them, your garlic will emit a more powerful flavor that will prevent it from getting lost in the potatoes (via The Food Company). Meanwhile, the caramelization process will offset the garlic's bitterness with a touch of sweetness.

While some chefs like to get complicated in the kitchen, celebrity chef Ina Garten prefers to keep things simple. According to Tasty, the best-selling cookbook author likes to make her mashed potatoes using a few high-quality ingredients. She reportedly begins the process by boiling some russet potatoes in salty water. Afterward, she purées them and adds a few key components: Milk, sour cream, salt, pepper, and butter. While this process might seem easy, there is a catch. In her recipe, Garten specifically calls for the use of "good butter." In other words, your run-of-the-mill fare probably won't do.

To follow Garten's recipe as closely as possible, you should head to the grocery store and choose your butter brand carefully. If you have no clue how to achieve this, fear not! Minerva Dairy co-owner, Venae Watts, says that identifying high-quality butter is as easy as following a couple of tricks. In an interview for Salon, Watts recommended that consumers look for butter brands that are labeled "small batch" or "slow churn." 

This is because large, industrial butter factories often churn large quantities of butter at a super fast pace. According to Watts, this ultra-fast churning can cause air pockets to form inside the butter. "When air is trapped in the butter, it loses texture and flavor," she told Salon. By purchasing "slow churn" butter for your mashed potatoes, you can ensure that your side will have a creamier consistency and a richer taste. 

Guy Fieri's cooking methods have the potential to spice up your mashed potatoes — literally. Unlike other chefs, whose mashed potatoes are reminiscent of homemade family recipes, Fieri goes for an edgier flavor. The Emmy award-winning TV personality makes mashed potatoes with a super spicy secret ingredient: Wasabi powder. And, apparently, he uses this potent ingredient in the relatively high ratio of four teaspoons per two and a half pounds of potatoes. 

Some home cooks might wonder if Fieri's mashed potatoes really taste so spicy. After all, wouldn't the cream and butter from the potatoes cut the heat of the wasabi? Fascinatingly, the answer to this question is: Not significantly. The reason is that wasabi has a unique chemistry, which is quite different from the makeup of many other common spicy foods. While hot peppers, like jalapeños, get their spiciness from a component called capsaicin, wasabi gets its burn from something called allyl isothiocyanate (via Just Enough Heat). In practical terms, this means that, although dairy can neutralize the spiciness of hot peppers, it doesn't have the same effect on wasabi. 

Because of this, Fieri's mashed potato recipe is not for the faint of heart. However, folks who aren't used to consuming spicy foods might be pleased to know that wasabi has its own spiciness antidote: Apple cider vinegar (per The Seattle Times). Because of this, you might want to consider serving these spicy mashed potatoes with a side salad covered in an apple cider-based vinaigrette.

Tyler Florence isn't the only chef who believes that certain types of potatoes render better results. California-based celebrity chef Jet Tilakamonkul, known as Jet Tila, also finds that some potatoes are just better than others when it comes to making mashed potatoes. In fact, as Tila revealed in an article on Rachael, he finds that choosing the right type of potato is a "critical step" for making mashed potatoes that are actually "fluffy." And, like Florence, Tila showed a predilection for the Yukon Gold, although it's not the only tuber that he recommends. "Start with a starchy potato like Yukon gold or russet, not a waxy potato like red skin," Tila wrote.

While it might seem odd for Tila to warn against using red potatoes in your mash, there is actually a method to his madness. According to Martha Stewart, potatoes, such as Red Adirondacks, are considered "waxy" when they have a high moisture content and a low starch one. Prior to cooking, waxy potatoes feel hard to the touch. However, after they hit the heat, they become limp and unable to retain their form. This makes it very difficult to use them in a potato mash.