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:

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?

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.