Salt & Vinegar Mashed Potatoes Recipe on Food52 (2024)

Thanksgiving

by: Emma Laperruque

November11,2019

5

25 Ratings

  • Prep time 25 minutes
  • Cook time 15 minutes
  • Serves 8

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Author Notes

For better mashed potatoes, take a cue from potato chips. Salt-and-vinegar is one of the most popular flavors for good reason: These ingredients balance all the richness and heaviness. The same idea can be applied here. Traditional mashed potatoes are all richness and heaviness—butter! milk! potatoes!—but by bumping up the salt and adding a whisper of vinegar, the recipe feels new again. I like malted vinegar (probably from all the times I’ve shaken it over French fries), but white, apple cider, and rice work too. This recipe is inspired by Diane Morgan’s Genius Mashed Potatoes, which taught me to add the butter, then the milk, so the butteriness gets to the shine. Serve with a pat of butter on top if you want to gild the lily—I always do. About the type of potato: Most people prefer starchy Russets, because they yield extra-fluffy mashed potatoes. I oscillate between those and Yukon Golds, which have a golden color and an especially potato-y flavor. Pick your favorite (or, if you’re feeling rebellious, do a mix). —Emma Laperruque

  • Test Kitchen-Approved

What You'll Need

Watch This Recipe

Salt & Vinegar MashedPotatoes

Ingredients
  • 2 poundsRusset or Yukon Gold potatoes, peeled
  • 3 cupswater
  • 2 1/2 teaspoonskosher salt, divided
  • 4 tablespoons(½ stick) butter, melted
  • 6 tablespoonswhole milk, warmed
  • 2 teaspoonsmalt vinegar, plus more to taste
  • Flaky salt, to sprinkle on top
Directions
  1. Chop each potato into sixths or eighths, trying to keep the pieces about equal in size. Add these to a pot, along with the water and 2 teaspoons salt. Set on the stove over medium-high heat to come to a boil. Cook the potatoes for 10 to 15 minutes, until you can easily break apart a piece with a fork.
  2. When the potatoes are cooked, drain them, then add them back to the hot pot on the stove, but with the heat off. Mash the potatoes with a masher (or, if you don’t have one, a big fork), until they’re as broken down as possible. Add the melted butter and stir until smooth-ish. Add the milk and stir again. Now add the vinegar and remaining ½ teaspoon salt. Stir, then taste. More salt, vinegar, or butter? More milk to thin out? Adjust accordingly.
  3. Serve immediately with a pat of butter and flaky salt on top. You can also keep these warm on top of a double boiler, or reheat them (adding more milk as needed) just before serving.

Tags:

  • American
  • Potato
  • Thanksgiving
  • Vegetarian
  • Side

See what other Food52ers are saying.

  • polinkuer12

  • johnkapoor

  • huzefa-731x

  • funngamesjoanie

Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

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48 Reviews

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Salt & Vinegar Mashed Potatoes Recipe on Food52 (2024)

FAQs

What does vinegar do to potatoes? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

How long to soak potatoes in salt water for mashed potatoes? ›

Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.

What kind of potatoes are best for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

What does vinegar and salt do? ›

Therefore, we can say that reacting vinegar with salt hydrochloric acid is produced. Note: This reaction has taken place due to the aqueous medium in which both of these reactants (sodium chloride and acetic acid (vinegar)) are soluble in water. Acetic acid which is present in vinegar is also known as Ethanoic acid.

Should I add vinegar to potatoes? ›

03/5Why vinegar is added to boiling potatoes? This hack has been suggested by several home cooks and chefs and the reason behind it is that vinegar can help the potatoes retain their shape. Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape.

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