Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Mustards' Mashed Potatoes 2.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California. Ingredients 4 ¼ pounds russet or Yukon Gold potatoes, peeled and cut into 2- to 3-inch chunks 1 ½ teaspoons salt, plus more as needed 3/4 to 1 cup milk 1 cup (2 sticks) unsalted butter, cubed ½ teaspoon minced garlic ½ teaspoon freshly ground pepper Directions Place potatoes and 1 1/2 teaspoons salt in a large stockpot. Add enough water to cover. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 minutes. Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add 3/4 cup milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add more milk if the potatoes seem too thick. Taste, and season with salt as desired. Rate it Print