This delicious mashed potato recipe from Martha Stewart is the perfect comfort food. With creamy potatoes, rich butter, and a hint of nutmeg, it’s quick, easy, and full of flavor. You can easily adjust the ingredients to suit what you have on hand for a simple, satisfying side dish.
Ingredients:
- 2 pounds russet or Yukon gold potatoes
- 1 tablespoon salt, plus more to taste
- 1 cup milk, or cream
- 4 tablespoons unsalted butter
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
How To Make Mashed Potatoes?
- Press potatoes through ricer: Place a heat-proof bowl over simmering water and press hot, drained potatoes through a ricer into the bowl.
- Stir potatoes: Stir potatoes with a wooden spoon for about 1 minute until smooth.
- Add butter: Whisk in butter immediately to incorporate.
- Add milk: Drizzle in hot milk while whisking continuously.
- Season and serve: Add pepper, nutmeg, and salt to taste; whisk to combine. Serve and enjoy!
Recipe Tips:
- Use the right potatoes: Russet or Yukon gold potatoes work best for a creamy, fluffy texture. Avoid waxy potatoes as they can make the mash too dense.
- Don’t overcook the potatoes: Overcooking can lead to soggy mashed potatoes. Boil them just until tender to keep the texture perfect.
- Warm the milk and butter: To avoid cooling down your potatoes, heat the milk and butter before adding them. This keeps everything creamy and smooth.
- Don’t skip the ricer: A potato ricer creates a light, airy mash. If you don’t have one, mash by hand with a potato masher for a slightly chunkier texture.
- Season gradually: Taste as you go! Add salt, pepper, and nutmeg bit by bit to make sure the flavors are just right.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover mashed potatoes cool to room temperature before storing them in an airtight container. They will last in the fridge for up to 3 days.
- Freeze: Mashed potatoes can be frozen for up to 2 months. Allow them to cool, then transfer to a freezer-safe container.
- Reheat: Preheat the oven to 350°F (175°C). Place the mashed potatoes in an oven-safe dish and cover with foil. Heat for about 20 minutes, stirring halfway through, until warm.
Nutrition Facts
Serving Size: 1 cup (approximately 200g)
- Calories: 214
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 24mg
- Sodium: 310mg
- Potassium: 630mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
Check out More Recipes:
- Martha Stewart Scalloped Potatoes
- Martha Stewart Turkey Meatballs
- Martha Stewart Parchment Paper Turkey
- Martha Stewart Potato Pancakes
- Martha Stewart Turkey Gravy
Martha Stewart Mashed Potatoes
Description
This delicious mashed potato recipe from Martha Stewart is the perfect comfort food. With creamy potatoes, rich butter, and a hint of nutmeg, it’s quick, easy, and full of flavor. You can easily adjust the ingredients to suit what you have on hand for a simple, satisfying side dish.
Ingredients
Instructions
- Press potatoes through ricer: Place a heat-proof bowl over simmering water and press hot, drained potatoes through a ricer into the bowl.
- Stir potatoes: Stir potatoes with a wooden spoon for about 1 minute until smooth.
- Add butter: Whisk in butter immediately to incorporate.
- Add milk: Drizzle in hot milk while whisking continuously.
- Season and serve: Add pepper, nutmeg, and salt to taste; whisk to combine. Serve and enjoy!
Notes
- Use the right potatoes: Russet or Yukon gold potatoes work best for a creamy, fluffy texture. Avoid waxy potatoes as they can make the mash too dense.
- Don’t overcook the potatoes: Overcooking can lead to soggy mashed potatoes. Boil them just until tender to keep the texture perfect.
- Warm the milk and butter: To avoid cooling down your potatoes, heat the milk and butter before adding them. This keeps everything creamy and smooth.
- Don’t skip the ricer: A potato ricer creates a light, airy mash. If you don’t have one, mash by hand with a potato masher for a slightly chunkier texture.
- Season gradually: Taste as you go! Add salt, pepper, and nutmeg bit by bit to make sure the flavors are just right.
Martha Stewart Mashed Potatoes