Joanna Gaines' Mashed Potatoes Recipe

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My mom would be the first one to tell you that she's not really a cook, but there are a few things that she makes better than anyone I know. My dad has always been a meat-and-potatoes guy, so many years ago she figured out how to make a killer roast, dinner rolls, and mashed potatoes. She taught me this simple recipe and method long before I moved away for college, and I still remember how grateful I was to know it when I first got married. I can't think of any meal that's not made better by these dreamy mashed potatoes–and thankfully Chip feels the same way. I still. Make mashed potatoes pretty much exactly how she does, with a couple of exceptions: I always peel the potatoes in "stripes," leaving a little bit of the peel behind, because it also adds a bit of color; and my mom uses three sticks of butter instead of two.From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

By

Josh Miller

Published on February 12, 2019

Joanna Gaines Mashed Potatoes — Photo: Amy Neunsinger/Magnolia Table by Joanna Gaines

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Yield:

6 to 8 servings

Ingredients

6 large russet potatoes (about 3 1/2 pounds total), scrubbed
Kosher salt
1/2 pound (2 sticks) salted butter
1/2 cup milk
1 teaspoon freshly ground black pepper

Directions

Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2 inch chunks.
Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.
Mash in 1 teaspoon salt and the pepper. Serve hot.
Store leftovers in a covered container in the refrigerator for up to 3 days.

Joanna Gaines' Mashed Potatoes Recipe

Ingredients

Directions

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