Mashed Potatoes

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006


  • 4 pounds Yukon Gold potatoes, peeled and quartered
  • Coarse salt
  • 1 1/2 cups milk
  • 4 tablespoons (1/2 stick) butter
  • 4 ounces bar cream cheese, cubed


  1. In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.

  2. Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.

  3. In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.

Cook's Notes

Peel and cut potatoes up to 2 days ahead; cover with cold water and refrigerate. Once cooked and mashed, potatoes can sit, up to 3 hours: Place in a heatproof bowl, top with a thin layer of milk, and cover surface with plastic wrap. To reheat: Remove plastic, and place bowl over a pot of simmering water; stir in the milk, and heat until warm throughout.


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