Return to Content

Mashed Potatoes

Yankee Plus Dec 2015


Mashed Potatoes
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Kosher or sea salt
  • 3 pounds baking potatoes (such as russets), peeled (or red bliss potatoes, unpeeled)
  • 1/2 cup (4 ounces) light cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • Freshly ground black pepper


Cut potatoes into 2-inch pieces. Bring a large pot of salted water to boil. Cook potatoes until fork-tender. Drain well; then place them back in the warm pot. Swirl the cooked potatoes around the pot, until a thin film of starch appears. In a small pan, heat cream and butter until butter melts. Pass potatoes through a ricer or food mill, or break up with a potato masher until smooth. Add heated cream and butter; mix well. Season with salt and pepper to taste.
Updated Thursday, October 15th, 2009

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111