Creamy Mashed Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 lbs russet potatoes (12 medium), peeled
02 -
1 1/4 cups hot whole milk
03 -
16 Tbsp (2 sticks) unsalted butter, at room temperature
04 -
1 1/2 tsp sea salt, or to taste
→ Garnish
05 -
1 Tbsp fresh parsley or chives, finely chopped (optional)
# How to Make It:
01 -
Peel potatoes and rinse in cold water. Cut potatoes in half if very large. For smoothest texture, remove small knots with a spoon or potato peeler tip. Place in a large pot (5 Qt+), cover with cold water, and bring to a boil. Cook partially covered until easily pierced with a knife, about 20-25 minutes. Do not overcook.
02 -
Drain potatoes thoroughly and transfer to stand mixer bowl. Lightly mash by hand to break them up before attaching the whisk.
03 -
Begin mixing on low speed for 30 seconds, then increase to medium. Slowly drizzle in hot milk to achieve desired consistency. With mixer running, add softened butter 1 tablespoon at a time, waiting a few seconds between additions. Potatoes will become whipped and fluffy. Finally, incorporate sea salt to taste.
# Handy Tips:
01 -
To keep mashed potatoes warm, cover and place in a warm oven or transfer to a slow cooker on low or warm setting.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to a month.
03 -
When reheating, add a bit of milk and butter to maintain creaminess. Avoid overmixing.