Buttery mashed potatoes

By Lynn Crawford
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Want the creamiest mashed potatoes? Try this recipe from Lynn Crawford that uses Yukon Gold potatoes, lots of butter, and whole milk. Salty and topped with butter, your family will love these tasty mashed potatoes at your Thanksgiving table. 



Mashed Potatoes

  • 4 pounds Yukon Gold potatoes, peeled and quartered
  • 1 -1 1/4 cups whole milk
  • 1 cup (2 sticks) softened unsalted butter

For Garnish

  • 2 tbsp of butter
  • 1/2 tsp salt and ½ tsp pepper


Rinse the potatoes under cold water then put them in a pot of salted cold water. Bring to a simmer and cook until very tender, 20-25 minutes

2. Drain potatoes in a strainer.

3. In the same saucepan, bring the milk and butter to a simmer, until butter has melted.

4. Add the potatoes and mash with a potato masher until smooth, adding a little extra milk if needed.

5. Season with salt and pepper.

6. Serve in a bowl and add remaining butter just before serving.

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