Perfect Mashed Potato

Who doesn’t love creamy, smooth mashed potato? Here is the fool proof recipe for it!


Cooking Methods

  • Cooking


    1 kg potatoes
    1 tsp salt, plus more to taste
    1 cup milk (or cream)
    4 tbsp butter
    0,25 tsp freshly ground black pepper
    0,25 tsp ground nutmeg


No Electric Mixer

    Peel and cut potatoes into 1 1/2-inch-thick slices.
    Place in a medium saucepan.
    Cover with cold water; add 1 tablespoon salt, bring to a simmer.
    If using a potato ricer, fill another saucepan with water; place over low heat.
    Keep potatoes at a low simmer until a knife slips in and out easily.
    Drain potatoes in a colander.
    Place milk in a small saucepan over medium-high heat. Proceed to Step 4.
    If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
    Stir potatoes with a wooden spoon until smooth, about 1 minute.
    Using a whisk, incorporate butter.
    Drizzle in hot milk, whisking continuously.
    Add pepper, nutmeg, and salt to taste; whisk to combine.
    Serve immediately.

Electric Mixer Method

    For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment.
    Mix on medium-low speed, until most lumps have disappeared, about 1 minute.
    Add butter; mix until blended.
    On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste.
    Mix to combine.
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