Moe's Fabulous Mashed Potatoes

Moe's Fabulous Mashed Potatoes

Morgan 0

"These are, hands down, the best mashed potatoes I have ever had -- and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great. "

Ingredients 40 m {{adjustedServings}} servings 212 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
  2. Bring the milk to a boil in a small saucepan over low-medium heat.
  3. Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.
Tips & Tricks
Roasted Garlic Mashed Potatoes

The sweet flavor of roasted garlic makes these mashed potatoes to savor.

My Crispy Mashed Potato Pancake

An easy, delicious way to enjoy leftover mashed potatoes for breakfast or dinner.

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Reviews 36

  1. 50 Ratings


Great recipe for mashed potatoes! I lightened it up a bit by using Land O Lakes light butter and skim milk. These turned out really good - there's just nothing like good old fashioned comfort food!


Ohhhh, don't add all this milk in at once! I have a feeling you'll be disappointed if you do. Just dribble it into the potatoes until you get the thickness that appeals to you. And, while it's always a good idea to heat the milk before adding it to the potatoes, I'm not sure I understand the necessity of boiling it. The reason I tried these potatoes had nothing to do with that however. It was all about the nutmeg. I've enjoyed the slightest hint of it in other savory dishes, but never in potatoes, and I was curious. While I won't make a habit of including nutmeg in my mashed potatoes, I did enjoy the subtle hint of it here as well and was pleased I tried it (but Hubs not so much).


Followed recipe to a "T" and they are hands down, the best I have ever tasted. I initially thought the nutmeg was weird, but found it makes a cream of mushroom soup, so why not mashed potatoes? I will use this every time I make mashed. Hubby loves them even more than my normal "best ever" so this is a true hit. Since making them the first time, he has requested them over and over. Calls them "Moe's Mashed" says he has never tasted anything so delicious. Morgan, thanks for posting.