The Best Creamy Mashed Potatoes Recipe
This recipe delivers perfectly creamy and fluffy mashed potatoes, made with russet potatoes, hot milk, and unsalted butter. It's a classic side dish that's sure to impress.
Equipment
- Large Pot
- potato peeler
- Stand mixer
- Whisk attachment
Ingredients
Main Ingredients
- 4 lbs russet potatoes (12 medium) peeled
- 1 1/4 cups hot milk use 1 to 1/4 cups, we used whole milk
- 16 Tbsp unsalted butter (2 sticks) 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)
Instructions
Instructions
- Peel and rinse potatoes, cutting large ones in half, then place them in a large pot and cover with cold water. Bring to a boil and cook partially covered for 20-25 minutes until easily pierced with a knife.
- Drain the cooked potatoes well and transfer them to the bowl of your stand mixer. Lightly mash by hand, then using the whisk attachment, slowly drizzle in 1 to 1 1/4 cups of hot milk on medium speed until the desired texture is reached.
- With the mixer still on, add the softened butter one tablespoon at a time, waiting a few seconds between each addition. Finally, add 1 1/2 tsp salt, or to taste, until the potatoes are whipped and fluffy.
Notes
For the smoothest potatoes, ensure knots are removed and avoid overcooking. Adjust milk and salt amounts to achieve your preferred consistency and flavor.