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Lucia’s Best Mashed Potatoes

Martha Holmberg

Servings: 4


  • 2-1/2 lb. medium-starch potatoes (like Yukon Gold or Yellow Finn), peeled and cut into 2-inch chunks
  • 2 tsp. salt; more to taste
  • 2/3 cup light cream
  • 6 Tbs. unsalted butter
  • Freshly ground black pepper to taste

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 230
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 35
      Sodium (mg): 830
      Carbohydrates (g): 26
      Fiber (g): 2
      Protein (g): 4


  • Put the potatoes in a large pot, cover with water, and add the salt. Bring the water to a boil and cook until the potatoes are very soft and starting to fall apart, 20 to 30 minutes. Drain the potatoes well, return them to the pot, and mash with a potato masher, a fork, or a sturdy whisk (or use a food mill), adding the cream and butter a little at a time as you mash. Make the potatoes as lumpy or as smooth as you like, but don’t keep mashing once they’re smooth or they may become gluey. Season to taste with salt and pepper.

    Start with very well cooked potatoes. Don’t be afraid to go a little overboard—the potatoes should fall apart. Be sure to drain them well.


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