By Julia Moskin
Updated Nov. 9, 2023
- Total Time
- About 45 minutes
- Rating
- 4(3,003)
- Notes
- Read community notes
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. You might also enjoy this video of the recipe that walks through a few variations. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
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Ingredients
Yield:4 to 6 servings
- Salt
- 2½pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
- 4tablespoons butter, more for dotting
- ⅓cup whole milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
222 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
Step
2
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Step
3
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
Step
4
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip
- This recipe can be doubled, tripled and more.
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Cooking Notes
Kimberly pebbles
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. :-).
Anna S
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.
Tante Fannie
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!
Daniel Harris
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.
David
4 Tablespoons of butter is not enough for 2.5 lbs of potatoes. Maybe 12 Tablespoons of butter is enough but maybe not.
Leslie
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.
Jim McCormick
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.
John
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.
Jane
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.
Harry Chapman
One secret is to use whipping cream.
Famous for good mashed potatoes
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.
Koko The Talking Ape
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.
Suzanne
The best potato masher is a teen-aged boy with a strong arm and a good heart who loves hanging out in the kitchen.
-john-
Substitute sour cream for the milk....
Annette
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!
Rio
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!
jaycee
I made this recipe by following the instructions as written. It was delicious.
Cheryl
How many days in advance can you make these?
KB
Fabulous recipe- I doubled both times. Most delish and perfect mash.
ACBroker
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.
ParisPieInTheSky
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.
Easy, Quick, Delicious
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.
LFF
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!
Frank
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!
David J
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.
pamela
all Yukon golds was so creamy. 4 tb of butter is honestly enough for all Yukon gold
cyndy
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.
Kan
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.
Stef
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?
Devin
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.
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