Best Mashed Potatoes
This mashed potatoes recipe gives you fluffy, rich potatoes with simple steps and everyday ingredients, perfect for weeknights and holidays.
Ingredients
Main ingredients
- 4 lbs russet potatoes (12 medium) peeled
- 1 ¼ cups hot milk (we used whole milk)
- 16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)
- 1 ½ tsp salt (or to taste, we used sea salt)
- 1 Tbsp fresh parsley or chives (finely chopped for garnish, optional)
Instructions
Preparation
- Peel potatoes and rinse in cold water. Cut potatoes in half if very large.
- Place potatoes in a large pot (5 Qt+) and cover with cold water.
- Bring to a boil and cook partially covered until easily pierced with a knife (20-25 min depending on the size of the potatoes). Do not overcook.
- Drain well and transfer to the bowl of your stand mixer.
- Mash potatoes lightly by hand to break them up.
Whipping
- 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.
- With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition.
- Finally, add salt and mix until fluffy.
Serving
- Serve warm in a bowl with a pat of butter on top so it melts.
- Garnish with chopped parsley or chives.
Notes
Use hot milk so the potatoes stay warm and absorb the liquid better. Do not overmix to avoid glueiness. Add roasted garlic or sour cream for a twist.
