Print
Mashed Potatoes
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 1/4 pounds Idaho (Russet) potatoes, peeled and cut into eighths
  • Kosher salt 
  • 3/4 cup milk 
  • 1 pound (4 sticks) butter plus more for serving, diced

Directions

Special equipment: a potato ricer or food mill; a fine sieve

Put the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat, and cook until a fork inserted into the potatoes meets no resistance, about 30 minutes.

While that¿s going, warm the milk in a small saucepan over low heat. Drain the potatoes well. Working in batches, press the hot potatoes and butter through a potato ricer or a food mill into a large bowl. Stir in the warm milk.

Pass the potatoes through a fine-mesh sieve into a serving bowl. Season with salt and add more butter to taste.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Fast Mashed Potatoes for Desperate Times

Recipe courtesy of Cooking Channel

Sour Cream and Chive Mashed Potatoes

Recipe courtesy of Kelsey Nixon

Pot Roast with Mashed Potatoes and Horseradish Gremolata

Recipe courtesy of Meat and Potatoes

Best Old-Fashioned Mashed Potatoes for a Crowd

Recipe courtesy of Morgan Hass

Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes

Recipe courtesy of Chuck Hughes

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy of Giada De Laurentiis

Trending Videos

So Much Pretty Food Here