Restaurants›Moxies Boston Seaport Restaurant›Mashed Potatoes Recipe

Mashed Potatoes Recipe

Inspired by Moxies Boston Seaport Restaurant

Time35m

Serves4

Make Mashed Potatoes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Cooking Liquid

2 lb Russet or Yukon Gold potatoes6 cups Cold water1 tbs Kosher salt (for boiling)

Dairy & Fats

1 cup Whole milk4 tbsp Unsalted butter1 tbs Sour cream (optional for tang and creaminess)

Seasoning & Finish

1 tsp Salt (to taste)1 tsp Freshly ground black pepper2 tbsp Chives or parsley, finely chopped (garnish, optional)

Method

Potatoes & Cooking Liquid

Prepare and cut potatoes

Peel the potatoes (leave some skin on if you prefer texture). Cut into even 1- to 1.5-inch chunks so they cook uniformly.

Start in cold water and salt

Place the potato chunks in a large pot and cover with cold water (about 1-2 inches above potatoes). Add 1 tablespoon kosher salt. Starting with cold water ensures even cooking and prevents the outsides from becoming mush before the centers cook.

Boil until tender

Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily when pierced with a fork, about 12-18 minutes depending on chunk size.

Drain and steam-dry

Drain the potatoes thoroughly in a colander. Return them to the warm pot and set over low heat for 1-2 minutes, shaking the pot occasionally to evaporate surface moisture. This step prevents watery mash.

Dairy & Fats

Warm the dairy

While potatoes are cooking, combine the milk and butter in a small saucepan and warm gently until the butter melts and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps them absorb fat for a silkier texture.

Mash potatoes

Off the heat, use a potato ricer for the smoothest results or a sturdy potato masher for a slightly rustic texture to press/ mash the potatoes back into the pot until mostly smooth with a few small lumps if desired.

Incorporate warm dairy and sour cream

Slowly pour most of the warm milk-and-butter mixture into the mashed potatoes, folding gently with a spatula or wooden spoon. Add the remaining liquid as needed to reach your preferred consistency. Stir in sour cream if using for extra creaminess and tang.

Seasoning & Finish

Season and adjust

Taste the mashed potatoes and season with the 1 teaspoon salt and freshly ground black pepper. Add more salt, pepper, or a splash more warm milk if needed to adjust texture and flavor.

Garnish and serve

Transfer to a serving bowl, dot with an extra 1 tablespoon of butter if you like, and sprinkle chopped chives or parsley over the top. Serve immediately while hot.