Classic Mashed Potatoes

Classic Mashed Potatoes
Photo by Scott Phillips


  • ¼ tsp. freshly ground white pepper; more to taste
  • 6 lb. russet potatoes, peeled and cut into 2-inch chunks
  • ½ lb. (1 cup) unsalted butter, cut into 1-inch pieces
  • 2 cups heavy cream, half-and-half, or whole milk
  • 1/3 cup kosher salt; more to taste

Put the potatoes in an 8-qt. stockpot. Add the salt and enough water to cover the potatoes by about 2 inches. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the potatoes are tender but not falling apart, 15 to 20 minutes. Meanwhile, he...

View full recipe at Fine Cooking


Variations on Classic Mashed Potatoes

  • Classic Mashed Potatoes
    • 5 scallions, thinly sliced (optional)
    • 2/3 cup heavy cream
    • 2 3/4 sticks (11 ounces) unsalted butter

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