Sides

Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Yield: Makes about 6 cups

Makes about 6 cups

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Creamy Mashed Potatoes

Makes about 6 cups

This recipe is a blank canvas. We keep it simple, but it can easily be changed with mix-ins or toppings, such as chopped chives or scallions, crispy bacon bits, or grated Cheddar.

Ingredients

2½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
½ cup whole milk, room temperature
3 tablespoons unsalted butter, cut into 1-inch pieces, room temperature
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup mascarpone cheese or crème fraîche, room temperature

Preparation

If using a hand mixer:

Put the potatoes into a medium to large stockpot (be sure not to use a nonstick coated pan as the beaters could damage the coating); add cold water to cover by 2 inches. Set over medium-high heat. Bring to a boil, and then reduce to simmer until the potatoes are very soft, 10 to 15 minutes.
Drain the potatoes and then return to the pot. Using the beaters, mix on Speeds 1 to 2 to mash to desired consistency, about 30 seconds. Add the remaining ingredients and mix on Speed 2 until fully incorporated.
Taste and adjust seasoning according to preference.

If using a food processor:

Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer until potatoes are tender.
Insert the shredding disc into the work bowl of the Cuisinart Food Processor. Once the potatoes are tender, shred the potatoes.
Replace the shredding disc with the metal chopping blade. Add the butter, salt, and pepper and pulse to combine. Add the milk through the feed tube while pulsing the processor until incorporated. Add the mascarpone and pulse until just combined; do not overprocess. Taste and adjust seasoning according to preference.