Menu Enter a recipe name, ingredient, keyword...

Mashed Potatoes cooked in milk


I saw this on one of the cooking shows, tried it and really can tell the difference in my potatoes - - - enjoy!

Google Ads
Rate this recipe 3.7/5 (47 Votes)


  • 3 1/2 pounds white, red, or Yukon Gold potatoes peeled and quartered
  • salt
  • milk or heavy cream (which ever you have handy)
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup whole milk or heavy cream, warmed (this I eyeball)


Adapted from


Step 1

Place potatoes and salt in a medium pot, cover with 2/3 water and milk/cream to 2 inches from top, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain,
Combine potatoes, butter, milk/cream with either a potato masher or electric mixer. You have to judge the smoothness you like.

If you need to reheat the potatoes return to pot, and place over medium heat. Add 1/4 cup or so cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.


You'll also love

Review this recipe

Marie Callender's Potato Cheese Soup Mashed Potato Fudge