917-604-7591 [email protected]

I’m giving you an early push for Thanksgiving. After the turkey and gravy, you need mashed potatoes. For whatever gravy is left over. This is THE mashed potato recipe you want to use. Light and lucious, these are the ultimated mashed delights. Yes, you need to use a ricer and not you mix master to make these. It makes all the difference in the world. And now, you have plenty of time to go out and get that ricer. You might even make a practice run. If you don’t have turkey gravy to experiment with, there’s always butter!

Perfect, Perfect Mashed Potatoes

Serves: 6 normal people, 4 potato fanatics


  • 1 ½ pounds russet potatoes
  • 1 ½ pounds Yukon Gold potatoes
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • ½ pound (2 sticks) unsalted butter, cut into chunks
  • Kosher salt


Place the potatoes, whole and unpeeled, in a large saucepan. Add 2 tablespoons salt, and fill the pot with cold water. Bring the potatoes to a boil over high heat, turn down the heat to low, and simmer for about 45 minutes, until tender. One type of potato may be done before the other, so check for doneness and remove one variety first, if necessary.

When the potatoes are cooked through, drain them, and set them aside to cool for 10 minutes or so. Heat the cream and milk together in a small saucepan, then turn off the heat. When the potatoes have cooled, peel them and pass them through a food mill or potato ricer. Put the riced potatoes in a heavy-bottomed pan. Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little. Add the butter slowly, stirring constantly. “Slowly” here means about 2 minutes. The butter is going to melt from the heat in the potatoes. and that area of the riced potoates will become smooth. Add the subsequent butter to the areas that are not yet smooth. Season with the  2 ½ teaspoons salt, adding in increments and taste testing.

When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree. You may not need all the warm cream measure. Stop when you have consistency you desire. Taste for seasoning.

You can, though I never have, pass the puree through a fine-mesh tamis twice for an extra-smooth consistency if you like.

Ah, what is a tamis? It’s simply a sieve in shaped like a snare-drum, idea for squishing out potato puree.

Source: The A.O.C. Cookbook by Suzanne Goin