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Milk-Simmered Mashed Potatoes

4 Servings

45 minutes

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These simple mashed potatoes are silky-smooth and rich, no heavy cream required. To achieve this, we simmer the potatoes in milk, allowing them to absorb the dairy’s flavor while retaining their starch, as opposed to washing it away with boiling water. We tested the technique with russets but found their texture too mealy. Yukon Golds, on the other hand, had the perfect amount of starch, yielding buttery mashed potatoes with a naturally creamy texture.




Don’t use low-fat milk; the simmering can cause it to break. Also, don’t rinse or soak the potatoes in water once they’re cut. Doing so will wash off the starch, which is crucial for their creamy texture.

45 minutes


  • 2

    pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks

  • cups whole milk, plus more as needed


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Dan R.
February 6, 2024
Love this mashed potato variation
Mashed potatoes are my favorite food and I am not remotely picky about them (I even eat boxed sometimes). I love trying different variations/preparations and this didn't disappoint. I did add 5 large cloves of garlic along with the milk/potatoes and would highly recommend this if you like garlic mashed. I also whipped the potatoes after mashing, and it definitely helped fluff up the texture a little bit, but these are VERY moist/dense mashed potatoes due to the liquid/potato ratio. Not a bad thing, but it's tough to get em fluffy if that's your style. Only other note is that having to cut the potatoes into small chunks is a little bit of extra upfront work (though not bad at all), but I do like that the entire recipe stays in one pot the entire time, which is helpful when simultaneously dealing with the main and another side. I'd love to make these for next Thanksgiving but am curious if this recipe scales well to 5 and 10 lbs. of taters or if the ratio would need to be altered.
Louise P.
January 5, 2024
Fresh Milk mashed potatoes
I've made this twice and my mashed potatoes were delicious both times. The second time, however, I used milk which was nearing it's best before date and the milk curdled a bit. I should have known better since this happens now and then when I heat up milk nearing its best before date to make a cappuccino. I served the potatoes regardless, mashing the potatoes a little less than usual and everyone loved them. So...note to self - use fresh milk! Thanks for this simple, reliable and delicious recipe.
maureen s.
January 3, 2024
Good Mashed Potato Recipe
Made as instructed and would make again, simple and very good.
Katherine K.
December 28, 2023
Super Yummy!
It took longer to cook than I expected; maybe my potatoes weren't cut small enough and I left on the skins. Once they were soft, I also thought I had too much liquid, drained it off but ended up adding it back in. I should have trusted the recipe. We like our potatoes to be a bit lumpy; these were perfect in every way.
Steve M.
December 16, 2023
Had to course correct, but so amazing!
These were utterly fantastic, and I will be working on this recipe a lot! But somehow I ended up with too much liquid left at the end. If I had mixed all of it into the potatoes I would have had something too soupy. I strained out the potatoes and mashed them as is with the butter salt and pepper and they were spectacularly delicious. I don't know if I had the heat too low and didn't reduce the milk enough, or if I had the chunks too large and they didn't have enough surface area to absorb all of the liquid, or if I should have found a wider pot, but I had to discard probably 3/4 of a cup of liquid. Don't get me wrong, this is my new favorite mashed potato recipe! But I'd love to know if anyone has any insight into what happened here.