I Tried Martha Stewart’s Mashed Potatoes

All month long, Kitchn is testing some of the most popular Thanksgiving recipes on the internet. High on that list? Mashed potato recipes. It seems like everyone has their own take on the classic side, but whether you’re team creamy, chunky, ultra buttery, or some mix of all, we can all agree that no Thanksgiving spread is complete without them.

In Martha Stewart’s version, she gives you choices the entire time: from the potatoes (Yukon gold or russet?), to the milk (whole or heavy cream?), to the process (ricer or stand mixer?). Martha’s take was definitely more choice-heavy than the other famous mashed potato versions I tried (here’s Alton Brown’s, Ina Garten’s, and Ree Drummond’s), but I love an adventure. Here’s where this one took me!

Recipe: Martha Stewart’s Mashed Potatoes

Like most mashed potato recipes, you’ll start by peeling potatoes. But instead of then dicing them, you slice the potatoes into 1 1/2-inch-thick slices, which are then added to a pot of cold, salted water. The potatoes simmer until tender, then you drain them and add your choice of milk or cream.

Next up: processing the potatoes. Martha (again) offers two choices: a ricer and double boiler or a stand mixer fitted with the paddle attachment. I opted for the ricer; I find it yields mashed potatoes with a fluffier texture than a stand mixer, plus I didn’t feel like hauling out my stand mixer. You then stir the potatoes until they’re smooth, then whisk in butter, milk, salt, pepper, and a bit of nutmeg.

I liked the flexibility of this recipe, but it might not be as helpful for a new cook looking for specific direction. My batch, which I made with russets and whole milk, resulted in creamy and fluffy mashed potatoes with a noticeably starchier texture than the other recipes I tested (which used Yukon golds or a mix of Yukon golds and russets). They were well-seasoned, and the pinch of ground nutmeg did add that little something that made these potatoes feel special.

Overall, I liked them just fine. But were they perfect? No. (Although I wonder if using a different mix of ingredients might have resulted in mashed potatoes I liked even more.) Another downside? This recipe also used a lot of cookware and utensils, and I didn’t love the extra dirty dishes.

Not all recipes say to salt the water, but you should. Stirring in a couple of tablespoons of kosher salt seasons the potatoes from the inside out.

Freshly grated nutmeg isn’t a traditional addition to mashed potatoes, but it’s smart and seasonal. All you need is a tiny bit to give this classic side a little more depth and warm, spiced undertones.

The addition of nutmeg and the creaminess of the potatoes made this dish feel special and reminded me a little of béchamel. But your results may vary because this was less of a recipe, and more of a loose formula.

Have you tried Martha Stewart’s perfect mashed potatoes? What did you think of them? Or is there another famous recipe you swear by every year? Tell us everything in the comments below!