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Martha Stewart-Inspired Mashed Potatoes

Close-up of Martha Stewart-Inspired Mashed Potatoes showing its texture
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These creamy, fluffy mashed potatoes are inspired by Martha Stewart’s classic American home cooking. Yukon Gold potatoes are simmered until tender, then enriched with warm cream and butter for a silky, lump-free side dish that’s perfect for entertaining.

Ingredients

Scale
  • 4 pounds (1.8kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
  • 1 tablespoon (18g) kosher salt, plus more to taste
  • 1/2 cup (113g) unsalted butter, cut into pieces, plus more for serving
  • 1 1/2 cups (360ml) heavy cream, warmed
  • 1/2 cup (120ml) whole milk, warmed
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Place the potatoes in a large pot and add enough cold water to cover by 1 inch (2.5cm). Stir in 1 tablespoon (18g) kosher salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer and cook until the potatoes are fork-tender, 15 to 20 minutes. Do not let the water boil vigorously, which can cause the potatoes to break apart and become waterlogged.
  2. While the potatoes cook, warm the heavy cream and whole milk in a small saucepan over low heat until steaming but not boiling. Add the butter and stir until melted. Keep warm over low heat.
  3. Drain the potatoes in a colander and return them to the dry pot. Place the pot over low heat for 1 to 2 minutes, shaking gently, to evaporate excess moisture. This step ensures a fluffy, not gummy, texture.
  4. Mash the potatoes with a potato masher or ricer until smooth and lump-free. Avoid overmashing, which can make the potatoes gluey.
  5. Pour the warm cream mixture into the potatoes in three additions, stirring gently with a wooden spoon after each addition until fully incorporated. The potatoes should be creamy, smooth, and hold their shape on a spoon.
  6. Season with 1/2 teaspoon black pepper and additional kosher salt to taste. Transfer to a warm serving bowl and dot with additional butter if desired. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat with a splash of milk or cream, stirring until heated through, or microwave in 1-minute intervals, stirring between each. For make-ahead, prepare through step 5, cool completely, and refrigerate for up to 2 days; reheat as directed. Freezing is not recommended, as the texture becomes grainy. For best results, use warm cream and butter when mashing.

Nutrition

Keywords: Martha Stewart mashed potatoes, creamy mashed potatoes, classic mashed potatoes, homemade mashed potatoes, Yukon Gold mashed potatoes, butter mashed potatoes, heavy cream mashed potatoes, easy mashed potatoes, Thanksgiving side dish, holiday mashed potatoes, fluffy mashed potatoes, potato side dish

Find it online: https://marthadishes.com/martha-stewart-mashed-potatoes-recipe/