Mash Potato


Yield: 4 People


Work: 20 Minutes


Total: 50 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Fill Medium Pot with Potatoes and cover with water to 3” above Potatoes, then add 2 Tbsp Salt.

  • Bring to a boil and simmer until Potatoes are fork tender, then strain and put Potatoes back into Pot.

  • In a Small Pot, add Milk and heat until warm.

  • While Potatoes are still hot, whisk Potatoes until smooth.

  • Add Butter, Milk, microplaned (or grated) Garlic, Thyme, and Salt, then mix until incorporated.


  • Try different types of dairy like Yogurt or Cream.

  • Add more Garlic and Thyme or try different Herbs.

  • Try different varieties of mashing Potatoes.


  • 8 Medium Potatoes, peeled and cut into ¼” chunks (Yukon recommended)

  • 4 Tbsp Butter, cut into even chunks

  • ½ Cup Whole Milk

  • 2 Garlic Cloves, microplaned or grated fine

  • 2 Tbsp Salt

  • 1 tsp Thyme, stemmed and chopped


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Whisk

  • Peeler

  • Medium Pot

  • Microplane or Grater

  • Small Pot


  • Airtight Container for up to 4 days in the Fridge.


Questions about this recipe? Ask Chef Pierson!