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Bobby Flay’s mashed potatoes

Makes 4 to 6 servings


  • 3 pound yukon gold or russet potatoes, peeled and cut into 2-inch pieces
  • 1 stick butter, at room temperature
  • 2 cup milk


Baking Directions:

Put potatoes in a large saucepan and cover with cold water by 2-inches and add 1 tablespoon of kosher salt.

  Bring to a boil and cook until fork tender, 25 to 30 minutes.

Drain the potatoes well in a colander and return to the hot pot to dry out slightly.

  Put the potatoes through a ricer or food mill into a large bowl.

Add the butter and 1 cup of the warm milk and stir until smooth, adding more milk, ½ cup at a time until creamy; season with salt and pepper to taste.