Mashed potatoes from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 339) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamed onions; Herbed grilled or broiled boneless chicken; Chicken in red wine sauce (Coq au vin)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for ways to flavor mashed potatoes.

  • et12 on July 08, 2023

    All these years I’ve been mashing the potatoes and then adding the butter/milk/salt. I never thought to melt and mix the seasoning together first and then mix in the mashed potatoes. I found the seasoning to be much more evenly distributed this way.

  • Rutabaga on February 12, 2020

    My husband made these using the ricer, and they turned out very well. The recipe is basic, but using just butter and whole milk with russet potatoes helps keep the potatoes full and fluffy, while still rich in taste. Our eight-year-old is a big mashed potato fan, and he devoured them.

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