Ingredients
– 4 lbs russet potatoes (12 medium), peeled
– 1 to 1 1/4 cups hot whole milk
– 16 tablespoons unsalted butter (2 sticks), at room temperature (not melted)
– 1 1/2 teaspoons salt, or to taste
– 1 tablespoon fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
1-Peel and rinse the potatoes in cold water. Cut them in half if very large. Optionally, remove any knots from the potatoes for a smoother texture.
2-Place the potatoes in a large pot, cover with cold water, and bring to a boil partially covered. Cook for about 20-25 minutes until tender but not overcooked.
3-Drain the potatoes well and transfer them to a mixing bowl or stand mixer bowl.
4-Lightly mash the potatoes with a hand masher or whisk attachment by hand.
5-Using a mixer, start on low speed for 30 seconds, then increase to medium speed and slowly drizzle in the hot milk to reach the desired consistency.
6-With the mixer running, add the softened butter one tablespoon at a time until fully incorporated and the potatoes are fluffy.
7-Add salt to taste.
8-Garnish with parsley or chives if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use whole russet potatoes cooked whole for best texture.
⏲️ Avoid overcooking to prevent waterlogging and gumminess.
🧈 Use plenty of softened butter (not melted) and hot milk for silky, flavorful mashed potatoes.
- 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: 3g
- Sodium: 374mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 51mg