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Jonathan Waxman's Mashed Potatoes

This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."

  • Servings: 4
Jonathan Waxman's Mashed Potatoes

Source: The Martha Stewart Show, January Winter 2008


  • 8 medium Yellow Finn potatoes, scrubbed and cut into large pieces
  • Coarse salt and freshly ground black pepper
  • 6 cloves garlic
  • 6 tablespoons unsalted butter
  • 1/4 cup olive oil


  1. Place potatoes in a large saucepan with enough cold water to cover. Add garlic and season with salt. Bring to a boil over high heat; immediately reduce heat to a simmer. Cook, until potatoes are tender, about 25 minutes.

  2. Drain potatoes, reserving 1/2 cup of the cooking liquid. Return potatoes and garlic to saucepan, along with butter, olive oil, and cooking liquid. Mash, using a potato masher, and season with salt and pepper; keep warm until serving.

Reviews (4)

  • Lisa_Joffe 14 Sep, 2008

    Eight potatoes for only four servings?! Sounds like a bit much to me.

  • texasfay 10 Sep, 2008

    Pretty good. I used red potatoes. Next time I think I'll use regular butter, and not unsalted. I like eating the skins on baked potatoes, but had never thought about leaving them on for mashed potatoes. Great idea.

  • mmsrjs 9 Aug, 2008

    Yumm! Sounds very good, however since my hubby and I are both on Suzanne Somers new way of eating which calls for NO potatoes of any size, shape, color, or form. We will forgo this delicious sounding dish. After all in 3 months we have both lost 50 pounds. So I aint eating any potatoes no matter how good they sound.

  • AmyWBauer 5 Feb, 2008

    So good!

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