By Claire Saffitz
Updated Nov. 16, 2023
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- 4(294)
- Notes
- Read community notes
This recipe uses a masher and a mixer instead of a ricer or food mill to make smooth and creamy mashed potatoes. As long as you don’t mix excessively, the potatoes will come out light, not gummy. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Learn: How to Cook Potatoes
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:8 servings
- 2pounds Yukon Gold potatoes, scrubbed
- 2pounds russet potatoes, scrubbed
- Salt and freshly ground white or black pepper
- 4garlic cloves, smashed and peeled
- 3fresh thyme sprigs
- 2¾cups whole milk
- 12tablespoons unsalted butter, cut into pieces
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
384 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Fill a large saucepan about halfway with cool water and set aside. Peel the potatoes, then cut them into 1-inch pieces and transfer to the saucepan as you work to prevent browning. Add more water, if needed, to cover the potatoes by about an inch, then set the saucepan over medium-high heat. Salt the water generously and bring to a boil, then reduce the heat to maintain a moderate boil. Cook the potatoes until the tines of a fork slide into the pieces with no resistance and they break apart easily when pressed, 20 to 25 minutes.
Step
2
Meanwhile, combine the garlic, thyme, 2½ cups milk and 8 tablespoons butter in a separate medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to a gentle simmer and continue to cook while you wait for the potatoes.
Step
3
Drain the potatoes in a colander, then return them to the same saucepan and let sit for several seconds to allow excess moisture to evaporate. Mash the potatoes with a potato masher until all of the pieces are broken down into a coarse purée.
Step
4
Remove the saucepan with the milk mixture from the heat, pluck out and discard the thyme sprigs, then pour the mixture over the potatoes (reserve the saucepan). Season the mixture with salt and pepper, then, using a hand mixer on low speed, mix until the liquid is incorporated, then increase the speed to medium and mix until just until the potatoes are light and smooth. (If you don’t have a hand mixer, you can just stir them vigorously with a whisk.) Taste the potatoes and season with more salt and pepper as needed, then smooth the surface into an even layer with a spatula.
Step
5
In the reserved saucepan, warm the remaining ¼ cup milk and 4 tablespoons butter until the butter is melted, then pour over the surface of the potatoes (do not stir). Cover the saucepan with a lid and let it sit at room temperature or in a warm spot on the back of the stove until you’re ready to serve the potatoes. (They’ll keep in this state for several hours.)
Step
6
Before serving, uncover the mashed potatoes and warm over medium-low heat, folding gently with a spatula to incorporate the liquid on the surface and heat the mixture evenly, until hot. (The mashed potatoes will keep, covered, in the saucepan for several hours before serving. Scrape any leftovers into a lidded container and refrigerate for up to 3 days.)
Ratings
4
out of 5
294
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kathy G
If I make this recipe 2-3 days ahead of Thanksgiving, should I incorporate the butter/milk mixture before refrigerating or do this last step when I’m reheating the potatoes on Thursday?
Kristine
I’ve made a recipe similar to this one ahead and the recipe called for saving some of the water you boil the potatoes in. My recipe asked for only 1/2c, but I’d recommend at least twice as much, maybe more. Add some of the starchy water to loosen the potatoes when you reheat gently. I’ve been making them for almost 10 years and are requested every year, even when I’m not hosting.
Zuzu
During Step 3: my grandmother taught me to cover the pot with a dish towel, while the drained potatoes sit for a few minutes. Towel absorbs steamy moisture from the spuds and will give you fluffier results! She was always right.
molly
The herb infused milk was delicious, but I found it called for far too much milk. I had about 1 cup of extra milk left at the end and my potatoes would have been absolutely dripping if I added it.
portez
Why scrub the potatoes if you are going to peel them??
Greg in London
OK, but doesn't need to be so fussy. Peel and cut into any similar sized pieces so cooking is consistent. I always add milk and a bouquet garni to the cooking liquid. Some people even use a bit of stock. You can also "hold" the potatoes in the original cooking liquid for some time if you don't overcook to begin with. The mix in can also include creme fraiche, sour cream and I always use white pepper. Black is too strong.
KK
Agree, always white pepper!
Narcissa
I hate to tell you Kathy G 3 days is the max you can keep them and I personally wouldn't recommend more than overnight or done in the morning before. (I peel and get ready to cook in the morning and make soon before serving myself). Peeling is a good job for overnight guests getting in your way or children old enough to hold a peeler. Teenagers could even get them boiling in the pot and let your know when out. Making them in a mixer takes under 10min.
Amy Bray
Perfect just as the recipe states
Ingrid
Use heavy cream and a whisk attachment.A much fluffier outcome.
Laure
I have the same question. Advice for making ahead?Thank you!
Paul
The YG variety is glue-like in texture so adding the russets improves the final product. YG came into fashion based on the color of the flesh, not the taste or texture. Make life simple; use the russets, add butter - problem solved!
Lisa
Way too much milk. Turned into soup. Very disappointing
Libby
Dramatically too liquidy. I made them "by the book" except that I used all Yukon Gold potatoes. I should have added the milk slowly so I could stop when the consistency was right.
DrR
Process works well. But use half as much milk.
DrR
Process works well but use about half as milk.
Kristine
Far too much liquid. Like mashed potato soup. I did weigh my potatoes. I spent 30 minutes with the flame under the potatoes and lid off trying to dry them out. Lost the potato flavor because of the excess milk and butter.
Melinda M
Decadent and Delicious!!!!
Pam
Make in red casserole for full recipe. 1/2 recipe would be enough for 10 with other sides.
Emily
To the author/editors, may I strongly suggest writing (reserved) beside ingredients on the list that need quantities reserved, for people cooking by themselves for a family dinner who have to scroll back and forth between the sections of this app.
DW
I would like to make mashed potatoes just for myself and I dont have large pots anyway. I will estimate what it takes but it would be nice if some of these recipes could have pared down volumes for the single person or the person with a limited kitchen. Also the video does not work on my iPad
anne
Excellent. Will be my go-to mashed potato recipe from now on! Delish. Thank you Claire.
Paige
these were the best mashed potatoes I've ever made. followed the recipe to the letter besides adding a spring of rosemary with the thyme. absolutely DELICIOUS-- highly recommend!
John
Great recipe - turned out light and fluffy, and they reheat beautifully.
Robin
Might be good for make-ahead potatoes
SK
I made the recipe as written (weighed the potatoes, drained well, etc.) on Thanksgiving morning and the flavor was incredible, but they were far too runny. I had to add several tablespoons of corn starch and skipped the reserved milk (only the butter) at the end. Next time, I will use only half the milk/butter mixture at the start and add as needed. They were a little firmer as leftovers. Definitely adding them to the permanent menu -- best tasting mashed potatoes ever!
Marisa
New favorite mashed potato recipe! So easy and flavorful, and potatoes turned out fluffy and smooth. Loved the trick for storing potatoes at the back of the stove with milk/butter on top — worked like a dream. And potatoes didn’t take as long to cook as recipe stated, so check on doneness with fork every so often.
Deborak Li
Wonderful! I wanted to teach Pai something about typical US Thanksgibing food. went to NYT COOKING & hit the recipe jackpot with this recipe Be careful to only put in 8 tbsp of butter in first melt and save remaining 4 tbsp.for lasr melt ar the end. We put al 12 tbspin first and. Then had to find 4 more tbsp butter to put in. Also, had to use all russets, still was SUPERB!! Family never ate so many potatoes!! Thanks!
Private notes are only visible to you.
