Best Company Mashed Potatoes

Best Company Mashed Potatoes


  • 2 pounds (about 6 medium) potatoes, preferably Russet or Yukon Gold, peeled and cut in 2 to 2 1/2″ chunks
  • 1 teaspoon salt, for water
  • 4 tablespoons butter. room temperature
  • 2/3 to 1 cup milk, half & half or cream, warm
  • salt to taste
  • additional butter & thinly sliced chives for garnish, optional


Add potatoes to a large pot. Cover with water by an inch or two, add salt and bring to a boil. Boil about 15 to 20 minutes until potatoes are tender, cooked through and have just a bit of resistance when pierced with a knife.

Drain potatoes well, then return to hot pan, shaking now and then until dry. If needed, turn the burner on low for a minute or two. Mash dray potatoes by hand or with a mixer or for the smoothest potatoes press through a ricer. Add butter and stir in by hand. When incorporated, add the dairy and stir. Taste for salt and add anywhere from 1/4 to 1/2 teaspoon, to taste.

Garnish with additional butter or chives if desired.

Recipe can be doubled but don’t double the salt in the cooking water.

Keywords: Cream, Cream Cheese, hearty sides, mashed potatoes, milk, Potatoes, sides, Sour cream.

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