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Classic Mashed Potatoes

Scott Phillips

Yield: Yields about 12 cups

Servings: 12


  • 6 lb. russet potatoes, peeled and cut into 2-inch chunks
  • 1/3 cup kosher salt; more to taste
  • 2 cups heavy cream, half-and-half, or whole milk
  • 1/2 lb. (1 cup) unsalted butter, cut into 1-inch pieces
  • 1/4 tsp. freshly ground white pepper; more to taste

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 95
  • Sodium (mg): 560
  • Carbohydrates (g): 46
  • Fiber (g): 5
  • Protein (g): 5


  • Put the potatoes in an 8-qt. stockpot. Add the salt and enough water to cover the potatoes by about 2 inches. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the potatoes are tender but not falling apart, 15 to 20 minutes.
  • Meanwhile, heat the heavy cream (or half-and-half or milk) in the microwave or in a medium saucepan over medium heat until hot but not boiling. Keep hot.
  • Drain the potatoes and return them to the pot over low heat. Add the butter, about two-thirds of the hot cream, and the white pepper. With a potato masher, mash the potatoes to your desired consistency, adding the remaining cream if they seem dry. Season with more salt and white pepper to taste.
  • To keep them warm, transfer the mashed potatoes to a heatproof bowl, cover them tightly with foil, and set the bowl over a saucepan of barely simmering water.


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