Chef's Tip
For the smoothest, most luxurious mashed potatoes, pass them through a food mill or ricer while they're still hot. This creates a finer texture than mashing and prevents the potatoes from becoming gummy or overworked.
Instructions
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 20-25 minutes.
- While potatoes cook, combine milk and cream in a small saucepan and warm over low heat. Do not boil.
- Drain potatoes thoroughly in a colander, then return to the hot, dry pot for 1-2 minutes, shaking occasionally to evaporate excess moisture.
- Pass hot potatoes through a food mill or ricer into a large bowl. For chunkier potatoes, use a potato masher instead.
- Gradually add butter to the potatoes, folding gently with a rubber spatula until fully incorporated.
- Slowly add the warm milk and cream mixture, stirring until potatoes reach desired consistency. You may not need all the liquid.
- Season with salt and white pepper to taste, stirring gently to combine.
Plating
Transfer mashed potatoes to a warmed serving bowl. Create a small well in the center and add an additional pat of butter to melt. Sprinkle with chopped chives if desired. Serve immediately while hot.
Storage & Reheating
Mashed potatoes can be refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally and adding a splash of warm milk or cream to restore the creamy texture. Alternatively, warm in a covered dish in a 325°F oven for about 20 minutes, stirring halfway through.
About This Recipe
These luxurious mashed potatoes were a standout side dish at Locke-Ober, where they accompanied many of the restaurant's classic main courses. Made with premium Vermont creamery butter, the potatoes exemplify the restaurant's commitment to simple dishes executed with impeccable technique and the finest ingredients. This version maintains the silky texture and rich flavor profile that made the original so popular.