Basic Mashed Potatoes Recipe
Here's a basic recipe for mashed potatoes. As I've written before, the key to good mashed potatoes is making sure the potatoes are dry before you mash them, and not over-whipping them. You can read more about why here: How to Make Mashed Potatoes
. But if all you want is the recipe, read on.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 4 lbs Russet or Yukon Gold potatoes
- 1 cup whole milk, hot
- ½ cup whipping cream, hot
- 3 oz. whole butter, softened at room temperature
- Kosher salt and freshly ground white pepper, to taste
- Peel the potatoes and cut them into quarters.
- Boil a pot of salted water, and add the potatoes. Tip: Only boil as much water as you need to cover the potatoes.
- Simmer the potatoes for about 15 minutes or until they are fork tender. Meanwhile, preheat your oven to 300°F.
- Drain the potatoes thoroughly in a metal colander, shaking out any extra water.
- Set the colander on a sheet pan and transfer it to the hot oven. Let the potatoes steam dry for 3 to 4 minutes.
- Next, remove the dry potatoes and either mash with a potato masher or use a potato ricer or food mill.
- Gently stir in the softened butter and the hot cream with a wooden spoon.
- Now stir in the hot milk a little at a time until the potatoes have the desired consistency.
- Finally, season to taste with the Kosher salt and white pepper, and give the potatoes a quick whip with a hand whisk, but don't overwhip. Serve immediately.