Just in: new items added to the sale section. Shop markdowns.

Order gifts by 2/9 with express shipping to arrive on time for Valentine’s Day. Shop the collection.

Shop Jo's latest (mini) flip and the pieces that brought it to life. Shop now.

Mashed Potatoes
Total 35 mins, includes cooling time
Active 15 mins
Prep 5 minutes
Cook 45 minutes
Makes 6 to 8 servings
TIP: I always peel the potatoes in “stripes,” leaving a little bit of the peel behind, because I like the texture and because it also adds a bit of color.
Ingredients
    • 6 large russet potatoes (about 3 1/2 pounds total), scrubbed
    • 1/2 cup milk
    • Kosher salt
    • 1/2 pound (2 sticks) salted butter
    • 1 teaspoon freshly ground black pepper
Directions
  1. Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2-inch chunks.
  2. Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
  3. Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
  4. Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
  5. Mash in 1 teaspoon salt and the pepper. Serve hot.
  6. Store leftovers in a covered container in the refrigerator for up to 3 days.

Meet The Creator