Easy Mashed Potatoes

mashed potatoes
Photo: Maria Robledo
10 to 12 Serves

Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.


  • 4 pounds Yukon gold potatoes, peeled and cut into 2-inch-thick slices

  • Kosher salt and freshly ground pepper

  • 1 cup whole milk, or heavy cream, or a combination

  • ½ cup (1 stick) unsalted butter, room temperature

  • Freshly ground pepper


  1. Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.

  2. Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

Related Articles