Mashed Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12


  • potato ricer
  • large stock pot
  • small sauce pan


  • 5 lbs yellow potatoes
  • 1/2 tbsp salt
  • 1 cup heavy cream
  • 1 stick unsalted butter
  • 1/2 tbsp salt
  • 1/4 tsp fresh ground black pepper optional


  • Peel the potatoes, removing as many of the eyes as possible with the tip of the peeler.
  • Submerge the potatoes in a large bowl of cold water to keep them from turning brown while you continue chopping.
  • Cut the potatoes into same-sized pieces so they will cook evenly, roughly 1.5-2″ cubes.
  • Put the cubed potatoes in a large stock pot and cover with old water. Add 1/2 tbsp salt to the water and bring the water to a boil over high heat. Once at a full boil, cover the pot and reduce heat to medium-low.
  • Simmer until potatoes are tender, approximately 15-20 minutes. A knife tip inserted into a potato should be able to insert and be removed cleanly and easily; if the potato clings to the knife, the potatoes need to cook longer. When the potatoes are cooked, remove from heat and drain immediately.
  • Return the drained potatoes to the pot and heat over medium-high heat for about a minute to cook off any excess water. Stir gently to ensure the potatoes dry out. Be sure not to let the potatoes burn/scorch.
  • Heat the butter and cream in a small pan on low heat until the butter is fully melted. Stir and set aside.
  • Use a food mill/ricer to mash the potatoes into a large bowl, and then gently stir in the butter and cream a little at a time until the desired cosistency is reached.
  • Season to taste, adding fresh ground black pepper and additional salt if needed. Eat immediately or refrigerate up to 24 hours.
Keyword potato, Thanksgiving