Martha Stewart’s Mashed Potatoes
Updated Nov. 10, 2025
- Total Time
- 1¾ hours
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and freshly ground pepper
- 3½ pounds Yukon Gold potatoes (about 9 medium potatoes)
- 8ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup heavy cream, warmed
- ¼ cup whole milk, warmed
Nutritional analysis per serving (10 servings)
354 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 45 minutes, depending on size. (Be sure to check the water level halfway through.)
- Step 2
Remove potatoes from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a large bowl (a potato masher also works; see Tip).
- Step 3
Add the cream cheese, butter, cream and milk to the bowl and mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot and cover to keep warm until serving. (The potatoes can be made up to 4 hours ahead and refrigerated, covered; you can reheat on the stove or in the microwave before serving.)
- If you don't have a ricer or food mill, you can also use a potato masher. A masher with perforated holes works more efficiently than the wavy variety to create a smooth mash.
Private Notes
Comments
Baked are much better than boiled for mashed potatoes. Boiled have a watery texture no matter what you do. Mashed baked potatoes also take to seasonings better. Not to mention no tedious peeling. Simply slip the meat of the cooked potato out of skins. Bonus you have baked potato skins for down home appetizers with fillings of your choice
This mashed potato recipe is so overloaded with fats that the delicate, natural flavor of an otherwise delicious potato variety is completely lost. Instead of drowning the potatoes in excess, why not try a simpler version? Just use mashed potatoes of your favorite variety, good-quality milk, a pinch of salt, and a touch of butter. It lets the true potato flavor shine—and it’s kinder to your waistline too."
My German mothers were the best. Boil potatoes drain add back to pot with butter and milk mash with fork.. easy..
Really good!
So easy and so good even with just a masher and a whisk. Reheats perfectly too.
I made these for Thanksgiving and they were a huge hit! Creamy, decadent, and perfect for a holiday dinner. The person who did the shopping bought Neufchâtel cheese instead of cream cheese, but they still turned out excellent.