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–+ servings
A white oval dish filled with creamy mashed potatoes, garnished with chopped chives, sits on a wooden surface. A spoon rests in the dish, and a textured green cloth is in the background.
Make unbelievably silky, butter-rich mashed potatoes just like The Capital Grille. Red skin potatoes, warm milk, and tons of cold butter create the creamiest, steakhouse-style mash you'll ever taste.

Ingredients 

  • 2 lbs red skin potatoes about 6 medium-sized potatoes
  • 2 cups unsalted butter 4 sticks, cold and cut into small cubes (yes, this is half the weight of the potatoes)
  • 1 cup whole milk 240 ml, warmed
  • Salt to taste
  • Pinch white pepper optional
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Instructions

Cook the Potatoes

  1. Peel and cut 2 lbs red skin potatoes into even chunks.
    2 lbs red skin potatoes
    A stainless steel pot filled with chopped red potatoes sits on a wooden surface. The potatoes are cut into various sizes, with both skins and inner flesh visible.
  2. Place them in a pot with cold, salted water. Bring to a gentle boil and cook until completely tender, about 20–25 minutes.
    A pot filled with water and cut red potatoes, some with skin on, sits on a wooden surface. The potatoes are partially submerged and evenly distributed in the pot.
  3. Drain and return to the hot pot for 1–2 minutes to evaporate any moisture.
    A stainless steel pot filled with boiled red potatoes, some cut into chunks and some slightly mashed, sits on a wooden surface.

Purée Until Silky

  1. Pass the potatoes through a potato ricer.
    A potato ricer is pressing cooked potatoes into a metal pot, creating fine, mashed potato strands on a wooden countertop. The process appears to be in progress with some mashed potatoes already in the pot.

Mount with Butter

  1. Over low heat, slowly stir in the cold 2 cups unsalted butter a little at a time. Keep stirring until fully incorporated before adding more. This emulsifies the butter into the potato starch, making it silky and thick.
    A hand uses a spatula to stir mashed potatoes with red potato skin in a metal pot. A pat of butter sits on the side of the mashed potatoes. The pot is on a wooden surface.

Add Warm Milk

  1. Once all the butter is incorporated, slowly whisk in 1/2 cup of the warm milk. The mixture should start to come together and be smooth, glossy, and hold its shape on a spoon. Add the additional 1/2 cup of warm milk if needed to get the desired consistency.
    Some potatoes are more starchy and others are less starchy. The amount of milk you use can vary.
    A hand stirs mashed potatoes with milk in a stainless steel pot using an orange spatula. The pot sits on a wooden surface.

Season and Serve

  1. Taste and add salt (and optional white pepper). Serve immediately for the best texture.

Notes

Don't skip the ricing step. I know it's tempting to just use a masher, but you won't get that Capital Grille texture. Trust me on this one.
Use good butter. You're using two whole sticks per pound of potatoes, so quality matters. European-style butter with higher fat content is ideal, but honestly, any decent unsalted butter works.
Keep everything warm. Cold milk will seize up your beautiful emulsion, so warm it before adding. I just microwave mine for 30-45 seconds.
Add milk gradually. Different potatoes have different starch contents, so you might need more or less milk to reach the perfect consistency. You want them thick enough to hold their shape on a spoon but still smooth and flowing.
Serve immediately. These potatoes are best right after making them. They'll still be good reheated, but that fresh-from-the-pot texture is hard to beat.
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