Creamy Mashed Potatoes Recipe

This mashed potatoes recipe has just 4 simple ingredients (one of which is salt), but there are several secrets that make this recipe work so well:

Secrets for Making the Best Mashed Potatoes Recipe:

1. Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it!

2. BUTTAH!! Lots of butter and don’t skimp here. I’ve tried with less and the recipe still works but it’s incredible with the amount called for.

3. Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.

4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.

5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.

6. Salting the potatoes at the end keeps them from falling apart while cooking.

Ingredients for Mashed Potatoes Recipe:

• 4 lbs (12 medium) russet potatoes, peeled
• 1 1/4 cups hot milk (we used whole milk)
• 2 sticks (226 grams) unsalted butter at room temperature (not melted)
• 1 1/2 tsp salt, or to taste (we used sea salt)
• 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

How to Make Creamy Mashed Potatoes:

1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min). 

2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in HOT milk.

3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.

These creamy mashed potatoes are shockingly good! Learn the secrets to the best mashed potatoes recipe. Whipped, velvety and holiday worthy mashed potatoes! 

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Ingredients

• 4 lbs 12 medium russet potatoes, peeled
• 1 1/4 cups hot milk we used whole milk
• 2 sticks 226 grams unsalted butter at room temperature (not melted)
• 1 1/2 tsp salt or to taste (we used sea salt)
• 1 Tbsp fresh parsley or chives finely chopped for garnish (optional)

READ MORE...

Tweet