Mashed potatoes are a staple on any table, beloved for their creamy texture and comforting appeal. Whether you’re hosting a lavish holiday feast or whipping up a cozy weeknight dinner, this classic side dish is always a crowd-pleaser—and usually the first to disappear.
For perfectly fluffy, buttery mashed potatoes every time, look no further than Martha Stewart’s foolproof recipe. With her expert tips and techniques, you’ll elevate this humble dish into something truly unforgettable. From choosing the right potatoes to mashing methods and creative upgrades, here’s how to master the art of mashed potatoes this season.
The Best Potatoes for Mashing
The type of potato you choose makes all the difference. Martha recommends russet potatoes for their high starch content, which ensures ultra-fluffy results. For a richer, creamier texture, Yukon Gold potatoes are a fantastic alternative with their natural buttery flavour and slightly lower starch.
Three Ways to Mash Your Potatoes
Mashing techniques can vary depending on your tools and preferences. Here are three methods to try:
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Electric Mixer:
This technique creates smooth, velvety mashed potatoes. Transfer cooked potatoes to an electric mixer fitted with a paddle attachment, then gradually add milk and butter as you mix. No stand mixer? A handheld mixer works just as well. -
Potato Ricer:
For finely textured potatoes, a ricer is your go-to tool. It creates a delicate, airy consistency by pressing the potatoes through small perforations before you mix in the remaining ingredients. -
Potato Masher:
For a rustic approach, mash the potatoes directly in the pot you cooked them in. Use a classic potato masher to break them down, then incorporate milk, butter, and seasonings with a wooden spoon or spatula.
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 1 tablespoon salt, plus more to taste
- 1 cup milk, or cream
- 4 tablespoons unsalted butter
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
Directions
- Peel potatoes: Peel and cut potatoes into 1 1/2-inch-thick pieces.
- Cook potatoes: 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.
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Drain: Drain potatoes in a colander.
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Warm milk: Place milk in a small saucepan over medium-high heat.
Option 1: Using a Ricer to Mash the Potatoes
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Press potatoes through ricer: 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.
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Stir potatoes: Stir potatoes with a wooden spoon until smooth, about 1 minute.
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Add butter: Using a whisk, incorporate butter. immediately.
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Add milk: Drizzle in hot milk, whisking continuously.
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Season and serve: Add pepper, nutmeg, and salt to taste; whisk to combine. Serve and enjoy!
Making Ahead and Storing Mashed Potatoes
Martha’s mashed potatoes are easy to prepare in advance, saving you precious time on busy holiday evenings.
- Refrigerating: After cooling to room temperature, store mashed potatoes in an airtight container in the fridge for up to three days.
- Freezing: For longer storage, freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
How to Reheat Mashed Potatoes
When it’s time to serve, warm your potatoes with these simple methods:
- Water Bath: Place the potatoes in a heatproof bowl set over simmering water. Stir occasionally, adding a splash of milk or cream if needed.
- Microwave: Reheat in 30-second increments, stirring between intervals. Add liquid to adjust consistency as needed.
Mashed Potato Upgrades
For those looking to take their mashed potatoes to the next level, here are some flavourful enhancements:
- Swap milk for sour cream, cream cheese, or buttermilk to add tangy depth.
- Stir in grated Gruyère, Manchego, or parmesan for a touch of elegance.
- Brown your butter before mixing it in for a nutty, aromatic twist.
- Finish with fresh herbs like chives or parsley, or sprinkle with crispy onions or shallots for added texture.
Martha Stewart’s mashed potatoes aren’t just a side—they’re the heart of the meal, perfect for cozy cold evenings or holiday celebrations. With her timeless recipe and your personal touches, this dish will have everyone coming back for seconds
