Mashed Potatoes Recipe (2024)

I recommend taking the time to boil the spuds whole, with peels on. Quartering the potatoes results on absorption of a lot of water. If you peel after boiling the potatoes can better soak up the milk and butter and the water doesn't get in the way. :-).

This omits an essential step that Julia Moskin includes in the basic potato section: put the boiled and drained potatoes back in the pot and set them over low heat till they stop steaming, to dry them out. Without this, mashed potatoes tend to be gluey.
Also, it's easy to reheat mashed potatoes that have cooled off; just put them over medium heat and beat vigorously, maybe adding a little more hot milk if needed; works for refrigerated mashed potatoes too.

Instead of boiling potatoes in water, simmer them in mix of milk, lightly sauteed onions and/or garlic, and butter. Once the potatoes are soft, drain most of the liquid (it makes a terrific addition to creamy soup), then mash the potatoes while hot. As needed, add back the cooking milk, for the consistency you want. Yum!

Baked potatoes make better mashed potatoes and use less energy and salt. Do not bake Yukon golds. Also, substitute your fave plain yogurt for milk. Trust me, you'll love it. Check it out. Got this from Julia Child.

4 Tablespoons of butter is not enough for 2.5 lbs of potatoes. Maybe 12 Tablespoons of butter is enough but maybe not.

Cook's Country suggested a few years back to use a slow cooker on low to keep the potatoes hot until serving. I find this works well and keeps a pot off the stove. One can add a dash of melted butter and warm milk to "revive" just before serving.

Microwaving is a great way to cook potatoes for mashing because it doesn't add water. Wash potatoes and keep skins on. Microwave covered for 10-12 minutes.

I have just 2 basic mashed potato recipes. One is James Beard's with 2 lbs russets (I put them thru a ricer) and then mix with 1/2-3/4 cup hot milk and 5 TB (or a little more) butter and salt & pepper. The other one I got from a Food & Wine magazine book with red (new) potatoes cut in chunks and boiled with skins on, then mashed over low heat with 4 TB room temp butter, 3/4 tsp salt, black pepper, and 1/2 cup heavy cream. Beard's light/fluffy, F&W dense/rich. Both DELISH.

Try making mashed potatoes with buttermilk instead of milk. It's often low fat and it gives them a lovely tang. If you use buttermilk, you don't need as much butter.

One secret is to use whipping cream.

I make very popular fluffy potatoes with mixer, following your general directions, but not bothering to heat milk and butter together. After mixing enough to smooth potatoes, I add butter, stirring only and then milk, stirring again. As I am usually cooking alone, I put potatoes in 350 oven at this point while I get the rest of dinner ready to serve and 10 minutes later the potatoes are good and hot again.

The best potato masher is a teen-aged boy with a strong arm and a good heart who loves hanging out in the kitchen.

Do any of the following:
- Bake the potatoes, skins on (do not wrap in foil.) Slit and scoop out the potato.
- Save some peel, mince, and add to the potatoes.
- Roast a head of garlic in the same oven. Mash with the potatoes.
- Add crushed rosemary and or thyme, fresh or dried.
- Don't mash the the potatoes smooth. Leave them slightly chunky, and call it "rustic". Reduces the glycemic index a bit.

Substitute sour cream for the milk....

Made this dish yesterday at my home and took it to the "Dinner " house. Was concerned about keeping the potatoes warm til we sat down. I put them in a crock Pot on the "warm" setting per your suggestion and it worked great! Thanks!

From one of the best cooks I know... Melt the butter in a pan, add minced garlic and sauté for a couple of minutes. Then add milk or cream, and mix into the potatoes as you mash them. Delicious!

I made this recipe by following the instructions as written. It was delicious.

How many days in advance can you make these?

Fabulous recipe- I doubled both times. Most delish and perfect mash.

I read the notes and used yogurt instead and added a little pressed garlic. This was fantastic with the paprika dry rub (with olive oil) NYT recipe I made with some sauteed spinach. I used two small russet potatos with the skin on.

Peel a few cloves of garlic and put them in the water to boil with the potatoes. It cooks down and when you mash it all together it’s just a delicate flavor note.

Easily doubled the recipe and it worked like a charm. The ricer is not optional. Used heavy cream instead of milk. Perfect for a rich Thanksgiving side.

I added two heads of roasted garlic to the potatoes with the butter and milk, and mashed it all together by hand with a potato masher. Used only large baking potatoes. Turned out delightfully fluffy with a subtle garlic flavor. Some of the best mashed potatoes I’ve made!

4 Tbs butter and 1/3 c milk for 2.5 lbs of potatoes??? Bah humbug! I prefer Joel Robuchon’s pommes purées with a 2:1 ratio of potatoes to butter! Happy holidays!

Not quite enough butter, and we've varied on using milk or half & half, both added while the drained potatoes are "drying" in the pot and using a HAND masher. Fluffy perfection every time.

all Yukon golds was so creamy. 4 tb of butter is honestly enough for all Yukon gold

Adding one or two bay leaves and one or two stocks of celery, while the potatoes boil add an amazing subtle flavor. This suggestion came from one of Harvey and Marilyn diamonds cookbooks.

Mom’s recipe. Used only yukons but now add russet(s). Half&half or sour cream with a little skim milk to thin it, plus lots of butter, pepper and a touch of salt bc the boiling water is well salted. Hand mash them. They are dense and yummy with bits of potato, and hold up to having a little puddle of gravy on them. I don’t think there’s a wrong way to make them unless you overboil or overmilk. My step mom used to beat them with a mixer. Not my way, but tasty, if somewhat gluey.

Adding some supple dose of horseradish does it for us. And why tastes the mash better by licking off the spoon halfway, in a motherish way?

Used creamer potatoes, skin and all. Whole stick of butter and substitute most of the milk for sour cream. Added a touch of MSG. Absolutely bangin.