Creamy Chunky Mashed Potatoes
Photo: Romulo Yanes; Styling: Claire Spollen
The secret to perfect mashed potatoes? Knowing when to stop. Mash potatoes with softened butter and warm milk until they’re creamy but still have some chunks remaining. Thin-skinned potatoes, cut into pieces, cook quickly and are easiest to mash.
This recipe, and others like it, can be found in the article “All the Thanksgiving Recipes You Need, from Turkey to Pie (and Beyond).”
How to Make It
Step 1
1
Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
Step 2
2
Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, and 1 1/2 tsp. salt; mash to blend. Top with remaining 1 tbsp. butter.
Step 3
3
Make ahead: Up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy).
Step 4
4
VARIATIONS
Step 5
5
Mashed Potatoes with Herbed Greek Yogurt: Combine 1 cup whole-milk Greek yogurt with 1 cup of your favorite chopped herbs (we like parsley, dill, and chives). Mix into finished Creamy Chunky Mashed Potatoes. Scatter an additional 2 tbsp. herbs on top.
Step 6
6
Mashed Potatoes with Roasted Cauliflower: Put oven rack in top third of oven and preheat to 450°. Place 12 cups cauliflower florets, cut no larger than 1 in., on a rimmed baking sheet. Toss with 2 tbsp. extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper to coat evenly. Spread in a single layer and roast until cauliflower is very tender and brown on the edges, turning occasionally, about 25 minutes. Set aside about 1/3 cup of the best-looking florets, then coarsely mash remaining florets on baking sheet with a potato masher. In step 2, mix mashed florets and 1/2 cup warmed milk (not 1 cup as in the basic recipe) into mashed potatoes. Add 2 tbsp. unsalted butter, 1 1/2 tsp. salt, and pepper to taste. Top with reserved cauliflower and 1 tbsp. butter. Make ahead: Cauliflower, up to 3 days, chilled; reheat before using.
Ingredients
4 pounds thin-skinned yellow potatoes, such as Yukon Gold, peeled, cut into 1-in. chunks
2 1/2 teaspoons kosher salt, divided
1 cup milk, warmed until steaming
3 tablespoons salted butter, softened, divided
Directions
Step 1
1
Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
Step 2
2
Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, and 1 1/2 tsp. salt; mash to blend. Top with remaining 1 tbsp. butter.
Step 3
3
Make ahead: Up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy).
Step 4
4
VARIATIONS
Step 5
5
Mashed Potatoes with Herbed Greek Yogurt: Combine 1 cup whole-milk Greek yogurt with 1 cup of your favorite chopped herbs (we like parsley, dill, and chives). Mix into finished Creamy Chunky Mashed Potatoes. Scatter an additional 2 tbsp. herbs on top.
Step 6
6
Mashed Potatoes with Roasted Cauliflower: Put oven rack in top third of oven and preheat to 450°. Place 12 cups cauliflower florets, cut no larger than 1 in., on a rimmed baking sheet. Toss with 2 tbsp. extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper to coat evenly. Spread in a single layer and roast until cauliflower is very tender and brown on the edges, turning occasionally, about 25 minutes. Set aside about 1/3 cup of the best-looking florets, then coarsely mash remaining florets on baking sheet with a potato masher. In step 2, mix mashed florets and 1/2 cup warmed milk (not 1 cup as in the basic recipe) into mashed potatoes. Add 2 tbsp. unsalted butter, 1 1/2 tsp. salt, and pepper to taste. Top with reserved cauliflower and 1 tbsp. butter. Make ahead: Cauliflower, up to 3 days, chilled; reheat before using.
Search All of Sunset's Recipes
The Latest
How an Architect Restored His 1966 Seattle Home (While Also Paying Tribute to His Father)
