Description
This classic mashed potatoes recipe delivers rich, creamy, and fluffy results perfect for any comfort food craving or holiday dinner. Made with simple ingredients like russet potatoes, hot milk, and unsalted butter, it yields smooth and delicious mashed potatoes with an optional garnish of fresh parsley or chives for an added pop of color and flavor.
Ingredients
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Mix-ins
- 1 to 1 1/4 cups hot whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
- 1 1/2 tsp salt (sea salt preferred, or to taste)
Optional Garnish
- 1 Tbsp fresh parsley or chives, finely chopped
Instructions
- Prepare the potatoes: Peel and rinse the potatoes in cold water. If potatoes are very large, cut them in half. For extra smooth mashed potatoes, remove any small knots or blemishes using a small spoon or the tip of a potato peeler. Place the potatoes in a large pot (5-quart or bigger) and cover completely with cold water.
- Cook the potatoes: Bring the pot to a boil over high heat, then partially cover with a lid and boil until the potatoes are tender and can be easily pierced with a knife, about 20-25 minutes (22 minutes for medium-size potatoes). Avoid overcooking to prevent watery mash.
- Drain and mash: Drain the cooked potatoes well and transfer them to the bowl of a stand mixer. Use the whisk attachment and first mash the potatoes lightly by hand with the whisk to break them up.
- Mix in hot milk: Start the mixer on low speed for 30 seconds, then increase to medium speed. Slowly drizzle in 1 to 1 1/4 cups of the hot milk, stopping when the potatoes reach your desired creamy texture.
- Add butter and salt: With the mixer running, add the softened butter 1 tablespoon at a time, pausing a few seconds between additions. This will create fluffy, whipped mashed potatoes. Finally, add 1 1/2 teaspoons of salt or adjust to taste.
- Garnish and serve: Optionally, sprinkle with finely chopped fresh parsley or chives before serving for a fresh burst of color and flavor.
Notes
- Use russet potatoes for the fluffiest mashed potatoes due to their high starch content.
- Make sure the milk is hot when adding to prevent cooling down the potatoes and to help them absorb moisture better.
- Do not overcook potatoes, or they can become waterlogged and reduce fluffiness.
- Softened (room temperature) butter is key to easy incorporation and smooth texture—avoid melted butter.
- You can adjust milk quantity to achieve your preferred consistency—less for thicker mash, more for creamier.
- For even smoother potatoes, use a potato ricer before mixing or mash manually before the mixer step.
