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3 from 16 votes

No Lump Mashed Potatoes for a Perfect Thanksgiving Dinner

Servings: 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


  • 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.
  • 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.
  • Scald milk.
  • 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.
  • 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.
  • Add nutmeg. Stir again. Add in last tablespoons of butter.
  • 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.