No Lump Mashed Potatoes for a Perfect Thanksgiving Dinner
Prep time
Cook time
Total time
Serves: 8
  • 2 pounds white potatoes, peeled (some love yukon golds for a creamier texture.
  • 2 teaspoons salt (for water)
  • 4 tablespoons melted butter
  • 6 to 8 tablespoons whole milk
  • splash of cream (optional)
  • salt, white pepper to season
  • dash nutmeg (about three gratings)
  1. Peel potatoes, and cut into quarters and cut again. Rinse in cold water. Put just enough cold water in pan to cover potatoes by two inches.
  2. Add 2 teaspoons salt. Bring to boil and then simmer until fork tender. Drain and put back into pot and add butter. Season with salt and pepper.
  3. Scald milk.
  4. Smash potatoes with fork or old fashioned masher tool and add a few tablespoons of hot milk and three tablespoons of the butter. Mix with a wooden spoon.
  5. Take through the ricer and return to the pan. Turn the heat on low and add the rest of the milk a little at a time and use wooden spoon to stir.
  6. Add nutmeg. Stir again. Add in last tablespoons of butter.
  7. Taste and season again with salt and pepper if necessary.
For lighter potatoes, add in milk. Do this a little at a time to avoid runny potatoes.
Recipe by Spinach Tiger at