Mashed Potatoes Recipe

Prep potatoes

Peel the russet potatoes and cut them into roughly 1 to 1.5-inch cubes so they cook evenly. Place the cut potatoes in a large pot and cover with cold water by about 1 inch.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes depending on cube size.

While potatoes cook, warm the milk and butter together: combine the 2 cups whole milk and 8 tbsp butter in a small saucepan over low heat until butter is melted and milk is hot but not boiling. Keep warm.

Drain the potatoes thoroughly in a colander and return them to the hot pot (off the heat) for 1–2 minutes to evaporate excess moisture.

Mash potatoes using a ricer or potato masher until mostly smooth. For very creamy potatoes, use a hand mixer on low briefly, being careful not to overwork (which causes gluey texture).

Add the warmed milk-and-butter mixture gradually, stirring or folding until you reach desired creaminess. Stir in 2 tsp salt, 1 tsp black pepper, and the optional 4 oz cream cheese if using. Taste and adjust seasoning.

Keep mashed potatoes warm in a covered container or transfer to a steam table pan for bulk carry-out. If they thicken while holding, stir in additional warm milk (a few tablespoons at a time) before service.

Make roux

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Once bubbling, add 4 tbsp all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture becomes a light golden roux and loses the raw flour smell.

Slowly whisk in the 3 cups whole milk and 1 cup optional stock a little at a time to avoid lumps, then bring to a gentle simmer. Continue whisking until the gravy thickens, about 4–6 minutes.

Season the gravy with 1.5 tsp salt, 1 tsp black pepper, 0.5 tsp onion powder, and 0.25 tsp garlic powder. Taste and adjust seasoning. If gravy becomes too thick, thin with additional milk or stock, 2–4 tbsp at a time, until desired consistency for serving over mashed potatoes.

For extra smooth gravy, pass through a fine-mesh sieve into a clean saucepan or container. Keep warm until service; reheat gently over low heat while stirring occasionally to prevent skinning.

To serve: spoon or ladle milk gravy over portions of mashed potatoes. For carry-out, pack gravy separately in insulated containers to maintain texture; provide instructions to reheat gravy and mashed potatoes separately and combine at service.