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Marcel’s Mashed Potatoes

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  • Total Time: 35 Minutes
  • Yield: 6 Servings 1x


  • 6 large russet potatoes (about 3 1/2 pounds total), scrubbed
  • 1/2 cup Marcel’s Whole Milk
  • 1/2 pound (2 sticks) salted butter
  • 1 teaspoon freshly ground black pepper
  • kosher salt


  • Prepare Potatoes: Peel the potatoes, leaving a little skin on each one for texture, if desired. Cut the potatoes into 1 1/2 inch chunks.
  • Boil Potatoes: Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
  • Create Creamy Mixture: In a medium saucepan, heat the butter and Marcel’s Whole Milk over medium-low heat just until the butter is melted and the milk is warm.
  • Blend and Season: Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.
  • Serve and Store: Mash in 1 teaspoon salt and the pepper. Serve hot. Store leftovers in a covered container in the refrigerator for up to 3 days.
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes