The Very Best Mashed Potatoes

These crowd-pleasing potatoes can be made up to a day ahead. Cool, cover, and refrigerate. Reheat to serve.

The Very Best Mashed Potatoes
Servings: 14 Total Time 30 mins


  • 3 1/2 pounds russet potatoes, peeled and cubed
  • 2/3 cup milk
  • 1/3 cup heavy cream
  • 6 tablespoons butter
  • 1/2 teaspoon cider vinegar
  • salt, to taste

Make It

1. In large saucepan, simmer potatoes in salted water until soft, about 20 minutes. Drain well. Return to saucepan; add milk, cream, and butter.

2. Using a potato masher or an electric mixer, beat potatoes until fluffy. Beat in vinegar, mixing well. Add salt to taste.