Perfect Mashed Potatoes Recipe

In addition to having parker house rolls as part of your holiday menu … make it complete with this classic recipe for mashed potatoes from!

Perfect Mashed Potatoes
Yield: 8 servings

Mashed potatoes are best made with starchy potatoes, such as Russet (Idaho), and are one of those simple yet elegant dishes that require attention to technique if they are to be first-rate.


3 lbs. russet potatoes, peeled and cut in to even sized pieces
2 Tbsp. salt
3 cups milk, half and half, cream, or a combination
½ cup (1 stick) unsalted butter, softened
TT. salt and freshly ground pepper to taste


Heat the milk just to a scald. The butter should be very soft but not melted.

Cover potatoes with water and bring to a simmer, add 2 Tbsp. salt. Cover and simmer slowly until tender when pierced with a fork. Reserve 1-2 cups of liquid. Drain in a colander and allow potatoes to dry.

When the potatoes are dry, press them through a ricer or food mill back into the warm and dry pot they were cooked in.

Set pot over the lowest possible flame to keep warm, and add the milk and fold in the softened butter. Avoid over mixing the potatoes which can turn them “gluey”. The potatoes should have a smooth, soft texture, but hold their shape on a spoon.

Cover the pot and let potatoes stand over a very low flame for 3 minutes. This process makes them lighter. Serve at once or set over almost simmering water. Try to hold no longer than 40 minutes before serving.

Recipe Courtesy of Escoffier School of Culinary Arts

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