Martha Stewart’s Perfect Mashed Potatoes

Share on facebook
Share on twitter
Share on pinterest

If you’re looking for the best recipe for mashed potatoes this holiday season, look no further because Martha Stewart’s perfect mashed potatoes are the best there is. These 9-step mashed potatoes are easy, creamy, flavorful and delicious and will have you’re guests raving long after their plates are empty.

So save yourself some time this Thanksgiving or Christmas and follow this short tutorial for the best and easiest mashed potatoes you’ve ever had.



2 pounds russet, Yukon gold, or long white potatoes

1 tablespoon salt, plus more to taste

1 cup milk, or cream

4 tablespoons unsalted butter

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg


Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Image Source: BigStock, PR Photos

Recipe: Martha Stewart