Buttery Mashed Potatoes

Buttery Mashed Potatoes
Photo by Maura McEvoy


  • 10 tablespoons unsalted butter, at room temperature
  • ½ cup whole milk
  • ¼ teaspoon black pepper
  • 8 russet potatoes, peeled and quartered
  • 2 ½ teaspoons kosher salt
  • 1 cup heavy cream

Heat oven to 300° F. Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain well, return to pot, and mash. Add 8 tablespoons of the butter, the cream, milk, salt, and pepper. Transfer to a casserole and do...

View full recipe at My Recipes


Variations on Buttery Mashed Potatoes

  • Buttery Mashed Potatoes
    • 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
    • 1 cup low-sodium chicken broth
    • 3 pounds (about 9) Yukon Gold potatoes
  • Buttery Mashed Potatoes
    • 2 tablespoons fresh parsley
    • 6 tablespoons butter
    • 4 large russet potatoes
    • 1/2 cup whole milk

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