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Geoffrey Zakarian's Mashed Potatoes


World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."

  • Servings: 6

Source: The Martha Stewart Show, December Winter 2006/2007


  • 2 pounds russet or Idaho potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup whole milk, plus more as desired
  • 4 tablespoons unsalted butter, plus more as desired
  • Coarse salt and freshly ground pepper


  1. Place potatoes in a steamer basket set over a medium saucepan filled with 2 inches of water. Place saucepan over medium-high heat and steam potatoes until tender, about 15 to 20 minutes.

  2. Heat milk in a small saucepan over medium-low heat until hot, but not boiling. Drain potatoes and pass them through a ricer back into the medium saucepan. Using a wooden spoon, gently stir in butter and hot milk until well incorporated. Season with salt and pepper. Add additional milk and butter, if desired. Serve warm.

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