Perfect Mashed Potatoes

Michael Symon
Servings: 4 to 6
30 to 60 min

There's nothing better than mashed potatoes - now you can make them perfectly every time!

  • Ingredients
  • step-by-step directions
Perfect Mashed Potatoes
  • 2 pounds yukon gold potatoes
  • 1/4 cup milk (warmed)
  • 1 pound unsalted butter (chilled and cut in to small cubes)
  • 1 black truffle (thinly sliced, to garnish, optional)
  • kosher salt and freshly ground black pepper (to taste)
  • In a large pot, add potatoes and cover with cold water. Season with salt. Place over high heat and bring to a boil. Reduce heat to medium-low and cook until potatoes are fork tender, about 30-40 minutes. Drain potatoes.
  • When potatoes are cool enough to handle, peel and discard the skin.
  • Place a food mill over a medium-sized pot. Pass the potatoes through the food mill into the pot. Turn heat to medium and cook potatoes for 2-3, stirring frequently, until they begin to dry out. Next vigorously stir in the butter in batches, fully incorporating it. Whisk in the milk and season with salt and pepper. Serve with lots of black truffle shaved over the top.
  • Tips:
    - To retain moisture, leave potatoes whole and unpeeled while cooking.
    - Be careful not to over-mix the potatoes, so they don’t become gluey.
    - To create the perfect silky texture, stir cold butter into the hot mashed potatoes.
    - Drying out the mashed potatoes will help them to absorb the butter and milk.
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