Recipe courtesy of Bobby Flay
Perfect Mashed Potatoes
50 min
15 min
4 servings
50 min
15 min
4 servings


  • 4 large Idaho potatoes, peeled and cubed
  • Kosher salt 
  • 1 cup heavy cream 
  • 1 cup whole milk 
  • 6 tablespoons cold unsalted butter, cut into cubes 
  • Freshly ground black pepper 
  • Snipped chives, for garnish
  • Olive oil, for drizzling


Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 25 minutes.

Place the cream and milk in a small saucepan and bring to a simmer over low heat.

Drain the potatoes well and get out any additional water. Process them in batches through a ricer set over a large bowl. Fold in the butter and stir in the warm cream/milk mixture in parts until you achieve a smooth and velvety consistency. Season the mashed potatoes well with salt and pepper. Keep warm in a covered bowl set over a simmering pot of water.

When ready to serve, garnish with snippets of chives and a drizzle of olive oil.

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