Perfect Mashed Potatoes Recipe

Perfect Mashed Potatoes

Serves 10

The russet potato, also known as a baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy, mashed potatoes. The key to fluffy texture is to process the hot potatoes in a ricer or food mill instead of with a hand mixer. It's also important to simmer, rather than boil, potatoes for even cooking.


  • 5 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon plus 2 teaspoons kosher salt, divided use, plus more to taste
  • 1 1/3 cup heavy whipping cream
  • 1 1/3 cup whole milk
  • 4 ounces (1 stick) unsalted butter
  • Pepper, to taste


  1. Place potatoes in a large pot and cover with water by 2 inches. Bring to boil over high heat and add 1 tablespoon salt. Lower heat to medium and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain.
  2. In a small saucepan, combine cream, milk, butter, and 2 teaspoons salt. Heat over medium-low until butter is melted, 3 to 4 minutes. Remove from heat.
  3. Set a potato ricer on rim of pot used to cook potatoes. Fill ricer halfway with cooked potatoes and press them through. Continue until all potatoes have been pureed.
  4. Using a silicone spatula, mix warm milk mixture into riced potatoes. Season with salt and pepper, to taste.
  5. Mound potatoes in a warmed serving bowl and serve immediately. If made ahead, cover loosely with buttered foil and hold in warm oven.


Amount Per Serving (based on 10 servings)
Calories: 400
Fat: 22 g
Saturated Fat: 14 g
Cholesterol: 65 mg
Sodium: 1040 mg
Carbohydrates: 47 g
Fiber: 4 g
Sugar: 4 g
Protein: 6 g
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