Master Your Thanksgiving Mashed Potatoes

Cook, Holidays, Learn, Thanksgiving, Tips & Techniques
November 18, 2011 | 412 Comments

Mashed potatoes are a must-have at many Thanksgiving feasts — often just as essential to the  celebration as the turkey. We’ve compiled our best tips for mastering this favorite dish from start to finish, so you never have to worry about less-than-perfect potatoes again.

 

 

Make-Ahead Tip

To make mashed potatoes ahead, complete the six steps below and place them in a buttered dish. Let cool, cover with foil and place in the refrigerator. Remove from the refrigerator and let come to room temperature for approximately 1 hour. Bake in a 350-degree oven, covered, for about 30 minutes or until warmed through.

Choosing Potatoes

Russets are the classic mashing potato because their dry, highly starchy flesh readily absorbs butter and milk. Medium-starch varieties also work well, particularly Yukon gold potatoes, which are a favorite in part for their buttery color.

 

Classic Mashed Potatoes

2 1/2 lb. high-starch potatoes such as russet or medium-starch potatoes such as Yukon gold

1 1/2 tsp. sea salt

6 Tbs. unsalted butter, at room temperature

1/2 cup milk or half-and-half, warmed

1/8 tsp. freshly ground white pepper

 

Prepare the potatoes
When using high-starch potatoes such as russets, consider cooking them with the skin on. High-starch potatoes have dry-absorbent flesh, which means they readily take on cooking water if they are peeled and cut up. Whether or not you plan to peel the potatoes, scrub and rinse them well.
Cook the potatoes
Put the potatoes in a 5-qt. pot and add water to cover them by 1 inch. Add 1 teaspoon of the salt to the water to season the potatoes. Place the pot over high heat and bring the water to a boil, then reduce the heat to a simmer. Cover and simmer the potatoes until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
Peel the potatoes
Drain the potatoes, then transfer them to a cutting board. Using the tip of a paring knife, slit the skin of each potato lengthwise to create a starting place for peeling. Working with 1 potato at a time, and using a fork to hold it steady, use tongs to peel off the skin. Put the peeled potatoes back into the empty cooking pot, cover, and set aside.
Mash the potatoes
For smooth mashed potatoes, pass the potatoes through a potato ricer back into the pot. Alternatively, for chunky mashed potatoes, use a potato masher to press down on the potatoes, turning the masher a little each time and working your way around the pot as needed to break up the potatoes.
Add the butter and milk
Place the pot with the slightly mashed potatoes over low heat. Switch to a wooden spoon and mix the butter into the potatoes. Next, pour in the warm milk, adding it in 1/4-cup increments.
Adjust the seasonings
Taste the potatoes. If you feel they taste flat, stir in a little more salt and/or pepper, a pinch at a time. If you like creamier mashed potatoes, add a bit more milk or butter. Mix in each addition a little bit at a time and taste again until you are happy with the balance of flavors and the consistency. Stop mixing as soon as you reach the texture and flavors you like. Overmixing the potatoes will cause them to be gluey.

 

Ready to try a new twist on traditional mashed potatoes? Consider these original recipes:

 

 

 

Key Tools

Oxo Potato Ricer Deluxe Angled Potato Ricer
WMF Stainless Steel Potato Masher Rösle Potato Masher

412 comments about “Master Your Thanksgiving Mashed Potatoes”

  1. vicki

    I use yukon gold potatoes,alot of real butter,whipping cream,salt, pepper and one last ingredient you wouldn’t expect,I add some ground nutmeg,my family loves these mashed potatoes and always request them for all family gatherings.Happy Holidays!!

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  2. New Twists on Thanksgiving Side Dishes

    1. Erin

      My favorite way to make mashed potatoes is the way my mom made it….boil the potatoes til they’re soft enough (gotta test it with a fork). Then once they’re strained of the water, add milk, butter, salt and pepper and start to mash it with an old fashioned masher (it’s all I’ve ever had…never been lucky enough to have anything else). Don’t measure anything! You just have to know :) And always taste it as you add everything. You’ll know when it’s perfect.

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    2. maureen

      I like using cream, ricotta, and some butter for the base. Topping them with fresh chives.

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    3. Jill Thompson

      Yukon gold potatoes, milk, butter and my homemade hickory smoked garlic cloves mashed into a paste. Of course kosher salt and pepper.

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    4. Lisa

      Leave skin on half the potatoes. Butter, cream and fresh minced roasted garlic.

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    6. Kathy

      I like using Yukon Gold potatoes. A good Kosher salt in the boiling water. A ricer, Half & Half, butter, and cracked pepper. Those flavors don’t take away from the gravy.

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    7. Ginny Wexler

      I learned the warm milk trick a few years ago, but would love to try a ricer.

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  3. Kimberley

    I agree with Vicki, I believe Yukon Gold Potatoes make the best tasting mashed potato with lots of melted butter and warmed cream with salt. When I’m feeling very daring or mischievous, I’ll cook the potatoes with some parsnips as well and mash it all together. It changes the familiar taste very subtly and can become a “secret ingredient.”

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  4. Allison

    I love adding garlic and pomegranate to mashed potatos! It really spices things up!

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  6. Tracy Stokes

    I have always been in charge of making the mashed potatoes at Thanksgiving.
    I’d love to take it up a notch with your preparation methods!!

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  7. Susan

    Sometimes I add sour cream after I mash the potatoes to make them creamier; a ricer would certainly help also!

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  8. kurt

    Yukon Golds, roasted garlic, gorgonzola, butter, cream/milk, salt, pepper–mash and enjoy.

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  9. Dee

    Maybe this is a little “high maintenance” but I only like SOME skins in my mashers. I skin half of the potatoes, and leave the others intact. Boil in chicken stock and water, and mash with a bunch of butter, heavy cream, kosher salt and white pepper. Really simple flavors, but really delicious.

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  11. Elizabeth

    I heat butter and milk in the microwave and pour in slowly as I mash the potatoes with a hand held masher.

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  13. Carissa

    This is my family’s favorite mashed potato recipe..we love the texture and the complex flavors of the recipe. I must say, I’d love to try using the OXO 3-In-1 Potato Ricer!

    Mashed Potatoes with Celery Root and Mascarpone
    ——————————————————————————–

    Serving Size: 10

    Summary:

    Celery root gives the potatoes an intriguing new taste; mascarpone cheese provides the ultimate in creaminess.

    Ingredients:

    3 1/4 lbs. Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
    1 1/2 lbs. celery root (celeriac), peeled, cut into 1/2-inch pieces
    3 whole peeled garlic cloves plus 1 tablespoon minced garlic
    8 ounces mascarpone cheese, room temperature
    1/2 cup (1 stick) butter

    Directions:

    1. Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.

    2. Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

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  14. Shannon

    I like to mash a little roasted garlic with the potatoes . . . Nothing wrong with Yukon Gold, at all. The garlic and butter just scream comfort to me.

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  15. susan

    I like to use Russet potatoes, once boiled and mashed I like to add butter, milk, salt and pepper and a small amount of caramelized shallots for extra flavour.

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  16. Kim S

    I always use Yukon Gold potatoes for my mashed potatoes. Nothing fancy, just butter, milk, salt & pepper. Most times I whip with the mixer, or if it is a small amount, I just use the hand masher. But always wanted to try a ricer. I hope I am winner!

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  17. Louise Scudieri

    I use Yukon Gold and a garlic infused olive oil…taking the garlic out of the oil and sending it through the ricer for creamy garlic mashed potatoes.

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  18. Bonnie Kilpatrick

    Favorite way to make mashed potatoes….have my husband make them…. that is the ONLY food he will actually make in the kitchen!!!
    and whatever his secret is.. they are DELICIOUS….

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  19. Mallory

    My favorite way to make potatoes is to roast two heads of garlic and mash them up along with the potatoes, lots of butter, milk and cream! Maybe some cheese if I’m really feeling decadent.

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  20. Julie

    Never even tried a potato masher..hmmmm. I peel my potatoes, cut in cubes and boil til fork tender. Add milk, lots of butter, salt and pepper and use a hand mixer and blend until smooth!

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  21. Carol Heyen

    I love to make garlic mashed potatoes – I put a whole jar of crushed garlic in the pot and let the potatoes simmer in it – makes the whole house smell so yummy!

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  22. Diana

    I’ve always used a potato masher – and just some butter and milk. Recently my family has decided adding some cheese makes them better

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  23. Diana

    I like to smash them with heavy cream, lots of butter, sour cream, grated parmesan, kosher salt & pepper… but the secret? Italian Seasoning- yum! ;-)

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  24. vanessa martienz

    always use this receipe..
    Ingredients
    1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
    1/2 teaspoon salt
    4 Tbsp heavy cream
    2 Tbsp butter
    1 Tbsp milk
    Salt and Pepper
    A potato masher

    Method
    1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.

    2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do

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  25. Joyce Boshell

    I bake the potatos to retain all the nutrients. Then up till now, I’ve used my manual potato masher and Kitchenaid hand blender to “fluff” up the potatos and mix in cream, sea salt and butter. Hope you have a wonderfully blessed holiday!

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  27. Winslow Leatherman

    Boil peeled potatoes in salted water with 1 or 2 cloves of garlic. Drain. Put through a potato ricer add warm cream with butter melted in it. Stir, Ad salt and pepper to taste.

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  28. Audrey Greeson

    Thank you so much for posting information about yummy mashed potatoes! These are definitely my favorite part of a Thanksgiving feast. I can’t wait to make them for my family.

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  29. Jacqueline Warrick

    I love Yukon Gold mashed potatoes with butter, sour cream, and a dash of Spike Seasoning mixed in. They taste amazing!

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  30. kat moore

    My favorite way….that depends on the day! I love potatoes and love to come up with combos, but loaded ranch mashed potatoes comes to mind, white cheddar, chives, bacon and ranch…..DELISH!

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  31. Deb

    stirring a little sour cream in when adding the milk and butter gives them a nice rich flavor.

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  32. Barb

    REAL Potatoes!!! None of those flakes, dehydrated stuff, freezer or refrigerated stuff – BLECH! Must be real potatoes!!! And real butter! Milnot makes really creamy mashed potatoes. Salt & pepper. Sometimes a little garlic. YUM! May have to go make some now……

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  33. Damaris

    Leave some skin or red potatoes, butter, sour cream, garlic, half & half. Yum!

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  34. Beth

    I always use Yukon gold potatoes then add in melted butter, warmed half and half and cream cheese! Then I add in salt and pepper to taste… The cream cheese makes all the difference!!! These are always the first vegetable to go at my holiday meals!

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  36. lucas hawkins

    I hate how long it takes to make my potatoes not clumpy. I usually over mix them. I catch so much junk for making clumpy potatoes.

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  37. Adele

    I like to make mashed potatoes with milk, butter and chopped, fried onions. Delicious!

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  38. Norma Bango

    I too think Yukon Gold potatoes make the best tasting mashed potato with lots of melted butter and cream. I add salt and pepper to taste. The sometimes add some ranch dip.

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  39. Freddy

    I peel first and boil them with a few jalapeno peppers (sliced and seeded). Once they are done, I remove the skin from the peppers and dice them and add them with some white cheddar cheese and butter and cream to the potatoes and then mash away!

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  40. Mike

    I love simple rustic garlic mashed potatoes. I don’t peel the potatoes because I love the look of the skins peaking through the fluffy spoonfuls of mashed potatoes on my plate! Yum!

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  41. holly fairburn

    I peel, boil and then mash, adding cream butter and salt. Lumps are always welcome. we love mashed potatoes made fresh!!

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  42. Christy Metting

    I love mashed potatoes with red skinned potatoes, skin on, boiled in salt water mashed by hand with warmed and whipped half and half and melted butter mixed in. Happy Thanksgiving!!!

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  43. Kristinchristian

    I like to mashed red potatos with sautéed onions and garlic then season with salt and pepper and of course heavy cream and a helping of butter!

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  44. Erik

    Either russet or yukon gold depending on what texture I want. Always use real butter, condensed milk, salt, pepper and minced garlic. Thanks to all the other posters for their tips too!

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  45. Velvet Tucker

    I like to mash potatoes with salt, pepper and butter and add in sour cream either in place of the milk or in addition to the milk. Yum!

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  46. Hazel

    I like to make them ahead, scoop into balls on a sheet pan, freeze and then package into foodsaver bags and freeze.

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  47. Jeremy

    Yukon gold potatoes with heavy cream, butter, bacon and white cheddar cheese.

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  49. Donna F.

    I make mashed potatoes with almond or soy milk since I can’t have dairy, and it still tastes great!

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  50. Staci

    Keeping it simple and yummy. Mashed potatoes with butter, milk, and some sour cream adds a little kick. Also salt and fresh ground pepper of course. If we want to change it up add in some dry ranch dressing seasoning – mmmmm Ranch potatoes. Then work those arm muscles to make them creamy. I have never tried a potato ricer?! Maybe that would cut down on the work!

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  51. Kyle

    Yukon golds, cream, salt, and lots of butter. One year my dad accidentally used french vanilla coffee creamer. It was interesting, to the say the least. We still haven’t let him live it down.

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  52. Michelle

    I agree with the majority that Yukon Golds make the best mashed potatoes. Sometimes I add roasted garlic, sometimes celery root, always lots of butter a bit of warmed cream and milk or sour cream and a touch of nutmeg when it compliments the rest of the meal – depends on my mood and what I’m preparing to go with it.. I love to garnish with fresh snipped chives for the punch of color! I mash them by hand then whip them with a whisk until I reach the desired consistency.

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  53. Kathryn

    Sadly, I grew up on mashed potatoes from a box, so I am not very confident about making mashed potatoes from scratch. I had never even heard of a potato ricer until I read your blog!!! I did inherit my grandmother’s potato masher. This year, I am going to try making homemade mashed potatoes using your recipe – with or without the potato ricer! Wish me luck!

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  54. Christina

    My favorite way to make mashed potatoes is with yukon golds and brown butter.

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  55. Dana

    1-boil water
    2-add potato spuds
    3- remove from heat and add butter.

    Any other way takes too much time. The problem is there is not a potatoe I don’t like.

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  57. Michael Geraghty

    I use russert potatoes, butter, sour cream, salt and pepper and mash them until they are very creamy.

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  58. susie Jackson

    I make mine with caramelized onions, sour cream and Parmesan-reggiano cheese!!

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  59. Lisa Destefano

    we love our cheese so its a ton of Parmesan and Romano with alot of butter and milk….but the best part of our mashed potatoes is that we make deep fried potato croquets outta the leftovers!

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  60. Alex F

    I use russets and peel them before boiling. I add a little milk and salt and pepper to the potatoes while I mash them. Simple but delicious.

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  61. jennifer novello

    Love Yukon gold to make mashed potatoes , I cut them up and boil in chicken broth instead of water. I have been using a fine stainless steel strainer to get smooth end results, so I would love a ricer!

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  62. Carrie M.

    I love to roast a couple bulbs of elephant garlic, and then squeeze the roasted garlic paste into the potatoes with heavy cream, butter, parmesan cheese and salt! Parmesan Roasted Garlic Mashed Potatoes are my all-time favorite!! :)

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  64. Nancy Long

    Me, me, pick me – I’ve been wanting a ‘good’ ricer for quite some time and have just been pricing them – I had a cheap one, but it broke. Potatoes turn out oh so much with a ricer and I often throw in some roasted garlic and parmesan. I also used it for things like making deviled eggs

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  65. Kelly

    My favorite way to make them is boiled, then with lots of butter, bacon bits, sour cream, and sharp cheddar cheese. Yum!

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  66. Gabriela

    for thansgiving i aways make mashed potatoes with bacon,cheddar cheese, sour cream and scallions, super good :)

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  67. victoria paskett

    Lots of cream, butter and season to taste. I like using my own home grown potatoes.

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  68. Rosalie L

    I know…this is weird, but good. I add canned milk instead of cream. After that, I mix in the unsalted butter, kosher salt and freshly ground pepper. Love it with cream, but this is still my fave.

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  69. Nancy Kloppenborg

    I always use cream cheese in my Thanksgiving mashed potatoes and plenty of fresh ground black pepper. Salt of course and HOT milk. I’ve only used an electric mixer, but I’d love to try a ricer! The cream cheese sounds weird, but it doesn’t taste like cream cheese when they are done, just rich and delicious.

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  71. Cris Connelly

    I like the zing of sour cream in my mashed potatoes and my mother’s secret ingredient…a dash of worcestershire! I recently switched to buttermilk to lighten up the calories but keep the zing.

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  72. Gerri Diiorio

    I use a ricer then fold in far free sour cream. They are creamy, tangy, low fat and full of texture.

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  73. Elizabeth Harris

    I usually use yukon gold potatoes too. Cook, mash and add salt and pepper to taste as well as some cream cheese and some milk (1/2 and 1/2 if I’m feeling expansive.) My kids love’em!

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  74. Pam N.

    I add a little bit of mayo and lots of butter, salt, pepper! The mayo gives it just a little creamier flavor! Yummy!

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  75. Maria Myers

    Use lots of butter and cream and no substitutions for mashed potatoes. Don’t forget to salt to taste.

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  76. lisa

    I use yukon gold and russet potatoes, peeel them, but them and boil them. I had some salt to the water and 2 cloves a garlic peeled to the pot. After cooked, I drain everything and put in my bowl. Now depends on my mood..use heavy cream, or milk or buttermilk to the mixture. Add at least a stick of butter, salt and pepper. If in a mood..I might add brie cheese to the mixture. and mix with my hand mixer.

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  77. christine

    we keep our mashed potatoes simple but mouth watering.. after mashing the potatoes (my husband is my masher so i’m sure he would appreciate the oxo ricer!) we add butter, milk, sour cream, salt, pepper, and top with chives. it’s absolutely lovely and keeps everyone coming back for more!

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  78. Marci

    This makes me hungry. I have my son make my mashed potatoes, he does it with perfection, lots of butter and cream.

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  79. Jacqueline

    I also use yukon gold potatoes, along with butter, milk, salt, pepper, and just few bits of green dried herbs to add color!

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  80. Jane

    I use russet potatoes, milk, butter, salt, & pepper. I’m looking forward to trying some roasted garlic in my next batch.

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  81. Ellen

    I cut the potatoes into 2″ pieces and cover with a carton of chicken stock, making up the difference with water so the potatoes are completely covered in liquid. Bring to a boil and then simmer until fork-tender.. Warm unsalted butter and buttermilk in a pan. About four pounds of potatoes take a cup to a cup and a half of buttermilk and up to a stick of butter, depending on your calorie budget. When the potatoes are cooked, I drain them in a colander, and immediately pass them through the fine disk on the All-Clad Stainless Steel Food Mill, purchased and Williams-Sonoma. Return them to low heat in the cooking pot, minus the liquid, which you’ve strained off, of course, and start mixing in the buttermilk/butter mixture until the potatoes are the consistency you prefer. Add salt and pepper to taste. I make them right before serving and bring them to the table in a covered stoneware bowl, which I have warmed by filling it with boiling water and letting it stand while I mash the potatoes. Everyone always raves about these potatoes, and nobody every guesses that it’s the buttermilk that provides the kick to the flavor.

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  84. Nina

    Since I’m usually cooking for just two . . I use a lot of instant potatoes. I know, not the best at all. Maybe with this item I’d be making tons of wonderful potatoes!

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  85. Courtney

    Sunday mashed potatoes with russet or yukon gold potatoes, butter, milk, a little mayo and salt and pepper to taste!

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  86. Beth Schwartz

    I use yukon golds, add salt, pepper, butter, sour cream and a little milk :)

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  87. Del

    My favorite way to make mashed potatoes is to let my husband make them! He is a much better chef than me and that way he can make them anyway that he wants to. I just get to enjoy!!!

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  89. Laurie

    WOW…..what a lovely post! I soooo want a riser. Mashed potoes are soooo luscious, especially good ones. Standard, is good cream, butter, salt and pepper. I can always add cream cheese, garlic or cheddar cheese too. Depending on the main course…..of course!

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  91. Rachel

    I use yukon gold potatoes, tons of butter and whole milk or cream — salt and pepper then serve!

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  92. Rose

    I make “smashed” potatoes with red bliss and top them with lots of Plugra Chive and Onion Butter. They are great; however, I would truly desire a ricer so I can make real mashed potatoes.

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  93. Andrea Veeneman

    Honestly half the time I buy the Bob Evans one from the grocery store because its alot of work to do it by hand. This tool would surely help out. When I make them I add milk butter, salt and pepper.

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  94. Gretchen Schweers

    I call these “four dairy mashed potatoes” because I add 1/2 stick of butter, a 1/2 package of cream cheese, 1/2 cup of whole milk, and 4 tablespoons of sour cream to boiled yukon gold potatoes with the skin left on. I process them in two batches in my kitchen aid mixer. When serving, I top them with fresh chives and a couple of pats of butter.

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  95. Jacqui Duffy

    I love using sour cream and a ridiculous amount of butter!! Then I go apply for “The Biggest Loser!”

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  96. Lucinda Antal

    I use a food mill and Desiree potatoes, cooked in their skins then peeled while hot. I love using nutmeg, white pepper and sea salt with plenty of butter and milk. Variations include adding whole grain mustard; spring onions and leeks sauted first; and roasted garlic. Yum!

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  97. Lauren

    The best way to make mashed potatoes is to boil the potatoes, leave the skin on, and mash them with half and half, butter, salt, pepper, garlic and lots of fresh parsley with a stick blender! The texture is different but good.

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  99. saundra abadji

    wash potatoes, cover with water and cook until soft. Peel and place in pan. Using hand masher begin to mash while adding tiny bits of butter and milk. Mash until smooth and creamy, lightly add salt and turn in to bowl.

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  100. Courtney

    Sunday mashed potatoes with russet our yukon gold potatoes, butter, milk, a little mayo and salt and pepper to taste!

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  102. KAREN LIOCANO

    My grandma used a ricer, and she made the best mashed potatoes ever! I make homemade mashed potatoes, but they never taste the same, or get as creamy as grandma made them, so I need one of these!

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  104. Bridget S

    I too use Yukon Gold potatoes, mash them with cream cheese, sour cream and butter, and make them, top them with chives and more butter! I’d love to try a ricer, though, I heard that it makes for creamier potatoes!

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  105. Kerri

    We love to use Yukon gold potatoes with roasted garlic, chives and melted butter!

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  106. Becky

    I peel my Idaho spuds and boil until tender. I put them in the Kitchenaid with LOTS of real butter and whipping cream. Then I add salt and pepper to taste. So Yummy!!

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  107. Derek

    So here is where we post it, not Facebook…

    In addition to salt, pepper and a pat of butter, I like adding yogurt when mashing potatoes. Makes it seem healthier.

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  108. Karen

    Use heavy cream and lots of butter instead of milk and margarine. Much richer flavor. I let everyone salt & pepper to their taste.

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  109. Stacy C

    After I’ve drained (most of) the water from the potatoes, while the pan is still warm/hot, I pour the milk/ heavy cream & butter into it to heat it up. One less dish to wash.

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  110. Sea Campbell

    I’ve actually never made them before, though I need to figure things out for this thanksgiving. My parents used a stand mixer, though.

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  111. Cheryle A. Lakin

    Boil,drain mashed – salt, pepper,butter – I warm my milk up – mashed, taste to see if anything else is needed – put into a beautiful green bowl topped w/parsley and more butter…..

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  114. Kayla Helitzer

    Add butter and cream cheese to make it really creamy, then add lots of salt, pepper and dill!

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  115. Brenda Lynn

    I absolutely love a good presentation as well as a good recipe. After I make my mashed potatoes, Yukon potatoes, Melted butter, cream or milk, AND my special secret….Cream cheese. Whip these all together with your favorite spice, salt pepper etc; then place your potatoes in an oven proof casserole dish, and shape them into a form of a volcano, leaving an indention in the top of the “volcano potato”. Make a cheese sauce (of your choice) and pour it into the crater, allowing it to dribble slowly over the edge. Bake just to brown the outside, and this will be a beautiful
    Creamy, Cheesy, Mashed potato, with a beautiful presentation! A great conversation piece and a wonderful creamy taste! Enjoy!

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  116. Gena

    Yukon golds boiled in chicken broth. once they’re drained, half get goat milk & goat butter, and half get Irish butter & cream whipped in, some of my littles are allergic to cow’s milk.

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  117. Judy

    I LOVE potatoes just about anyway, but Yukon Gold mashed with butter, milk salt & pepper has always been the family standard. I like to add chives & sour cream (or Greek yogurt) sometimes, too. Cheddar & bacon are yummy LOL . I have never used a potato ricer, but I have watched Anne Burrel use one and she raves about it. It would be fun to try it. Good luck to everyone and Happy Thanksgiving!

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  118. Kay F.

    I’ve never used a ricer…I use an old red wooden handle masher that used to be my grandmother’s. Plus lots and lots of butter!

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  120. leanne

    i use yukon gold potatoes, peel and quarter them, then boil them. Add milk, butter, salt, pepper, and mash until smooth

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  121. Susie Jackson

    I mash my potatoes and add caramelized Onions, sour cream and Parmesan-Reggiano cheese to the potatoes!! And I agree-Yukon Golds are the best for this!

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  122. Angela

    I mash them with a hand masher but with olive oil and garlic and salt…Italian style ;)

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  123. Ruthie Danekas

    I just made homemade smashed potatoes for an early work Thanksgiving luncheon. Boild red potatoes, skins on. Added butter, 1/2 &1/2, salt/pepper and cream cheese. Then I smashed them by hand! They were so good! A hit at the luncheon!

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  124. Marie Westphal

    My family loves mashed potatoes and melted gouda cheese mixed together

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  126. Mike Deverso

    I like to use buttermilk with yukon gold potatos. Always prefer real butter compared to margarine or others, i boil the potatos until they are nice and tender. Drain the water and add white pepper, fresh gound pepper. Mash all together until creamy.

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  127. Laura Tozzi

    Red potatoes with the skins on…add butter, grated cheddar, sour cream and salt and pepper.

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  128. Karin Magnuson

    I find that using an immersion blender is the easiest way to combine hot milk, butter, seasonings and cooked diced potatoes. Don’t forget to leave some lumps, though!

    Reply ↓
  129. Ana

    I am just learning to cook.I have bought a couple of Williams and Sonoma cookbooks and have tried several recopies and loved them. However, I still have not learned to make real mashed potatoes so for me its the instant (in a bag) kind. ! If I win this, I can make mashed potatoes for the first time!

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  130. Gwen Webb

    Ilike to add butter and sour cream to my mashed potatos. I also add lots of black pepper.

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  131. jose gomez

    I love to add a dollop of sour cream, a hefty splash of milk, a pat of butter, some salt & pepper and then give the potatoes a mean mashing.

    Reply ↓
  132. Sifa

    I use yukon gold potatoes as well but I leave the skin on. Add some butter, milk, fresh ground pepper and sea salt. Sometimes add in some parsley for color or roasted garlic to enhance the flavor.

    Reply ↓
  133. Laura

    i like the Yukon Gold as well. I use milk or half-and-half. If we don’t have gravy to go with it, I like to add a little garlic to give extra flavor. Butter is a must – don’t skimp!!!

    Reply ↓
  134. Cindy

    Leaving the skin on I scrub the potatoes, poke holes in them and microwave them. After they are cooked and have sat for a couple of minutes I put them on the cutting board and cut them into chunks, skins and all and toss into the mixing bowl. Turn the mixer on slow while adding warmed milk, beating until the consistancy is creamy smooth. Then I add (real) butter and salt and pepper to taste. With the skins they have a sweet, nutty flavor and we never have any left.

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  135. alexander ruperto

    robuchon potato puree…for every 2 lbs of potato add 1 lb of butter. a little milk for texture and body…

    Reply ↓
  136. Gerri Diiorio

    I use a ricer than fold in fat free sour cream. The potatoes are creamy, tangy, low fat and full of texture.

    Reply ↓
  137. Debi Thoman

    Love to roast garlic and squeeze the bits into mashed potatoes with vegetable broth to thin them. I love using Yukon Gold potatoes, love the buttery color..now all I need is that Oxo Potatoe Ricer to get the perfect texture! If I don’t win this …on my Christmas List it goes! Thanks for these opportunities to win some of your fabulous products! My favorite store hands down!!

    Reply ↓
  138. Jackie

    I just love plain old classic mashed potatoes the best! Yukon gold potatoes, whole milk, butter, and salt!

    Reply ↓
  139. ANNETTE ELDRIDGE

    I love to add cream cheese, chives, and bacon bits to my mashed potatoes.

    Reply ↓
  140. Katherine

    I usually make mashed sweet potatoes bc I don’t have a ricer and they are super easy to mash by hand!! If I am trying to be good I just put some butter but my husband loves butter, brown sugar, nuts, etc.!!! Happy Cooking =)

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  141. Chanda Bush

    I think simple is best…Boil Yukon Gold potato’s in salted water, drain, add unsalted butter & pepper, mix with handheld mixer, and add warmed whole milk….mix just until whipped :) I have never used a ricer, but would love to try it out :)

    Reply ↓
  142. leanne

    i use yukon gold potatoes, peel and quarter them, boil, transfer to a new bowl, add milk and butter, mash until smooth, add salt and pepper to taste.

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  143. Bo Mayo

    My mashed potatoes are basically the same recipe as listed in the blog give or take a pinch of salt or pat of butter! I agree that Russets make the best mashed potatoes.Fresh ground pepper really seals the deal! I want to try a potatoe ricer now, though.

    Reply ↓
  144. Joan Patterson

    I like to make garlic mashed potatoes with roasted garlic,cream, butter, salt and pepper.

    Reply ↓
  145. Brett

    You have to taste as you add ingredients – no double-dipping with the spoon, though!!! Adding shredded sharp cheddar and a little garlic make them delicious if serving them without gravy

    Reply ↓
  146. Jan Early

    I use red potatoes, butter, sea salt & sour cream then I whip them with my hand mixer. Rave reviews from my guests!

    Reply ↓
  148. Kitty Tinsley

    Gold Yukons boiled. Heavy Cream, Butter, salt and pepper and a little sour cream for flavor!

    Reply ↓
  149. Danielle

    I boil my potato in cream garlic butter and rosemary. I love it that way!!

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  150. Dana Kline

    I cook my potatoes in a pressure cooker (NINE MINUTES! can’t beat that!) , drain, smash, then add butter, roasted garlic, sea salt, white pepper, and warmed half & half.

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  151. Katherine Miller

    I boil unpeeled Yukon gold potatoes in salted boiling water until fork tender. I drain the potatoes and place them back in the pot to dry out for a minute or so. I then add an obscene amount of unsalted butter and a little buttermilk brought to room temperature or slightly heated (just not cold buttermilk). I then season to taste with salt and pepper. Yum!

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  152. Beth Taccogna

    Nana always said to heat the butter and cream or whole milk. Never skim. I would love a ricer.

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  153. Leslie

    The potatoes must be very dry. Once you’ve drained the water, put them back on the stove and “steam” any remaining water away. Milk and lots of butter. No measuring, just taste and add what’s needed.

    Reply ↓
  154. Joshua

    The classic recipe above is perfect for the job! I add a bit more pepper just because I love it. I also use a bean masher because I live them a little lumpy too!

    Reply ↓
  155. Laura Cassanos

    I’ve never tried a potato ricer before..anything that makes my job easier I will try..

    Reply ↓
  158. Kathy

    I love all mashed potatoes, but I do have a couple of favorites. I love to add in roasted garlic. For my second favorite, I add in some smoked gouda. Now my all time favorite is the way my granny made them. She’d add in a little mayo to give it a tang.

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  159. Ellen

    I, too, love Yukon gold potatoes! They’re butter, garlic, salt and pepper and Greek-style yogurt. Since I’m from New Mexico, I may have to try adding green chiles as well…

    Reply ↓
  160. debbie

    I neveer used a ricer but I heard it makes the best mashed potatoes.I would love to try it.I’d love to make mashed potatoes without lumps.I have 20 people coming for Thanksgiving.

    Reply ↓
  161. Eliana

    A potato rice is definitely the way to go when making mashed potatoes! Nothing else will give you smooth, lump free mashers. Would love to add the OXO potato ricer to my collection of kitchen gadgets.

    Reply ↓
  162. Brittany

    Ingredients:
    yukon gold and a few red skins, chicken broth. butter, 1 package cream cheesse, splash of condensed several cloves of garlic, at least 16 oz of mushrooms, 3 shallots salt and pepper.
    Process:
    fry mushroom and garlic, carmalize onions, set asid, boil the potatoes in chicken stock, once soft mash the potatoes stir in butter and cream cheese , add condensed milk till its the consistency you want then fold in onions garlic and shallots, place in baking dish, sprinkle with cheese and bake till golden brown (oh yea salt and pepper to taste of course)

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  163. Amy

    Yukon gold potatoes, real butter, whipping cream, salt, pepper, roasted garlic and rosemary. Never fails to please!

    Reply ↓
  164. Susan

    I have always made mashed potatoes with a hand mixer, so some would call them whipped potatoes. Nevertheless, the secret is BUTTER! I use russet potatoes, peel and quarter them; cover with COLD water, bring to boil, add salt, simmer for 25 min. drain in a colandar & return them to the pot. Add LOTS of butter, salt & pepper, then a few splashes of whole milk and mix just til blended. For fancier potatoes I’ll add some chopped fresh chives & parsley. YUM.

    However, I’ve been studying potato ricers and food mills and been dying to try making my Thanksgiving potatoes with one of them this year! I’ve never used either one and so would like to start….

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  166. Julie

    I use either russets or red potatoes and add a little roasted garlic along with salt and pepper, warm milk and butter, and maybe a little parsley.

    Reply ↓
  167. Lauae Wolfe

    I love red potatoes rough mashed with warm cream and melted butter, salt, blue cheese, diced fresh basil and sun dried tomatoes.

    Reply ↓
  168. Cathy Wright

    My grandmother taught me it was important to heat your butter and milk together before putting into the potatoes. It really does make them have a better texture plus they stay hotter. Love mashed potatoes

    Reply ↓
  169. Beva

    Yukon potatos,lots of butter,salt,pepper,garlic,chives,heavy cream as needed
    …..Yum

    Reply ↓
  170. Shelly

    Found a new recipe for rutabaga mashed potatoes and love it! Add a little garlic and chives and it has nice flavor!

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  172. Susan

    I use my Kitchen Aid too. Sometimes we add caremlized shallots to them along with a few herbs.

    Reply ↓
  173. Denise

    We make 10 pounds of Mashed Potatoes for Thanksgiving Dinner, The men in the family do the mashing..It was my husband and his brother then our 6’5″ nephews. One does the Big stock pot of the Potatoes one does the big stock pot of Rutabagas. Happy Thanksgiving everyone :) .

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  174. CaroleLee

    I leave about 1/4 of the skins and use evaporated milk however after reading your recipe for browned butter mashed I will be trying them very soon. They sound amazing! I have never used a potatoe ricer but sure would love to!

    Reply ↓
  175. Doris Garza

    I add my butter to the milk & cook until butter & milk is hot. Potatoes come out tasting really good my family really likes them.

    Reply ↓
  176. Theresa Janke

    Best mashed pototoes are with yukon golds. Add butter, cream, salt and pepper. Put it through a ricer and stick it in a crockpot to keep warm.

    Reply ↓
  177. Susan

    I just use regular potatoes cooked with water and chicken broth if I have it. I drain my potatoes, add butter and milk. I mash them with my hand mixer. And I love my mashed potatoes with lumps-that is how my Grandma made them, so I always leave mine a little lumpy. Comfort food at it’s very best!!! Sit and enjoy.

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  178. Tenley

    I like the company mashed potatoes made ahead of time with cream cheese and sour cream, but I also like mashed potatoes (a little rough around the edges) with an occasional lump or two! Topped with gravy. Mmmm.

    Reply ↓
  179. Melissa

    If I’m using regular potatoes, I like reds and will mash them with some butter, sour cream, and garlic.
    Sometimes, I like sweet potatoes mashed with some chipotle and a bit of butter and salt.

    Reply ↓
  180. Karen

    Riced potatoes, with warm milk, butter and salt and pepper. Love yukon gold potatoes, but I also like a nice starchy white potato. Makes me want mashed potatoes right now…

    Reply ↓
  181. Theresa

    Yukon gold, sour cream AND cream cheese, lots of real butter, salt, fresh cracked black pepper…..yum! No doubt the ricer would make them even fluffier! =)

    Reply ↓
  182. Grace Lu

    My husband enjoys making mashed potatoes exactly how I enjoy eating them – peeled, boiled, then partly mashed through a potato ricer and partly fork-masked. This leaves some chunky texture in the potatoes. As for seasoning we usually use salt, pepper, heavy cream, yogurt, and butter on special occasions. Yukon golds are awesome.

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  184. Mark Schoenbaum

    I always boil garlic cloves along with the potatoes. Stir in some minced chives before serving.

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  186. Audrey Clifford

    I boill the potatos until just tender, drain them and let them sit for a minute. I heat a saucepan and warm half and half and butter. I use a hand masher to lightly mash the potatoes and stir into the warmed butter and cream mixture. Add salt and pepper to taste and you get beautiful fluffy mashers.
    Happy thanksgiving to all!

    Reply ↓
  188. Cloud

    Yukon potatoes by far! And smothered in butter, sprinkled with rosemary and sage and parsley! Really simple is how I dig it!

    Reply ↓
  189. Karen Luse

    I always have to make these ahead. I boil them in chicken broth with garlic and then mash them with sour cream, cream cheese, warmed milk and butter, salt and pepper.
    Then I put them in the crockpot. On Thanksgiving, add a few pats of butter to the top and cook on low for a few hours. 10lbs of potatoes goes fast!

    Reply ↓
  191. Keri

    I love mashed potatoes with garlic, half and half and butter! The creamier the better, I don’t like any lumps in mine!

    Reply ↓
  193. Katherine Lara

    I use peeled, russet potatoes to boil. Salt the water as well. Drain. Put cooked potatoes in bowl. I use low fat milk, I Can’t Believe it’s Not Butter margarine and the secret ingredient: Lawrys Seasoning Salt and pepper. I use an electric beater to whip the potatoes to smoothness. And Voltaggio, if your reading this, I saw your Thanksgiving special. You were dissing my method of making the mashed potatoes. Come on now! You need to try my way of making the mashed potatoes. They are so good!
    My family asks for them all the time. Seriously. If I happen to get this fab ricer that you used on your special, I will try it your way. Deal? :)

    Reply ↓
  194. susie Jackson

    I add heavy cream, caramelized onions, sour cream and paremsan reggiano cheese. And I also believe in using Yukon Gold potatoes too!

    Reply ↓
  195. Karen

    I boil the potatoes, mash with butter and cream, salt and pepper. I also reserve some of the potato water for making the gravy. This is a trick I learned from my mother. The starchy water really helps to thicken the gravy.

    Reply ↓
  196. Danielle

    I make mashed potatoes with cream cheese – you can’t exactly taste it and it makes the dish wonderfully creamy.

    Reply ↓
  197. Gail

    This is the epitome of comfort food for me. A couple of whole garlic cloves boiled with the potatoes (usually red, fully peeled) and mashed in. Along with the butter, milk, and salt, the secret ingredient – some chevre for a nice hint of goat cheese tang! Making me hungry just writing about it…

    Reply ↓
  198. Chris Sheely

    I make them the old fashioned way; the way my late mother did. I boil the cut up potatoes, mash them with a hand masher, add some milk and whip them with my hand mixer. I’ve never tried a ricer so that might be an interesting way to do it!!

    Reply ↓
  199. susie Jackson

    I add heavy cream, caramelized onions, sour cream and parmesan reggiano cheese. And I also believe in using Yukon Gold potatoes too!

    Reply ↓
  200. Susan

    Saw the Voltaggio brothers use one of these and there mashed potatoes looked awesome. Cannot wait to try it!!!!

    Reply ↓
  201. Donna

    I could live on mashed potatoes! I love them whipped up in my KitchenAid mixer with lots of butter and pepper Mmm….

    Reply ↓
  202. Ahna Proctor

    I like traditional, basic mashed potatoes. I use lots of garlic, butter, milk and cream cheese! I’ve always wanted to try a potato ricer, usually I just whip but I’ve wondered about that step.

    Reply ↓
  203. Christy

    Since I don’t have a ricer-( hint, hint :) ) after boiling my peeled and chopped potatoes, I use my Kitchenaid, add warm heavy cream, lots of good quality butter and kosher salt & whip to perfection.

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  204. Gloria

    Love old fashioned mashed potatoes. Nothing fancy, just milk, butter, s/p.

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  205. Adriana

    With lots of butter, heavy cream , salt and pepper. They are my favorite part of the meal!

    Reply ↓
  206. Carrie

    I like to make my mashed potatoes with new potatoes, warm milk steeped with garlic, sour cream, cream cheese and butter, with salt and pepper to taste…sooo good!

    Reply ↓
  208. Elli Hunt

    My favorite mashed potatoes is with the skins on, washed and boiled until soft. Then slice them into 1/4″ slices into a stainless steel mixing bowl. Add garlic chives to taste, salt, and fresh ground pepper, glove of garlic, 3 Tbsp of butter, 1/4 cup of sour cream. whip until mixed thoroughly and still thick consistency. Add milk if you need to reduce.

    Reply ↓
  209. Amy

    I love them fairly simple with just a little salt and garlic! And then of course smothered in some good gravy :)

    Reply ↓
  210. Suzie Q

    WOW… I have clearly been doing it wrong all of these years. (My father was Italian, my mother was Irish. All that means is that I like a LOT of really BLAND food!!) I never make mashed potatoes anymore because they have turned out so poorly. I think I am going to have to march down to my local WS and get the right tools!!!!

    Reply ↓
  211. Donald T. DeForge

    I like using Russet potatoes garlic & sour cream., cheddar cheese along w/ cream & butter., salt & pepper to taste., chopped scallions for color to taste

    Reply ↓
  212. Debbie

    I have tried the make-ahead version and the fresh version. I use russett potatoes with milk, butter, and sour cream. Sounds yummy right now…maybe I should make some tonight!

    Reply ↓
  213. KristieL

    A friend of mine in Sweden taught me how to make the best mashed potatoes. All you do is boil russet potatoes, mash them with lots of butter (no milk) and then add an egg yolk (which lends a richness).

    Reply ↓
  215. Brooke Nakamura

    I use Okinawan sweet potatoes versus the traditional potato, I love the deep purple color and it’s good for you too.

    Reply ↓
  216. Lydia

    Making homemade mashed potatoes couldn’t be any easier with my cusinart shredding disk. After boiling and draining the potatoes, I let the cusinart do the wok. I finish it off with buttermilk, butter, and fresh herbs. It produces the smoothest mashed potato consistency.

    Reply ↓
  217. Jo

    I agree with the comment about the Kitchen Aid. I normally add milk, butter, salt, and pepper … but I might have to try one of recipes from above.

    Reply ↓
  219. Maggie

    I am just learning how to make mashed potatoes. For whatever reason they always seemed like they’d be hard to perfect. My favorite way to make them is to use cream cheese to make them really smooth. Adding a cup or so of cauliflower also helps me add some extra veggies without altering the taste.

    Reply ↓
  220. Amy

    We make our mashed potatoes a few hours in advance and keep them warm in the crock pot. They hold up great!

    Reply ↓
  221. Honor

    We learned to make mashed potatoes from our father who insisted on using a potato ricer. They were the best mashed potatoes ever with no lumps. They were so creamy with a wonderful texture. He would add real butter and a little cream or whole milk to the rices potatoes. The next day any leftovers were made into potato cakes. Thanks for making me remember fond memories.

    Reply ↓
  222. Elizabeth G!

    Mascarpone gives the potatoes a great creamy flavor! mmm can’t wait!

    Reply ↓
  223. Emily Schneider

    With lots of BUTTER and a touch of buttermilk. I have this item still left on my wedding registry with you guys and would LOVE to get it! It would really make my Thanksgiving!

    Reply ↓
  224. Carol

    My favorite way to make them is to add Boursim Herb cheese, makes them awesome!! Also use Yukon golds, that has become our potato of choice. :)

    Reply ↓
  225. Pat Wiorthington

    Lots of butter and garlic, and a hint of cheddar or Parmesan. Creme fraiche for extra creaminess.

    Reply ↓
  226. Sandi Cather

    I love mashed potatoes! I rub, scrub and dub them to start; cut them into chunks and boil them in a little salt walter. (I use Kosher salt) Then drain them, add loads of real cream butter and generous amounts of creamed cheese, salt and pepper. I’ll add bits of fresh chopped parsley. So yummy! Sometimes I add garlic; sometimes I add bacon bits. Sometimes I’ve even added a bit of horseradish (yes!) if I’m serving them as the bedding for a lovely piece of roast beef.

    Reply ↓
  227. Michelle Kloczkowski

    Yukon gold potatoes, butter, milk, salt & pepper. Garlic powder & mash until smooth.

    Reply ↓
  228. Debbie Schott

    Like to make mine the night before and mix with cream cheese, butter and milk. Then I put them in a big stoneware bowl or casserole and sprinkle fine bread crumbs on the top. Put them in the oven to reheat…we usually run out of mashed potatos before anything else!

    Reply ↓
  229. Pam Fuerbringer

    I use Russet potatos. I still do it the way my grandma
    did. Peel them, boil them. Mash them with regular
    Masher, season and add milk. Mix and check for taste.

    I would love to have a potato ricer. My friend from
    North Dakota does her with a ricer. Your recipe sounds
    Yummy.

    Reply ↓
  230. Karessa Wheeler

    My sons (ages 8 and 5) have just agreed to “try” mashed potatoes for the first time this Thanksgiving. Please help me not serve them lumpy potatoes and turn them off forever!! I would love to win the ricer!

    Reply ↓
  231. Mary-Carel

    We love mashed potatoes all different ways! With the skins and without. With cream and butter or with garlic and milk. When we want chunky mashed potatoes we love to use a beautiful old maple masher that belonged to my grandmother — I always think it imparts an extra shot of love.

    Reply ↓
  232. Kristen W.

    My favorite way to make mashed potatoes is by mixing in caramelized shallots. I also prefer Yukon gold.

    Reply ↓
  233. Jayne Chandler

    I like to roast a variety of potatoes, skin on, with just a thin coating of olive oil. I make a big batch so I can serve both the roasted new potatoes and a mashed melange for those who prefer. A ricer would sure come in handy for this process. Currently I use a large “friendly fork”. To this I add butter and spices, no salt: for those on a restricted diet. Everyone else adds there own sea salt preference.

    Reply ↓
  234. Carole

    Thanksgiving Blessings and Merry Christmas :) MASHED POTATOES … YES. A necessary part of a good dinner. I have actually used any potato available but like using Russets or Yukon Gold. Sometimes w/some skins left on. Sometimes garlic. Sometimes w/Carrots, Parsnips or Celeriac Root. Start off in cold water.
    Mixing: ALWAYS w/lots of real butter and ALWAYS milk but it varies from Heavy Cream, Milk or Evaporated Milk. (heat butter&milk) Kosher or Sea salt (no pepper). I frequently make extra to reserve for making Potato Cakes as ‘leftovers’ Yummy!

    Reply ↓
  235. Tricia Shores

    The last time I made mashed potatoes I used sour cream, butter, milk, salt and pepper. They were yummy but my fussy youngest daughter told me they were LUMPY!!!

    Reply ↓
  236. Pat Kiecka

    If I have ricotta in fridge I will add to potatoes with grated cheese. For holidays, I add to that diced salami and mozzarella. 1 egg and bake in oven til hot and fluffy.

    Reply ↓
  237. julie Bade

    I think mashed taters are food for the soul. I use red & yukon gold together with skins on. Boil and drain. Add lots of quality tasting butter &mash, add milk and sour cream. Salt and pepper then whip . It is so rustic looking if you want to jazz it up add shredded cheese!

    Reply ↓
  238. Shani

    Growing up my aunt would make corn flake mashed potatoes! They were the one thing (aside from stuffing) that I looked forward to every year. After her passing I looked through every book in her collection for this recipe, but was unable to find it. Over the years I have worked to recreate it. I add a little fresh roasted garlic for flavor and now to add some healthy eating I sneak in a third of a head of cauliflower! Blend together and place in an oven safe bowl. Layer the top with about an inch of corn flakes and bake. Corn flake mashed potatoes aren’t the top of sophistication, but guranteed they will be on my thanksgiving table for years to come.

    Reply ↓
  239. Linda Beeson

    Long years ago, I had a ricer; I still miss it; somehow, it got lost; I would love to win one and hone my skills in making ‘mashed’ potatoes!

    Reply ↓
  240. Shannon Sweatman

    I use Yukon Gold and add butter, a little milk, garlic, salt and pepper. I use an electric mixer and sometimes have made them too pasty. It seems that a ricer would certainly help make them more consistently.

    Reply ↓
  241. Andy Steiner

    I still love the way that riced potatoes turn out, but my new favorite is the easiest. 4 pounds of peeled Russets, cup and a half of half and half. One cup of water. Half a stick of butter. Pinch of salt.

    Simmer until potatoes absorb all the liquid. Add pepper, nutmeg and more butter. Adjust seasoning. Too easy.

    Reply ↓
  242. melanie

    I heat my milk and butter before adding the cooked red potatoes. For Thanksgiving, I peel the potatoes the night before using the apple peeler…then I keep them in water til the next day. Sometimes I even make them prior to everything else being done….then I put butter on the top and sometimes garnish it with sauteed onions….then I keep them warm in the oven!

    Reply ↓
  243. Debbie

    I love my potatoes simply with half and half, butter a little sea salt and freshly
    grinded pepper. Sometimes, less is more!
    Happy Thanksgiving and Happy Holidays!

    Reply ↓
  244. Pat Johnson

    I always peel my Yukon Golds before I cook them. I use my Kitchen Aid mixer and add butter, fat free half and half, white pepper, and, usually a little more salt. Everyone loves my potatoes! But, I would love to try them by using a ricer!

    Reply ↓
  245. Andrea Cerny

    My favorite way to make mashed potatoes is to use my grandma’s recipe – which is of course the best – and my KitchenAid stand mixer! ;-) I boil the potatoes until they’re tender. Then I put them into the bowl of my KitchenAid stand mixer. I add butter, sour cream, cream cheese, garlic salt, and pepper, then beat with the paddle attachment until they are deliciously smooth and creamy. For the finishing touch, I turn them into a casserole dish, top with parsley and paprika to make them pretty, and bake for a half hour to give them a delicious crunchy topping. Yummy!!! Happy Thanksgiving!

    Reply ↓
  246. Mary Clisch

    For the holidays, I add sour cream and whole milk or cream (warmed) to boiled, cut up potatoes.

    Reply ↓
  247. Kristen

    I too use Yukon Gold potatoes and hand mash with warm milk and butter. I add pepper and salt and sometimes sour cream or gorganzola cheese . After mashing I keep the potatoes hot in a small crock pot on low. This keeps them hot and fluffy and prevents them from becoming stiff before people go back for seconds.

    Reply ↓
  249. Cinzia Acciani

    prepare the mashed potatoes (yukon gold) with milk, salt and butter, and add Parmesan cheese (domestic is good) put the mix in the oven till the top will be a little brown!

    Happy Holidays!

    Reply ↓
  250. Susan

    I love to use Yukon Gold Potatoes. My favorite recipe is the one printed on the cardboard packaging of the Deluxe Angled Potato Ricer from Williams-Sonoma.

    Reply ↓
  251. Stacey

    I use yukon gold potatoes, milk, butter, chives and parmessian cheese. Then whip it up in the KitchenAid that is 30 years old.. I have heard about a ricer and that it works really well to make it fluffy. Happy holidays everyone!!

    Reply ↓
  252. Maggie T.

    I keep it simple..yukon potatoes with some milk, butter, salt and pepper and blend with a hand mixer

    Reply ↓
  253. Debby Cortes

    I use the masher and my hand blender, but would love to try with the ricer.

    Reply ↓
  254. Diana

    I always use the big red restaurant style box of Idahoan mashed Potatoes. I add a heaping scoop of mayonnaise and a little Boursin Cheese spread and it makes the creamiest potatoes ever. So everyone keeps asking for the recipe to my delicious “homemade” mash… Haha, must be filled with love <3 Happy Thanksgiving to you all.

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  255. Christine K

    I use yukon gold potatoes with roasted garlic, lots of butter, cream and salt/pepper.

    Reply ↓
  256. Portia A

    I concur with the author..especially putting the cooked potatoes in the pot to dry ..

    Reply ↓
  257. Georgiana

    I haven’t made successful mashed potatoes as of yet. Once I made tasty twiced baked potatoes but havent been able to replicate.

    Reply ↓
  258. jenn

    Honestly my mashed potatoes usually come from a box. Making them from scratch I can never get them creamy enough

    Reply ↓
  259. Beth S.

    To be honest, my favorite way to prepare mashed potatoes is to rely on my beautiful, brilliant, & talented now-18-yo daughter. I’ve never made a decent mashed potato in my entire life! Every Thanksgiving since she’s been about 12, it’s potatoes ala Jorie. Now she’s in college and home for the holiday, but what about when she decides to maybe go elsewhere? I’ll need that cool ricer, dontcha think? Happy Thanksgiving!

    Reply ↓
  260. Debbie Gehlken

    I use Yukon Gold (because they already look buttered). Put potatoes into cold water and bring to a boil. Gently boil until tender. Drain. Add warmed butter, milk, salt and pepper and mash with hand masher. Add 1/2 block of creamed cheese……..Enjoy!

    Reply ↓
  262. Lesilie Carroll

    The secret to perfect mashed potatoes is not to over mix them. I always put in a good handful of salt and pepper. Then you have to add fresh rosemary, butter & heavy cream. Turns out delish everytime!!

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  263. Jackie

    I would love a ricer-I don’t own one ! I always froth my milk with my Breville and add to my potatoes!

    Reply ↓
  265. Sandie

    I mash red potatoes (leave skins on) in a ricer, add at least 1/2 lb of butter and hot 1/2 n 1/2, with salt and white pepper to taste.

    Reply ↓
  266. Amanda

    I use russet potatoes, boil them in salted water, and then throw them in a stand mixer with milk, butter, salt, pepper, fresh chives, and a little cream. Add parmesan cheese and then add the mixture to a baking ring. I sprinkle them with a little more parmesan cheese. Bake the mashed potatoes in the potato ring for 10-12 minutes at 375 degrees. Potatoes come out still creamy with a parmesan crust to them!

    Reply ↓
  267. Sebastiano Stia

    I use the Yukon gold and Yellow Finnish boiled together with celery root. I then add heavy cream, butter, salt pepper, and a pinch of cajun spices for an outrageous flavor that everyone seems to ask for more of!

    Reply ↓
  268. Lindsay L

    My Dad makes the best mashed potatoes using Yukon golds, whole milk, butter and pepper. Simple and so perfect!

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  269. Colleen Kirby

    I mix mine with roasted garlic, clarified butter and heavy cream! First, microwave the potatoes on high for 16 minutes – then transfer to a 425 degree oven for 30 minutes – open the potatoes and scoop the contents into the ricer and mix in the roasted garlic, butter and cream – sprinkle with chives! Warm and yummy!

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  270. Deidra

    I love love LOVE to add crumbled up bacon, sour cream, roasted garlic, butter, and Parmesan cheese to my mashers. :)

    Reply ↓
  271. Deb T

    I use homegrown potatoes. I mash them with a potato masher and add lots of butter and half and half. A touch of salt and pepper and we’re good to go.

    Reply ↓
  272. James Kennedy

    I like to mix russet potatoes with yukon gold or a nice red potatoe. Half & Half with lots of butter and salt and fresh ground pepper to make it rich and creamy. Simple but the flavors shine!

    Reply ↓
  274. Kayce

    I like to make extra mashed potatoes for mashed potatoe soup the next day. Yummy!

    Reply ↓
  275. barbara katzenstein

    My favorite way to make mashed potatoes is to stand next to my son as HE makes them! He’s a fantastic cook.

    Reply ↓
  276. Maria

    My favorite way to make mashed potatoes is with chives, parmesan cheese, sour cream and a little heavy cream.

    Reply ↓
  277. Angela

    The secret to my mashed potatoes – mixture of redskin, gold, and idaho. sourcream, milk, butter, and smoked gouda

    Reply ↓
  278. mary r

    Yukon gold potatoes cooked with garlic. Then add warm half and half & butter, salt & pepper. Truffle salt is yummy too!

    Reply ↓
  279. Cynthia

    Used to mash potatoes with the hamilton beach stand mixer until it died…now use a hand mixer and now the potatoes always seem sticky…even after the butter and milk are added. Would love to have a ricer!

    Reply ↓
  280. Joline

    To mash potatoes, I use the old-fashioned and most grueling way — a masher. Hot diced boiled potatoes in a bowl slathered in butter, sprinkled with salt and a teeny dash of nutmeg. I mash a little at this point and then start adding evaporated milk little by little so as not to end up with potato soup. I don’t know why the evaporated mile — that was what my mom used.

    Reply ↓
  281. Melissa Q

    I make mashed sweet potatoes — just microwave, add milk, butter, salt and pepper. Top with a blend of butter, brown sugar, cinnamon, chopped pecans, salt and pepper. Very yummy!

    Reply ↓
  282. Mary Schonfeld

    Mashed potatoes are a staple at our house. I love to serve them in a great many different ways. We love mashed potatoes more than pasta!

    I have used a ricer, masher, wire whip and mixer all to “mash” my potatoes. I find each offers a different consistency.

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  283. Kim

    I use Yukon gold or red potatoes, boil, mash, add butter, milk, salt and pepper. Whip with hand mixer.

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  284. Brittney S.

    First, I always use fingerling potatoes or, if I’m out, russet. Next, instead of milk or cream I add coconut milk and chicken broth while mashing (Oddly enough, I’ve actually never used a ricer before…..didn’t even know what one was until recently!) Next, I season that bowl on up (salt/pepper/garlic depending on if my parents will be eating as well—they aren’t big garlic fans) and have wonderful mashed potatoes Luvs!!! I’ve already told my mom that I want to be in charge of 1) the turkey and 2) mashed potatoes this year!

    Reply ↓
  285. Cheryl

    I boil my potatoes add salt and pepper mash with a mixer add sour cream and milk, then put in oven for 20 minutes bake at 300degrees then serve. I really want a potato ricer.

    Reply ↓
  286. Christina

    Red skinned potatoes with skins. Lots of butter, milk, sea salt, fresh ground pepper and a bit of garlic! Looking forward for some next week!

    Reply ↓
  287. ALee

    I like mashies so many way, but my ‘go to’ method is to sweat a few cloves of minced garlic in salted butter, and then add halfl and half and simmer until hot. Then I toss in some grated parm alomg with the cooked potatoes and mash (adding more salt and pepper to taste). Simple yet so yummy!

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  288. Sally Strong

    Boil, drain, then coarsely mash. Add butter and let it melt, continuing to mash them nice and smooth. Add salt and pepper, and sour cream then whip them by hand into the perfect creamy fluffiness. haha. Sometimes I like to add a little roasted garlic if I’m in the mood.

    Reply ↓
  291. Carole Anderson

    Love my mashed Potatoes with the works!!! Mashed fine red skins with butter, sour cream, bacon bits, scallions, and a cheddar cheese topping! Go big or go home! YUM!

    Reply ↓
  292. Lynn

    I use redskin potatoes, milk, butter, a little salt and pepper. Then I use a mashed to make smashed potatoes. Then, i add sour cream, bacon bits and cheddar cheese.

    Reply ↓
  293. Nancy B

    I peel, cook, add sour cream and salt and pepper. Then I use the mixer to get them really smooth.

    Reply ↓
  294. Kate

    My favorite version involves baby reds, milk, sour cream, roasted garlic and rosemary, butter, salt and pepper – mashed with a hand masher. Decadent and the texture is surprising.

    Reply ↓
  295. Ruth Coba

    Hello, A blessed Thanksgiving to you. I am age 65 and still love to cook. However when I decide to make mash potatoes I use whatever potatoes I have.I peeled the potatoes and boil them until tender.I do add some salt to the water and I use the hand mixer and add to the potatoes boiled milk with real butter…A safe and healthy Holiday Season and New Year to all…Most Sincerely,Mrs.Ruth Coba.

    Reply ↓
  296. Anne

    I’ve tried mashed potatoes many ways…but my hands down favorite is mixed with some milk, REAL butter, and salt and pepper. Simple, but delicious!!!

    Reply ↓
  297. Nancy B

    I peel, cook, and add sour cream and salt and pepper. Then I mix them until smooth with a mixer.

    Reply ↓
  298. Jordan

    Being of Irish descent, my mashed potatoes are made with bits of cabbage and ham but I also love to make garlic mashed potatoes too!

    Reply ↓
  299. Bouseh Borda

    My kids favorite way to have mashed potatoes is
    to make it traditional, but mix in crumbled bacon,
    chives, and cheddar cheese. Then bake in a pan
    Topped with more cheddar cheese. Yummy!

    Reply ↓
  300. Anne

    All I can say – is that after being in school all day – I look forward to coming home and checking out William Sonoma on Facebool – and also finding new recipes on their website

    Reply ↓
  302. Danielle

    I make them a little differently from one day to the next, depending on what I’m serving with them. Almost always though, they are boiled in stock, mashed with butter and milk (sometimes a bit of cream), and seasoned with salt and white pepper. Some of the variations include garlic, black pepper, chives, various cheeses, etc… Usually I use the hand masher. If I’m having guests I will run them through the food mill. A potato ricer would be awesome to have and much faster and easier to clean up than the food mill, I think!

    Reply ↓
  303. Sarah T

    We love Mashed Potatoes! Best way? With roasted garlic, a dab of sour cream, butter, salt & pepper. I like to mix with an old fashioned electric hand mixer!

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  304. Tovan

    I use the traditional russet potatoes that have been boiled in salted water. I drain, and then mash them with a traditional masher with at least one stick of butter, heavy cream, a touch of chicken stock, and more salt and pepper. If I’m feeling it, I’ll add sour cream and chives or bacon, sour cream, chives, cheddar cheese or roasted garlic. I then add touch more liquid and then whisk it to incorporate a bit more air…it makes the potatoes a little more fluffy. I tend not to use the appliances for this one because they can overwork the potatoes and make them more gummy.

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  305. Margot

    I use Yukon Gold potatoes, also…put them in water with garlic cloves. Then when potatoes are done, peel them and the garlic, add warmed whipping cream and a little 1/2 and 1/2, salt and pepper, plus melted butter (lots) is added. I like to use a potato masher. Happy Thanksgiving!

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  306. Audrey

    My mother has always used a ricer – and still has her original one. That’s the only way to make mashed potatoes as far as I’m concerned, that and a whole lot of real butter and whole milk. We don’t consider it a feast unless our mashed potatoes are included. Happy Holidays!

    Reply ↓
  307. Susan B.

    We love our deluxe angled potato ricer. It is a breeze to use and clean up!

    Reply ↓
  308. Farrah

    I like mashed potatoes au natural! Boil, mash them with fork, and at salt, peper, and some milk! simple and sweet!

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  309. Carolyn

    I use Yukon Gold potatoes, real butter, pepper, half & half, 2-3 minced garlic cloves, fresh chopped parsley, and organic seasoned salt. For an extra twist I add fresh grated parmesan cheese. Always a hit in my house!

    Reply ↓
  311. Linda Blanchard

    Butter, cream cheese, sour cream, milk and half and half….barely any calories…so yummy!

    Reply ↓
  312. Kathy

    I use boiled/peeled Yukon Gold Potatoes…To prepare mashed potatoes, I blend lots of butter, sourcream and cream cheese with a mixer till smoothe. “IF” there are any left-overs, I put them in a roasting pan and mix in grated mozzarella and a little more butter on top. Sprinkle breadcrumbs and bake till they are warm and bubbly and golden brown on top!

    Reply ↓
  315. Dorian Brewer

    If I use Yukon Gold potatoes, I leave the skins on and then if I’m feeling energetic, I mash them with my grandfather’s (gone many years) potato smasher. There’s something satisfying about the history of the smasher. :) If I use russets, I have always scrubbed and then cut them in pieces, the way my mom did…didn’t know about them absorbing so much water. I usually whip them with either a hand mixer or my KitchenAid. From now on I’ll do it the way your instructions say.

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  316. Sande

    Smashed or mashed – such a dilemma! I usually use good, old-fashioned russets, with lots of real unsalted butter and a little half and half. Fresh garlic – minced. Fresh ground pepper and a sprig or 2 of Italian parsley for decoration.
    If we’re in the mood for baby reds – same thing as above, but I might throw in a little fresh rosemary instead.
    And of course, yukon golds make a very smooth mash – lots of real butter, salt and pepper (no garlic with these) and either sour cream or half/half at the end!
    Bring on the potatoes!

    Reply ↓
  317. Van Carpenter

    I use fat free chicken broth instead of milk, 2 T. real butter and garlic & pepper seasoning…and per my childrens request have to leave a few ‘lumps”. There are never leftovers in our home!

    Reply ↓
  318. Kelly C from Bville

    Mashed potatoes is my favorite food group!…I am sure to hand mash always over low heat to let all the moisture escape…makes them sooo fluffy…butter butter and butter!

    Reply ↓
  319. Sandy

    I buy red potatoes, different types of white potatoes, boil them up after peeling, and – when the potatoes are cooked – mash them with some milk and butter with a hand masher I got as a wedding present back in the early seventies. The youngest daughter is coming home for Christmas, and there was a time in her life when mashed potatoes were all she would eat. This year might be the time to try something new! Happy Holidays to all!!!

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  320. Cynthia

    When we were little, my mom used peeled russets. chopped yellow onion in the water when boiling the potatoes, drained the potatoes, keeping the onions, and mashed them in the Kitchen Aid with whole milk, real butter, some salt. They were my brothers favorite food at all holiday gatherings.
    I now am partial to making “smashed” potatoes with fingerlength potatoes, pretty much the same way as above, but leaving ther peels on.

    Reply ↓
  322. Lorinda

    I love to make mashed potatoes with Yukon gold potatoes, cream, salt & pepper, butter, and at the very end, I add boiled chopped green cabbage and nutmeg. My family loves it!

    Reply ↓
  323. Amy Kennedy

    I use Yukon Gold potatoes, butter, some cream cheese, s&p and mash, mash, mash.
    Growing up we had an ancient ricer…haven’t been able to find one as sturdy (who knows what happened to the ancient one). Perhaps the oxo is such a wonder!

    Reply ↓
  324. Meredith Jackson

    I use butter, milk, salt and freshly ground pepper just like my mom does. I use a vintage potato masher as well.

    Reply ↓
  325. Stephanie Jones

    Yukon golds with skin left on, lots of butter, milk (or cream if I have some), sea salt. Yummy.

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  326. bets

    this is the one thing that stands out in my childhood.my grandmothers mashed potatoes.a great comtaste.fort food my family loves.butter,milk,salt.and a melt in your mouth

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  328. Cynthia

    I use russet potatoes. I peel them prior to boiling. Then I save some of the drained water to put back into them when I mashing them. My family is not fond of dairy, so I do not add milk or butter. I do use salt and pepper. I mash them using a wire, wood handled, flat bottomed, round masher belonging to my husbands grandmother.

    Reply ↓
  330. Cynthia Rathunde

    I like to make mine with Yukon gold potatoes, butter, Kosher salt, and canned milk. My grandma always used Milnot and it always seemed to taste better. :)

    Reply ↓
  331. Stevie B

    I agree on the Yukon Golds, and I love to add Fage Greek Yogurt to give my potatoes a creamy zing.

    Reply ↓
  332. Laurel C

    I love mashed red potatoes, especially when you leave the skins on. In my family, we love super garlicky, cheesy, creamy, mashed potatoes with lots of cream and butter! Yum!

    Reply ↓
  333. Christine J

    I bake Yukon Gold potatoes to retain all of their yummy goodness, often lost in the process of boiling, then mash them up with real, unsalted butter and Carnation Evaporated Milk, then salt and pepper to taste.

    Reply ↓
  334. Dina K.

    I’m pretty good at making these if I have to say so myself, but after 2 carpal tunnel surgeries and 2 tennis elbow, I’m certainly looking for a new gadget:)

    Reply ↓
  335. Sherry

    I am so looking forward to making the potatoes using a ricer! I usually prepare mine with warmed buttermilk from our local dairy. I NEVER tell my family that I use buttermilk as they all swear I make the best ever! If I told them it was buttermilk they would freak out! Why you ask???? No idea!! ;-)

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  336. Christine J

    I bake Yukon Gold potatoes to save the yummy goodness that is lost in the process of boiling, then mash them up with real, unsalted butter and Carnation Evaporated Milk (just like my Mama did) and then salt and pepper to taste. Divine!

    Reply ↓
  337. Marlena Lynch

    I love mashed potatoes!! I like to use the small red potatoes and leave in a little skin. The golden butter potatoes are yummy too!

    Reply ↓
  338. Bill Thomas

    I love my mashed potatoes and always use Yukons and then of course the usual milk and butter. I roast garlic and bacon and chop into small pieces and then add to my mashed. Finish with salt and pepper to taste but really at this point salt really not needed. Garlic gives Potatoes a great flavor.

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  339. Christine

    We boil up our mashers in chicken broth. Mash or rice them then add real butter and cream, a dollop of horseradish (adds flavor not kick). Test for season, add s&p to taste and a sprinkle of chive. Serve with love (and sour cream)!

    Reply ↓
  340. Christina

    I always use our local Idaho russet potatoes and your delicious recipe from a couple Thanksgivings ago for mashed potatoes and chives, we also add some bacon! Yum!! My 10 year old has the recipe down and she is the master chef for mashed potatoes for our Thanksgiving dinner! :)

    Reply ↓
  341. Diane Bevis

    I work for the Navy and have to cook mash potatoes at least once a week. The guys prefer Yukon Gold potatoes, milk, butter, salt and pepper – they like things simple and home style.

    Reply ↓
  342. Jon Andes

    the old fashioned way, with my grandmas orators masher, plenty of butter, milk, and salt and freshly ground pepper.

    Reply ↓
  343. Shar

    I love mashed potatoes! I make mine classic and simple. Russet potatoes, cream, butter and S&P. I now use a potato masher to make them, after having mixed them too far with a blender and ending up with glue! Not Good….

    Reply ↓
  344. Casey Self

    I like to use Yukon Gold and mash them with roasted garlic, sour cream and butter!

    Reply ↓
  345. Debbie Dalrymple

    I love the russets “riced” with scalded butter and heavy cream One stick of butter and 1/3 cup heavy cream for 4 or 5 pounds of boiled, peeled russets. Add just a dash of white pepper and 1/4 tsp. Frey ground sea salt or season to taste. Yum!!!

    Reply ↓
  346. Becky Ross

    I just boil the potatoes, drain them, add lots of butter, mash with a hand masher (wouldn’t I love to have the ricer there) and then use the mixer as I add hot milk. Season with parmesan and sprinkle with paprika.

    Reply ↓
  347. Barb

    I make Potato filling . . . more like a mashed potato casserole. Sauted celery and onion; then soft bread crumbs into the saute to absorb the extra butter; fold into the rather wet mashed potatoe mixture; then add an egg and bake at 400 for 35 minutes. Yummy

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  349. D. Gates

    I start with Russett potatoes. Peel them and cut them into large chunks, then boil them about 16 minutes. Drain and mash, then add butter and milk and salt. If I’m going to be piping them, such as on top of Shepherd’s Pie, I’ll use a ricer.

    Reply ↓
  350. Robin Pennington

    I can’t decide between adding mascarpone cheese or creme fraiche this year; both are yummy!

    Reply ↓
  351. Adele Borden

    I have wanted an OXYO for several years as I have not been happy with the “old fashioned Mashing”—-I’ve used a mixer, a masher, a fork—you name it!!!!.

    Reply ↓
  352. Janet b

    I love making sweet potatoes with crushed pineapple, coconut milk and brown sugar. Yum yum

    Reply ↓
  353. jodie

    I boil yukon gold potatoes with minced garlic, butter & chicken broth, then mash with warm butter, cream & parsley…yum!

    Reply ↓
  354. Julie

    I’d really like to try a ricer…have never mastered really fluffy mashed potatoes…

    Reply ↓
  357. Charlie

    I use one yukon gold potato per person, as an estimate. One secret is to make sure your potatoes are not overcooked and somewhat dried out. This will allow the butter and cream to be absorbed into the potatoes. I also use roasted garlic, heated butter and heavy cream, s & p to taste.

    Reply ↓
  358. Linette Dunning

    Love to make mashed potatos with buttermilk (and butter of course) then top with a delicious slow simmered brandy gravy………….mmm!

    Reply ↓
  360. Beth

    I love making mashed potatoes of any varieties, always flavoring with fresh herbs and roasted garlic, sometimes adding truffles or cheese. Yummmm!

    Reply ↓
  361. Susan R.

    I love to add real butter and evaporated milk for a really rich flavor.

    Reply ↓
  364. Jen

    I use yukon gold potatoes as well, roasted garlic, lots of butter and sour cream with salt and pepper..delish!

    Reply ↓
  366. Dina Kuolt

    I love mash potatoes!!! I make mine with butter and chicken broth…..they are very good. I will have to use your recipe…sounds delicious! I would love the Oxo Ricer….looks great!

    Reply ↓
  367. Gemma

    I make my mum’s famous mashed potatoes recipe. Home grown potatoes (when possible) or whole foods organic ones :-) Totally peeled. Mashed with a little butter, salt low fat milk, and the secret ingredient- low fat sour cream. They are SO delish! Super smooth and creamy. Growing up when my brother and i had friends over they always requested my mum’s mashed potatoes for dinner! I have carried on this recipe and they are a favorite! YUM! Can’t wait for thanksgiving to make and eat them :)

    Reply ↓
  369. Alannette Rushing

    I love to fix them with lots of butter and some sour cream. Yum yum.

    Reply ↓
  370. Jamie R

    Oh how I need that ricer! My husband claims my mashed potatos are never creamy enough. I mash the potato before adding any other ingredient. Then I warm up the cold products. How we dream for creamier potatos

    Reply ↓
  372. Dina Kuolt

    I make mine with chicken broth and butter….your recipe seems deliciously, will have to try it. I would love the OXO Ricer. Happy Thanksgiving!

    Reply ↓
  373. Mark Powell

    I use 2 pounds of peeled 1″ chunks of Yukon Gold potatoes and cover by 1″ with cold water. Bring to boil under high heat. Reduce to medium for 15-20 minutes until fork tender. Drain and return to pot to dry for 1-2 minutes on low heat. I use a ricer to rice potatoes and then add 1 stick of butter and fold followed by 2/3 cup of heavy cream. Salt and pepper to taste. Serve warm.

    Reply ↓
  376. Christine Phelan

    I love my potatoes every way imaginable. But if I must choose… Mashed with a little cream cheese, warm milk, chives and ‘poached’ garlic, S & P…..and of coarse plenty of butter!

    Reply ↓
  377. Ginny Wexler

    I learned the warm milk trick a few years ago, but I’ve never used a ricer and would love to try that as I love mashed potatoes, white or sweet.

    Reply ↓
  378. Karen B

    I love the make ahead tip as there is always so much last minute things going on preparing Thanksgiving dinner. I will be preparing the potatoes this way, but with the addition of Willliams-Sonoma’s Garlic-Parmesan mix in.

    Reply ↓
  379. Susie

    The BEST way to make mashed potatoes is to have someone else mash them!! I usually cook the potatoes in their jackets, peel and cool slightly, warm the whole milk in the microwave, and get everything ready for the hubby or son to take over with the hand held masher! Lots of butter, salt & pepper. We like them simple and classic.

    Reply ↓
  380. Patti M

    I use real idaho potatoes, peel and cut them into eighths. Cover the potatoes with salted water. Cook them uncovered until tender, rinse, add a stick of salted butter and mash well. Then add whole milk and a dash of pepper. Mmmmmm delish!

    A ricer would make this a whole lot easier! LOL

    Reply ↓
  381. Lisa

    I like russet potatos, lots of butter, salt and cream. I have used a potato ricer but not as nice as the one shown

    Reply ↓
  382. jo evans

    I get out my mixer, but I would ADORE trying this because…wait for it…
    THEY’RE SO FLUFFY!!!!!

    Reply ↓
  383. Amy

    I prefer Yukon Gold as well. I like to add minced garlic and sour cream along with butter.

    Reply ↓
  384. Carolie

    I make classic mashed potatoes, but use a metal masher (no ricer — boo hoo!) I also always add a big spoonful of chive cream cheese to the potatoes — mmmm!

    Reply ↓
  385. vicki nuckols

    I posted my recipe on Nov.6,2011 as to how I use real butter,whipping cream and how I use ground nutmeg,best potatoes in the world,just ask anyone in my family.

    Reply ↓
  388. Stephanie

    I love all types of mashed potatoes, but I particular like skin on red potato mashed potatoes. I typically season with garlic and salt/pepper. And if I want them really creamy I add cream cheese along with butter and cream.

    Reply ↓
  389. Weiling

    Favorite mash to make – Yukon golds with roasted garlic or cream cheese n chives

    Reply ↓
  391. Gloriana

    I boil my potatoes,peel them,mash with a masher,adding,salt,pepper,butter,a dab of cream cheese,a dab of sour cream,-(sometimes I add roasted garlic) then using a hand mixer,add 2 percent milk as I mix to consistency – I’ve never tried using a potatoe ricer, it’d be great to get a smoother mash potatoe without so many steps ! :o )

    Reply ↓
  392. Tazeen

    I always use Yukon Gold potatoes with warm cream, roasted garlic, a touch of cream cheese, and lots and lots of brown butter!!!

    Reply ↓
  393. Cat Clayton

    I just use hand mixer for idaho potatoes,milk,butter,sour cream,and seasonings.And I mix until it’s smooth.

    Reply ↓
  395. Diana Bilyeu

    Nothing better then creamy smooth riced potatoes, cream cheese added in addition to butter, milk, salt and pepper, wall whipped together . Load the bowl up, add a blob of butter.
    Nummmy

    Reply ↓
  396. cari erwin

    I would love making massed potatoes more if I had the Oxo potato ricer! :) Mostly we just do traditional potatoes, butter and milk. Sometimes add garlic and parmesan.

    Reply ↓
  397. Ashley

    I admit it. I am a mashed potato failure. I use the boxed variety. After reading your blog, I want to make homemade mashed potatoes. Tomorrow, I will go to the store and buy potatoes. Then, I will make garlic mashed potatoes. I will gain cooking confidence! I can do it!

    Reply ↓
  398. Leslie Kupfer

    Our family’s favorite way to prepare mashed potatoes is using Yukon gold potatoes, melted butter, heavy whipping cream, salt and pepper with just a dash of nutmeg for pizazz. I use a pastry blender to mash the potatoes lightly because we definitely prefer them to be a bit on the chunky side as it is so tasty to actually chew those delightful little bits scattered throughout the dish. Then when they are ready to be served they are topped with a generous dollop of butter to finish off the perfect potatoes!

    Reply ↓
  399. Mary Payne

    I use russet potatoes, real butter, whipping cream and whipped cream cheese, salt and pepper. My husband LOVES them!! As leftovers, these make great potato pancakes. Yum.

    Reply ↓

  400. Cooking Is As Simple As Following Directions | Cooking School

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  403. Gio

    I purchased the OXO ricer after my old one broke. It is terrible! And it will go out with the recycling tomorrow. It is VERY hard to push the material, especially turnips, through the narrow basket with holes at bottom only. Suction is created because there are no holes on the sides. The disc must be lifted clear after each press. Handle does not fall back far enough to raise pressing disc with it. Holes on the sides are much better. Also the fixed grate on the bottom is not removable; neither is basket. Takes up a lot of space in dishwasher and must be scrubbed by hand to ensure that no material stays stuck in that grate. Also, the square grate options give irregular and lumpy product, far from the smooth texture traditional ricers are known for.

    I will be purchasing an old style heavy duty stainless steel one with removable basket and holes on the sides.

    Reply ↓
  404. brand

    As a final point, you make an update for your blog. I had been waiting anxiously for a persons next update. I hope you will consider updating often so your readers may follow along. I wouldnt have much joy in life these days but your blog is one too. I recognize life is busy but I really hope you will take some time to keep us up to date on any progress.

    Reply ↓

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