Big Martha's Mashed Potatoes
By Martha StewartPublished on November 22, 2024
Yield
Serves 8
Ingredients
Instructions
- Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 40 minutes, depending on size. Remove from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a bowl.
- Add the cream cheese, butter, cream, and milk to the bowl and mash with a masher. Alternatively, beat with an electric mixer. Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot to keep warm until serving.
Yield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
One of our family’s favorite vegetable dishes growing up were the delicious mashed potatoes Mom would prepare to accompany her roast pork loin, roasted chicken, and big roasted turkey on Thanksgiving. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the Shop-Rite, which came to Nutley in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden. I also use both heavy cream and milk—and I use a food mill with the finest sieve to ensure creamy, smooth, and silky mashed potatoes. The best ever! This recipe and more can be found in Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Instructions
- Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn’t seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 40 minutes, depending on size. Remove from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a bowl.
- Add the cream cheese, butter, cream, and milk to the bowl and mash with a masher. Alternatively, beat with an electric mixer. Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot to keep warm until serving.
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