Basic Mashed Potatoes

Recipe from Union Square Cafe

Adapted by Molly O'Neill

Updated Nov. 1, 2022

Total Time
20 minutes
Rating
4(32)
Comments
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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

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Ingredients

Yield:4 cups
  • 4medium-size potatoes, peeled and cut into 1-inch cubes
  • ½cup milk
  • ¼cup heavy cream
  • 4tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

225 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 424 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

  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.

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4 out of 5
32 user ratings
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Comments

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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.

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Credits

Adapted from Union Square Cafe

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