Bobby's Favorite Mashed Potatoes

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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3 pounds Yukon Gold or russet potatoes, peeled and cut into 2-inch dice

Kosher salt 

2 cups whole milk 

1 stick unsalted butter, cut into pieces 

Freshly ground black pepper 

1/2 cup creme fraiche, mascarpone or cilantro or basil pesto, optional  


  1. Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
  2. While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking. 
  3. Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.  
  4. Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.  
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