| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 5 pounds Yukon gold potatoes, peeled
- Kosher salt
- 1 1/2 cups milk
- 1 cup high-fat European-style butter, cut into chunks and softened
Instructions
- Preheat the oven to 200 degrees F.
- Place the potatoes in a large pot of cool water. (All the potatoes should be fully submerged.) Season the water very generously with salt and boil the potatoes until tender, about 30 minutes. Drain the potatoes and discard the water.
- Place an oven-safe serving dish in the oven to warm.
- Press the potatoes through a ricer. (If too large, cut in half before pressing.)
- Meanwhile, heat the milk in a small saucepot over medium heat.
- Pour the warmed milk over the riced potatoes. Fold in the butter to combine. Season with salt if necessary. Transfer to the warmed serving dish and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 300 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 44 mg |
| Sodium | 554 mg |
Reviews
I made these for the first time last Christmas and they were delicious! Definitely worth buying a potato press because the texture is perfect – not gluey at all. I heat the milk in the microwave along with the butter to save on washing another pan. And cooking the potatoes whole is something I’d never heard before (and they take longer to cook), but it keeps them from being watery. Will be making again this Christmas.
Perfect potatoes!
BEST way to make mashed potatoes! The flavor is just perfect. I don’t have a potato ricer but my husband likes a lump here and there so mine came out perfect for us. I also don’t have fancy butter but regular salted butter is pretty awesome too lol. I think adding warm milk vs cold is key. I heated my bowl up but realized we aren’t ready to eat anyway so it didn’t matter. Still it’s a really good tip for when you’re ready to eat right away.
After 30 years of making Thanksgiving dinner – the one thing I couldn’t master was mashed potatoes. 97 hours of YouTube videos – etc, saw this and bought a potato ricer. Made exactly as recipe – a 10 lb bag of potatoes for 8 people. It was the only thing that had no leftovers. Thank you Geoffrey Zacharian – you da man. They were perfect.
Creamy, buttery. Simple to make and taste great
great but in the show he just said butter
European style butter??