Table of Contents » Sides

Mashed Potatoes


4 lb Russet, Yukon gold, or white potatoes
2 tb Salt; or to taste
1-1/2 c Milk or cream
1/2 c Unsalted butter; cubed
1/2 ts Freshly ground pepper
1/2 ts Freshly ground nutmeg


Peel and cut potatoes into 1/2-inch-thick slices. Place in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander. Meanwhile, place milk in a small saucepan set over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Using a potato ricer, place a heat-proof bowl on top of a pan of simmering water. Press hot, drained potatoes through ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. Stir in butter until completely melted and well incorporated. Slowly pour in hot milk while stirring continuously. Stir in pepper, nutmeg, and salt to taste. Serve immediately.


Yeild: 10
From: Martha Stewart
Liked By: Devon, Darrell

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