Description
Best Mashed Potatoes recipe for a creamy and fluffy side dish.
Ingredients
Scale
- 4 lbs russet potatoes (12 medium), peeled
- 1 1/4 cups hot milk (whole milk recommended)
- 16 Tbsp unsalted butter (2 sticks), at room temperature
- 1 1/2 tsp salt, or to taste
- 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
Instructions
- Peel potatoes and rinse in cold water. Cut very large potatoes in half.
- Place potatoes in a large pot and cover with cold water.
- Bring to a boil and cook partially covered until easily pierced with a knife (20-25 min).
- Drain well and transfer potatoes to the bowl of your stand mixer.
- Mash potatoes lightly by hand to break them up.
- Fit mixer with whisk attachment and start on low speed for 30 seconds.
- Increase to medium and slowly drizzle in hot milk to reach desired texture.
- Add softened butter 1 Tbsp at a time, waiting a few seconds between additions.
- Add salt to taste and mix until fluffy.
Notes
- No Stand Mixer? Use an electric hand mixer, potato ricer, or mash by hand.
- To keep warm, cover and place in a warm oven (200°F) or a slow cooker.
- To refrigerate, cool and pack in an airtight container for up to 5 days.
- For freezing, pack cooled potatoes in a freezer-safe container for up to 1 month.
- To reheat, thaw overnight in the fridge and reheat on the stove or in a microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 1g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Mashed Potatoes, Creamy Potatoes, Side Dish