Moe's Fabulous Mashed Potatoes Recipe -
Moe's Fabulous Mashed Potatoes Recipe
  • READY IN 40 mins

Moe's Fabulous Mashed Potatoes

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    18 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2010

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!

Most Helpful Critical Review
Jul 21, 2011

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).

Nov 30, 2010

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.

Sep 30, 2009

Fabulous! I was looking for a bit healthier version so I kept the skins on, used "Smart Balance® Butter Blend Stick", and used 2% milk. I really think the Yukon Gold potatoes were the difference in the texture and taste.

Jul 20, 2009

Great recipe. The nutmeg adds an interesting flavor that reminded me of Thanksgiving. I would definitely make them again.

Feb 10, 2011

VERY creamy. I might even use a little less milk but they were very good. I also sprinkled with garlic powder and that tasted great!

Oct 20, 2010

yes...this is the recipe i've been looking for. forget the garlic and the fancy mixes. we love this one...didn't use nutmeg and they were still the #1

Feb 09, 2011

Crowd pleaser! These will be my go-to mashed potatoes. But I wouldn't follow a previous reviewers suggestion to leave on the peel. (I don't know what I was thinking doing that.) It just got clumped up and I ended up picking it out. I used 1% milk to lighten up and it still came out great.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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