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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 perfect mashed potatoes
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 black pepper 1/4 teaspoon freshly grated nutmeg
Cook’s Notes For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 perfect mashed potatoes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
perfect mashed potatoes
perfect mashed potatoes
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 black 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 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 over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. 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 an electric mixer fitted with the 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 For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.
Cook’s Notes
For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.
Reviews (12)
Add Rating & Review 493 Ratings 5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
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Reviews (12)
Add Rating & Review 493 Ratings 5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
Add Rating & Review
493 Ratings 5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
493 Ratings 5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
493 Ratings 5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
5 star values: 102 4 star values: 184 3 star values: 132 2 star values: 57 1 star values: 18
Martha Stewart Member Rating: Unrated 10/07/2015 Interesting that my (slightly) negative comment was deleted. Please advise if this is regular policy. I only questioned using a blender on mashed potatoes. (Sacrilegious in our home) Almost as bad as censorship. Martha Stewart Member Rating: Unrated 11/27/2013 The amount of liquid seems to be about twice what is needed. Following the recipe would have make soup. Fortunately I was distrustful and proceeded with caution and was left with runny mashed potatoes, still usable, though too liquid to suit me, instead of having to pour or out or eat it (drink it) in private. Martha Stewart Member Rating: Unrated 09/08/2013 pass a drug test Super site! Bookmark This! I will now go all the time! Martha Stewart Member Rating: Unrated 06/04/2013 www.dmozbookmarks.inIn such situations strangers are likely to share intimate personal information they would not ordinarily share with strangers. A special case emerges when one of the travelers is a mental health professional and the other party shares details of their personal life in the apparent hope of receiving help or advice. Martha Stewart Member Rating: Unrated 04/08/2013 Add a Review Martha Stewart Member Rating: Unrated 01/25/2010 bjhinokcok~ I added mayonnaise to the recipe as you suggested, and the potatoes tasted delicious. I do not have a potato ricer, nor an electric mixer fitted with a paddle attachment. Instead I blended the potatoes with a potato masher, then worked out the rest of the lumps with an electric mixer (not fitted with a paddle attachment.) My point is that is still very possible to make these great-tasting potatoes without all the proper tools. I would give this recipe five out of five stars. Martha Stewart Member Rating: Unrated 11/14/2008 add one egg or just the yolk and it's delicious caba Martha Stewart Member Rating: Unrated 11/13/2008 I always add a pinch of Baking powder to mashed potatoes (a bit more B.P.can be added depending on how much you make)which makes them very light Martha Stewart Member Rating: Unrated 11/13/2008 Something I learned from a Chef friend is, add 1/3 C. give or take, real mayonaisse when whisking. It truly makes them so creamy, rich and delicious. Keep in mind, this is for about 6 -7 potatoes being mashed. Sheesh! Who uses measurments! LOL Martha Stewart Member Rating: Unrated 11/03/2008 I love this recipe. When I make it, I peel and slice the potatoes; then, I rinse them and put them in fresh water in the pan I'm going to cook them in. Then, I place the whole pot in the fridge. I can do this in the morning and have them ready to cook when I'm ready for dinner. Since the recipe calls for cold water anyway, it works really well to just keep them in the fridge until I'm ready to use them. Martha Stewart Member Rating: Unrated 03/10/2008 This is our favorite recipe, although we cannot use the nutmeg anymore I have a son with a severe nut allergy. We still love it without! Martha Stewart Member Rating: Unrated 02/14/2008 So good and creamy. Really easy to make.Martha Stewart Member
Rating: Unrated 10/07/2015
Interesting that my (slightly) negative comment was deleted. Please advise if this is regular policy. I only questioned using a blender on mashed potatoes. (Sacrilegious in our home) Almost as bad as censorship.
Rating: Unrated
Rating: Unrated 11/27/2013
The amount of liquid seems to be about twice what is needed. Following the recipe would have make soup. Fortunately I was distrustful and proceeded with caution and was left with runny mashed potatoes, still usable, though too liquid to suit me, instead of having to pour or out or eat it (drink it) in private.
Rating: Unrated 09/08/2013
pass a drug test Super site! Bookmark This! I will now go all the time!
Rating: Unrated 06/04/2013
www.dmozbookmarks.inIn such situations strangers are likely to share intimate personal information they would not ordinarily share with strangers. A special case emerges when one of the travelers is a mental health professional and the other party shares details of their personal life in the apparent hope of receiving help or advice.
Rating: Unrated 04/08/2013
Add a Review
Rating: Unrated 01/25/2010
bjhinokcok~ I added mayonnaise to the recipe as you suggested, and the potatoes tasted delicious. I do not have a potato ricer, nor an electric mixer fitted with a paddle attachment. Instead I blended the potatoes with a potato masher, then worked out the rest of the lumps with an electric mixer (not fitted with a paddle attachment.) My point is that is still very possible to make these great-tasting potatoes without all the proper tools. I would give this recipe five out of five stars.
Rating: Unrated 11/14/2008
add one egg or just the yolk and it’s delicious caba
Rating: Unrated 11/13/2008
I always add a pinch of Baking powder to mashed potatoes (a bit more B.P.can be added depending on how much you make)which makes them very light
Something I learned from a Chef friend is, add 1/3 C. give or take, real mayonaisse when whisking. It truly makes them so creamy, rich and delicious. Keep in mind, this is for about 6 -7 potatoes being mashed. Sheesh! Who uses measurments! LOL
Rating: Unrated 11/03/2008
I love this recipe. When I make it, I peel and slice the potatoes; then, I rinse them and put them in fresh water in the pan I’m going to cook them in. Then, I place the whole pot in the fridge. I can do this in the morning and have them ready to cook when I’m ready for dinner. Since the recipe calls for cold water anyway, it works really well to just keep them in the fridge until I’m ready to use them.
Rating: Unrated 03/10/2008
This is our favorite recipe, although we cannot use the nutmeg anymore I have a son with a severe nut allergy. We still love it without!
Rating: Unrated 02/14/2008
So good and creamy. Really easy to make.
All Reviews for Perfect Mashed Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Perfect Mashed Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
