Get the perfect amount for your crowd.
Plan 200g (about 1 medium) potato per person. Yukon Golds are the gold standard — they're naturally buttery and creamy with medium starch. Russets make the fluffiest mash but can become gluey if overworked. Start potatoes in cold salted water, bring to a boil, and simmer until fork-tender (15-20 min). Drain thoroughly. For the smoothest mash, use a potato ricer or food mill — never a food processor (it ruptures starch cells, creating glue). Warm butter first, then add warm milk/cream gradually — cold dairy makes lumpy mash. The French restaurant trick: equal parts potato and butter (Joel Robuchon's recipe uses 250g butter per kg of potatoes). Season generously — potatoes absorb a lot of salt.