Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 3 pounds medium russet potatoes; 1 ½ cups whole milk; 4 tablespoons unsalted butter, at room temperature; Kosher salt

By Kay Chun

Updated Oct. 26, 2022

Creamy Mashed Potatoes — Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.

Total Time: 1 ½ hours
Rating: 4(283)
Comments: Read comments

This very simple recipe for silky mashed potatoes calls for roasting potatoes whole instead of chopping and boiling them, which concentrates their flavor and avoids a watery final product. The riced potatoes are light and fluffy, and just enough milk and butter are added to create rich, velvety potatoes while still allowing pure potato flavor to shine through. The mashed potatoes can be made a few hours ahead and pressed on top with plastic wrap to prevent a skin from forming; rewarm over low heat before serving, adding a touch more milk if necessary.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

3pounds medium russet potatoes
1½ cups whole milk
4tablespoons unsalted butter, at room temperature
Kosher salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 450 degrees.
Step 2
Individually wrap potatoes in aluminum foil and arrange on a baking sheet. Roast until potatoes are very soft and don’t resist in the center when pierced with a knife, about 1 hour. Unwrap potatoes, halve lengthwise and let stand until just cool enough to handle (but still very warm), about 10 minutes. Peel off and discard skins.
Step 3
Rice potatoes through a food mill or ricer into a large deep skillet or pot. Add milk and butter, and stir over low heat until mashed potatoes are creamy and warmed through, about 3 minutes. Season with salt. Transfer to a serving bowl and serve warm.

Ratings

4 out of 5

283 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Peelingaturtle2 years ago

Definitely stay fluffy but know the flavor is “baked” potato rather than familiar mashed potato. Not necessarily a bad thing, just pronounced different potato flavor.

KDA2 years ago

I've been doing something similar by steaming whole, unpeeled potatoes in the instant pot. I wash and score them around the middle, then set them on the trivet with a cup of water underneath. Cook at pressure for about 11 minutes (depending on the size of the potatoes), natural release for about 5 minutes, then set them on a plate to cool. The skins slip off easily and the cooked potatoes aren't watery. Sometimes I dice them and fry them in a little butter for a change.

Tobias2 years ago

This recipe looks enticing and I'm excited to try it. Does anybody know what the advantages are of roasting whole potatoes wrapped in foil as opposed to just sticking them on the pan without a cover?

Teresa Davis1 year ago

Thankfully I was able to Google HWC - heavy whipping cream ;)

Shannon1 year ago

Bad. I'll give it 2 stars, as maybe I missed something? So disappointed, not sure what I could have done wrong. Followed the recipe to the letter. My potatoes had a risotto texture and got gluey when I tried to address the texture. No potatoes this year for Thanksgiving, should have tested first.

Ellen1 year ago

Amy suggestions of you don’t have a “ricer?”

Private comments are only visible to you.