Photo: Jan Smith
6 servings (serving size: 3/4 cup)

In class, Breslin points out the differences among potato varieties. Yukon gold potatoes lend a buttery color and flavor, and they are great for mashing.

How to Make It

Step 1

Place potatoes in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain.

Step 2

Combine whole milk and butter in a small saucepan, and cook over medium-high heat until butter melts. Remove milk mixture from heat.

Step 3

Return potatoes to pan; mash with a potato masher to desired consistency. Add milk mixture, salt, and pepper, stirring until well combined. Stir in chopped fresh chives.

Ratings & Reviews

MeMyselfAndPie's Review

April 23, 2010
These were pretty good. Not amazing, but good. The yukon potatoes do give them a creamy texture. I served alongside chicken cordon bleu and green beans. Step-by-step photos on my blog:

troublemaker's Review

February 23, 2010
These were pretty good. I used 1% milk and they came out fine. I do recommend adding the milk mixture slowly to the potatoes so that they do not come out with too much liquid in them.

SoCalledJay's Review

January 27, 2010
AWESOME! Never made fresh mashed potatoes before. But this recipe was so easy and perfect. I didn't want to clean extra dishes so i just added my milk and butter in the same pot with my already mashed potatoes. Don't hesitate to add a little more black pepper.

KellyAF's Review

November 22, 2008
I have not made this yet but it looks really good, has anyone made it wi/ 2% milk or skim?