Martha Stewart's Classic Mashed Potatoes
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 4 lbs yukon gold potatoes, peeled and cut into 1 inch pieces
- coarse salt and pepper
- 1 cup heavy cream
- 1 cup whole milk
- 4 ounces unsalted butter
directions
- Place potatoes and 2 Tbls of 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, about 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. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
- Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
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Reviews
-
We used fat free half & half along with 2% milk, and of course Yukon Gold potatoes. They are our favorites with reds taking a close 2nd. This recipe calls for ricing the potatoes, but we just beat them up in the mixer, and we still got the most super delicious mashed potatoes. It's great to heat the milks and butter, as it keeps the potatoes hot for serving. A definite keeper recipe, thanks for posting. :)
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.