Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Classic Mashed Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey. Ingredients 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces Coarse salt and freshly ground pepper 1 cup heavy cream 1 cup whole milk 4 ounces (1 stick) unsalted butter Directions Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes. Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts. Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.) Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours. Print