Martha Stewart's Classic Mashed Potatoes

"Adapted from MS Living November 2008"
photo by Boomette photo by Boomette
photo by Boomette
photo by Nimz_ photo by Nimz_
Ready In:




  • 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.

Questions & Replies

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  1. Martha Stewart has great recipes. And this recipe is great. The mashed potatoes turned out so good. Great flavor. Thanks Cooks4_6 :) Made for PAC Spring 2012
  2. This was indeed the perfect mashed potato recipe!! They were decadant, the perfect texture, and deliciously buttery. I always have added sour cream, chives, etc. into my mashed potatoes and they never tasted as good as these...perfect for topping with gravy!
  3. 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. :)
  4. Dang these were good. I will admit that I used half-and-half and 2% milk, but they turned out light and fluffy and delicious. Added a little season salt also. Liked the used of the yukon potatoes in this recipe. Thanks so much for sharing. Made for PAC Spring 2009 :)
  5. this was great and what's not to like, cream and butter with taters, it all goes together so well, thanks Cooks!


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.
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