Martha Stewart Mashed Potatoes Recipe
Mashed potatoes feel like a warm hug in a bowl. This Martha Stewart mashed potatoes recipe is creamy, smooth and full of comfort. I love how simple it is. No stress cooking. Just soft potatoes, butter, milk and love.
Ingredients
- 2 pounds potatoes peeled and cut
- 4 tablespoons unsalted butter
- 1 cup whole milk or cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 cloves garlic minced
- Optional: fresh chives for garnish
Instructions
Prepare the potatoes
- Peel the potatoes and cut them into even chunks. Smaller pieces cook faster and stay tender and fluffy without hard centers.
Boil the potatoes
- Place potatoes in a large pot. Cover with cold water and add salt. Boil until soft when poked gently with a fork.
Drain the potatoes
- Pour the potatoes into a colander. Let the steam escape fully. This helps remove extra water and keeps mash fluffy and light.
Warm the milk and butter
- Heat milk and butter in a small pan until warm. Do not boil. Warm dairy mixes smoothly and gives silky mashed potatoes.
Mash the potatoes
- Return drained potatoes to the pot. Mash with a masher or ricer. Keep mashing gently until no big lumps remain.
Add milk mixture
- Slowly pour in warm milk and butter while mashing. Mix until creamy. Stop when you reach your favorite smooth texture.
Season and taste
- Add salt and pepper. Taste and adjust seasoning. Add more butter for richer flavor or more milk for softer mash.
Add optional flavors
- Stir in garlic or chives if you like extra taste. Keep flavors gentle so the potato taste stays warm and natural.
Serve warm
- Spoon mashed potatoes into a bowl. Add a small butter pat on top. Serve hot with your favorite meal and enjoy comfort.
Notes
- Use Yukon Gold potatoes for extra creamy texture
- Do not overmix, or potatoes may become gluey
- Warm milk gives smoother mash
- Add sour cream for tangy flavor
- Add roasted garlic for deeper taste
- Sprinkle cheese for a richer side
- Use cream instead of milk for luxury mash