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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

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.

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