Butter, milk, a bit of heavy cream, and our secret ingredient--a dash of vinegar--make these the most delicious potatoes ever. If you want to make them ahead of time, reheat in the microwave at half-power, stirring every 3 minutes until hot.


Prep time: 15 minutesCook time: 25 minutes

mashed potatoes
Credit: Blaine Moats


  • 3 1/2 lbs. russet potatoes, peeled and cut into cubes
  • 2/3 cup milk
  • 1/3 cup heavy cream
  • 6 Tbs. butter
  • 1/2 tsp. cider vinegar

Make It

In large saucepan, simmer potatoes in salted water until soft. Drain well. Return to saucepan; add milk, cream, and butter. Using a potato masher or an electric mixer, beat potatoes until fluffy. Beat in vinegar, mixing well. Add salt to taste. Can be made ahead: Cool, cover, and refrigerate up to 2 days; reheat to serve. Makes 14 half-cup servings.

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