In the run-up to Thanksgiving, a lot of thought and consideration goes into how the turkey will be prepared and while the bird is always the centerpiece of your Thanksgiving spread, the sides are just as important.
And of all the sides, the mashed potato is the most important thing to get right. New and trending side dishes crash the party every year, but the perennial favorite is the starchy, creamy fulcrum on which the whole meal depends.
Choose your potato
You can mash any potato, but the best ones are russet and Yukon gold because they become fluffy when cooked and break down easily with milk and butter. They take seasoning very well, which is also a crucial stage of mashing potatoes.
Every home has its way of mashing potatoes, but some chef-level tricks can elevate your mash from lumpy, barely noticed side to the best mash in the world. Don’t take our word for it though, the late great Joël Robuchon had a recipe for out of this world mashed potatoes.
You might want to look the other way when it comes to adding the butter, however.
Joël Robuchon’s mashed potatoes recipe
The legendary chef certainly made a mark on the world of gastronomy, but one of his most notable contributions was his definitive version of how to mash potatoes. Try this once, and the way you mash will be forever changed, there’s no going back.
