Better Mashed Potatoes

Better Mashed Potatoes

Is is my fool-proof recipe for mashed potatoes. Perfected after dozens of trials, I determined the perfect balance of milk, butter, and potatoes to create a rich, creamy side dish that is the perfect side to a holiday dinner.
  • Prep: 10 min
  • Cook: 30-45 min
  • Total: 40-55 min
  • Serves 12 to 16
Better Mashed Potatoes

Carbohydrate Counts

Carbs-per-gram ratio: 0.1751

Serving Size 237g (about 41g carbs)

Carb calculations Weight Carbs
Red potatoes 2267g (444g)
Milk 340g (20g)
Net Weight 2650g (464g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 2267g / 5 pounds red potatoes
  • If desired, peel the potatoes. (I happen to like the skins, so I keep them on. It's also less work.)
  • Chop potatoes into 1 to 2 inch thick slices. Place sliced potatoes in a large stock pot and fill with water until potatoes are completely submerged and are able to float with about ½ inch of room.
  • Bring to a boil over high heat until potatoes are tender, about 30 to 45 minutes.
  • Once tender, drain potatoes and place in a large mixing bowl.
  • 12 tablespoons (1 ½ sticks) butter
  • 340g / 1 ½ cups milk
  • 1 tablespoon sea salt, or to taste
  • 1 teaspoon pepper, or to taste
  • Add butter, milk, salt, and pepper to potatoes. Using an electric hand mix, beat the living daylights out of the potatoes until they are smooth and creamy, about 3 minutes. Adjust seasonings to taste.
From . ( Adapted from Cook's Illustrated. The New Best Recipe. (America's Test Kitchen, 2004.) p. 186-188.
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