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Mashed Potatoes

  • yield: Makes about 7 cups




  • 4 pounds Yukon gold potatoes (about 10 large), peeled and cut into 1/2-inch chunks
  • Coarse salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, softened

Cook's Note

Use immediately or refrigerate up to 3 days; reheat before using.


  1. Step 1

    Put potatoes in large pan; cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil. Reduce to a simmer; cook until tender, about 20 minutes. Drain. Press through food mill or ricer into pan.

  2. Step 2

    Heat milk and cream in a small pan over medium-low heat. Pour over hot potatoes. Add butter; mash with potato masher. Stir in 2 teaspoons salt.