Chef Barshak’s Famous Mashed Potatoes

Chef Barshak's Famous Mashed Potatoes

Author: Alison Barshak, owner/chef of Alison at Blue Bell
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes


  • 1 pound Yukon Gold potatoes, peeled and diced
  • cold water, as needed, to cover potatoes in pan
  • 1/2 cup milk
  • 3 tablespoon Butter, cubed
  • salt and pepper to taste


  1. Put potatoes in a pot of salted water. Cook until soft but not falling apart.
  2. Drain potatoes and return them to pot.
  3. Heat on low flame/low heat to evaporate moisture but not enough to brown.
  4. Using a ricer, rice the potatoes into a bowl. Set aside.
  5. Heat milk. Pour into bowl with riced potatoes. Add butter. Mix with a spoon or spatula--not a whisk. Add salt and pepper.
  6. To keep warm, place potatoes in double boiler over warm water and cover with a piece of buttered wax paper, parchment paper or the wrapper from the butter.


Chef's Note: Using the ricer on the potatoes makes them lighter and fluffier than mashing them with a masher. Potatoes also can be reheated in the microwave or oven.  
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