Prep Time
10 mins
Cook Time
25 mins


  • 2 pounds yukon gold potatoes (skins on)
  • 1 tablespoon salt
  • 1/2 cup whole milk
  • 8 ounces unsalted butter (cut into cubes)
  • 1 tablespoon of white truffle oil (if making truffled mashed, omit if you want regular)


  1. In a large pot, cover potatoes with 1 inch of water. Bring to a boil over high heat and add 1 tablespoon salt.
  2. Once to a boil, reduce heat to keep a mild boil and cook for 15-20 minutes or until potatoes have softened. Drain in a colander.
  3. While potatoes cook, warm milk in a saucepan, careful not to scald it.
  4. Set the ricer on the rim of a deep bowl and fill ricer halfway with potatoes. Slowly press the plunger until the potatoes are pressed through. Discard the potato skins after each use.
  5. When all potatoes have been riced, put the cubes of butter in the potatoes and stir gently with a spoon. Add the milk in to desired creamy consistency.
  6. If you are making truffled mashed potatoes, you will want to add the tablespoon of white truffle oil at the end.
  7. Stir to combine, serve immediately.

Now that you've mastered the perfect mashed potato, you might want to think of pairing it with a hearty stew or my favorite french chicken recipe, chicken chasseur.