New This Month

Classic Mashed Potatoes

Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.

  • Servings: 10

Source: Martha Stewart Living, November 2008


  • 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 ounces (1 stick) unsalted butter


  1. Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes.

  2. Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.

  3. Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.) Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

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