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Gallery Simple Mashed Potatoes Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 pounds russet, Yukon gold, or long white potatoes 1 tablespoon salt, plus more to taste 1 cup milk, or cream 4 tablespoons unsalted butter 1/4 teaspoon freshly ground pepper 1/4 teaspoon freshly grated nutmeg
Cook’s Notes Experiment with different kinds of potatoes. The traditional russet makes mashed potatoes that are fluffy but grainy. For creamier mashed potatoes, use long white or Yukon gold. Mash new potatoes with their skins on for extra flavor and texture. For stiffer mashed potatoes, use only 3/4 cup milk or cream; for richer potatoes, add another 2 tablespoons butter.
Gallery Simple Mashed Potatoes
Recipe Summary Servings: 6
Gallery
Simple Mashed Potatoes
Simple Mashed Potatoes
Simple Mashed Potatoes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 pounds russet, Yukon gold, or long white potatoes 1 tablespoon salt, plus more to taste 1 cup milk, or cream 4 tablespoons unsalted butter 1/4 teaspoon freshly ground pepper 1/4 teaspoon freshly grated nutmeg
Directions
Peel and cut potatoes into 1 1/2-inch thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. Bring to a simmer. If using a potato ricer, fill another saucepan or bottom of a double boiler with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan set over medium-high heat.
If using an electric mixer with paddle attachment, proceed to step four. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of electric mixer fitted with paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
Cook’s Notes Experiment with different kinds of potatoes. The traditional russet makes mashed potatoes that are fluffy but grainy. For creamier mashed potatoes, use long white or Yukon gold. Mash new potatoes with their skins on for extra flavor and texture. For stiffer mashed potatoes, use only 3/4 cup milk or cream; for richer potatoes, add another 2 tablespoons butter.
Cook’s Notes
Experiment with different kinds of potatoes. The traditional russet makes mashed potatoes that are fluffy but grainy. For creamier mashed potatoes, use long white or Yukon gold. Mash new potatoes with their skins on for extra flavor and texture. For stiffer mashed potatoes, use only 3/4 cup milk or cream; for richer potatoes, add another 2 tablespoons butter.
Reviews
Add Rating & Review
Reviews
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All Reviews for Simple Mashed Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Simple Mashed Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
