Basic Mashed Potatoes

Recipe from Union Square Cafe

Adapted by Molly O’Neill

Updated October 31, 2022

Total Time
20 minutes
Rating
4(33)
Comments
Read comments

Mashed potatoes are an American staple. But perhaps you haven’t tried to make them yourself. Homemade mashed potatoes can be dressed up with chives and roasted garlic, with celery root, with cheese. But this recipe presents them in their simplest form. Start here. —Molly O'Neill

Featured in: How to Stomach The Debates

  • 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 this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 cups

  • 4 medium-size potatoes, peeled and cut into 1-inch cubes

  • ½ cup milk

  • ¼ cup heavy cream

  • 4 tablespoons unsalted butter

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

26 grams carbs; 34 milligrams cholesterol; 225 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 424 milligrams sodium; 4 grams protein; 2 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Place potatoes in a saucepan. Cover with water. Simmer over medium heat until tender. Drain.

  2. Step 2

    Pass potatoes through a ricer. Warm the milk and stir it and cream, butter, salt and pepper into the potatoes.

Private Notes

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

Ratings

4 out of 5
33 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Jess

Definitely warm the milk, cream, and butter before adding to riced potatoes. I also added 1/2 teaspoon of baking powder to lighten up the potatoes. This made it both fluffy and creamy.

Joan Abnett

I find that a floury potato is best to use forresul, waxy potatoes do not give as good a finish. Warming the milk makes a huge difference. For those who can't tolerate cream additional milk still gives a good result.

Private comments are only visible to you.

Credits

Adapted from Union Square Cafe

Recipe Tags

or to save this recipe.